A Taste of Wembley

8/14/2019 A Taste of Wembley

1/73


2/73

P a g e | 1

Flavour and freshness is married with football andfrustration to create a fantastic fusion of food that will

keep hunger at bay until the World Cup is secured by


3/73


4/73

P a g e | 1

Name: (New) Wembley Stadium

Inauguration: 2007

Capacity: 90,000 seatsAddress: Wembley, London, HA9 0WS


5/73

2 | P a g e

Programme

FIRST HALF .................................................................. 4

Ferdinandos Style Piri Piri o Prawns........................... 6

Becks Golden Milano Balls ........................................ 8

Gabeef Agbondigas .................... ....................... ........ 10

Authentic Bento Tempscorer ..................... ............... 12

Smokey Robinsons Slow bbq Ribs ............................. 14

Carrick & Coriander Soup.......................................... 16

Calamarity James ....................... ....................... ........ 18

Parmaway Hartichoke Bruschetta ............. ............... 20

SECOND HALF ........................................................... 22

Freshly Caught Fish Balls With Goalies Greens ......... 24

Fab Spaghetti Carb Pollo .................... ....................... 26

Pollock of the Glen ..................... ....................... ........ 28

Super Frank Lamb Chard .................... ....................... 30

Simply Scouse ........................................................... 32

Pork Scoredinoff & Matchstick Crouch Potatoes ...... 34

Walcotts Hot & Speedy One Pot .............................. 36

Jermain Course is Defo Da Best ....................... .......... 38

Emile to Beat all Meals .................... ....................... ... 40

Charcole Jerk Chicken ...................... ....................... ... 42

Leftover Chicken Foo-Young.................... .................. 44

EXTRA TIME ...................... ....................... .................. 46

Captain Terrys Chocca Blocka Orange Cake ............. 48

Lennon and Lime Tart ...................... ....................... ... 50

StrawBarry Cheesecake ...................................... ....... 52

Jolemon Panacotta With Lescotti Biscuits ................. 54

Brown Bread Ice Cream ....................... ...................... 56

Upson Down Pudding ...................... ....................... ... 58

Benanas Foster ..................... ...................... ............... 60

PENALTIES ................................................................. 62

Nutty Macarooneys ...................... ...................... ....... 64

Chocolate Bridge Cakes ........................... .................. 66

Freshly Milnered Corn-Bread .............. ...................... 68

Shaun Wasabi Peas ................................................... 70


6/73

P a g e | 3


7/73

4 | P a g e


8/73

P a g e | 5

Full name: Rio Gavin Ferdinand

Date of birth:7 November 1978Place of birth: Peckham, London

Height: 6 ft 2.5 in

Position: Centre Back

Current Club: Manchester United


9/73

6 | P a g e

Ferdinandos Style Piri Piri o PrawnsYou wont have to pay a record fee for this dish. Enjoyed everywhere from Rio to Manchester

Serves 4

2 tbsp paprika

2 tbsp chilli powder

250ml lemon juice

1 tsp chopped ginger

3 garlic cloves, crushed

1 tsp salt

12 raw tiger prawns

1 tbsp olive oil

1. Mix together the paprika, chilli powder, lemon juice, ginger,garlic and salt. Add the prawns to the mixture and leave to

marinate for at least an hour in the fridge.

2. Heat a griddle pan and add a little olive oil. Cook theprawns for a few minutes, turning occasionally until they

are cooked through.

3. Serve with finger bowls.


10/73

P a g e | 7

Full name: David Robert Joseph Beckham

Date of birth:2 May 1975Place of birth: Leytonstone, London

Height: 6 ft 0 in

Position: Midfield (Right or Centre)

Current Club: LA Galaxy


11/73

8 | P a g e

Becks Golden Milano BallsLess spice than the man himself, but always looks good on the plate. The reason hed rather be in Milan

Serves 4

500ml vegetable stock

1 egg, beaten

25g mozzarella, cubed

25g grated parmesan

Handful of fresh parsley

150g Arborio rice

60g fresh breadcrumbs

500ml olive oil

Salt & Pepper to taste

4 bottles of Becks lager

1. Mix together the cheese, parsley and pepper.2. Bring the stock to the boil and add the rice with a pinch of

salt. Cook for around 12 minutes until al dente. Drain and

leave to cool.

3. Divide the rice into 4. Wet your hands, then take a portionof the rice and line the palm of your hand with it (about2cm thick) to make a mould. Place a quarter of the cheese

mix in the middle. Close your hand to make a ball, ensuring

the filling is completely enclosed by the rice

4. Season the beaten eggs and then gently roll the rice ballsin them. Coat them in breadcrumbs and deep-fry in olive

oil over a medium heat until golden.

