A taste of eastlands


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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!

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A taste of eastlands

  1. 1. Click on the player’s face to view recipe Homepage
  2. 2. Vincent Kompany Twos Kompany Moules Frites Bags of mussels, but nothing fishy about the defending 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 Serves 2 for 5 minutes. For the moules: 1kg fresh mussels 2. Tip the mussels into a large bowl of cold water, rinse and 1 large onion, finely chopped 1 shallot, finely chopped then drain well, discarding any beards. Avoid any that 2 garlic cloves, peeled and crushed 1tsp chopped fresh thyme smell fishy, look dry or are open. 1tbsp chopped parsley 50 ml olive oil 3. Place the chopped onion, shallot and garlic in a saucepan 150 ml dry white wine 2bsp crème fraiche with the olive oil. Gently sweat them over a low to medium Belgian For the frites: heat for about 5 minutes. Add the chopped herbs and mix 2 large potatoes, peeled and chipped 1/4 teaspoon salt with the onion mixture. Oil for deep frying 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 (around 5 minutes). Discard any that have not opened. Centre Back 5. Add the crème fraiche, mixing through the cooked and opened mussels. 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. 2008 - Present
  3. 3. Joe Corrigan Big Joe Burger with Corrigander You’re in safe hands with these but be careful not to eat too many 1. Place the minced lamb in a large mixing bowl and add the garlic, onion, mango chutney, ginger, chilli, and ground Makes 8 burgers spices. Season well and mix by hand until combined. For the burgers: 1kg minced lamb 2 garlic cloves, crushed 1 medium onion, finely chopped 1-2 tbsp mango chutney 2. Divide and shape the mixture into 8 burgers. 3cm piece of grated fresh ginger 1 red chilli, de-seeded and chopped ¼ tsp. ground turmeric 1 tsp. coriander seeds, crushed 3. Place the burgers on a cling film-covered tray and keep 1 tsp. cumin seeds, crushed salt & pepper English them in the fridge to relax for at least 30 minutes. Theyre oil, for brushing burger buns, to serve ideal made the day before cooking. For the relish: 6 ripe tomatoes, diced 200g tub of Greek yoghurt bunch of fresh coriander, chopped 4. To prevent the burgers from sticking, brush with a little oil 1 small red onion, finely chopped before barbecuing for about 5 minutes each side. squeeze of lime juiceGoalkeeper 5. Mix together the tomatoes, yoghurt, coriander, onion and lime juice and season to taste with salt and pepper. Serve with the burgers, either inside the bun or on the side.1967 - 1983
  4. 4. Shay Given Irish Stout is a Given You won’t cook this too often, but when you do it will save the day 1. Preheat the oven to 150C. Serves 6 2. Coat the steak in the seasoned flour and then shake the 900g braising steak, cut into chunks surplus off. Heat a little oil in a frying pan and brown the 55g seasoned flour oil, for frying meat on all sides (You may need to do this in two or more 2 rashers streaky bacon, cut into strips 350g shallots, peeled but left whole batches). 1 celery stick, chopped 225g carrots, cut into chunks 3. Remove the meat from the pan and set aside while you fry 250ml Irish stout 400ml water or beef stock the bacon and vegetables until lightly browned. 2 bay leaves 4-5 sprigs thyme Irish salt & pepper to taste 4. Transfer the meat and vegetables to an ovenproof pot. Shake over any remaining flour. Add the bay leaves and sprigs of thyme. 5. Pour a little of the stock into the frying pan and de-glaze, scraping to remove any of the residue. Pour into the casserole and add the Irish stout and remaining stock, Goalkeeper enough to cover the ingredients. 6. Cover and cook in the preheated oven for 2½-3 hours until the meat is meltingly tender.2009 - Present
  5. 5. Joe Hart Parmaway Hartichoke Bruschetta You won’t have the heart to deny guests a portion, but save some for yourself 1. Toast the ciabatta slices and drizzle with the olive oil. Serves 4 8 slices ciabatta bread 2. Lay the ham pieces onto the ciabatta and then pile on olive oil 8 slices Parma ham , cut into smaller the artichoke, basil and parmesan. pieces 200g char-grilled artichokes, chopped handful basil leaves parmesan, shaved with a peeler 3. Serve. Simple as that! English Goalkeeper2006 - Present
  6. 6. Bert Trautmann Hot-Smoked Trautmann Kedgeree Watch you don’t break your neck making this one 1. Drop the eggs into boiling water for 7 minutes. Drain under cold water and shell. Serves 2 3 eggs 250g microwaveable basmati rice 2 sliced spring onions 2. Microwave the rice for 2 minutes. 1 red chilli, finely chopped Butter 2 tsp. curry powder 150g pack hot-smoked trout, flaked 3. Cook the spring onion and chilli in a small knob of butter Small bunch parsley, chopped Lemon wedges to serve in a non-stick pan. Add the curry powder and cook for a German 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. Goalkeeper 1949 - 1964
