Sunderland's New Manager

! What a find! This guy seems like the world's friendliest grandad.

 

I guess Moyes finally got sick of him/her

 

Always tries to make the 5 minutes really interesting?! You're reading results

 

oog, you seem to have a fascination with keegan, quite what he has to do with your team is beyond me, think jealousy springs to mind

 

I must have missed the memo. Is it time to post these

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Griffiths would have Blessed for breakfast.

 

I doubt it. Blessed once sparred with the Dalai Lama

 

My personal view is honey on waffles. Big waffles.

 

He retired last week I think. It was on football focus

 

I think his name was Graham Alexander or Graham Alexander-Gordon

No got him now James Alexander Gordon http://en.wikipedia.org/wiki/James_Alexander_Gordon_(announcer)

me memory is not what it used to be

 

Whatever your smoking, stop!

 

Very well summarised

 

Epic fail from everyone else putting up vids of the 5 Live fella, Tim Gudgin did the BBC TV results until two weeks ago, heres a vid of his last one. Legend.

http://news.bbc.co.uk/sport1/hi/football/15804993.stm

 

http://en.wikipedia.org/wiki/James_Alexander_Gordon_(announcer)

 

The guy I posted was on the radio.

 

Haha, my firsth thought when I got as far as "intellectual"

We've had a few goulash though! Try this:

Tournedos Rossini
Course - Main - Meat
Region - Pays Basque
Description

One of the great classic dishes of the world.� Created by French master chef Antonin Careme and named after his great friend the Italian composer Gioachino Rossini.� Pure luxury on a plate, the 'tournedos of fillet steak, foie gras, truffle or cepes and Madeira.



Ingredients

For 4 people
Pre-prepared:- No
Preparation time 15 minutes
Cooking time 15 mins
�
1 tablespoon of butter
4 slices of foie gras (duck or goose) each approximately 80gm (7 to 10 mm thick)
4 slices of white bread, without the crust, toasted and
of the same size as the meat
4 beef tournedos 200gm
1 tablespoon of olive oil
3 garlic cloves, finely sliced
1/2 cup of sauce. See below
2 sliced truffles Or substitute cepes or mushrooms of your choice.


Preparation

Mix the butter and the oil in a hot frying pan.
Season the tournedos with salt and pepper and fry rapidly to seal. Cook for 3 minutes until the steaks are crusted on the outside but rare inside.� Remove from the pan and set aside.
Using the same pan, rapidly fry the slices of Foie Gras,until just caramelised. Remove, place on absorbent paper, and keep warm. Do not discard the juices in this pan.
Braise the truffles, cepes or mushrooms in a separate pan with a little butter and a spoonful of Madeira wine, and the chopped garlic .
Add the sauce and let simmer for approximately three minutes. Keep hot.

For the sauce. Deglaze the pan used for the meat and foie gras with a tbs. of Port, two tsps. of brandy two tsps. of Madeira and 100 ml of veal stock. Allow to reduce.

Presentation
Place each cooked tournedos� on a slice of the toast and top with a slice of fois gras. With a slotted spoon lift out the truffles/mushrooms and place round the edges of the tournedos. Cover with sauce. Serve immediately.�

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Lovely that. Just sear the steak on a piping hot pan and place in the over for 5-15 minutes. If you litterally just seal it on the pan and give it 5 in the oven that will give perfect blue every time, and means you get less blood on the plate, though I expect that is why you have the toast.

If you can't get Foi Gras, it is still very nice if you get decent pate. I wouldn't bother putting salt on the steak before you sear it, a decent cut of fillet carries itself IMO, especially given that the sauce will be a little salty.