5. Serve with chilled bottles of Becks lager.


12/73

P a g e | 9

Full name: Gabriel Imuetinyan Agbonlahor

Date of birth:13 October 1986

Place of birth: Erdington, Birmingham

Height: 5 ft 11 in

Position: Forward (Left or Centre)

Current Club: Aston Villa


13/73

10 | P a g e

Gabeef AgbondigasUsually cooked in a Villa in Spain rather than in Brum, but speedy and effective non-the-less

Serves 4

225 g minced beef

1 onion, finely chopped

2 garlic cloves, finely chopped

1 tbsp olive oil

2 tbsp dry sherry

250 g tin of chopped tomatoes

1 tbs smoked paprika

pinch of sugarsalt and pepper to taste

fresh thyme to garnish

1. Place the minced beef in a bowl and add the onion, garlic,and salt and pepper. Mix well and shape into 8 balls.

2. Heat the olive oil in a large frying pan and cook the meatballsfor 5 minutes, turning frequently until evenly browned.

3. Add the tomatoes, sherry, paprika and sugar. Season totaste.

4. Cover and cook gently for 15 minutes until cooked.5. Serve garnished with fresh thyme.


14/73

P a g e | 11

Full name: Darren Ashley Bent

Date of birth:6 February 1984

Place of birth: Tooting, LondonHeight: 5 ft 11 in

Position: Striker

Current Club: Sunderland


15/73

12 | P a g e

Authentic Bento TempscorerMore Fritter then Twitter, but he certainly wont be complaining about this choice

Serves 4

Sunflower oil for frying

1 medium courgette

4 baby aubergines

150g plain flour

1 tbsp cornflour

1 egg

8 shiitake mushroom

4 tbsp mooli (Japanese whiteradish), finely grated

3cm piece ginger, peeled and

finely grated

Dipping Sauce:

red onion, finely chopped

2 cloves garlic, minced

3 tsp chilli sauce

juice of 2 limes

tsp wasabi

A pinch of salt

1. Firstly, make the dipping sauce. Simply mix all the ingredients in alarge bowl.

2. Cut the courgettes in half widthways and then thick sliceslengthways. Slice each aubergine in half lengthways, through the

stalk. Leave the mushrooms whole.

3. In a chilled bowl, lightly mix the two flours, egg and 300ml coldwater with a pinch of salt to make thin batter.

4. Place enough oil in a wok, large saucepan or deep-fat fryer tocome halfway up the pan. Place over a medium heat until hot

enough to fry.

5. Dip the vegetables in the batter and deep fry around 3 pieces at atime until cooked through and crisp (but not brown).

6. Drain on kitchen paper. Serve the sauce in ramekins with aspoonful of mooli and a pinch of ginger on top.


16/73

P a g e | 13

Full name: Paul William Robinson


Place of birth: Beverley, East YorkshireHeight: 6 ft 4 in

Position: Goalkeeper

Current Club: Blackburn Rovers


17/73

14 | P a g e

Smokey Robinsons Slow bbq RibsYoull be singing for miracles before the temptations take over, but in the end youll have to stop it

Serves 4

2 kg baby back pork ribs

9 litres water

550ml cider vinegar

30g hot paprika

30g ground black pepper

30 g sea salt

1 tsp cayenne pepper

45g muscovado sugar2 tbsp garlic powder

2 tbsp onion powder

1. Soak the ribs in a mixture of the water and vinegar for 1 hour.Drain and wipe dry with kitchen paper.

2. Mix together the paprika, pepper, salt, cayenne, sugar, garlicpowder and onion powder. Rub some of the spice mix into the

ribs (reserving some for later). Wrap in tin foil and leave in the

fridge for at least an hour to marinate.

3. Heat a barbecue with coals piled on one side only, and a tray ofwater on the other.

4. Sit the ribs, still wrapped in foil, on a rack over the water. Coverthe barbecue with a lid with the smoke holes half open. Cook for 3

hours - you will need to stoke the barbecue from time to time.

5. Rub the ribs with the remaining spice rub, wrap in the tin foilagain and return to the barbecue for another 2 hours. Unwrap

from the foil for the last hour of cooking. When ready, they should

pull apart easily.

|


18/73

P a g e | 15

Full name: Michael Carrick

Date of birth:28 July 1981Place of birth: Wallsend, Tyne & Wear

Height: 6 ft 1 in

Position: Centre Midfield


16 | P


19/73

16 | P a g e

Carrick & Coriander SoupYou wont want to pass this hearty delight, with a bit of creativity in the middle

Serves 4

1 tbsp vegetable oil

1 onion, sliced

450g carrots, sliced

1 tsp ground coriander

1 litre vegetable stock

chopped bunch of fresh

coriander

salt and pepper to taste4 bread rolls to serve

1. Heat the oil in a large pan and add the onions and carrots. Cookfor a few minutes until starting to soften.

2. Stir in the ground coriander and season well. Cook for 1 minute.3. Add the vegetable stock and bring to the boil. Simmer until the

vegetables are tender.

4. Whizz in a blender until smooth and then reheat in a clean pan.Stir in the fresh coriander.

5. Serve with a drizzle of crme fraiche in the middle of each bowl,and bread rolls

P | 17


20/73

P a g e | 17

Full name: David Benjamin James

Date of birth:1 August 1970

Place of birth: Welwyn Garden City, Herts

Height: 6 ft 5 in


Current Club: Portsmouth

18 | P a g e


21/73

18 | P a g e

Calamarity JamesYou may get a rush of blood when you eat these, but watch you dont drop them

1. For the mayonnaise, mix all the ingredients together and setaside.

2. For the calamari, place enough oil in a wok, large saucepan ordeep-fat fryer to come halfway up the pan. Place over a medium

heat until hot enough to fry.

