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Flavour and freshness is married with football and frustration to create a fantastic fusion of food that will keep hunger at bay until City secure their first Premiership title. Well maybe not that long!
Name: City of Manchester Stadium (Eastlands) Inauguration: 2002 Capacity: 48,500 seats Address: Rowsley Street, Manchester, M11 3FF
FIRST HALF ................................................. 4 Vietnamese Summer(bee) Rolls ................. 6 Zabal’eater’ Scallop Ceviche ...................... 8 Uwe Goalsuppe ........................................ 10 Kinkhali..................................................... 12 Ali Baba Ghanoush ................................... 14 SECOND HALF........................................... 16 Sheikh Kebabs .......................................... 18 Manc-Chinese Chao Main ........................ 20 Welsh Valleys Hotpot ............................... 22 Samba Chicken ......................................... 24 Curried Goater ......................................... 26 Irish Superman Pork ................................. 28 Stuffed Colin Bells .................................... 30
Twos Kompany Moules Frites...................32 Hot-Smoked Trautmann Kedgeree ...........34 Adebeef n Yorkshire Puds.........................36 EXTRA TIME ..............................................38 Spotted Dickov .........................................40 Roque Road Ice Cream .............................42 Imre Banana Fritters .................................44 StrawBarry Cheesecake ............................46 Red Side Down Pudding ...........................48 PENALTIES.................................................50 Ned’s Bread ..............................................52 Hot Cross Petrovs .....................................54 Shaun Wasabi Peas ...................................55 Blue Moonchester Cocktail.......................56
Name: Mike Summerbee (Buzzer) City Career: 1965-1975 Nationality: English Position: Right Wing
Vietnamese Summer(bee) Rolls
Time to put your silky skills to work with this fiery legend For 8 rolls
12 shrimps in shells 2oz rice noodles 8 round rice paper wraps Handful of bean sprouts 24 small mint leaves 16 Thai basil leaves Handful of coriander 1 Thai chilli - thinly sliced 1 small cucumber - peeled, seeded and cut into sticks 2 spring onions - trimmed, halved and cut lengthways 4 lettuce leaves - halved Peanut sauce to serve 1. Boil a pan of water and cook shrimp for about 2 mins, until just cooked. Drain in a colander and run cold water over them until cool. Peel and halve them lengthwise down the centre. Cover and refrigerate. Cook noodles according to package. Drain and set aside. Prepare a large wooden cutting board for rolling. Arrange ingredients as follows: rice paper wraps, shrimp, noodles, bean sprouts, mint, basil, coriander, chilli, cucumber, spring onions, and lettuce. Fill a shallow dish with hot water. Evenly submerge one rice paper in the water for about 30 seconds. Remove and place on the board. Lay 3 shrimp halves in a row just above the centre of the paper. Layer a small amount of noodles over the shrimp, followed by a few bean sprouts, 3 mint leaves, 2 basil leaves, 1 sprig of coriander, and 2 pieces of the chilli. Place 4 cucumber sticks and 4 spring onion pieces on either side of the noodle pile. Fold lettuce into a cigar shape, and place it on top of the noodle pile. Fold bottom half of the rice paper over the filling. Holding firmly in place, fold the sides of the wrap in. Then, pressing down to hold the folds in place, roll the entire pile up to close the top. Turn each roll so that the rice paper seam faces downward and the row of shrimp faces up. Repeat for each roll.
4. Serve with peanut sauce (Heated if desired)
Name: Pablo Zabaleta (Zab) City Career: 2008-present Nationality: Argentinian Position: Right Back
Zabal’eater’ Scallop Ceviche
This simple South American delicacy is raw, full of zest and ultimately classy Serves 2
8 Scallops - halved 1 lime - zested and juiced 1 orange - juiced 1/2 avocado - peeled, halved, sliced and soaked in lime juice 1/2 yellow pepper - diced 1/2 red pepper - diced 1 tsp ginger - grated 2 tsp shallot - minced 1/4 jalapeno - minced 60 ml olive oil Coriander to serve
1. In a glass bowl mix together all ingredients and allow to ‘cure' in the fridge for 3 hours. 2. Arrange in the centre of an attractive plate, and garnish with sprigs of coriander and a twist of lime.