  7. 7. Edin Dzeko Edinner Ending Bosnian Goal-Poached Apples It won’t come with a hefty price tag like the player, but its sure to hit the spot 1. To prepare the apples mix together sugar, lemon juice in a saucepan and fill with enough water to cover the Serves 3 apples. Add apples, weighing them down with a plate on 6 apples, peeled and cored 400g sugar top. Simmer on medium heat until apples are tender but 500ml water or enough to cover apples not mushy, about 15 minutes. Carefully remove them 1 tbsp lemon juice 200g ground walnuts from the water and place them on a rack to cool. Reserve 100g ground hazelnuts 2 tsps. cinnamon the poaching liquid they were cooked in. 2 tbsps. crème fraiche Whipped cream to serve Bosnian 2. To make the filling stir together walnuts, hazelnuts, cinnamon and crème fraiche or yogurt in a bowl until smooth and well combined. Fill the cooled apples with this mixture. 3. Serve chilled or at room temperature. Pour reserved Striker poaching liquid over filled apples and top with whipped cream.2011 - Present
  8. 8. Uwe Rosler Uwe Goalsuppe Classic and dependable German dish leads the line 1. Fry onion until soft, add the garlic and fry for another 30 seconds. Add the courgette, cabbage, spinach and stock. Serves 2 Bring to a simmer and cook for about 3 minutes. Season 1 onion, finely chopped 1 garlic clove, crushed well. 2 courgettes, grated ¼ Savoy cabbage, shredded 2 handfuls of spinach, chopped 750ml vegetable stock 2. Meanwhile, fry the bacon until it crisps up. Drain on 2 rashers of streaky bacon, chopped kitchen paper German 3. You can either leave the soup chunky or liquidize. Sprinkle with the bacon to serve. Striker1994 - 1998
  9. 9. Kolo Toure Coca-Kolo Ham This solid addition will have your family going ya-ya 1. If the ham is salty, first put it in a pan covered with cold water, bring to the boil then tip into a colander in the Makes a whole ham sink. Put the gammon in a pan, skin side down, add the For the ham: 2kg mild-cure gammon onion then pour over the Coke. Bring to the boil, reduce 1 onion, peeled and cut in half to a good simmer, put the lid loosely, and cook for just 2 litre-bottle coke under 2 ½ hours. Meanwhile preheat oven to 240C. For the glaze: Handful cloves 1 heaped tbsp black treacle 2 tsp. English mustard powder 2 tbsp Demerara sugar 2. When the ham is ready take it out of the pan and cool Ivorian slightly. 3. Remove the skin, leaving a thin layer of fat. Score the fat with a sharp knife to make fairly large diamond shapes, and stud each diamond with a clove. Then carefully spread the treacle over the bark-budded skin taking care Centre Back not to dislodge the cloves. Then gently pat the mustard and sugar onto the sticky fat. Cook, in a foil lined roasting tin for approximately 10 minutes.2009 - Present
  10. 10. Georgi Kinkladze Kinkhali Nothing kinky about these Balkan style dumplings but spectacular non-the-less 1. Combine the flour, water and salt to form a dough. Turn onto a lightly floured work surface and knead until Serves 4 smooth and elastic then roll out as thinly as you can. For the dumplings: 200g plain flour 30g water Salt, to taste 2. Mince the lamb and onion. Transfer to a bowl and For the filling: season with black pepper. Cut rounds from the pastry 300g cooked lamb 50g onions using a saucer as a template. Add the filling then bring Black pepper, to taste 100g greens, chopped the sides of the pastry up over the top. Georgian 3. Bring a pan of lightly-salted water to a boil, add the dumplings and boil for about 15 minutes, or until cooked through. Centre Back 1995 - 1998
  11. 11. Joleon Lescott Jolemon Panacotta with Lescotti Biscuits A bit expensive? Well if you’ve got the money it’s probably worth it 1. Brush 6 x 150ml pudding moulds with a little oil. Put the milk and cream in a saucepan. Add the lemon zest and Serves 6 sugar, bring slowly to the boil then remove from the sunflower oil 375ml full-fat milk heat. 375ml double cream 1 lemon, zested and cut into thick strips 100g caster sugar 2. Pour 150ml of the milk mix into a small bowl, add the 2 tsp. gelatine powder gelatine and stir until it has completely dissolved. Leave For the lemon Caramel: the rest of the mixture to cool to room temp and infuse 100g caster sugar 1 tbsp lemon juice with the zest. Stir the 2 mixtures together and strain English Biscotti biscuits to serve through a fine sieve into the moulds. Chill until set. 3. Meanwhile, to make the caramel, heat the sugar in a saucepan until it melts and turns a golden colour. Swirl the pan to keep the colour even. Take off the heat and add the lemon juice. Remelt the caramel if it has hardened in lumps and then drizzle onto a piece of Centre Back baking parchment on a chopping board. Cool and break into pieces. 4. Serve the pannacotta turned out onto plates with the caramel pieces and biscotti biscuits.2009 - Present
