A TASTE OF EASTLANDS

Danny Kay
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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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Name: City of Manchester Stadium (Eastlands)

Inauguration: 2002
Capacity: 48,500 seats
Address: Rowsley Street, Manchester, M11 3FF
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Programme
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
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Name: Mike Summerbee (Buzzer)

City Career: 1965-1975
Nationality: English
Position: Right Wing
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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.
2. Cook noodles according to package. Drain and set aside.
3. 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.
4. 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.
5. 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)
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Name: Pablo Zabaleta (Zab)

City Career: 2008-present
Nationality: Argentinian
Position: Right Back
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Zabal’eater’ Scallop Ceviche
This simple South American delicacy is raw, full of zest and ultimately classy

Serves 2

8 Scallops - halved 1. In a glass bowl mix together all ingredients and allow to
1 lime - zested and juiced ‘cure' in the fridge for 3 hours.
1 orange - juiced
1/2 avocado - peeled, halved, 2. Arrange in the centre of an attractive plate, and garnish
sliced and soaked in lime juice with sprigs of coriander and a twist of lime.
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
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Name: Uwe Rosler (Uwe)

City Career: 1994-1998
Nationality: German
Position: Striker
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Uwe Goalsuppe
Classic and dependable German dish leads the line

Serves 2
1. Fry onion until soft, add the garlic and fry for another
1 onion - finely chopped
1 garlic clove - crushed
30 seconds. Add the courgette, cabbage, spinach and
2 courgettes - grated stock. Bring to a simmer and cook for about 3 minutes.
¼ Savoy cabbage - shredded Season well.
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

3. 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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Kinkhali
Nothing kinky about these Balkan style dumplings but spectacular non-the-less

Serves 4

For the dumplings:

1. Combine the flour, water and salt to form a dough. Turn
200g plain flour onto a lightly floured work surface and knead until
30g water smooth and elastic then roll out as thinly as you can.
Salt, to taste
2. Mince the lamb and onion. Transfer to a bowl and season
For the filling with black pepper. Cut rounds from the pastry using a
300g cooked lamb saucer as a template. Add the filling then bring the sides
50g onions of the pastry up over the top.
Black pepper, to taste
100g greens - chopped 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
1. Place the aubergines under a hot grill and cook for 20 minutes,
4 aubergines
turning frequently, until the skins have blistered and charred
2 tbsp tahini
and the flesh is soft.
2 tbsp Greek yogurt
2 cloves garlic - peeled 2. When cool enough to handle, cut them in half and scoop the
Juice of 1 lemon pulp out into a sieve.
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.
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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Sheikh Kebabs
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.
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.
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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
1. Heat oven to 160C.
2tsp olive oil
600g Welsh stewing lamb - diced 2. Heat oil in a large shallow casserole dish, brown the lamb in
1 large onion - sliced batches, and transfer to a plate.
3 carrots 3. Fry the onions and carrots in the pan with a little more oil until
50g mange tout - sliced golden. Add the mange tout and fry for a few minutes more.
1tsp plain flour Sprinkle over the flour and allow to cook for a couple of mins.
400ml lamb stock
1tbsp Worcester sauce 4. Shake over the Worcestershire sauce, pour in the stock, then
2 bay leaves bring to the boil. Stir in the meat, thyme and bay leaves, then
2tsp thyme leaves turn off the heat. Arrange the sliced potatoes on top of the
2 potatoes - sliced thinly
meat, then dot with butter. Cover, then place in the oven for
Jar of pickled cabbage and brown
about 1½ hrs until the potatoes are cooked.
sauce to serve 5. Remove the lid and finish under the grill until brown.
6. 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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Samba Chicken
This Brazilian inspired spicy chicken dish will have you dribbling all over your plate

Serves 4

1 onion 1. Peel and roughly chop the onion, ginger and garlic. Halve,
Thumb size piece of ginger seed and roughly chop the chilli. Blitz in a food processor
2 garlic cloves to a paste.
1 red chilli
2. Heat the oil in a large pan, add the chicken and quickly fry
2tbs olive oil
4 chicken breasts
until lightly browned on both sides. Remove from the pan
400g can chopped tomatoes to a plate. Add the yellow pepper, green beans and paste
200ml coconut cream and fry for 10 mins, stirring all the time, until the onions
1 yellow bell pepper - sliced are well softened. Stir in the tomatoes, season with salt
100g green beans - halved and pepper, then bring to the boil.
Handful of coriander
3. Add the chicken and simmer for 15 mins, adding a splash
1 lime
Cooked basmati rice and garlic
of water if the sauce becomes too thick. Stir in the
bread to serve 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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Curried Goater
Feed your guests this and they will score for sure