Name: Uwe Rosler (Uwe) City Career: 1994-1998 Nationality: German Position: Striker
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Classic and dependable German dish leads the line Serves 2
1 onion - finely chopped 1 garlic clove - crushed 2 courgettes - grated ¼ Savoy cabbage - shredded 2 handfuls of spinach - chopped 750ml vegetable stock 2 rashers of streaky bacon - chopped
Fry onion until soft, add the garlic and fry for another 30 seconds. Add the courgette, cabbage, spinach and stock. Bring to a simmer and cook for about 3 minutes. Season well. Meanwhile, fry the bacon until it crisps up. Drain on kitchen paper You can either leave the soup chunky or liquidize. Sprinkle with the bacon to serve.
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Name: Georgi Kinkladze (Kinky) City Career: 1995-1998 Nationality: Georgian Position: Left Wing
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Nothing kinky about these Balkan style dumplings but spectacular non-the-less Serves 4
For the dumplings: 200g plain flour 30g water Salt, to taste For the filling 300g cooked lamb 50g onions Black pepper, to taste 100g greens - chopped
1. Combine the flour, water and salt to form a dough. Turn onto a lightly floured work surface and knead until smooth and elastic then roll out as thinly as you can. 2. Mince the lamb and onion. Transfer to a bowl and season with black pepper. Cut rounds from the pastry using a saucer as a template. Add the filling then bring the sides of the pastry up over the top. 3. Bring a pan of lightly-salted water to a boil, add the dumplings and boil for about 15 minutes, or until cooked through.
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Name: Ali Benarbia (Ali B) City Career: 2001-2003 Nationality: Algerian Position: Centre Midfield
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Ali Baba Ghanoush
You won’t want to pass this smoky Aubergine delight Serves 6
4 aubergines 2 tbsp tahini 2 tbsp Greek yogurt 2 cloves garlic - peeled Juice of 1 lemon 100ml olive oil ½ tsp ground cumin
1. Place the aubergines under a hot grill and cook for 20 minutes, turning frequently, until the skins have blistered and charred and the flesh is soft. 2. When cool enough to handle, cut them in half and scoop the pulp out into a sieve. 3. Allow to drain for 20 minutes to remove the bitter juice. 4. Grind the garlic together with the salt using a pestle and mortar. 5. Transfer the garlic paste to a large bowl. Add the eggplant and mash until fairly smooth. 6. Add more salt, if desired, and the cumin. 7. Gradually add the tahini and Greek yoghurt, alternating with drops of lemon juice, and blending after each addition 8. Chill for at least an hour, garnish with parsley and serve.
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Name: Sheikh Mansour bin Zayed Al Nahyan City Career: 2008-Present Nationality: Arabian (UAE) Position: Owner
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With all the oil money in the world there’s still nothing like a good Kebab Serves 2
2 lamb steaks - diced 1tbsp olive oil mixed with 1 clove of garlic - peeled and crushed 2 flat breads 2tbsp yoghurt mixed with 1tbsp of chopped mint leaves Handful of flat parsley Handful of mint leaves 2 lettuce leaves - chopped 1 small tomato - roughly chopped Salt and pepper to taste
1. Roughly chop the lettuce, parsley and mint. 2. Brush lamb with olive oil and garlic. 3. Cook the lamb on a barbecue, griddle plate or heavy frying pan until done.
Warm the flat breads in the oven then assemble by placing the lamb on the bread, spread with yogurt and scatter with the lettuce mixture and tomatoes.
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Name: Roberto Mancini City Career: 2008-Present Nationality: Italian Position: Manager
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Manc-Chinese Chao Main
Not as stylish as the man himself, but tactically sound if you need a quick fix Serves 2
150g medium egg noodles ½ tsp toasted sesame oil 300g skinless chicken breast fillets, sliced into strips ½ tsp dark soy sauce 1 tsp five-spice powder 1 tsp chilli sauce 1 tbsp cornflour 1-2 tbsp groundnut oil 1 red pepper, finely sliced 150g bean sprouts 1 large spring onion, sliced lengthways 2 tbsp light soy sauce freshly ground black pepper
1. Cook noodles in a pan of boiling water for 2-3 minutes until al
dente. Drain, then rinse under cold running water and drain again. Drizzle with a dash of sesame oil and toss through to prevent noodles from sticking.