  12. 12. Richard Dunne Two Tonne Irish Breakfast Dish of the season four years in a row proves that big is better 1. Lay the bacon slices in a single layer in a large skillet. Fry over medium heat until it begins to get tinged with Serves 2 brown. Fry on both sides. Remove from pan, but save 6 thick slices bacon 2 tablespoons butter grease. 4 eggs 2 small tomatoes, sliced 2 cups whole mushrooms 4 slices prepared soda bread 2. Melt butter in skillet. Crack eggs into pan, being careful not to break yolks. Place tomato slices, mushrooms, and bread in pan. Fry gently, stirring mushrooms and Irish tomatoes occasionally. Keep everything separate. Turn bread over to brown on both sides. 3. When egg whites are set, but yolks are still runny, dish half of everything onto each of 2 warmed plates, and serve immediately Centre Back 2000 - 2009
  13. 13. Nigel de Jong Pannekoeken de Jong Simple and dependable, with a remarkable consistency 1. Mix the apple sauce ingredients together and heat gently until the sauce is formed. Now remove from the heat Serves 6 and allow to cool. For the Pancakes: 4oz sieved plain flour ½ pint milk 2 eggs pinch salt 2. Make the batter mix by mixing together until you get a smooth liquid. Heat a small amount of oil in a pan. and For the apple sauce: 16oz stewed apples add a ladle of the pancake mix, swirling to cover the 1½ tsp. cinnamon 4tsp butter surface of the frying pan. Heat on one side until cooked, 4oz sugar Dutch then turn the pancake until it is cooked. 3. Spoon apple sauce into pancakesDefensive Midfielder 2009 - Present
  14. 14. Pablo Zabaletta Zabaleater Scallop Ceviche This simple South American delicacy is raw, full of zest and ultimately classy 1. Peel, halve and slice the avocado. Soak the pieces in lime juice. Serves 2 8 Scallops, halved 1 lime, zested and juiced 1 orange, juiced 2. In a glass bowl mix together all ingredients and allow to 1/2 avocado 1/2 yellow pepper, diced ‘cure in the fridge for 3 hours. 1/2 red pepper, diced 1 tsp. ginger, grated 2 tsp. shallot, minced 1/4 jalapeno, minced 3. Arrange in the centre of an attractive plate, and garnish 60 ml olive oil Coriander to serve Argentinian with sprigs of coriander and a twist of lime. Right Back2008 - Present
  15. 15. Nedum Onuoha Neds Bread Substantial but deceptive, watch it run out quicker than expected 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 Makes 1 loaf parchment. 100g butter, softened 175g honey 2 eggs, beaten 2 bananas, roughly chopped ½ tsp. ground cinnamon 2. Place the butter, honey, eggs, bananas, cinnamon and 225g self-raising flour flour in a food processor and blend until smooth. 50g pack walnut pieces 50g pack Brazil nuts, roughly chopped Alternatively, beat by hand with a wooden spoon. Add the nuts, and pulse or mix until just combined. English 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 parchmentCentre / Right Back and cut into slices. Delicious served warm or cold, spread with butter. 2004 - Present
  16. 16. James Milner Freshly Milnered Corn-Bread A bit of Yorkshire grit and skill is needed for this one 1. Preheat the oven to 200C. Grease 23cm square baking pan with melted butter. 375g plain flour 225g cornmeal 1 tbsp salt 4 tbsp baking powder 110g sugar 2. In a large bowl, mix all the ingredients together except 480ml milk 2 free-range eggs for the sweetcorn kernels, then add the sweetcorn. 110g butter, melted, plus extra for greasing small tin sweetcorn kernels 3. Stir to combine thoroughly, then pour into the baking English pan. Bake for about 20 minutes in the top of the oven. 4. The cornbread is ready when it has a golden colour and is springy to the touch. Allow to cool slightly before cutting.Left / Right Winger 2010 - Present
  17. 17. Jerome Boateng Ocean Boateng Stew Simple but solid serving, spanning both African and European roots 1. Cut the fish into pieces. Serves 4 2 whole tilapia 2. Season the flour and coat each piece of fish. flour, to coat fish salt, black pepper 4 tbsps. vegetable oil two onions, peeled and finely chopped 1 can tomatoes, chopped 3. Heat the oil in a frying pan and quickly fry each piece of 1 tbsp tomato puree fish, then put the fish into a large casserole dish. 125 ml fish stock or water cayenne pepper Rice to serve German 4. Fry the onions until softened and mix in the tomatoes, tomato puree and stock or water. 5. Bring the sauce to the boil and taste, season with cayenne.Centre / Right Back 6. Pour the sauce over the fish and cook on low for 4-6 hours. 7. Serve with boiled rice. 2010 - Present