3. While the oil is heating, place the flour, cayenne, paprika and saltin a food bag. Drop in the squid and shake around to coat evenly.

This may need to be done in two batches, depending on the size

of the bag.

4. Dip the floured squid into the beaten egg and then carefully dropinto the hot oil. Fry for 2-3 minutes until golden.

5. Drain on kitchen paper before serving with the garlic and lemonmayonnaise.

Serves 2

For the calamari:

Sunflower oil for frying

250g plain flour

tsp cayenne pepper

tsp smoked paprika

tsp salt

500g squid, cut into rings

2 eggs, beaten

For the mayonnaise:

200ml mayonnaise

1 garlic clove, crushed

lemon, juice only

P a g e | 19


22/73

P a g e | 19

Full name: Charles Joseph John Hart

Date of birth:9 April 1987

Place of birth: Shrewsbury, ShropshireHeight: 6 ft 3 in


Current Club: Manchester City

20 | P a g e


23/73

20 | P a g e

Parmaway Hartichoke BruschettaYou wont have the hart to deny your guests this one but make sure you save some for yourself

1. Toast the ciabatta slices and drizzle with the olive oil.2. Lay the ham pieces onto the ciabatta and then pile on the

artichoke, basil and parmesan.

3. Serve. Simple as that!

Serves 2

vegetable oil, for deep

frying

250g plain flour

tsp cayenne pepper

tsp smoked Spanish

paprika (many

supermarkets and delis sell

smoked Spanish paprika. Ifyou can't get hold of any,

use the traditional paprika

instead)

tsp salt

500g squid, cut into 5mm

rings

2 eggs, beaten

For the mayonnaise:

200ml mayonnaise


lemon, juice only

Serves 4

8 slices ciabatta bread

olive oil

8 slices Parma ham , cut

into smaller pieces

200g char grilled artichokes

cut into pieces

handful basil leaves

parmesan, shaved with apeeler

P a g e | 21


24/73

P a g e | 21

22 | P a g e


25/73

22 | P a g e

P a g e | 23


26/73

a g e | 3

Full name: Robert Paul Green

Date of birth:18 January 1980

Place of birth: Chertsey, SurreyHeight: 6 ft 3 in


Current Club: West Ham United

24 | P a g e


27/73

| g

Freshly Caught Fish Balls With Goalies GreensYou may need a hammer to catch this one before it enters the net

1. Put all the fish ball ingredients in a food processor and blend to apaste. With wet hands, form the mixture into around 24 small

balls.

2. Steam the fish balls in batches in a lightly oiled bamboo steamerplaced over a pan of boiling water until the balls are tender

(around 10 mins). Remove from steamer and keep warm.

3. Blend the corn flour, soy sauce and fish stock in a small bowl andset aside.

4. Heat wok until very hot and then add oil and swirl it around. Tossin the garlic and ginger and stir-fry for 2 minutes, then add in the

beans and continue to stir-fry for another minute. Now toss in the

mangetouts, spring onions and Pak Choy and stir-fry for another

minute.

5. Add the stock mixture to the wok and cook, stirring until it hasthickened and the vegetables are tender and crisp.

6. Serve the fish balls on top of the bed of vegetables.

Serves 4

Fish Balls

450 g white fish fillet

3 Spring onions, chopped

1 rasher bacon, chopped

2 tbsp soy sauce

1 tbsp mirin

1 egg white

Vegetables

1 small head Pak Choy, cut

into pieces

150 ml fish stock

60 g green beans

150 g mangetout

3 Spring onions, sliced

2 cloves Garlic, sliced

2 cm fresh root ginger

2 tbsp groundnut oil

1 tbsp soy sauce

P a g e | 25


28/73

g |

Full name: Fabio Capello

Date of birth:18 June 1946

Place of birth: San Canzian d'Isonzo, GoriziaPosition: Manager

26 | P a g e


29/73

Fab Spaghetti Carb PolloThis Italian classic has an impressive record for inspiring all those around

Serves 2

1 tbsp olive oil

50g smoked pancetta, diced

125g chicken breast, cut

into strips

250g dried spaghetti

2 eggs, beaten

2 egg yolks, beaten

75ml double cream

75g parmesan, grated, plusextra to serve

freshly ground black pepper

1. Heat the oil in a pan. Add the pancetta and fry until crispand golden-brown. Remove from the pan and set aside.

2. Add the chicken to the same pan and fry for around 5minutes, until completely cooked through.

3. Bring a large pan of salted water to the boil and cook thespaghetti according to packet instructions.

4. Place the beaten eggs into a bowl and add the cream,parmesan and plenty of black pepper.

5. Drain the spaghetti and then add back in the pan along withthe egg mixture. Mix well.

6. Add the cooked chicken and cooked pancetta cubes and stirto combine.

7. Serve topped with extra parmesan and freshly ground blackpepper, to taste.

P a g e | 27


30/73

Full name: Glen McLeod Cooper Johnson


Place of birth: Greenwich, LondonHeight: 6 ft 0 in

Position: Right back

Current Club: Liverpool

28 | P a g e


31/73

Pollock of the GlenThe names suggest they both had some Scot in them, but thankfully both are products of New England

1. Cover the fish fillets in the flour, shaking off any excess.2. Heat a non-stick frying pan until hot, add the vegetable oil and fry

the fish fillets for about 4 minutes until golden-brown. Carefully

flip the fish over and fry for a further 2 minutes until golden-

brown all over and just cooked through.

