McmENEMY

monty987 said:
bob murray (at least he built the SOL) calls Short for putting us in the 3rd division yet he did the same thing 31 years ago ! by bringing 'big Lawrie' in instead of Brian clough, this club has been very badly run for 60 years, I hope the current owner does not start selling our best players or we will be back to square one. I remember the empire hosting a talk in when he came and about the future plans for our club they were all there sitting on stage with a big screen in the background, so what happened ?
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The Norton Cat said:
Tom Cowie brought McMenemy in. Murray was stuck with him for a season when he took over because McMenemy was made a director as well as manager.
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<laugh> love it when you find Monty, stating facts that aren't facts!!!
 
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Teesdarlomakem said:
Toad in the hole....

Ingredients
12 chipolatas
1 tbsp sunflower oil
For the batter
140g plain flour
½ tsp salt
2 eggs
175ml semi-skimmed milk
Method
  1. Heat oven to 220C/200C fan/gas 7.

  2. Put the 12 chipolatas in a 20 x 30cm roasting tin with 1 tbsp sunflower oil, then bake for 15 mins until browned.

  3. Meanwhile, make up the batter mix. Tip 140g plain flour into a bowl with ½ tsp salt, make a well in the middle and crack 2 eggs into it.

  4. Use an electric whisk to mix it together, then slowly add 175ml semi-skimmed milk, whisking all the time. Leave to stand until the sausages are nice and brown.

  5. Remove the sausages from the oven – be careful because the fat will be sizzling hot – but if it isn’t, put the tin on the hob for a few mins until it is.

  6. Pour in the batter mix, transfer to the top shelf of the oven, then cook for 25-30 mins, until risen and golden.

  7. Serve with gravy and your favourite veg.
Alternatively you could just take the Sausages out of the freezer and insert them into your rectum if your not hungry.
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I struggle to get my mix to rise mate. Do I need to make sure the fat is burning hot first before I put batter mix in?
 
Teesdarlomakem said:
Toad in the hole....

Ingredients
12 chipolatas
1 tbsp sunflower oil
For the batter
140g plain flour
½ tsp salt
2 eggs
175ml semi-skimmed milk
Method
  1. Heat oven to 220C/200C fan/gas 7.

  2. Put the 12 chipolatas in a 20 x 30cm roasting tin with 1 tbsp sunflower oil, then bake for 15 mins until browned.

  3. Meanwhile, make up the batter mix. Tip 140g plain flour into a bowl with ½ tsp salt, make a well in the middle and crack 2 eggs into it.

  4. Use an electric whisk to mix it together, then slowly add 175ml semi-skimmed milk, whisking all the time. Leave to stand until the sausages are nice and brown.

  5. Remove the sausages from the oven – be careful because the fat will be sizzling hot – but if it isn’t, put the tin on the hob for a few mins until it is.

  6. Pour in the batter mix, transfer to the top shelf of the oven, then cook for 25-30 mins, until risen and golden.

  7. Serve with gravy and your favourite veg.
Alternatively you could just take the Sausages out of the freezer and insert them into your rectum if your not hungry.
Click to expand...
Breakfast sausages are s hite use proper \Cumberland ones for the dish you can also buy them in a twirl up to 6ft long so imagine that up your hoop.
 
Nevermind Toad in the hole.

@monty987 ive made you a meal for when you get tired of noncing pal...

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