Serves 6
1. Squeeze the lime juice over the goat, let it sit for a couple of minutes
1.5kg goat - cubed and then rinse with cold water. Place the goat in a sealable container
Juice of 1 lime and add the onion, garlic, salt, black pepper, thyme, and Scotch
1 onion bonnet. Wearing rubber gloves, rub the spices into the goat with
6 garlic cloves - finely chopped your hands. Marinate, covered and refrigerated, for 2 hours.
2tsp salt
2. In a large pot heat the oil and sugar on a medium heat, stirring until
1tsp black pepper
the sugar is brown. Stir in the goat, onions and curry powder. Cover
1tsp thyme leaves
the pot and simmer until the goat is nearly tender, about 30
½ scotch bonnet chilli – finely chopped
minutes..
2tbsp oil
1tsp sugar 3. Add the potatoes and 60ml water, stirring thoroughly. Cover and
5 spring onions - finely chopped simmer for 15 minutes or until the potatoes are cooked but not too
2tsp curry powder soft. Crush some of the potatoes to thicken the sauce, if desired. If
2 potatoes - chopped there is not enough sauce, add a little more water and simmer for
Cooked rice and roti to serve 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
1. For the frites, slice the potato into thin strips and rinse. Heat a deep fat
For the moules: fryer to 160°C. Place the frites in and cook for 5 minutes.
1kg fresh mussels
1 large onion - finely chopped 2. Tip the mussels into a large bowl of cold water, rinse and then drain well,
1 shallot - finely chopped discarding any 'beards'. Avoid any that smell 'fishy', look dry or are open.
2 garlic cloves - peeled and crushed
3. Place the chopped onion, shallot and garlic in a saucepan with the olive oil.
1tsp chopped fresh thyme Gently sweat them over a low to medium heat for about 5 minutes. Add
1tbsp chopped parsley the chopped herbs and mix with the onion mixture.
50 ml olive oil
150 ml dry white wine 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
2bsp crème fraiche
have opened (discard any that do not open) for around 5 minutes.

For the frites: 5. Add the creme fraiche, mixing through the cooked and opened mussles.
2 large potatoes - peeled and cut Whilst the moules are cooking, turn up the deep fryer to 190°C and salt
into thin strips the frites. Add the frites back to the oil for around 1 minute until golden
and crispy.
1/4 teaspoon salt
Oil for deep frying 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
1. Drop the eggs into boiling water for 7 minutes. Drain
250g microwaveable basmati rice under cold water and shell.
2 sliced spring onions
1 red chilli - finely chopped 2. Microwave the rice for 2 minutes.
Butter
2 tsp curry powder
3. Cook the spring onion and chilli in a small knob of butter
150g pack hot-smoked trout - flaked
Small bunch parsley - roughly chopped in a non-stick pan. Add the curry powder and cook for a
Lemon wedges to serve 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

Serves 6
1. Preheat oven to 180°C. Weigh the beef to calculate the cooking time
Beef Rump Joint, about 2kg (see guide on left). Place in a roasting tin, rub the mustard over the skin,
2 tbsp mustard season and place in the oven.

2. Meanwhile, make the Yorkshire puds. Sieve the flour and a pinch of salt
For the Yorkshire Puds:
into a mixing bowl. Make a well in the centre, pour in the egg and milk,
Plain flour
and stir into the flour to form a thick, smooth batter that coats the back
1 medium egg, beaten
of a spoon. Cover and chill in the fridge for 30 mins. About 5 minutes
250ml milk
before taking the beef out of the oven, pour 1 teaspoon of oil each into
8 tsp vegetable oil
eight holes of a 12-hole muffin tin. Heat in the oven for 5 mins.
BEEF COOKING GUIDE:
3. When the beef is cooked, transfer to a warm plate, cover loosely with
Rare: 20 mins per 500g, plus
foil and rest for 20 mins. Meanwhile, remove the muffin tin and increase
20 mins
the oven temperature to 220°C. Divide the batter evenly between the
Medium: 25 mins per 500g,
oil-filled holes and bake the puddings for 20 mins or until golden and
plus 25 mins
well risen. Serve the beef and Yorkshire puds with extra mustard,
Well Done: 30 mins per 500g,
spoonfuls of creamed horseradish sauce and a jug of hot beef gravy.
plus 30 mins
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Name: Paul Dickov (Dicky)

City Career: 1996-2002, 2006-2008
Nationality: Scottish
Position: Striker
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Spotted Dickov
If you’re running out of time and need some inspiration this one could be a winner

Serves 4
1. Soften half the butter and use to grease a 1.4 litre pudding basin.
50g butter
350g plain flour 2. Combine the flour, baking powder, suet, sugar and currants in a
3tsp baking powder large bowl, mixing well.
140g shredded suet
3. Melt the remaining butter and stir into the flour mixture. Stir in
85g caster sugar
the lemon juice and zest.
85g currants
2 lemons (grated zest and juice) 4. Combine the milk and cream in a small jug. Slowly stir enough
75ml milk into the mixture to bring it to a dropping consistency. Pour the
Custard to serve 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. Sift the flour, cornflour and baking powder together into a bowl, then
For the fritters: stir in the water and sesame oil until a smooth batter is formed.
175g plain flour
2. Add the banana pieces and gently mix until completely coated in batter.
125g cornflour
1 tsp baking powder 3. Half-fill a deep, heavy-bottomed saucepan with vegetable oil and heat
250ml sparkling water until a breadcrumb sizzles and turns brown when dropped in it.
1 tsp sesame oil 4. Carefully place the bananas into the oil and deep-fry until golden brown.
4 bananas – peeled and cut into chunks Carefully remove with a slotted spoon and drain onto paper towels.
Vegetable oil for deep-frying
5. 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.
For the caramel: Increase the heat to bring to the boil and continue cooking, without
250g caster sugar stirring, until the mixture becomes a light caramel colour.
4 tbsp water
6. Remove the caramel from the heat and, one at a time, dip the banana
3 tbsp sesame seeds 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.
Vanilla ice cream to serve Remove the fritter from the water and leave to drain on a wire rack
while you dip the remaining fritters.
7. 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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StrawBarry Cheesecake
Delicately balanced and sure to bring a bit of calm to the table

