Manchester City launch ‘Eat Like A Player’ website feature

Posted by - February 8, 2011 - Manchester City, Oddballs

Citeh go all Jamie Oliver

If you’ve ever thought you wouldn’t mind a bit of whatever’s fuelling Carlos Tevez, Manchester City are now encouraging you to do just that.

They launched a new ‘Eat Like A Player’ feature, which puts a slightly manly spin on what is effectively a recipe column.

The club spiel reads: “Want to eat like a City player? Want to replicate the pre and post-match meals Carlos Tevez and Joe Hart enjoy?

“Well, here’s your chance. Thanks to our talented chefs over at Carrington, we’re now giving supporters the chance to eat the same food as the City squad eat.

“It’s healthy, nutritious and simple.”

It is fair to say the feature idea has not secured high-profile dressing room support – first up was third-choice keeper Gunnar Nielsen’s favourite char-grilled chicken with pasta.

Apparently, Benni McCarthy is eager to get a similar column underway on West Ham’s website.

  • hollis

    Benni McCarthy Brioche and Butter Pudding

    300 ml single cream
    300 ml double cream
    1 vanilla pod, split
    2 eggs
    125 g vanilla sugar
    100 g unsalted butter, plus extra for greasing
    4 brioche, sliced horizontally into four
    handful of sultanas, soaked in warm water until plump
    half a jar of apricot jam
    1 tsp water

    1. Preheat the oven to 170°C/gas 4.

    2. Pour the milk and cream into a saucepan. Scrape the seeds from the vanilla pod with the tip of a knife. Add these to the pan along with the scraped pod. Bring almost to the boil, then remove from the heat.

    3. Whisk the eggs and sugar together thoroughly in a large bowl, Then pour in the milk and cream mixture (remove the vanilla pod first), and whisk a bit more.

    4. Melt the butter gently, then brush it over the brioche slices, placing them in a buttered pudding dish as you go, and sprinkling with the sultanas.

    5. Strain the milk and egg mixture over the top.

    6. Place the dish in a roasting pan. Pour in enough boiling water to come halfway up the sides of the dish. Bake for 30 minutes, or until just set and not over-browned. Remove from the oven.

    7. Put the jam in a saucepan with the teaspoon of water and melt over gentle heat.

    8. Brush generously over the eggy surface of the pudding before serving.

  • Anonymous