3. Add the butterbeans and chorizo to the pan, add the stock andcook for 2 minutes to heat through.

4. Add the spinach, goats' cheese and butter to the pan and cookuntil the cheese is melted.

5. Place a fish fillet each into four shallow serving bowls and spoonthe butterbeans, chorizo, spinach and goats' cheese mixture

around. Serve with some crusty bread.

Serves 4

4 Pollock fillets

25g plain flour

1 tbsp sunflower oil

400g can butterbeans

50g chorizo

200ml chicken stock

500g baby spinach

100g goats' cheese

2 tsp buttercrusty bread

P a g e | 29


32/73

Full name: Frank James Lampard

Date of birth:20 June 1978

Place of birth: Romford, EssexHeight: 6 ft 0 in


Current Club: Chelsea

30 | P a g e


33/73

Super Frank Lamb ChardGerrard may be a slightly better player, but to be fair Lamps dish is slightly better than his one

Serves 4

1 bunch chard

1 oz olive oil

600g diced shoulder of lamb

1 onion, sliced

2 garlic cloves, sliced

1 tsp ground turmeric

1 tsp ground cumin

1 tsp ground coriander

pinch chilli flakes400ml lamb stock

handful raisins

handful toasted pine nuts

1. Strip the chard leaves from the stalk. Cut the stalk into batons androughly shred the leaves. Set aside separately.

2. Heat the oil in a frying pan and fry the lamb for about 5 mins overa high heat until browned. Add the onion, garlic, chard stalks and

spices and continue to cook for 3 mins until softened. Pour over

the stock and scatter in the raisins, then simmer for another 5

mins. Add the chard leaves until wilted,

3. Season to taste and serve scattered with pine nuts.

P a g e | 31


34/73

Full name: Steven George Gerrard

Date of birth:30 May 1980

Place of birth: Whiston, MerseysideHeight: 6 ft 0 in


Current Club: Liverpool

32 | P a g e


35/73

Simply ScouseKop a load of this one. It couldnt really be anything else

Serves 6

2 tbsp olive oil

800g lamb shoulder, cubed

3 lambs' kidneys, cored, split

and cut into quarters

2 onions, finely sliced

2 carrots, sliced

800g potatoes, sliced

handful fresh thyme

1 bay leafWorcestershire sauce

575ml beef stock

salt and freshly ground black

pepper

50g butter, melted, plus extra

for greasing

Pickled red cabbage to serve

1. Preheat oven to 180C. Heat oil in a large casserole over a highheat. Add the lamb and kidneys and fry until brown all over.

2. Add the onions and carrots and fry for a further 4 minutes, untilsoftened and golden. Remove from the heat.

3. Line the base of the dish with a layer of potato slices, and season.4. Add the lamb cubes, carrots, onions, kidneys, herbs and season

again. Add another layer of overlapping potato slices.5. Add the stock and Worcestershire sauce, then add to the

casserole, pouring evenly over the potato layer, until the stock

level reaches the bottom of the top layer of potatoes.Brush the

top potato layer with melted butter.

6. Cover with the lid and place into the oven to cook for 2 hours,then remove the lid and return to the oven to cook for a further

30 minutes, or until the potatoes are crisp and golden.7. Serve with a spoonful of pickled red cabbage.

P a g e | 33


36/73

Full name: Peter James Crouch


Place of birth: Macclesfield, CheshireHeight: 6 ft 7 in

Position: Striker

Current Club: Tottenham Hotspur

34 | P a g e


37/73

Pork Scoredinoff & Matchstick Crouch PotatoesIt doesnt really look that good, but it will surprise you when it hits the spot

Serves 2

For the scoredinoff:

500g pork fillet, trimmed

1 tsp smoked paprika

250g mushrooms, sliced

1 onion, finely sliced

200ml crme frache

2tbsp brandy

Handful of fresh parsley,

choppedFor the matchsticks:

3 potatoes

Sunflower oil. For frying

1. Cut pork into thin strips, dust in paprika and seasoning. Set aside.2. Shred the potato into matchsticks. Place enough oil in a wok, large

saucepan or deep-fat fryer to come halfway up the pan. Place over

a medium heat until hot enough to fry. Add the matchsticks until

crisp. Drain on kitchen paper and keep warm.

3. Heat a frying pan and cook the mushrooms, stirring, for 2 minutes.Remove and set aside. Add the onion and 2 tbsp brandy to the

pan and cook, stirring, for another 3 minutes, until softened

slightly.

