Escaping the crowds and watching the World Cup at home? With the tension increasing, nail biting (just the nails), and nerves to get through we have three recipes from Café Football to get your game on!

Cafe-Football

Café Football is Gary Neville and Ryan Giggs’ restaurant based in Stratford Westfield and with 16 screens, it’ll be impossible to miss the games. These three recipes from creative director, two Michelin star chef, Michael Wignall and executive chef, Brendan Flydes are easy to make and perfect for sharing.

The Shrimper (serves 4)

Cafe-Football---The-Shrimper

Ingredients

  • 600g cooked and peeled king prawns
  • 400g iceberg lettuce
  • 1 ripe avocado
  • 200g Marie-rose sauce
  • 4 lemons
  • 20 chervil leaves
  • 20 tarragon leaves

Marie-rose sauce

  • 200g mayonaise
  • 50g ketchup
  • pinch of cayenne pepper
  • 2 drops of worcestershire sauce
  • 10ml Brandy

Method

  • Wash and drain the iceberg lettuce, then chop into 1cm cubes
  • Mix all the ingredients for the Marie-rose sauce
  • Chop the tarragon and chervil leaves and cut the avocado into 5mm cubes
  • Mix everything together and garnish with the tarragon and chervil on top
  • Serve in a glass bowl with a lemon wedge

 

 

 

 

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Café Football roast chicken tagliatelle (serves 4)

Cafe-Football-Roast-Chicken-Tagliatelle [/full_width]

Ingredients

  • 600g fresh tagliatelli
  • 400g roasted chicken breast
  • 100g shallots brunoise
  • 100g baby spinach
  • 10g chopped chives
  • 6g salt
  • 4g black pepper
  • 40ml olive oil

Madeira Cream

  • 400ml Madeira cream
  • 75g shallots
  • 100g mushroom trimmings
  • 10g garlic
  • 300ml double cream
  • 10g thyme
  • 5g salt
  • 2g pepper
  • 10ml olive oil

 

Method

Madeira cream

  • Chop the shallots and garlic. Wash, pick and chop the thyme
  • Fry the shallots and garlic in olive oil for 6 minutes on a medium heat
  • Add the thyme, Madeira and allow the alcohol to burn off in 3 minutes
  • Add the double cream and reduce by one third
  • Cool and refrigerate until use

 

  • Sweat the shallots brunoise in olive oil for 5 minutes on medium heat, then add the mushrooms and roast chicken. Cook for another 2-3 minutes.
  • Add the Madeira cream
  • Cook the pasta in boiling water, with a pinch of salt for 3-4 minutes.
  • Add the pasta to the sauce, season with salt and pepper. Add the washed spinach and toss everything together
  • Serve with the chopped chives on top

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Café Football Jaffa Cake (serves 4)

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Ingredients

Orange sponge

  • 250g butter
  • 250g sugar
  • 250g eggs
  • 200g flour
  • 50g almond powder
  • zest from 2 oranges

Soaking syrup

  • 100g sugar
  • 100ml water
  • 50ml cointreau

Blood orange jelly

  • 500g blood orange puree
  • 50g sugar
  • 8g yellow pectin
  • 470g caster sugar
  • 60g glucose
  • 15g citric acid

Chocolate glaze

  • 300g cocoa butter
  • 400g dark chocolate (64%)

 

 

 

 

 

 

 

 

 

Method

Orange sponge

  • Mix the orange zest and sugar with an electric whisk. Add the butter and whisk until smooth
  • Slowly add the eggs into the mix, one by one, and keep whisking until fully incorporated and smooth
  • Add the flour and almond powder and mix until smooth
  • Spread the mix onto a lined baking tray 0.5cm high and bake for 15-20 minutes at 170°c

Soaking syrup

  • Boil the sugar, water and cointreau in a pan over medium heat until the sugar has dissolved. Remove from the heat and chill

Orange sponge

  • Once the sponge is ready, remove from the oven and leave to cool. Once cool, cut the sponge into 4cm diameter circles with a metal ring and soak in the soaking syrup. Keep aside

Blood orange jelly

  • Mix 50g of the sugar and pectin together. Mix with the blood orange puree and boil over a medium heat in a pan and boil for a minute. Add the rest of the sugar and glucose and boil until the fruit mix reaches 105°c
  • Add the citric acid and leave to cool. Once cooled, slice into rings and place on top of the Jaffa sponge circles. Place the sponge and jelly in the freezer for about 15-20 minutes.
  • After 20 minutes remove from the freezer and place onto a rack, jelly side up

Chocolate glaze

  • Melt the cocoa butter to 50°c over a Bain Marie and add the dark chocolate. Mix with a whisk until smooth. Pour the chocolate glaze over the jelly and sponge and leave to drain. Place the cakes in the fridge to set the glaze

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For more World Cup inspiration, read our Road to Rio  

Café Football | Westfield Stratford City, E20 1EN 

www.cafe-football.com

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