Serves 8
1. Place biscuits in a plastic bag and crush with a rolling pin. Tip into a bowl and
For the base: stir in the melted butter, mixing thoroughly so that all the crumbs are soaked.
200g digestive biscuits Now tip the mixture into a loose-bottomed 24cm round cake tin, at least 5cm
100g unsalted butter - melted deep, and press down with the back of a metal spoon to make an even layer
For the filling over the bottom of the tin. Chill in the fridge while you make the filling.
3 sheets of leaf gelatine 2. Submerge the gelatine leaves in a dish of cold water, and leave to soak and
142ml carton single cream soften for 5 minutes. Pour the single cream into a pan and bring just to the
300g full-fat soft cheese boil, then take off the heat. Take the gelatine leaves out of the water, give
100g golden caster sugar them a good squeeze to get rid of excess water, and stir one by one into the
Zest of half a lemon cream. Leave to cool for a few minutes.
3 tbsp lemon juice 3. Beat the cheese in a bowl with the sugar, lemon zest and juice until smooth
300g strawberries - hulled & chopped and creamy. Mix in the cream mixture and the chopped strawberries.
142ml double cream 4. In another bowl, lightly whip the double cream so it falls in soft peaks, then
1 medium egg white 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
For the sauce tin and smooth down lightly. Chill for at least 2 hours until set.
250g strawberries - hulled and chopped 5. Blitz all the ingredients in a food processor. Taste and add more sugar if
Zest of half a lemon needed, then pour into a jug to serve.
3 tbsp lemon juice
2 tbsp golden caster sugar
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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
1. Heat the oven to 180C/fan 160C/gas 4. Line a deep 20cm
200g butter
spring-form cake tin with paper and grease it. Beat the
200g golden caster sugar
4 eggs
butter and sugar together until light and fluffy. Beat in the
225g self-raising flour eggs and then fold in the flour and almonds. Fold in
25g ground almonds enough water to make the mixture spoonable. Drain any
200g frozen mixed berries, defrosted excess juice off the berries and tip them into the base of
2 tbsp golden syrup 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
Ned’s Bread
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
1. Sift flour, salt and spices into a large bowl and mix in the yeast,
450g strong bread flour fruit, rind and sugar.
1tsp salt
2. Melt butter, stir in milk and vanilla extract and heat until tepid.
2tsp ground cinnamon
2tsp ground allspice Sachet 3. Whisk into egg, add to flour mixture, form a dough and knead
7g dried yeast on a floured surface for 10min until smooth and elastic.
75g raisins
4. Divide into 12 buns, cover with a damp tea towel and leave in a
75g glacé cherries
warm place for about 90min, till doubled in size.
Grated rind of 1 orange
1 lemon 5. Mix the paste, bung it in a piping bag (or a plastic freezer bag
1 lime with one corner snipped off) and pipe a cross on each bun.
110g caster sugar
6. Bake at 180C for 10min, reduce the heat to 150C and bake for a
50g unsalted butter
further 15min. Lightly brush with the glaze and cool on a rack.
2tsp vanilla extract
250ml milk
1 egg - beaten
Paste of 80g plain flour
2tbsp sugar
100ml water
2tbsp brown sugar
3tbsp milk
1tbsp marmalade

Shaun Wasabi Peas
Small but with an explosive kick
Name: Shaun Wright-Philips
City Career: 1998-2005, 2008-Present
Nationality: English
Position: Right Wing
P a g e | 55
1. Soak peas in water overnight.
2. Preheat the oven to 200C. Drain the 110g dried peas
peas, then cook them according to 2 tbsp olive oil
instructions on the package.
3. Mix the olive oil with the peas until well For the Coating
coated. 4tsp wasabi powder
4. Oil a baking sheet and spread the peas 2tbsp tahini
evenly across it. Place in the oven and 2tbsp rice vinegar
bake for 5 hours 2tsp Dijon mustard
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.
56 | P a g e

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

Name: Moonchester 125ml vodka
Position: Mascot 125ml blue Curaçao
125ml whipping cream
2tbsp vanilla-flavoured syrup
2tbsp fresh orange juice
1tbsp Cointreau

1. In a blender, combine all ingredients

and whirl until smooth.
2. Pour into four martini glasses (4 oz.)
and garnish the rim of each glass
with a slice of orange.