4. Add the pork to the onions. Cook for 2 minutes. Stir in the crmefrache and simmer for 2 minutes, until the pork is just cooked.

Add the mushrooms and their juices, the parsley and some

seasoning.

5. Serve alongside the matchstick potatoes.

P a g e | 35


38/73

Full name: Theo James Walcott

Date of birth:16 March 1989

Place of birth: Stanmore, LondonHeight: 5 ft 9 in

Position: Right winger / Forward

Current Club: Arsenal

36 | P a g e


39/73

Walcotts Hot & Speedy One PotYoud better not choose this and then not eat it. Its sure to have you dribbling all over the plate

Serves 4

1 tbsp olive oil

400g sausages

1 onion, finely chopped


1 red pepper, sliced

250g puy lentils

150ml vegetable stock

125ml red wine

Crusty bread to serve

1. Heat oil in a casserole dish and cook the sausages until browned,then remove.

2. Tip in remaining oil, onion, garlic and pepper, then cook, about 5mins more until softened. Add lentils and sausages to the pan

with the stock and wine.

3. Bring up to the boil and then simmer for 20 mins until the lentilshave softened and sausages are cooked through.

4. Serve with plenty of crusty bread.

P a g e | 37


40/73

Full name: Jermain Colin Defoe


Place of birth: Beckton, LondonHeight: 5 ft 6 in

Position: Striker


38 | P a g e

Jermain Course is Defo Da Best


41/73

Jermain Course is Defo Da BestCockney through and through, served up in a pie and mash (that means in a flash by the way)

Serves 4

For the pie:

600g minced beef

2 tbsp vegetable oil

1 onion, chopped

2 garlic cloves, chopped

2 tbsp plain flour

2 tbsp tomato pure

1 tsp English mustard

75g mushrooms, chopped300 ml brown ale

400g puff pastry

Milk or beaten egg to glaze

For the mash:

450g potatoes cooked

25g Butter

1 tbsp cream

For the liquor:

25g butter1 tbsp plain flour

300 ml chicken stock

Handful fresh parsley, chopped

1. Brown the minced beef in oil in a hot pan. Add the onion andgarlic and cook 2 minutes. Stir in the flour and tomato pure and

cook a further 2 minutes. Add the mustard, mushrooms and

brown ale and bring slowly to the boil. Cover then simmer for 20

minutes. Cool and then urn the mixture into 4 individual pie

dishes. Roll the pastry out large enough to cover the dishes when

cut into 4. Cut pastry to fit and press firmly onto the dish. Brush

with milk to glaze. Bake at 220 C for 15-20 minutes or until thepie is golden.

2. Mash the potatoes well. Add the butter and cream and mix well toincorporate. Season according to taste.

3. Melt the butter in a saucepan. Add the flour and cook for 1minute. Gradually add the stock. Bring to the boil, stirring

continuously. Add the parsley and seasoning.

4. Serve pie and mashed potatoes with a generous helping of theliquor, and garden peas if you wish.

P a g e | 39


42/73

Full name: Emile William Ivanhoe Heskey


Place of birth: LeicesterHeight: 6 ft 2 in

Position: Forward


40 | P a g e

Emile to Beat all Meals


43/73

Emile to Beat all MealsStraight out of the curry capital Leicester, and still rising high in the Midlands

Serves 2

Groundnut oil

1 large onion, chopped

2 fresh green chillies,

deseeded and chopped

Small piece of ginger, chopped

3 garlic cloves, chopped

tsp red chilli powder

1 tsp turmeric

2 tsp garam masala

1 tbsp soft brown sugar

1 tbsp tomato puree

400g chopped tomatoes

4 chicken breasts

10 dried curry leaves

4 tbsp natural yoghurt

Handful of coriander

400g basmati rice, rinsed

600ml cold water

Salt and pepper

3 cardamom pods, crushed

2 star anise

1. Fry the onion for a few minutes in some oil until softened. Add thechilli, ginger and garlic and cook for 2-3 minutes.

2. Add the chilli powder, turmeric, garam masala and sugar and cookfor another 2 minutes. Add the tomato puree and chopped

tomatoes and cook for a further few minutes.

3. Transfer the sauce to a food processor and blend until smooth4. Add a tbsp of groundnut oil into the pan and fry the chicken

pieces until lightly coloured. Pour in the sauce and add the curry

leaves. Simmer gently for 10 minutes until the chicken is cooked.

5. Place the rice in a saucepan, add the cold water and season withsalt and pepper. Lightly crush the cardamom pods with your

fingers and add to the pan with the star anise. Cover with a lid and

cook for 10 minutes. Remove from the heat and allow the rice to

steam for a further 5 minutes. Remove the cardamom and star

anise. Fluff up the rice with a fork and set aside.

6. Stir the yoghurt into the curry along with half the choppedcoriander. Serve with the steamed rice and garnish with the

remaining coriander.