  18. 18. Patrick Viera Patrisserie de Viera Tarte Tatin An old classic - tres délicieux in the centre of the table 1. Pre-heat oven to 180°C. Serves 4 4 brae burn apples peeled and quartered 2. Place the sugar in the bottom of a heavy based non-stick 100g caster sugar 50g butter frying pan and heat until the sugar turns to a caramel Puff pastry, rolled to ½" thick and cut into 10" circle colour, then add the butter in small pieces. Icing sugar to dusting Vanilla ice-cream to serve 3. Peel and core the apples and cut the apples into French quarters, place the quartered apples in a circle in the caramel, rounded side down. Allow to continue caramelising but be careful not to let the sugar become too dark or it will burn. 4. Roll the puff pastry out to ½" thick and cut a 10"Centre Midfield diameter circle. Cover the apples with the pastry and place the hot pan in the pre-heated oven for 15-20 minutes until the pastry and apples are cooked through. 5. To serve, turn the tatin out of the pan onto a serving plate pastry-side down. Dust with icing sugar and serve with a scoop of vanilla ice cream.2010 - Present
  19. 19. David Silva Mediterranean Silva Perch Makes good sense to spend on quality. No silky skills required here though 1. Make Tomato Salsa: combine all ingredients. Serves 4 4 x Silver Perch fillets, skin on 2. Heat a barbecue or griddle pan. 2 teaspoons ground cumin Salt & pepper, to taste extra virgin olive oil 1 aubergine, cut into 1.5cm-thick slices 3. Cut several slashes into the skin of each fillet. Tomato Salsa 4 ripe tomatoes, seeded and diced 1 small red onion, diced 1 avocado, diced 4. Combine cumin, salt and pepper and 2 tablespoons olive handful of chopped flat-leaf parsley French handful of chopped mint oil. Rub over both sides of the fillets. 2 teaspoons sumac 2 tablespoons extra virgin olive oil Salt & pepper, to taste 5. Brush the aubergine slices generously with olive oil and cook for about 3 minutes on each side, until golden brown and tender, brushing with extra oil as needed. When aubergine is almost cooked, cook the fillets, skin-Centre Midfield side down, for 3 minutes then turn and cook the other side for 1 minute. 6. Divide aubergine between plates, top with fillets and a spoonful of salsa. Pass the remaining salsa separately.2010 - Present
  20. 20. Denis Law Redside Down Pudding You may not do it again, but once is enough to leave a lifetime memory 1. Heat the oven to 180C. Line a deep 20cm spring-form cake tin with paper and grease it. Serves 6 200g butter 200g golden caster sugar 4 eggs 2. Beat the butter and sugar together until light and fluffy. 225g self-raising flour Beat in the eggs and then fold in the flour and almonds. 25g ground almonds 200g frozen mixed berries, defrosted Fold in enough water to make the mixture spoonable. 2 tbsp golden syrup Scottish 3. 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. 4. Bake for 1 hour or until the cake is cooked through. Cool the cake in the tin, turn out and remove the paper. Striker1960-61, 1973-74
  21. 21. Imre Varadi Imre Banana Fritters This one should be enough to send the fans bananas again 1. Sift the flour, cornflour and baking powder together into a bowl, then stir in the water and sesame oil until a smooth batter is Serves 4 formed. Add the banana pieces and gently mix until completely For the fritters: coated in batter. 175g plain flour 125g cornflour 2. Half-fill a deep, heavy-bottomed saucepan with vegetable oil and 1 tsp. baking powder 250ml sparkling water heat until a breadcrumb sizzles and turns brown when dropped in it. 1 tsp. sesame oil Carefully place the bananas into the oil and deep-fry until golden 4 bananas – peeled and cut into chunks Vegetable oil for deep-frying brown. Carefully remove with a slotted spoon and drain onto paper For the caramel: towels. 250g caster sugarHungarian 4 tbsp water 3. For the caramel, place the sugar, water and sesame seeds into a 3 tbsp sesame seeds saucepan over a low heat and cook until all of the sugar has melted. Vanilla ice cream to serve Increase the heat to bring to the boil and continue cooking, without stirring, until the mixture becomes a light caramel colour. 4. 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 Striker bowl of iced water. Remove the fritter from the water and leave to drain on a wire rack while you dip the remaining fritters. 5. To serve, place the fritters onto plates and place a scoop of vanilla ice cream alongside.1986 - 1988
  22. 22. Colin Bell Stuffed Colin Bells The best recipe ever? Probably not, but no doubts on the best City player ever 1. Boil the rice for 25 mins until just tender. Meanwhile, heat oven to 220C/fan 200C/gas 7. Slice the tops off the Serves 2 peppers and cut out the seeds. Lightly oil, then bake (with 4 large red bell peppers 140g camargue red rice the lids) in a roasting tin for 12 mins. Oil for brushing 270g jar of hot salsa 200g cooked chopped chicken 200g can red kidney beans 2. Drain rice and mix with the salsa, chicken, beans, cheddar 50g grated cheddar Handful of chopped coriander and coriander. Season to taste. Guacamole to serve English 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. Striker 5. As an alternative, try with aubergines or large tomatoes1966 - 1979
