Emma Sharp, Gleaner Writer
Alastair Macbeath in his Arsenal shirt about to watch the football game - while eating the meal!
With all the hype about David Beckham transferring to LA Galaxy from Real Madrid for a whopping US$960,000 (J$64, 320,000) per week, I just couldn't resist bringing football to the food pages of The Gleaner. I also happen to be a big fan of the sport, with Arsenal of the English Premier League (EPL) being my team!
From now until May, EPL will be televised live every weekend, so why not get your buddies together on one of the days and cook up some traditional pub grub. I am not at all leaving out NFL fans - Super Bowl is coming up in a few weeks, and Monday nights are pretty important as well.
Last Saturday there was a particularly important match for Arsenal, who was to play against Blackburn Rovers on their turf. Having been thrashed 6-2 by us at Emirates Stadium back in December, the Rovers were looking for a little revenge. This was going to be a very nerve-racking afternoon, so the food was going to have to bring a little comfort and calm. We honoured the sport with what season ticket holders in England would be chowing down on. Pie and Mash!
No store-bought stocks
The secret is to stew the meat down with fresh herbs, vegetables and wine, so that it is tender and tasty. There is no need for any store-bought stocks or bottled sauces. The pastry must not be over-handled when bringing it together, and ought to be kept cold until it's just about to go in the hot oven - this will keep it clean and crispy.
No meal is complete without pudding now is it? Hmm, what would finish it all off rather nicely I wondered? Apple crumble of course! Warm and soft, tart apples with a sweet crunchy crust and a hint of cinnamon, bathed in a stream of hot custard. Ooh, I can just savour it now. And that's exactly what we did at half-time when we were 1-0 up and feeling a little more relaxed.
We must never celebrate a game until it's over," one fan present at the feast said. Well his nervousness certainly didn't stop him from emptying his plate, and the day was sweetened even more by our 2-0 victory!
Thanks to K. Toure and T. Henry!
Emma's Football Fare Menu
Steak and kidney pie.
Steak & Kidney Pie
Mashed Potatoes
Garden Peas
Apple Crumble with Custard
Steak & Kidney Pie
One and a half lb beef kidney, trimmed of fat and sinew, cut into half inch chunks
3lb top round steak,
trimmed of fat and sinew,
cut into 1 inch chunks
1tbsp. olive oil
4 onions, chopped
3tbsps. plain flour
Half lb tomatoes, chopped
4fl oz red wine
2-2 half cups water
Half lb carrots,
peeled & sliced
2 large sprigs rosemary
2 sprigs thyme
3 bay leaves
1 cup chopped fresh parsley
4fl oz port
Salt and pepper
Pastry:
12oz butter
1lb plain flour
Half tsp. salt
16tbsps. cold water
1 beaten egg to glaze
METHOD
1. Heat the oil in a large pot and cook the onions for 5 minutes to soften. Add the meat and brown.
2. Stir in the flour and cook for one minute. Add the tomatoes, red wine and water and bring to the boil.
3. Add the carrots, rosemary, thyme, bay leaves and parsley.
4. Cover and cook on a low heat for 1 and a half hours.
5. Meanwhile, make the pastry. Place the butter, flour and salt in a food processor and whiz to form crumbs.
6. Transfer to a large bowl and gently stir in the ice cold water, a couple tablespoons at a time, to form pastry dough (you may use your hands to bring it all together). Wrap in a cling wrap and keep in the fridge for at least 30 minutes.
7. After the meat has been cooking for 1 and a half hours, - the gravy should be nice and thick.
8. Remove the bay leaves and any large rosemary or thyme stalks, and season to taste with salt and pepper.
9. Pour the meat into 2 small or 1 big oval or round oven-proof dish and leave to cool.
10. Preheat the oven to 400F. If using two dishes, divide the dough into two. Roll the pastry out on a floured surface until it's quarter inch thick and 1 inch wider than dish.
11. Cut a strip of pastry the width of the rim. Brush the rim with egg, lay pastry strip on top and seal. Brush with egg and put the 'lid' on top.
12. Seal the edges and flute, using your left thumb and index finger to pinch the outer edge and your right index finger to push the pastry between them.
13. Make a small hole in the centre of the pastry. Brush the whole thing, apart from the edges, with egg. Using some of the spare pastry, cut out a few small leaves and put them around the hole. Brush with egg as well. Place in the hot oven for 20 minutes, brush with egg again, and bake for a further 10 minutes. The pastry should be golden and crispy.
Serves 6-8
Apple crumble and custard. - photos by Emma Sharp