P a g e | 41


44/73

Full name: Ashley Cole

Date of birth:20 December 1980

Place of birth: Stepney, LondonHeight: 5 ft 9 in

Position: Left back


42 | P a g e

Charcole Jerk Chicken


45/73

Charcole Jerk ChickenDont cheat with the ingredients on this one, and it will be your number one choice for years

1. Combine all the marinade ingredients in a small bowl. Using afork, mash them together well to form a thick paste.

2. Lay the chicken pieces on a plate and make several slits in theflesh. Rub the seasoning all over the chicken and into the slits.

3. Place the chicken pieces in a dish, cover with cling film andmarinate overnight in the fridge.

4. Shake off any excess seasoning from the chicken. Brush with oiland place on a baking sheet. Cook under a preheated grill for 45

minutes, turning often.

5. Serve with salad leaves

Serves 4

8 chicken pieces

For the marinade:

1 tsp ground allspice

1 tsp ground cinnamon

1 tsp dried thyme

1.5 ml grated nutmeg

2 tsp Demerara sugar2 garlic cloves, crushed

15 ml finely chopped onion

15 ml chopped spring onion

1 tbsp vinegar

2 tbsp oil

1 tbsp lime juice

1 hot chilli, chopped

salt and pepper

Salad leaves to serve

P a g e | 43


46/73

Full name: Ashley Simon Young

Date of birth:9 July 1985

Place of birth: Stevenage, HertsHeight: 5 ft 9 in

Position: Left Wing


44 | P a g e

Leftover Chicken Foo Young


47/73

Leftover Chicken Foo-YoungA bit of trickery will be needed to get it from the wing to the centre of the plate

1. Heat the oil in a wok and stir fry the chicken until brown.2. Add the onions and the peas, and stir fry for 2 minutes. Add the

bean sprouts and stir fry for another minute.

3. Add the eggs to the ingredients in the wok and reduce the heat tolow. Stir occasionally while the mixture sets to avoid burning.When the mixture has set take off the heat.

4. Serve with brown sauce

Serves 4

1 tbsp sunflower oil

200g frozen peas

1 onion, sliced

200g leftover roast chicken,

sliced

200g bean Sprouts

5 eggs, beaten

Salt and pepper to tasteBrown sauce to serve

P a g e | 45


48/73

46 | P a g e


49/73

P a g e | 47


50/73

Full name: John George Terry

Date of birth:7 December 1980

Place of birth: Barking,LondonHeight: 6 ft 2 in



48 | P a g e

Captain Terrys Chocca Blocka Orange Cake


51/73

Captain Terry s Chocca Blocka Orange CakeYou may want to skippa main course before this. A true leader

Serves 6

1 orange

5 tbsp Grand Marnier

50g caster sugar

2 Terry's chocolate oranges,

separated into segments

85g unsalted butter,

softened

3 eggs , separated

284ml pot double cream140g rich tea finger biscuits

142ml pot double cream ,

lightly whipped

Grated dark chocolate

1. Line a 1kg loaf tin with cling film. Squeeze the juice from the orange andmix with 3 tbsp of Grand Marnier. Boil the zest in a covered pan with

300ml water for 20 mins until soft. Add the sugar, then simmer uncovered

for a bit longer until you have a soft, sticky peel.

2. Melt the chocolate over a pan of water, then take from the heat and beatin the butter and egg yolks, followed by the rest of the Grand Marnier.

3. Whisk the egg whites until they hold their shape, then whip the creamuntil softly stiff. Fold both of them into the chocolate mixture.

4. Spoon 5 tbsp of chocolate mixture into the tin, then dip the finger biscuitsin the orange and Grand Marnier mixture one by one and arrange over the

chocolate layer. Scatter over some of the peel, then spoon on another 5

tbsp of the chocolate mixture.

5. Carry on layering up the biscuits and chocolate mixture until you have 4layers of biscuit, finishing with a chocolate layer. Lightly cover with cling

film and freeze until ready to serve. Freeze the remaining peel separately.

6. To serve, take the cake and orange peel out of the freezer no more than 1hr before serving and strip off the cling film. Top with whipped cream and

the remaining peel, and scatter with the grated chocolate. Keep chilled

P a g e | 49


52/73

Full name: Aaron Justin Lennon

Date of birth:16 April 1987

Place of birth: Chapeltown, Leeds

Height: 5 ft 5 in

Position: Right Wing


50 | P a g e

Lennon and Lime Tart


53/73

Lennon and Lime TartThis desert is not as fast as the man, but the end product is usually better

Serves 4

200g frozen shortcrust

pastry, defrosted

170g caster sugar

2 large eggs

200ml double cream

50ml lime juice

25ml lemon juice

Icing sugar for glazing

1. Roll out the pastry and use it to line a 20cm tart tin. Refrigeratefor 10 mins. Line with greaseproof paper, fill with baking beansand bake blind for 10 mins at 180c. Meanwhile prepare the filling.

2. Whisk together the eggs and sugar in a bowl, when combined stirin the cream and juices.

3.

Fill the part cooked case with the filling, and return to the oven tocook for about 30 mins, until the filling is set but slightly wobbly in

the middle. Once cooled the filling should be firm.