  23. 23. Mike Summerbee Vietnamese Summerbee Rolls Time to put your silky skills to work with this fiery legend 1. Boil a pan of water and cook shrimp for about 2 mins. Drain in a colander and run cold water over them until cool. Peel and halve For 8 rolls lengthwise down the centre. Cover and refrigerate. 12 shrimps in shells 2oz rice noodles 2. Cook noodles according to package. Drain and set aside. 8 round rice paper wraps Handful of bean sprouts 3. Prepare a large wooden cutting board for rolling. Arrange ingredients 24 small mint leaves 16 Thai basil leaves as follows: rice paper wraps, shrimp, noodles, bean sprouts, mint, Handful of coriander 1 Thai chilli, thinly sliced basil, coriander, chilli, cucumber, spring onions, and lettuce. 1 small cucumber, peeled, seeded and cut into sticks 4. Fill a shallow dish with hot water. Submerge one rice paper in the 2 spring onions, trimmed, halved and cut English lengthways water for about 30 seconds. Remove and place on a board. Lay 3 4 lettuce leaves, halved shrimp halves in a row just above the centre of the paper. Layer a Peanut sauce to serve 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. Striker 5. Fold bottom half of 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. 1965 - 1975
  24. 24. Emmanuel Adebayor AdebeefnYorkshire Puddings Won’t be popular with the Arsenal fans, but let’s face it they’ve got short memories 1. Preheat oven to 180°C. Weigh the beef to calculate the cooking time (see guide on right). Place in a roasting tin, rub Serves 6 the mustard over the skin, season and place in the oven. Beef Rump Joint, about 2kg 2 tbsp mustard For the Yorkshire Puddings: Plain flour 2. Meanwhile, make the Yorkshire puddings. Sieve the flour 1 medium egg, beaten and a pinch of salt into a mixing bowl. Make a well in the 250ml milk 8 tsp. vegetable oil 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. BEEF COOKING GUIDE: Togolese Rare: 20 mins per 500g + 20 mins Cover and chill in the fridge for 30 mins. About 5 minutes Medium: 25 mins per 500g + 25 mins Well Done: 30 mins per 500g + 30 mins 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. 3. When the beef is cooked, transfer to a warm plate, cover Striker 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 puddings with extra mustard, spoonfuls of creamed horseradish sauce and a jug of hot beef gravy. 2009 - Present
  25. 25. Mario Balotelli Souper Mario Borlottelli Beans Hopefully you’ll be in the mood, and if you are you’ll love this bad boy 1. Heat the olive oil in a large saucepan and sweat the onions, carrot, celery and leek. Serves 6 8 tbsp olive oil 1 onions, finely chopped 1 carrots, finely chopped 2. Stir in the borlotti beans and parsley stalks. 1 stick celery 0.25 leeks, finely chopped 400 g fresh borlotti beans 1 handful parsley, finely chopped 3. Then add the stock, cherry tomatoes, thyme and garlic. 1.5 litres vegetable stock 3 cherry tomatoes, quartered 1 sprig thyme 1 clove garlic, crushed Italian 1 handfuls celery leaves 4. Bring to the boil, then reduce the heat, cover with a lid and simmer for 50 minutes. 5. Stir in the celery leaves. Striker 6. Serve with crostini and a drizzle of extra-virgin olive oil2010 - Present
  26. 26. Craig Bellamy Welsh Valleys Hot Pot Proof that the Welsh can inspire something from Manchester. Better than Bettys 1. Heat oven to 160C. Serves 4 2. Heat oil in a large shallow casserole dish, brown the lamb 2tsp olive oil in batches, and transfer to a plate. 600g Welsh stewing lamb, diced 1 large onion, sliced 3 carrots 3. Fry the onions and carrots in the pan with a little more oil 50g mange tout, sliced 1tsp plain flour until golden. Add the mange tout and fry for a few 400ml lamb stock minutes more. Sprinkle over the flour and allow to cook 1tbsp Worcester sauce 2 bay leaves for a couple of mins. 2tsp thyme leaves 2 potatoes, sliced thinly Welsh Pickled cabbage & brown sauce to serve 4. 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. Striker 5. Remove the lid and finish under the grill until brown. 6. Serve with pickled red cabbage and brown sauce.2009 - Present
  27. 27. Adam Johnson Adamn good skillet of tricky sticky chicken wings Will have you dribbling all over the plate 1. In a large skillet, brown chicken wings Serves 4 12 chicken wings, tips removed 2. Combine all ingredients and add to the skillet 250ml water 200g sugar 80ml soy sauce 60ml hoisin sauce 1 tablespoon minced garlic 3. Stir to blend well and simmer, with cover on the skillet, sesame seeds, to serve for 30 minutes. English 4. Uncover and continue to simmer until meat is tender and sauce has reduced and is caramelized. Watch the wings carefully, as they can burn very easily. 5. Sprinkle wings with sesame seeds just before serving.Left / Right Winger 2010 - Present