2. Place chicken strips in a bowl and season with a dash of dark soy
sauce, the five-spice powder and chilli sauce. Mix well, then lightly dust the chicken strips with the cornflour.
3. Heat a wok until smoking and add the groundnut oil, then add
the chicken and stir fry for 3-4 minutes, or until the chicken is golden-brown and cooked through.
4. Add the red pepper and stir fry for one minute, then add the
bean sprouts and spring onion and stir fry for 30 seconds. Stir in the cooked noodles and season with the light soy sauce, a dash of sesame oil and freshly ground black pepper.
5. Serve immediately.
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Name: Craig Bellamy City Career: 2008-Present Nationality: Welsh Position: Left wing / forward
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Welsh Valleys Hotpot
Proof that the Welsh can inspire something from Manchester. Even better than Betty's Serves 4
2tsp olive oil 600g Welsh stewing lamb - diced 1 large onion - sliced 3 carrots 50g mange tout - sliced 1tsp plain flour 400ml lamb stock 1tbsp Worcester sauce 2 bay leaves 2tsp thyme leaves 2 potatoes - sliced thinly Jar of pickled cabbage and brown sauce to serve
Heat oven to 160C. Heat oil in a large shallow casserole dish, brown the lamb in batches, and transfer to a plate. Fry the onions and carrots in the pan with a little more oil until golden. Add the mange tout and fry for a few minutes more. Sprinkle over the flour and allow to cook for a couple of mins. Shake over the Worcestershire sauce, pour in the stock, then bring to the boil. Stir in the meat, thyme and bay leaves, then turn off the heat. Arrange the sliced potatoes on top of the meat, then dot with butter. Cover, then place in the oven for about 1½ hrs until the potatoes are cooked. Remove the lid and finish under the grill until brown. Serve with pickled red cabbage and brown sauce.
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Name: Robinho de Souza (Robby) City Career: 2008-Present Nationality: Brazilian Position: Left Wing, Forward
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This Brazilian inspired spicy chicken dish will have you dribbling all over your plate Serves 4
1 onion Thumb size piece of ginger 2 garlic cloves 1 red chilli 2tbs olive oil 4 chicken breasts 400g can chopped tomatoes 200ml coconut cream 1 yellow bell pepper - sliced 100g green beans - halved Handful of coriander 1 lime Cooked basmati rice and garlic bread to serve
1. Peel and roughly chop the onion, ginger and garlic. Halve, seed and roughly chop the chilli. Blitz in a food processor to a paste. 2. Heat the oil in a large pan, add the chicken and quickly fry until lightly browned on both sides. Remove from the pan to a plate. Add the yellow pepper, green beans and paste and fry for 10 mins, stirring all the time, until the onions are well softened. Stir in the tomatoes, season with salt and pepper, then bring to the boil. 3. Add the chicken and simmer for 15 mins, adding a splash of water if the sauce becomes too thick. Stir in the coconut cream and cook for a further 5 mins until the chicken is tender. 4. Sprinkle with coriander and serve with wedges of lime, basmati rice and garlic bread.
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Name: Shaun Goater (The Goat) City Career: 1998-2003 Nationality: Bermudan Position: Striker
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Feed your guests this and they will score for sure Serves 6
1.5kg goat - cubed Juice of 1 lime 1 onion 6 garlic cloves - finely chopped 2tsp salt 1tsp black pepper 1tsp thyme leaves ½ scotch bonnet chilli – finely chopped 2tbsp oil 1tsp sugar 5 spring onions - finely chopped 2tsp curry powder 2 potatoes - chopped Cooked rice and roti to serve
1. Squeeze the lime juice over the goat, let it sit for a couple of minutes and then rinse with cold water. Place the goat in a sealable container and add the onion, garlic, salt, black pepper, thyme, and Scotch bonnet. Wearing rubber gloves, rub the spices into the goat with your hands. Marinate, covered and refrigerated, for 2 hours. 2. In a large pot heat the oil and sugar on a medium heat, stirring until the sugar is brown. Stir in the goat, onions and curry powder. Cover the pot and simmer until the goat is nearly tender, about 30 minutes.. 3. Add the potatoes and 60ml water, stirring thoroughly. Cover and simmer for 15 minutes or until the potatoes are cooked but not too soft. Crush some of the potatoes to thicken the sauce, if desired. If there is not enough sauce, add a little more water and simmer for another 10 minutes.
