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Test of strength Carroll must show desire to prove he can play for a big team

Features Posted 6th January 2012 view comments Losing Luis Suarez for eight matches is a massive blow for Liverpool; that's stating the obvious. But the question is can they cope without him?

I think they can, but the answer lies in Andy Carroll. If they can get him back to the player he was at Newcastle, he can be a success at Liverpool, there's no two ways about it.

But for that to happen two things have to change; Liverpool must start playing to his strengths and Andy has to start showing desire, he has to really want to prove he can play for Liverpool.

Carroll: can Liverpool give him the service?

At the moment he doesn't look that up for it and he looks like he's low on confidence. When he was at Newcastle everything was about him in the same way that everything is about Demba Ba up there right now.

He was the focal point of that team, he was the star player and every set-piece was dreamt up with him in mind, but that hasn't been the case since he arrived at Liverpool.

All the focus has been on Luis Suarez and he's gone there and tried to play a game that suits Liverpool rather than playing the game that suits him. He's looked so placid to me and he doesn't seem to want to put himself about. Jamie Redknapp Quotes of the week All the focus has been on Luis Suarez and he's gone there and tried to play a game that suits Liverpool rather than playing the game that suits him. He's looked so placid to me and he doesn't seem to want to put himself about.

Sometimes you go to a big club and you think you've got to change your game, but Liverpool signed him because he was a ferocious centre forward, who was great in the air and who would happily head the back of other players' heads to get on the end of crosses.

Since he's moved I've hardly seen him make an aggressive challenge. He looks as though he's just happy to be at Liverpool and he's trying to play the Liverpool way. If he wants to be a success, he has to go back to playing the Andy Carroll way.

If I was him I would stick on the videos from his Newcastle days and look back at why he was so good, why he scored 31 goals in 57 starts and why Liverpool were happy to spend so much money on him.

Service

That said, he needs to be helped by the service coming into him and Liverpool have to tailor their game to suit him.

At Newcastle he had Joey Barton on the right-hand side of midfield putting crosses into the box at every opportunity and the likes of Jose Enrique, Glen Johnson, Stewart Downing and Steven Gerrard can do the same.

If he's going to be your main man there is no point playing intricate football. You have to hit him in the right areas at the right time like Gerrard did in the game against Newcastle last Friday.

If you don't want to do that, then don't play him. Simple as that. If you want to play free-flowing football with people rotating and constantly moving into different positions, Andy Carroll is not your man.

There's nothing wrong with utilising his strengths. Tottenham did it for a long time with Peter Crouch and now he's doing brilliantly at Stoke, too.

The game has changed to a certain extent and we all think we have to play like Barcelona, but you can also benefit from playing a big man up front and there's no shame in that.

Kenny likes to play three in midfield with two wide men and I think that formation can work, even without Suarez.

Against Manchester City he played Jordan Henderson, Jay Spearing and Charlie Adam, but none of them are what I would call particularly dynamic midfielders. You won't see them bursting into the box and feeling comfortable playing off a frontman, but Steven Gerrard will.

He played that link role between midfield and attack when Fernando Torres was at the club and I can't see any reason why he can't do it again. There were a couple of instances against City where Andy pulled off to the back post against Gael Clichy and nodded balls back across the goal and that's where you need someone like Gerrard getting on the end of it.

In the end, City dealt with it fairly well because every time he pulled off to the far post Vincent Kompany would mark him, but that's a lot easier to do when you haven't got another player in the box to worry about.

There's no doubt that Andy Carroll has the ability to succeed at Liverpool and there are a lot worse players than him who have had huge success at the club.

But just having the chance and a run in the first team isn't going to be enough, he's got to go and grab hold of it with both hands. That's the key for him and Liverpool.

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"Vietnamese cuisine is light, fresh, and invigorating; each recipe calling for stacks of herbs and vegetables which are eaten for their healing properties as well as for their taste. The added bonus being, it is quick as well as easy to make.

Life without fresh rice paper rolls and mouth watering dipping sauces along with bowls of steaming pho noodle soup just wouldn't be the same.

Little oil is used in Vietnamese cooking which is perfect for keeping the heart healthy and cholesterol levels in check. Rice and noodles accompany most dishes providing a good source of complex carbohydrates which constitute the body's main source of energy. The meat and vegetables are cooked quickly which helps in the retention of their nutritional value assisting in boosting the immune system.

Some of the traditional essential cooking ingredients include: Basil, Bean sprout, Carrot, Chili, Chives, Coriander, Fish sauce, Garlic, Ginger, Leafy Vegetables, Lemon grass, Lettuce, Mint, Noodles, Radish, Rice, Rice Paper, Shallots, Spring Onions, Lemon and Lime, Anise, Palm Sugar, and Vinegar. All of these ingredients contain vitamins, minerals and carbohydrates that are essential for the maintenance and healthy functioning of the body.

Most of us think of herbs in cooking as simply seasoning for our food. But herbs also contain antioxidants, thought to protect against conditions such as heart disease and cancer.