  28. 28. Ya Ya Toure Gumbo Ya Ya You’ll want to join your family to eat this one once you realise its potential 1. In a large, heavy flame-proof pan or casserole, heat the oil over a high heat. Brown the chicken pieces evenly in the Serves 6-8 oil. Set them aside. Keep the heat high, and stir the flour 110ml sunflower oil 1 large chicken, cut into 8 pieces into the oil. Turn the heat down slightly and keep stirring 70g plain flour with a metal spoon, scraping the brown bits off the base 450g garlic sausage, cut into 1cm slices 110g cooked ham, diced of the pan, until the roux turns a dark nut brown (allow15 340g okra, topped, tailed and halved 2 onions, chopped minutes for this). 2 green peppers, chopped 2 sticks celery, chopped 2 cloves garlic, chopped 2tbs finely chopped fresh parsley Ivorian 1tsp each cayenne and black pepper 2. Add the sausage, ham, vegetables, garlic and half the 1 bouquet garni salt parsley. Stir for a minute. Stir in about 150ml water, then Rice to serve add the chicken pieces, cayenne and black pepper, bouquet garni and salt. Gradually add another 1.7 litres of water. Bring to a boil, then simmer for 1 hour, stirring occasionally. Taste and adjust seasonings.Centre Midfielder 3. Sprinkle with remaining parsley and serve in individual bowls, spooned over a mound of hot rice. 2010 - Present
  29. 29. Vladimir Weiss Weisseschnitzel with little polenta nuggets A future classic in both Slovakia and North West England. Try not to eat too quickly 1. For the polenta nuggets, put chicken stock in a saucepan and boil. Whisk in the polenta in a steady stream. Cook for 5 mins or until Serves 4 thick, whisking constantly. Whisk in butter and season to taste with 6 tbsp fresh white breadcrumbs nutmeg, salt and pepper. Pour polenta into shallow frying pan, 3 tbsp parmesan, freshly grated about 24x20cm to make a layer about 2cm thick. Leave to cool for 1 2 tbsp flour 1 egg, beaten hr. When polenta is cold and set, cut into slices. 4 x 100g medallions of veal 400g spinach, blanched and squeezed 2. Mix breadcrumbs with Parmesan, season with salt and pepper, and 1tsp pine kernels, toasted place in a flat dish. Add flour in another, and egg in another. Coat 8 quails eggs salt, and freshly ground pepper the veal first in the flour, then in the egg and then breadcrumb mixture, shaking off excess breadcrumbs. Heat 2 tbsps. of olive oil For the polenta nuggets: Slovakian 500ml chicken stock in a heavy-based frying pan. Add veal and fry until golden brown on 150 g quick-cook polenta 30g unsalted butter each side. Keep warm. salt, and freshly ground pepper little grated nutmeg 3. In a saucepan, heat the spinach with the toasted pine nuts and season with salt and pepper. Keep warm. 4 anchovy fillets, halved lengthways 4. Add olive oil to frying pan and place 7cm pastry cutter in the pan. 100ml basil-infused olive oil 40 ml thick balsamic vinegar Break 2 eggs into the cutter and fry gently until done. Repeat with 40g pine kernels, toasted the other eggs, frying them two at a time. Meanwhile, heat olive oilLeft / Right Winger in frying pan. Add the polenta slices and fry until golden brown on each side. 5. Divide the spinach between four serving plates. Place a veal medallion on top; top each one with 2 quails eggs, and garnish with anchovies, Arrange polenta around the edge of each serving. Mix basil oil with the balsamic vinegar and drizzle around the plate. Sprinkle with the toasted pine nuts and serve. 2006 - Present
  30. 30. Shaun Wright Phillips Shaun Wasabi Peas Small but with an explosive kick. Once their gone you’ll want them back 1. Soak peas in water overnight. 110g dried peas 2. Preheat the oven to 200C. Drain the peas, then cook them 2 tbsp olive oil according to instructions on the package. For the Coating: 4tsp wasabi powder 2tbsp tahini 3. Mix the olive oil with the peas until well coated. 2tbsp rice vinegar 2tsp Dijon mustard 4. Oil a baking sheet and spread the peas evenly across it. Place in the oven and bake for 5 hours English 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. Right Winger 8. Increase the oven temperature to 250C. Bake the peas for 10 to 15 minutes, until the coating is dry.1998–2005, 2008-Present