4. Serve with rice and roti.
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Name: Stephen Ireland (Superman) City Career: 2005-Present Nationality: Irish Position: Centre Midfield
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Irish Superman Pork
This dish will make you feel more invincible than ‘two ton’ but make sure you save some for Shay Serves 2
Small knob butter 2 pork loin chops 4 rashers smoked bacon -diced 2 potatoes - cut into chunks 1 carrot - cut into chunks 1/2 small swede - cut into chunks 1/4 cabbage - shredded 1 bay leaf 100ml Irish cider 100g chicken stock Sage leaves -fried until crispy
1. Heat the butter in a casserole dish until sizzling, then fry the pork for 2-3 mins on each side until browned. Remove from the pan. 2. Tip the bacon, carrot, potatoes and swede into the pan, then gently fry until slightly coloured. Stir in the cabbage, sit the chops back on top, add the bay leaf, then pour over the cider and stock. Cover the pan, then leave everything to simmer for 20 mins until the pork is cooked through and the vegetables are tender. 3. Serve with crispy sage leaves.
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Name: Colin Bell (Nijinsky) City Career: 1966-1979 Nationality: English Position: Midfield
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Stuffed Colin Bells
The best recipe ever? Probably not, but no doubts on the best city player of all time Serves 2
4 large red bell peppers 140g camargue red rice Oil for brushing 270g jar of hot salsa 200g cooked chopped chicken 200g can red kidney beans 50g grated cheddar Handful of chopped coriander Guacamole to serve
1. Boil the rice for 25 mins until just tender. Meanwhile, heat oven to 220C/fan 200C/gas 7. Slice the tops off the peppers and cut out the seeds. Lightly oil, then bake (with the lids) in a roasting tin for 12 mins. 2. Drain rice and mix with the salsa, chicken, beans, cheddar and coriander. Season to taste. 3. Take the peppers out of the oven, then fill with the rice mixture. Put on the lids, then bake for another 10 mins. 4. Squeeze over lime wedges and serve with guacamole.
As an alternative, try with aubergines or large tomatoes
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Name: Vincent Kompany (Vinny) City Career: 2008-Present Nationality: Belgian Position: Centre Back, Centre Midfield
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Twos Kompany Moules Frites
Bags of mussels, but nothing fishy about the defending Serves 2
For the moules: 1kg fresh mussels 1 large onion - finely chopped 1 shallot - finely chopped 2 garlic cloves - peeled and crushed 1tsp chopped fresh thyme 1tbsp chopped parsley 50 ml olive oil 150 ml dry white wine 2bsp crème fraiche For the frites: 2 large potatoes - peeled and cut into thin strips 1/4 teaspoon salt Oil for deep frying
1. For the frites, slice the potato into thin strips and rinse. Heat a deep fat
fryer to 160°C. Place the frites in and cook for 5 minutes.
2. Tip the mussels into a large bowl of cold water, rinse and then drain well,
discarding any 'beards'. Avoid any that smell 'fishy', look dry or are open.
3. Place the chopped onion, shallot and garlic in a saucepan with the olive oil.
Gently sweat them over a low to medium heat for about 5 minutes. Add the chopped herbs and mix with the onion mixture.
4. Add the washed mussels to the pan and cover with wine, bringing slowly
to the boil, then simmer gently whilst stirring. Continue until the mussels have opened (discard any that do not open) for around 5 minutes.
5. Add the creme fraiche, mixing through the cooked and opened mussles.
Whilst the moules are cooking, turn up the deep fryer to 190°C and salt the frites. Add the frites back to the oil for around 1 minute until golden and crispy.
6. Serve the moules in a deep bowl with the frites on the side - providing a
large bowl for the shells.
