Shearer's ebar

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Mitro's Choreographer said:
Sissoko just described as being poor by Sky Sports in Spuds game tonight. Who would have thought it?

<laugh>
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Posted this on their Match Day thread this morning after their comments about how they had been ripped off by us:
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We are starting to getting a reputation for ripping clubs off. We may have to sell one of the good ones at a knock-off price (I am thinking Dummett for 15million to Liverpool as a replacement for Moreno) to try and rectify this.
 
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BLUEBERRY PIE



A simple pie like this easy fresh blueberry pie is often a forgotten dessert but one that will bring raves.
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Savings on 0 ingredient(s)
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Ingredients
Pastry
2
cups Gold Medal™ all-purpose flour
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1
teaspoon salt
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2/3
cup plus 2 tablespoons shortening
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4
to 6 tablespoons cold water
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Filling
3/4
cup sugar
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1/2
cup Gold Medal™ all-purpose flour
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1/2
teaspoon ground cinnamon, if desired
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6
cups blueberries
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1
tablespoon lemon juice
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1
tablespoon butter or margarine, if desired
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Directions
  • 1 In medium bowl, mix 2 cups flour and the salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
  • 2 Gather pastry into a ball. Divide in half; shape into 2 flattened rounds on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
  • 3 Heat oven to 425°F. With floured rolling pin, roll one round into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.
  • 4 In large bowl, mix sugar, 1/2 cup flour and the cinnamon. Stir in blueberries. Spoon into pastry-lined pie plate. Sprinkle any remaining sugar mixture over blueberry mixture. Sprinkle with lemon juice. Cut butter into small pieces; sprinkle over blueberries. Cover with top pastry that has slits cut in it; seal and flute. Cover edge with 2- to 3-inch strip of foil to prevent excessive browning.
  • 5 Bake 35 to 45 minutes or until crust is golden brown and juice begins to bubble through slits in crust, removing foil for last 15 minutes of baking. Cool on cooling rack at least 2 hours.
 
QUICHE LEEKRAINE

Method
  1. Preheat the oven to 180ºC/gas 4.
  2. Trim and finely slice the leeks, then sautée with a splash of oil until soft and sticky.
  3. Chop the bacon, then fry in a separate pan until golden. Coarsely grate the cheese.
  4. Whisk together the eggs, then stir through the cheese, milk, leeks, bacon and a good pinch of seasoning.
  5. Place the pastry case onto a baking sheet, then pour the mixture into the case and bake for 25 to 30 minutes, or until golden.
  6. Delicious served with a mixed green salad.
 
fredor said:
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To a discerning person this gives you some idea how the league would be both before and after titles could be purchased
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Ingredients
For the fish
For the chips
Method
  1. Combine the flour, cornflour, baking powder and turmeric in a large bowl, season, then spoon 1 tbsp onto a plate and set aside. Gradually pour the beer and water into the bowl, stirring with a wooden spoon until you have a smooth, lump-free batter. Leave to rest for 30 mins while you prepare the chips.

  2. Heat oven to 200C/fan 180C/gas 6. Boil a large pan of water, then add the chipped potatoes and boil for 2-3 mins until the outsides are just tender but not soft. drain well, then tip onto a large baking tray with the flour, oil and some salt. Gently toss together until all the potatoes are evenly coated and the flour is no longer dusty. Roast for 30 mins, turning occasionally, until the chips are golden and crisp.

  3. To cook the fish, heat the 1 litre oil in a deep saucepan until a drop of batter sizzles and crisps up straight away. Pat the fish dry with kitchen paper, then toss it in the reserved turmeric flour mix. Shake off any excess, then dip into the batter. Carefully lower each fillet into the hot oil and fry for 6-8 mins – depending on the thickness of the fish – until golden and crisp. Using a large slotted spoon, lift out the fish, drain on kitchen paper, then sprinkle with salt. Serve with the hot chips and Homemade tomato sauce (see 'goes well with').
 
Mitro's Choreographer said:
Ingredients
For the fish
For the chips
Method
  1. Combine the flour, cornflour, baking powder and turmeric in a large bowl, season, then spoon 1 tbsp onto a plate and set aside. Gradually pour the beer and water into the bowl, stirring with a wooden spoon until you have a smooth, lump-free batter. Leave to rest for 30 mins while you prepare the chips.

  2. Heat oven to 200C/fan 180C/gas 6. Boil a large pan of water, then add the chipped potatoes and boil for 2-3 mins until the outsides are just tender but not soft. drain well, then tip onto a large baking tray with the flour, oil and some salt. Gently toss together until all the potatoes are evenly coated and the flour is no longer dusty. Roast for 30 mins, turning occasionally, until the chips are golden and crisp.