  31. 31. Aleksandar Kolorov Hammarov Terrine A bit on the slow side to get onto the plate, but powerful on the palette 1. Roughly chop the carrot, onion and celery and put in a large pan with the ham hock, thyme, bay and garlic. Cover 1 carrot with water. Bring to the boil and simmer until the meat ½ onion 1 celery stick begins to fall off the bone – about three hours, maybe 1 ham hock, soaked for 24 hrs in water more. Check the hock during this time to make sure the 3-4 sprigs of thyme 1 bay leaf water is still covering it and top up as required. 1 clove garlic 4 tsp grain mustard 3 tbsp finely chopped parsley Beetroot Relish to serve 2. Remove the ham hock from the pan and leave to cool (keep the cooking liquor). When the meat is cool shred it Serbian with your fingers, picking through it and discarding any fat or sinew. Put in a bowl with the mustard and parsley. You dont need to season it as the reduced cooking liquor in which you will set the terrine will be salty. 3. Reduce 1 litre of the ham liquor to 200ml by boiling. Add Left back to the ham. Press into a 750ml terrine or loaf tin and refrigerate. Its best to leave it for a couple of days (in the fridge) before eating. 4. Serve with beetroot relish and some good bread. 2011 - Present
  32. 32. Shaun Goater Curried Goater Feed your guests this and you will score for sure 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 Serves 6 in a sealable container and add the onion, garlic, salt, 1.5kg goat, cubed black pepper, thyme, and Scotch bonnet. Wearing rubber Juice of 1 lime gloves, rub the spices into the goat with your hands. 1 onion 6 garlic cloves, finely chopped Marinate, covered and refrigerated, for 2 hours. 2tsp salt 1tsp black pepper 1tsp thyme leaves ½ scotch bonnet chilli – finely chopped 2tbsp oil 2. In a large pot heat the oil and sugar on a medium heat, 1tsp sugar Bermudan 5 spring onions, finely chopped stirring until the sugar is brown. Stir in the goat, onions 2tsp curry powder 2 potatoes, chopped and curry powder. Cover the pot and simmer until the Cooked rice and roti to serve 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 Striker 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.1998 - 2003
  33. 33. Micah Richards Rich and Powerful Micahroni Cheese Sure to be better when your young, but not bad later on in life too 1. Preheat your oven to 200ºC. Cook the macaroni in a pan of salted boiling water 2 minutes short of the timing on Serves 4 the packet instructions, then drain in a colander and 400g macaroni reserve a little of the cooking water. sea salt and freshly ground black pepper a knob of butter A small bunch of fresh oregano 2. Heat the butter in a large heavy-based frying pan. When it 100g Parmesan cheese, grated starts to foam, add the oregano and fry for a minute until 100g taleggio cheese, roughly torn 100g mascarpone cheese it starts to crisp up, then turn off the heat. Add your ¼ of a nutmeg small ball of buffalo mozzarella cheese cooked pasta to the oregano butter, along with a couple English of spoonfuls of the reserved cooking water and the Parmesan, fontina or taleggio and mascarpone. 3. Return to a medium heat and toss and stir around until most of the cheese has melted and you have a lovely gooey sauce – you may need to add a little more of the reserved cooking water. Season to taste, then tip it all into Right back an earthenware dish. 4. Grate over the nutmeg, tear over the mozzarella and sprinkle over the extra Parmesan. Bake the macaroni cheese in the preheated oven for about 10 minutes, finishing up with a quick whack under the grill, until golden brown and crispy on top.2001 - Present
  34. 34. Moonchester Blue Moonchester Cocktail Youll need plenty of this after seeing City surrender in the cup 1. Combine all ingredients in a blender and whirl until smooth. 1500ml crushed ice 125ml vodka 125ml blue Curaçao 125ml whipping cream 2. Pour into four martini glasses and garnish the rim of each 2tbsp vanilla-flavoured syrup 2tbsp fresh orange juice glass with a slice of orange. 1tbsp Cointreau English Mascot
  35. 35. Roberto Mancini Manchinese Chow Main Not as stylish as the man himself, but tactically sound if you need a quick fix 1. Cook noodles in a pan of boiling water for 2-3 minutes until al dente. Drain, then rinse under cold running water Serves 2 and drain again. Drizzle with a dash of sesame oil and toss 150g medium egg noodles ½ tsp toasted sesame oil through to prevent noodles from sticking. 300g skinless chicken breast fillets, sliced into strips 2. Place chicken strips in a bowl and season with a dash of ½ tsp dark soy sauce 1 tsp five-spice powder dark soy sauce, the five-spice powder and chilli sauce. Mix 1 tsp chilli sauce 1 tbsp cornflour well, then lightly dust the chicken strips with the 1-2 tbsp groundnut oil cornflour. 1 red pepper, finely sliced 150g bean sprouts Italian 1 large spring onion, sliced lengthways 3. Heat a wok until smoking and add the groundnut oil, then 2 tbsp light soy sauce freshly ground black pepper 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 Manager light soy sauce, a dash of sesame oil and freshly ground black pepper. 5. Serve immediately. 2009 - Present