4. Sprinkle the tart with icing sugar and caramelise with a blowtorch.5. Cut into segments and serve

P a g e | 51


54/73

Full name: Gareth Robert Barry

Date of birth:23 February 1981

Place of birth: Hastings, E SussexHeight: 6 ft 0 in



52 | P a g e

StrawBarry Cheesecake


55/73

Delicately balanced and sure to bring a bit of calm to the table

Serves 8

For the base:250g hobnobs, crushed

100g butter, melted

Seeds from 1 vanilla pod

600g cream cheese

100g icing sugar

284ml pot double cream

For the topping

400g strawberries, halved25g icing sugar

1. Butter and line a 23cm tin. Put the crushed biscuits in a bowl andpour over the melted butter. Mix until completely coated. And

then tip into the tin, pressing firmly down to create an even layer.

Chill for 1 hr to set firmly.

2. Place the cream cheese, icing sugar and vanilla seeds in a bowl,then beat until smooth. Tip in the cream and continue beating

until the mixture is completely combined. Now spoon the cream

mixture onto the biscuit base, working from the edges inwards

and making sure that there are no air bubbles. Smooth the top of

the cheesecake down with the back of a dessert spoon. Leave to

set in the fridge overnight.

3. Pure half the strawberries in a blender or food processor with25g icing sugar and 1 tsp water, then sieve. Pile the remaining

strawberries onto the cake, then pour over the pure.

P a g e | 53


56/73

Full name: Joleon Patrick Lescott


Place of birth: Birmingham

Height: 6 ft 2 in



54 | P a g e

Jolemon Panacotta With Lescotti Biscuits


57/73

A bit expensive? Well if youve got the money its definitely worth it

Serves 6

sunflower oil

375ml full-fat milk

375ml double cream

1 lemon , zested and cut

into thick strips

100g caster sugar

2 tsp gelatine powder, or 4

leaves soaked in cold water

For the lemon Caramel:

100g caster sugar

1 tbsp lemon juice

Biscotti biscuits to serve

1. Brush 6 x 150ml pudding moulds with a little oil. Put the milkand cream in a saucepan. Add the lemon zest and sugar, bringslowly to the boil then remove from the heat.

2. Pour 150ml of the milk mix into a small bowl, add the gelatineand stir until it has completely dissolved. Leave the rest of the

mixture to cool to room temp and infuse with the zest. Stir the

2 mixtures together and strain 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 baking parchment on a chopping board. Cool

and break into pieces.

4. Serve the panna cotta turned out onto plates with the caramelpieces and biscotti biscuits.

P a g e | 55


58/73

Full name: Wesley Michael Brown

Date of birth: 13 October 1979

Place of birth: Longsight, Manchester

Height: 6 ft 1 in

Position: Right Back, Centre Back


56 | P a g e

Brown Bread Ice Cream


59/73

A steady addition to the menu

1. Mix the breadcrumbs and brown sugar together, and spreadevenly on a baking tray. Grill the breadcrumb mixture for 8

minutes or until dark and caramelised. Set aside to cool.

2. Once the breadcrumbs are cool, break into small bite-sized pieces.3. Whisk the egg whites until stiff peaks form.4. In a separate bowl, mix the egg yolks with the whisky. Fold the

egg yolk mixture into the whisked egg whites.

5. In a separate bowl, whisk the cream and icing sugar together untilfluffy.

6. Using a metal spoon, fold the whisked cream and the caramelisedbreadcrumbs into the egg mixture.

7. Transfer into a freezer-proof container and freeze for at least 4hours before serving.

Serves 6

75g brown breadcrumbs

60g brown sugar

3 large eggs, separated

1 tbsp whiskey

270ml double cream

75g icing sugar

P a g e | 57


60/73

Full name: Matthew James Upson

Date of birth: 18 April 1979

Place of birth: Hartismere, SuffolkHeight: 6 ft 1 in


Current Club: West Ham United

58 | P a g e

Upson Down Pudding


61/73

Typically English - reliable and not too complicated

1. Preheat the oven to 200C/400F/Gas 6.2. For the rhubarb, melt the butter in a small ovenproof frying pan

over a medium heat. Add the rhubarb, caster sugar and

cardamom pods and cook down until soft.

3. To make the sponge, place the butter and sugar in a foodprocessor and blend together. Add the eggs, flour and milk and

blend until the mixture is smooth.

4. Pour the sponge mixture onto the rhubarb in the pan and spreadevenly. Transfer to the oven and bake for 12 minutes, or until the

sponge is risen and golden.

5. Serve with double cream

Serves 6

50g unsalted butter, softened

2 sticks of rhubarb, cut into 5cm

lengths

2 tbsp caster sugar

5 cardamom pods, split

For the sponge topping

100g butter

100g caster sugar

2 eggs100g self-raising flour

50ml milk

Double cream to serve

P a g e | 59

F ll j i A h


62/73

Full name: Benjamin Anthony Foster

Date of birth: 3 April 1983

Place of birth: Leamington Spa, Warwickshire

Height: 6 ft 2 inPosition: Goalkeeper


60 | P a g e

Benanas Foster


63/73

Not always the right choice but it may just save the day

1. Heat a frying pan over a medium heat and cook the butter, sugarand cinnamon until the sugar has melted.

2. Stir in the banana liqueur, then add the banana pieces and cook,stirring carefully, until softened and beginning to turn golden-

brown.