  3. To cook the fish, heat the 1 litre oil in a deep saucepan until a drop of batter sizzles and crisps up straight away. Pat the fish dry with kitchen paper, then toss it in the reserved turmeric flour mix. Shake off any excess, then dip into the batter. Carefully lower each fillet into the hot oil and fry for 6-8 mins – depending on the thickness of the fish – until golden and crisp. Using a large slotted spoon, lift out the fish, drain on kitchen paper, then sprinkle with salt. Serve with the hot chips and Homemade tomato sauce (see 'goes well with').
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Do you have the recipe for the homemade tomato sauce?
 
Mitro's Choreographer said:
Ingredients
For the fish
For the chips
Method
  1. Combine the flour, cornflour, baking powder and turmeric in a large bowl, season, then spoon 1 tbsp onto a plate and set aside. Gradually pour the beer and water into the bowl, stirring with a wooden spoon until you have a smooth, lump-free batter. Leave to rest for 30 mins while you prepare the chips.

  2. Heat oven to 200C/fan 180C/gas 6. Boil a large pan of water, then add the chipped potatoes and boil for 2-3 mins until the outsides are just tender but not soft. drain well, then tip onto a large baking tray with the flour, oil and some salt. Gently toss together until all the potatoes are evenly coated and the flour is no longer dusty. Roast for 30 mins, turning occasionally, until the chips are golden and crisp.

  3. To cook the fish, heat the 1 litre oil in a deep saucepan until a drop of batter sizzles and crisps up straight away. Pat the fish dry with kitchen paper, then toss it in the reserved turmeric flour mix. Shake off any excess, then dip into the batter. Carefully lower each fillet into the hot oil and fry for 6-8 mins – depending on the thickness of the fish – until golden and crisp. Using a large slotted spoon, lift out the fish, drain on kitchen paper, then sprinkle with salt. Serve with the hot chips and Homemade tomato sauce (see 'goes well with').
Click to expand...
 
fredor said:
Would any of you that do not know what discerning means please publish a recipe
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Does it mean bumbling, senile and annoying - if so I claim my prize.
You have posted a list of the teams who have won the top flight in order of their number of wins. Contrary to your assertion I would hazard a guess that the First Division/Premier League has never looked like that either before or after titles could be purchased (whatever that means).
 
NASI GORENG (INDONESIAN FRIED RICE)

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PREP TIME
10 mins
COOK TIME
10 mins
TOTAL TIME
20 mins

A traditional Indonesian fried rice recipe which is served with a fried egg. The magic ingredient in this is kecap manis, an Indonesian sweet soy sauce which is available in most supermarkets (or Asian stores). This recipe is a great base for loading up with other veggies. Also, feel free to swap out the chicken for other proteins. Shrimp/prawns, tofu, beef and pork are all great alternatives.

Cuisine: Indonesian
Serves: 4
INGREDIENTS
Chicken
  • 1 tbsp oil
  • 5oz/150g chicken breast, halved horizontally (to make 2 thin steaks)
  • ½ tbsp kecap manis (ketjap manis) / sweet soy sauce (Note 1)
Rice
  • 1 tbsp oil
  • 2 garlic cloves, minced
  • 1 tsp red chilli, finely sliced or chopped OR sambal oelak paste (adjust amount to taste)
  • ½ onion, diced (brown, white, yellow)
  • 3½ cups cooked long grain rice, cooled (Note 2)
  • 3 tbsp kecap manis / sweet soy sauce (Note 1)
Garnishes (optional)
  • 4 eggs
  • 1 sliced scallion/shallot stem
  • Fried shallots, store bought (optional) (Note 3)
  • Cherry tomatoes, halved, slices of cucumber and lime wedges
  • Lime wedges

INSTRUCTIONS
  1. Chicken: Heat oil in a large skillet over high heat. Drizzle kecap manis over both sides of the chicken then cook until browned on both sides and cooked through. Remove from skillet, allow to cool slightly then dice.
  2. Heat 1 tbsp oil in a wok (or skillet) over high heat. Add garlic and chilli and cook until fragrant, then add onion. Cook onion until translucent.
  3. Add rice and kecap manis. Cook, breaking up the rice, until the rice is heated through and the kecap manis has been evenly dispersed and stains the rice brown. Add chicken and stir.
  4. Transfer rice to a serving platter. Sprinkle with scallions / shallots and fried shallots if using.
  5. Cook eggs, sunny side up, to your liking (I like them runny!)
  6. Serve the rice with a fried egg on top with cherry tomatoes, cucumbers and lime wedges on the side.
Great for breakfast this!
 
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