  36. 36. Sheikh Mansour Sheikh Kebabs With all the oil money in the world there’s still nothing like a good Kebab 1. Roughly chop the lettuce, parsley and mint. Serves 2 2 lamb steaks, diced 2. Brush lamb with olive oil and garlic. 1tbsp olive oil mixed with 1 clove of garlic, peeled and crushed 2 flat breads 2tbsp yoghurt mixed with 1tbsp of chopped mint leaves 3. Cook the lamb on a barbecue, griddle plate or heavy Handful of flat parsley frying pan until done. Handful of mint leaves 2 lettuce leaves, chopped 1 small tomato, roughly chopped Salt and pepper to tasteUnited Arab Emarati 4. 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. Owner 2008 - Present
  37. 37. Ali Bernabia Ali Babaganoush You won’t want to pass this smoky Aubergine delight 1. Place the aubergines under a hot grill and cook for 20 minutes, turning frequently, until the skins have blistered Serves 6 and charred and the flesh is soft. 4 aubergines 2 tbsp tahini 2. When cool enough to handle, cut them in half and scoop 2 tbsp Greek yogurt 2 cloves garlic, peeled the pulp out into a sieve. Juice of 1 lemon 100ml olive oil 3. Allow to drain for 20 minutes to remove the bitter juice. ½ tsp. ground cumin 4. Grind the garlic together with the salt using a pestle and mortar. Algerian 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 eachCentre Midfielder addition 8. Chill for at least an hour, garnish with parsley and serve. 2008 - Present
  38. 38. Carlos Tevez Argy Steak with shimmychurri sauce You wont need to put in as much endeavour as he does, but will become a favourite 1. Make the sauce by mixing together all the ingredients in a small bowl. Then set aside until ready to eat. Serves 6 For the steaks: 1kg sirloin steaks 2 tbsp olive oil 2. Pat the steaks dry with kitchen paper. Mix together the ½ tsp. cumin ½ tsp. coriander olive oil, spices and a little salt, then rub or brush over pinch cayenne pepper both sides of meat. Heat a griddle pan or barbecue until For the shimmychurri sauce: hot and smoking. 1 garlic clove, crushed bunch coriander, roughly chopped bunch parsley, roughly chopped Argentinian 3 tbsp white wine vinegar 75ml olive oil 3. Cook the steaks for 3 mins each side for rare, 4 for medium and 5 for well done. Then remove to a board and leave to rest for a couple of mins. 4. Slice the steaks on the diagonal into thin pieces and serve Striker with the shimmychurri sauce to spoon over.2009 - Present
  39. 39. Gareth Barry Strawbarry Cheesecake Delicately balanced and sure to bring a bit of calm to the table 1. 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 Serves 8 crumbs are soaked. Now tip the mixture into a loose-bottomed For the base: 24cm round cake tin, at least 5cm deep, and press down with the 200g digestive biscuits back of a metal spoon to make an even layer over the bottom of the 100g unsalted butter, melted For the filling tin. Chill in the fridge while you make the filling. 3 sheets of leaf gelatine 142ml carton single cream 2. Submerge the gelatine leaves in a dish of cold water, and leave to 300g full-fat soft cheese soak and soften for 5 minutes. Pour the single cream into a pan and 100g golden caster sugar Zest of half a lemon bring just to the boil, then take off the heat. Take the gelatine 3 tbsp lemon juice leaves out of the water, give them a good squeeze to get rid of 300g strawberries, hulled & chopped English 142ml double cream excess water, and stir one by one into the cream. Leave to cool for a 1 medium egg white few minutes. For the sauce: 250g strawberries, hulled and chopped 3. Beat the cheese in a bowl with the sugar, lemon zest and juice until Zest of half a lemon smooth and creamy. Mix in the cream mixture and the chopped 3 tbsp lemon juice 2 tbsp golden caster sugar strawberries. 4. In another bowl, lightly whip the double cream so it falls in soft peaks, then fold it into the strawberry mixture. Whisk the egg whiteCentre Midfielder 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. 5. Blitz all the ingredients in a food processor. Taste and add more sugar if needed, then pour into a jug to serve. 2009 - Present
  40. 40. Paul Dickov Spotted Dickov If you’re running out of time and need some inspiration this one could be a winner 1. Soften half the butter and use to grease a 1.4 litre pudding basin. Serves 4 2. Combine the flour, baking powder, suet, sugar and currants 50g butter 350g plain flour in a large bowl, mixing well. 3tsp baking powder 140g shredded suet 85g caster sugar 3. Melt the remaining butter and stir into the flour mixture. 85g currants Stir in the lemon juice and zest. 2 lemons (grated zest and juice) 75ml milk Custard to serve 4. Combine the milk and cream in a small jug. Slowly stir enough into the mixture to bring it to a dropping English 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 ½ hours until cooked. Check the water level now and again to make sure Striker it doesnt burn dry. 6. Serve with custard.1996-2002, 2006-2008