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Name: Bert Trautmann (Bert) City Career: 1949-1964 Nationality: German Position: Goalkeeper
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Hot-Smoked Trautmann Kedgeree
Watch you don’t break your neck making this one Serves 2
3 eggs 250g microwaveable basmati rice 2 sliced spring onions 1 red chilli - finely chopped Butter 2 tsp curry powder 150g pack hot-smoked trout - flaked Small bunch parsley - roughly chopped Lemon wedges to serve
1. Drop the eggs into boiling water for 7 minutes. Drain under cold water and shell. 2. Microwave the rice for 2 minutes. 3. Cook the spring onion and chilli in a small knob of butter in a non-stick pan. Add the curry powder and cook for a minute then add the rice and stir well. Toss through the trout until warmed. Stir in the parsley. 4. Divide between 2 dishes and top with halves of egg. Serve with lemon wedges to squeeze over.
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Name: Emmanuel Adebayor (Ade) City Career: 2009-Present Nationality: Togoan Position: Striker
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Adebeef n Yorkshire Puds
Won’t be popular with the Arsenal fans, but let’s face it they’ve got very short memories
1. Beef Rump Joint, about 2kg 2 tbsp mustard For the Yorkshire Puds: Plain flour 1 medium egg, beaten 250ml milk 8 tsp vegetable oil BEEF COOKING GUIDE: Rare: 20 mins per 500g, plus 20 mins Medium: 25 mins per 500g, plus 25 mins Well Done: 30 mins per 500g, plus 30 mins 2. Preheat oven to 180°C. Weigh the beef to calculate the cooking time (see guide on left). Place in a roasting tin, rub the mustard over the skin, season and place in the oven. Meanwhile, make the Yorkshire puds. Sieve the flour and a pinch of salt into a mixing bowl. Make a well in the centre, pour in the egg and milk, and stir into the flour to form a thick, smooth batter that coats the back of a spoon. Cover and chill in the fridge for 30 mins. About 5 minutes before taking the beef out of the oven, pour 1 teaspoon of oil each into eight holes of a 12-hole muffin tin. Heat in the oven for 5 mins. When the beef is cooked, transfer to a warm plate, cover loosely with foil and rest for 20 mins. Meanwhile, remove the muffin tin and increase the oven temperature to 220°C. Divide the batter evenly between the oil-filled holes and bake the puddings for 20 mins or until golden and well risen. Serve the beef and Yorkshire puds with extra mustard, spoonfuls of creamed horseradish sauce and a jug of hot beef gravy.
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Name: Paul Dickov (Dicky) City Career: 1996-2002, 2006-2008 Nationality: Scottish Position: Striker
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If you’re running out of time and need some inspiration this one could be a winner Serves 4
50g butter 350g plain flour 3tsp baking powder 140g shredded suet 85g caster sugar 85g currants 2 lemons (grated zest and juice) 75ml milk Custard to serve
1. Soften half the butter and use to grease a 1.4 litre pudding basin. 2. Combine the flour, baking powder, suet, sugar and currants in a large bowl, mixing well. 3. Melt the remaining butter and stir into the flour mixture. Stir in the lemon juice and zest. 4. Combine the milk and cream in a small jug. Slowly stir enough into the mixture to bring it to a dropping consistency. Pour the mixture into the pudding basin. 5. Cover with a double layer of greaseproof paper (make a pleat in the middle to allow for expansion), tied in place with string. Place the basin in a steamer basket set over boiling water. Cover and steam for about 1 1/2 hours until cooked. Check the water level now and again to make sure it doesn't burn dry. 6. Serve with custard.
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Name: Roque Santa Cruz City Career: 2009-Present Nationality: Paraguayan Position: Striker
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Roque Road Ice Cream
More like cruz control than a rocky road putting this one together Serves 6
405g tin condensed milk 50g cocoa powder 475ml double cream 225ml single cream 1 tbsp vanilla essence 50g pecans - chopped 50g marshmallows –chopped Ice cream maker
1. In a medium saucepan over low heat, cook and stir condensed milk and cocoa until smooth and slightly thickened, about 5 minutes. Remove from heat and allow to cool slightly. Stir in double cream, single cream and vanilla. Refrigerate until cold. 2. Pour mixture into the canister of an ice cream maker and freeze according to manufacturer's directions. Stir in nuts and marshmallows halfway through the freezing process.
