CURRY PIE, sausage roll, come on, England, score a goal.
Our Three Lions stars will be eating curry pies and burgers if they can succeed at Euro 2024, their private chef has revealed.
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Michelin star-trained Jonny Marsh cooks for a host of football stars – including several members of Gareth Southgate’s Germany team.
His clientele includes Manchester City’s Kevin De Bruyne, while his latest is Manchester United ace Rasmus Hojlund.
England’s Jordan Pickford, Kyle Walker and Luke Shaw are just some of Southgate’s men who signed him – and now he has revealed what it’s like to cook for our Euro-chasing heroes.
He told Sun Sport: “Luke Shaw is a big player for me and a big part of my career so far, but I’ve cooked for a lot of players on that team.
“In the last Euro it was the game that Bukayo Saka didn’t start, there was a game that I prepared for each player on the field, Harry Kane. That’s a really cool little fact.
“But for me personally, whether it’s meal prep, everyday cooking or a one-off event, I’ve cooked for just about everyone.”
Marsh has now teamed up with Deliveroo will launch a competition for fanswith applications now open at participating restaurants, to land you as a private chef, in your own home, to prepare a three-course menu during an England group stage game.
And the kitchen genius, who says a spaghetti bolognese is “a pre-game pasta, for sure” for his customers, could whip up one of your favorite meals.
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Marsh said: “Everyone is different, but I would say the most common is the burger – that’s a big one.
“And, you know what, since I came back from Christmas and did my Proper Pies series, pies have become really, really popular.
“Hojlund loves steak pie, Aaron loves chicken, leek and bacon pie.
“There are lots of variations of pie, which is great because we can always make something, but everyone loves curry pie.
“They can take a while while you cook the curry so that the meat becomes tender and the pastry becomes like hot water dough, so it becomes very, very crispy, which is why the pies can stand alone rather than just having a top of dough.
“The water pastel, you melt the water, butter and lard until it is very hot and then pour it into the flower.
“And you can’t roll out the dough while the dough is hot – you have to chill it – so this will take a few hours.
“In general, they may take five minutes to eat, but eight or nine hours to be ready.”
Jonny’s Meat Vindaloo Pie
A winning combination of two of English football’s most beloved foods, hot curry and humble pie…
INGREDIENTS
Pasta
• 720g flour • 240g water • 6 tablespoons butter • 6 tablespoons lard • A pinch of salt
Filling
• 800g beef (cut into cubes)
curry paste
• 2 teaspoons coriander seeds • 6 tablespoons chili powder • 3 teaspoons cumin seeds • 4 cloves • 4 cardamom pods (green) • 2 teaspoons cinnamon powder • 1/ 2 teaspoons black pepper • 2 tablespoons fresh ginger, coarsely chopped • 10 cloves garlic (yes, 10!) • 1 teaspoon brown sugar • 1 teaspoon fenugreek seeds • 1 /4 teaspoon of turmeric powder • 230g cups of water
Curry Sauce
• 50g unsalted butter • 1 finely chopped onion (white) • 2 teaspoons finely grated ginger • 4 finely chopped garlic cloves • 2 tablespoons tomato paste • 500ml beef broth
METHOD
Pasta
1. Place the water, butter and lard in a pan and bring to a boil.
2. Mix the flour and salt.
3. You can use a wooden spoon and a bowl or a stand mixer and slowly bring the dough together, slowly adding the water and butter mixture to the flour.
4. Then flour a plate and place the dough on the plate and let it cool in the fridge – it will take about 2 hours.
FILLING
1. Mix the meat with salt.
2. Curry Paste: Place the curry paste ingredients in a small food processor with water. Blitz until smooth.
3. Fry the meat dice until golden brown and, when browned, transfer to a bowl.
4. Curry sauce: Melt the ghee over medium-high heat. Cook the onion, ginger and garlic until translucent – about 3 minutes.
5. Add the tomato paste and cook for 1 minute.
6. Add the meat back to the pan and mix well, then add the curry paste and mix.
7. Add the meat broth. Simmer slowly and cover, then simmer for 2 hours or until the meat is tender and the sauce has darkened and thickened.
8. After rolling out the dough, place it in the non-stick pan and bake for 40 minutes at 175 degrees until golden, brushing the pie lid with beaten egg before cooking.
ALLERGENS
Pastry shop – Wheat, Milk
Mashed potato – Milk
Filling – Although extremely rare, anaphylaxis has been reported with some spices. These reactions are consistent with a true allergy. Some reactions may occur with oregano, thyme, coriander, cumin, cumin and cayenne pepper.
He continued: “The players, in terms of cheat meals, it’s not like they’re going to KFC and getting a bargain and stuffing their faces with chicken wings.
“Their version of a casual meal is very different from a normal person’s casual meal.
“So casual dining for them might be going out for a casual meal but still eating pretty healthy, so it’s all in perspective.
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“But they’re not going to go to McDonalds and buy 20 chicken nuggets.”
Marsh will be watching along with the rest of the country to see if his English friends can cook up a storm on the pitch.
He said: “I’ve never been invited to take part in an international tournament because England has its own chef.
“They’ve had two or three chefs, but only one chef has worked for them for the last five or six years.
“There was an opportunity a few years ago if I wanted to apply, but I’m sure they filled it quickly.
“It’s one of them, maybe one day I can be a chef in England.”
Asked why he decided to join Deliveroo, Marsh said: “I think it’s because it gives people an idea of exactly what I can do on a day-to-day basis in terms of players.
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“It also gives an idea of the players’ cheat meals and that’s what the menu is based on.
“So it’s kind of a day in the life and point of view of what I do, but it also shows a fun side of players and what they like to eat when they’re not on strict diets.”
The winner can be sure to hit the back of the net with whatever magic he prepares for them – unlike his greatest own goal with Man City legend Ilkay Gundogan.
“When I started with Ilkay, I made him a smoked fish cake,” he added.
“I really liked it and made a sweet pepper sauce, it took hours to make and it was very tasty. It just didn’t suit him and he didn’t like it.
“I was devastated, but at least I knew smoked fish was banned for the rest of the five years I was with him.”
Private chef to professional footballers, Jonny Marsh, has teamed up with Deliveroo to offer fans the chance to eat like an English footballer, with a matchday dining experience at home on 20th and 25th June.
Place orders at participating restaurants from June 14th to 16th, to find out more visit https://deliveroo.co.uk/more/news-articles/baller-bites.
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This story originally appeared on The-sun.com read the full story
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