Even if you don't have a specific skin problem, you can boost its condition with food. Carrots, basil, garlic, ginger, radishes and coriander all help to strengthen the skin. Peppers and chillies increase the circulation of blood and, therefore, vital nutrients around the body.

Vietnamese style cooking is particularly good for promoting fertility in both men and women as there is little fat used in the cooking process. Lots of green and red vegetables containing vitamin C and E can increase sperm count and improve sperm mobility. Vitamin B6 and B 12 found in chicken, broccoli, squash and pumpkin help maintain reproductive health. Essential fatty acids found in fish and nuts are helpful if you're trying to conceive. Manganese is essential for healthy DNA, which will ensure that your baby is born fit and healthy as well as conceived easily. This is found in lettuce, celery, tea and most nuts. Zinc, which is found in shellfish, lamb, peas and ginger, is essential for male fertility and is a potent antioxidant.

The nutrients found in the rice and noodles, fish, poultry and vegetables provide a good source of energy keeping us moving, thinking and breathing.

Dark green, leafy vegetable contain boron and calcium which are necessary for strong, healthy bones.

Enjoy the fragrant, herbaceous subtle flavors and contrasting textures of the light and healthy Vietnamese food. For the health conscious eaters this is a perfect choice." - Janette Peel

"Firstly, to acquaint those of you who do not know much about Vietnamese food, I should describe it as being very balanced, non-greasy, and fresh. The national dish of Vietnam is a soup noodle dish called Pho. It can be made in 2 forms - with beef in which case it is called Pho Bo, or with chicken, which is called Pho Ga. The beef version is made by simmering marrow bones, ox tails, short rib, onions, shallots and ginger, and is flavored by a host of herbs and spices which give it its characteristic "Pho" aroma, star anise, cinnamon, coriander seeds and cloves.

After simmering the bones and meat and spices, overnight preferably, a nutritious, luscious aromatic broth is created which forms the base for the noodle soup. Pho is very well-balanced in that it starts with a helping of blanched rice noodles topped with thinly sliced fresh sirloin, and some of the short rib that has been simmering in the broth (the short rib is removed from the stock just as soon as it is sufficiently tender so it does not fall apart in the overnight cooking process). Next, steaming hot broth is poured on top just to turn the fresh sliced sirloin a shade of delicate pink, and sliced green onions, and chopped cilantro are used to garnish and give the dish yet another layer of flavor dimension. The noodle soup is accompanied by a plate of fresh bean sprouts, lime wedges, Asian basil, and chilies. Piping hot and aromatic, well-balanced nutrition in a bowl. Ahhh...

Vietnamese cuisine is also often characterized by fresh grilled meats or seafood accompanied by a platter of thin rice vermicelli noodles and a heaped mound of fresh vegetables in which to wrap each bite. Lettuce leaves, mint, basil and cilantro make the basic variation but a host of fresh herbs can be used depending on the type of protein that is being grilled. In the case of Bun Cha Hanoi, pork shoulder or belly is thinly sliced and marinated with chopped shallots, garlic, nuoc mam (fish sauce), sugar and pepper. The meat traditionally gets fanned over open charcoal flames, or nowadays gets broiled under the salamander until golden brown and fragrant. Then it is put on top of a lettuce leaf with some rice vermicelli, fresh herbs, and rolled up in a bundle and dipped with nuoc cham, a mixture of fish sauce, lemon juice, chilies, and sugar. The same accompaniments can be used for grilled shrimp skewers, or beef with lemongrass as well. The resulting meal is nutritious, light and well-balanced with starch, vegetables, protein, and very little fat which is rendered off in the grilling process.

Unlike Chinese cooking which uses a lot of oil-blanched cooking techniques in its stir-fries, Vietnamese cuisine offers a host of grilled, or simmered, dishes like Thit Kho - caramelized pork in a peppery garlicky sauce, Ga Kho Gung (chicken caramelized with ginger) or Cari Ga (chicken curry with sweet potatoes and lemongrass). In a family meal, these dishes are typically served with rice, a vegetable soup of some kind with leafy greens, and a vegetable dish such as a stir-fry of ong choy or Chinese spinach with garlic, or stuffed cabbage rolls simmered with fresh tomatoes. The meal usually ends with seasonal fresh fruits for dessert.

Most similar to Thai cuisine with its abundant use of fresh herbs and seasonings, Vietnamese cuisine also has French influence. With the French occupation of almost 90 years in Vietnam, a lot of staples like french baguettes filled with pate and cold cuts have stayed with the Vietnamese palate. Only the Vietnamese embellished this sandwich further to include fresh cucumber wedges, cilantro, and pickled carrots and daikon as well. A Vietnamese twist if you will, creating a perfectly delicious banh mi. French influence is also evident in the use of potatoes in cooking. In making Bo Xao Khoai Tay, thinly sliced potatoes are quickly browned then sauteed with beef and onions, and oyster sauce. A hint of butter is added at the end to round out this Vietnamese stir-fry.

As you can see, the interesting cultural nuances of Vietnamese cuisine, its low-fat cooking techniques and fresh ingredients will make it a cuisine to be reckoned with in the near future. So look out for it when you are next in the mood for something Asian, different, and light!"

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