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Name: Imre Varadi (Banana) City Career: 1986-1988 Nationality: Hungarian Position: Striker
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Imre Banana Fritters
This one should be enough to send the fans bananas again Serves 4
1. For the fritters: 175g plain flour 125g cornflour 1 tsp baking powder 250ml sparkling water 1 tsp sesame oil 4 bananas – peeled and cut into chunks Vegetable oil for deep-frying For the caramel: 250g caster sugar 4 tbsp water 3 tbsp sesame seeds Vanilla ice cream to serve 7. 2. 3. 4. 5. Sift the flour, cornflour and baking powder together into a bowl, then stir in the water and sesame oil until a smooth batter is formed. Add the banana pieces and gently mix until completely coated in batter. Half-fill a deep, heavy-bottomed saucepan with vegetable oil and heat until a breadcrumb sizzles and turns brown when dropped in it. Carefully place the bananas into the oil and deep-fry until golden brown. Carefully remove with a slotted spoon and drain onto paper towels. For the caramel, place the sugar, water and sesame seeds into a saucepan over a low heat and cook until all of the sugar has melted. Increase the heat to bring to the boil and continue cooking, without stirring, until the mixture becomes a light caramel colour. Remove the caramel from the heat and, one at a time, dip the banana fritters into the hot caramel. Turn each fritter over with a fork to coat all over, then remove immediately and plunge into a bowl of iced water. Remove the fritter from the water and leave to drain on a wire rack while you dip the remaining fritters. To serve, place the fritters onto plates and place a scoop of vanilla ice cream alongside.
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Name: Gareth Barry City Career: 2009-Present Nationality: English Position: Midfield
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Delicately balanced and sure to bring a bit of calm to the table Serves 8
1. For the base: 200g digestive biscuits 100g unsalted butter - melted For the filling 3 sheets of leaf gelatine 142ml carton single cream 300g full-fat soft cheese 100g golden caster sugar Zest of half a lemon 3 tbsp lemon juice 300g strawberries - hulled & chopped 142ml double cream 1 medium egg white For the sauce 250g strawberries - hulled and chopped Zest of half a lemon 3 tbsp lemon juice 2 tbsp golden caster sugar Place biscuits in a plastic bag and crush with a rolling pin. Tip into a bowl and stir in the melted butter, mixing thoroughly so that all the crumbs are soaked. Now tip the mixture into a loose-bottomed 24cm round cake tin, at least 5cm deep, and press down with the back of a metal spoon to make an even layer over the bottom of the tin. Chill in the fridge while you make the filling. Submerge the gelatine leaves in a dish of cold water, and leave to soak and soften for 5 minutes. Pour the single cream into a pan and bring just to the boil, then take off the heat. Take the gelatine leaves out of the water, give them a good squeeze to get rid of excess water, and stir one by one into the cream. Leave to cool for a few minutes. Beat the cheese in a bowl with the sugar, lemon zest and juice until smooth and creamy. Mix in the cream mixture and the chopped strawberries. In another bowl, lightly whip the double cream so it falls in soft peaks, then fold it into the strawberry mixture. Whisk the egg white in a clean bowl until it forms stiff peaks, then fold gently into the cheese mixture. Pour into the cake tin and smooth down lightly. Chill for at least 2 hours until set. Blitz all the ingredients in a food processor. Taste and add more sugar if needed, then pour into a jug to serve.
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Name: Denis Law City Career: 1960-1961, 1973-1974 Nationality: Scottish Position: Centre Forward
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Red Side Down Pudding
You may not do it again, but once is enough to leave a lifetime memory Serves 6
200g butter 200g golden caster sugar 4 eggs 225g self-raising flour 25g ground almonds 200g frozen mixed berries, defrosted 2 tbsp golden syrup
1. Heat the oven to 180C/fan 160C/gas 4. Line a deep 20cm spring-form cake tin with paper and grease it. Beat the butter and sugar together until light and fluffy. Beat in the eggs and then fold in the flour and almonds. Fold in enough water to make the mixture spoonable. Drain any excess juice off the berries and tip them into the base of the tin. Add the golden syrup, then spoon the cake mixture on top. 2. Bake for 1 hour or until the cake is cooked through. Cool the cake in the tin, turn out and remove the paper.