3. Add the rum and stir to combine. Turn up the heat and carefullyflamb the rum until the flames die out.

4. To serve, Top with the banana pieces with two scoops of icecream and pour over the sauce from the pan.

Serves 4

60g butter

125g brown sugar

tsp ground cinnamon

4 tbsp banana liqueur

4 bananas, peeled and

quartered

4 tbsp dark rum4 scoops ready-made vanilla

ice cream, to serve

P a g e | 61


64/73

62 | P a g e


65/73

P a g e | 63


66/73

Full name: Wayne Mark Rooney


Place of birth: Croxteth, Liverpool

Height: 5 ft 10 in

Position: Forward


64 | P a g e

Nutty MacarooneysWorld class but dont lose your temper if they dont quite work


67/73

World class but don t lose your temper if they don t quite work

Makes 20

For the biscuits:

140g ground almonds

275g icing sugar, sifted

25g cocoa powder

4 large egg whites

For the butter cream:

75g caster sugar

2 Large egg yolks

175g unsalted butter,

softened

75g white chocolate, melted

and cooled

4 tbsp pistachio nuts,

shelled and ground

1. Preheat the oven to 200c. Line two baking sheets with baking paper.Blend the almonds, icing sugar and cocoa.

2. Whisk the egg whites with a pinch of salt until stiff, then fold in thealmond mixture with a metal spoon. Spoon into a piping bag and pipe

40 3cm circles onto the baking sheets. Bake, with the oven door left

slightly ajar to allow steam to escape, for around 10 minutes. Lift off

the paper and cool on a wire rack.

3. To make the butter cream, put the sugar in a small saucepan with50ml water and heat gently until dissolved. Meanwhile, beat the egg

yolks until pale and creamy. Boil the sugar syrup until it reaches the

soft-ball stage (syrup forms a soft ball when dropped into cold

water). Remove from the heat and pour onto the egg yolks, whisking

until the mixture is thick. Cream the butter in a separate bowl, then

beat in the cooled chocolate, egg mixture and pistachios.

4. Sandwich the butter cream between pairs of macaroons. Chill for 24hours until chewy. Serve at room temperature.

P a g e | 65


68/73

Full name: Wayne Michael Bridge

Date of birth: 5 August 1980

Place of birth: Southampton

Height: 5 ft 10 in

Position: Left Back


66 | P a g e

Chocolate Bridge CakesAlways second best but still does the job if an alternative is needed


69/73

Always second best, but still does the job if an alternative is needed

Makes 12

250g digestive biscuits, crushed

150g milk chocolate

150g dark chocolate

100g unsalted butter

150g golden syrup

100g dried apricots, chopped

75g raisins

60g pecans, chopped

1. Use cling film to line a 20cm shallow, square-shaped tin. Leaveextra cling film hanging over the sides.

2. Melt the chocolate, butter and golden syrup in a heatproof bowlset over a pan of simmering water. Stir occasionally.

3. Remove the bowl from the heat and stir in the broken biscuits,apricots, raisins and pecans.

4. Spoon the mixture into the tin and level the surface using a spoon5. Leave to cool, then put the chocolate mixture in the fridge for 1-2

hours to set.

6. Turn out the cake and peel off the cling film. Cut the cake into 12squares and serve.

P a g e | 67

Full name: James Philip Milner


70/73

Full name: James Philip Milner

Date of birth: 4 January 1986

Place of birth: Wortley, Leeds

Height: 5 ft 9 inPosition: Left/Right Wing


68 | P a g e

Freshly Milnered Corn-BreadYoull have been eating normal bread for years, but time to take a step up


71/73

You ll have been eating normal bread for years, but time to take a step up

Serves 10

375g plain flour225g cornmeal

1 tbsp salt

4 tbsp baking powder

110g sugar

480ml milk

2 free-range eggs

110g butter, melted, plus

extra for greasing

small tin sweetcorn kernels

1. Preheat the oven to 200C. Grease 23cm square baking pan withmelted butter.

2. In a large bowl, mix all the ingredients together except for thesweetcorn kernels, then add the sweetcorn.

3. Stir to combine thoroughly, then pour into the baking pan. Bakefor about 20 minutes in the top of the oven.

4. The cornbread is ready when it has a golden colour and is springyto the touch. Allow to cool slightly before cutting.

P a g e | 69

Full name: Shaun Cameron Wright-Phillips


72/73

Full name: Shaun Cameron Wright Phillips

Date of birth: 25 October 1981

Place of birth: Greenwich, London

Height: 5 ft 5 inPosition: Right wing


70 | P a g e

Shaun Wasabi PeasSmall but with an explosive kick


73/73

p

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 amixing bowl.

6. Combine the mixture with the hot peas making sure that all thepeas 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 15minutes, 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

A Taste of Wembley

Documents

Transcript of A Taste of Wembley