Chef
Southampton FC FA Cup Football Food and drink Leisure Sport Southampton
He's the chef at the helm of the YouTube channel where football meets food and this week the Saints fan has gone FA Cup crazy.
Ahead of Southampton's hotly anticipated semi-final clash with Manchester City at Wembley later, Ed Gibbons from Stanchion Snacks has revealed his latest recipe - the David Peach Melba, complete with raspberry coulis, a no churn banana ice cream and a FA cup shaped biscuit.
Chef Ed has created a unique dish for every Saints game this season and this time he's looked to a goal scorer from our 1976 semi-final victory over Crystal Palace for inspiration.
Ed Gibbons has produced a David Peach Melba ahead of Saints FA Cup semi-final appearance (Image: Stanchion Snacks)
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Ed said: "It's 50 years since Saints only FA cup victory and we've spent the competition wearing a commemorative yellow and blue kit. To see the boys walk out at Wembley in it will truly be a special moment for the fans.
"For inspiration for this dish I looked back to that winning side. Low and behold the scorer of the winning goal as Saints beat Crystal Palace 2-0 to make the final that year was one David Peach. A taker of penalties and also a food stuff! Something truly is written in the stars!
"A celebration like a second division side reaching a Wembley semi-final calls for a celebration dish!"
Ed Gibbons has produced a David Peach Melba ahead of Saints FA Cup semi-final appearance (Image: Stanchion Snacks)
You too can try Ed's David Peach Melba by following the instructions below
David Peach Melba with raspberry coulis, banana ice cream and tuille FA cup
Ingredients (makes two)
125g Raspberries
1 Tbsp Icing sugar
30g Egg white (1 egg)
50g Icing sugar
100g Frozen banana
100ml Buttermilk
Mint to garnish
For the peach, start by dissolving the sugar in the water on a low heat. Add peaches whole (remove the stalk). Place a small paper cartouche on top and simmer gently for five minutes. Allow to cool in syrup then remove the stone from the bottom of the peach using a straight potato peeler or a knife. Chill the peaches in the fridge and keep the syrup.
For the coulis, add 100g berries and all other ingredients to blender and blend until smooth. Pass through fine sieve to remove seeds. Chill. Freeze the other 25g berries for garnish.
For the tuile, start by drawing a FA cup on an old ice cream lid in permanent marker to the best of your ability – don't worry about the ears, we will pipe these later. Now cut out your design with a craft knife. If your ability with a knife greatly outweighs your piping skills, by all means, draw the ears.
For the tuile mix, beat softened butter and sugar until smooth. Now whisk in the egg whites. Finally, incorporate the flour. Rest for one hour then place stencil on greaseproof paper and spread a thin layer. Remove stencil and pipe ears. Bake at Gas Mark 4 for 8 minutes.
Now the no-churn ice cream. Peel your banana and cut into chunks. Place in a zip lock sandwich bag and freeze for a minimum of two hours. Now place the frozen banana in the food processor with half the milk and pulse whilst slowly adding the rest of the milk.
To plate, start with a pool of coulis and crush the frozen berries in an expressionist manner. Place peach in the centre. Dress with mint leaves and top with ice cream and the tuile
Now mix one part peach syrup with one parts prosecco in a champagne flute and garnish with mint for a true celebration.