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Name: Nedum Onuoha (Ned) City Career: 2004-Present Nationality: English / Nigerian Position: Centre Back
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Substantial but deceptive - watch it run out quicker than expected. Makes 1 loaf
100g butter - softened 175g honey 2 eggs - beaten 2 bananas - roughly chopped ½ tsp ground cinnamon 225g self-raising flour 50g pack walnut pieces 50g pack Brazil nuts - roughly chopped
1. Preheat the oven to 180°C. Lightly grease a 1kg loaf tin and line the base and ends with a long strip of baking parchment. 2. Place the butter, honey, eggs, bananas, cinnamon and flour in a food processor and blend until smooth. Alternatively, beat by hand with a wooden spoon. Add the nuts, and pulse or mix until just combined. 3. Pour the mixture into the prepared tin and smooth the top. Bake for 40 minutes until a skewer inserted into the centre of the loaf comes out clean, and the bread is golden and well risen. Allow the loaf to cool in the tin for 10 minutes then turn out. Remove the baking parchment and cut into slices. Delicious served warm or cold, spread with butter.
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Name: Martin Petrov (Rigsby) City Career: 2007-Present Nationality: Bulgarian Position: Left Wing
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Hot Cross Petrovs
It’ll be the yeast that’s rising rather than the damp once this one gets going Makes 12
450g strong bread flour 1tsp salt 2tsp ground cinnamon 2tsp ground allspice Sachet 7g dried yeast 75g raisins 75g glacé cherries Grated rind of 1 orange 1 lemon 1 lime 110g caster sugar 50g unsalted butter 2tsp vanilla extract 250ml milk 1 egg - beaten Paste of 80g plain flour 2tbsp sugar 100ml water 2tbsp brown sugar 3tbsp milk
1. Sift flour, salt and spices into a large bowl and mix in the yeast, fruit, rind and sugar. 2. Melt butter, stir in milk and vanilla extract and heat until tepid. 3. Whisk into egg, add to flour mixture, form a dough and knead on a floured surface for 10min until smooth and elastic. 4. Divide into 12 buns, cover with a damp tea towel and leave in a warm place for about 90min, till doubled in size. 5. Mix the paste, bung it in a piping bag (or a plastic freezer bag with one corner snipped off) and pipe a cross on each bun. 6. Bake at 180C for 10min, reduce the heat to 150C and bake for a further 15min. Lightly brush with the glaze and cool on a rack.
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Shaun Wasabi Peas
Small but with an explosive kick
1. Soak peas in water overnight. 2. Preheat the oven to 200C. Drain the peas, then cook them according to instructions on the package. 3. Mix the olive oil with the peas until well coated. 4. Oil a baking sheet and spread the peas evenly across it. Place in the oven and bake for 5 hours 5. Combine the wasabi powder, tahini, rice vinegar and mustard in a mixing bowl. 6. Combine the mixture with the hot peas making sure that all the peas are evenly coated. 7. Using a rubber spatula, spread the peas on the baking sheet, separating as many as you can. 8. Increase the oven temperature to 250C. Bake the peas for 10 to 15 minutes, until the coating is dry. 110g dried peas 2 tbsp olive oil For the Coating 4tsp wasabi powder 2tbsp tahini 2tbsp rice vinegar 2tsp Dijon mustard
Name: Shaun Wright-Philips City Career: 1998-2005, 2008-Present Nationality: English Position: Right Wing
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Blue Moonchester Cocktail
You'll need plenty of this after seeing City surrender to an amateur team in the 1st round of the cup
1500ml crushed ice 125ml vodka 125ml blue Curaçao 125ml whipping cream 2tbsp vanilla-flavoured syrup 2tbsp fresh orange juice 1tbsp Cointreau
Name: Moonchester Position: Mascot
In a blender, combine all ingredients and whirl until smooth. Pour into four martini glasses (4 oz.) and garnish the rim of each glass with a slice of orange.
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