Agree with your emotions there but Rodwell seems to be rated by Coleman so we'll have to see what developes
Maybe a regular feature of recipies: Sheffield themed dish for next game with some Hendersons Relish.
I think he is doing the exact opposite of Big Sam. Big Sam is talking Kone's value down...Coleman is trying to talk Rodwell's up. It will be a hard sell when the lad only plays 10 games a season. For what we have paid financially it's up there with the Alvarez debacle as the worst money deal ever. You couldn't make this up even if we tried and Mr Short the buck stops with you sadly. And your supposed to be the financial guru that makes billions.....FFS.
You want a Sheffield themed dish? No problemo. Here is a nice dish to get you in the mood this Boxing day.... Might I recommend some thick Gravy to accompany this dish. A hearty, warming pie of tender steak pieces in thick gravy, topped with pastry, finished off with peas. Shopping list vegetable oil 1kg/2lb 4oz braising steak cut into 5cm/2in cubes 1 onion, finely diced 250g/9oz chestnut mushrooms, cut into four pieces 8 small whole round shallots, peeled 400g/14oz carrots, peeled and cut into three 4 sprigs thyme 2 bay leaves 4 tbsp tomato purée 500ml/18fl oz ale 300ml/10½fl oz hot reduced beef stock 500g/1lb 2oz readymade puff pastry 1 free-range egg, beaten For the mushy peas 225g/8oz dried marrowfat peas 1 tsp bicarbonate of soda 75g/2½oz unsalted butter salt Method For the pie, heat a casserole or a large ovenproof pan over a high heat and add the oil. Once hot, add the steak pieces in batches and fry for 3-4 minutes, or until golden-brown on all sides, stirring regularly. Remove the cooked steak from the dish, transfer to a warm plate and set aside. Repeat the process with the remaining steak pieces, then set aside. Add the onion, mushrooms, whole shallots and carrots to the emptied casserole and fry for 2-3 minutes, or until just softened. Add the thyme, bay leaves and tomato purée and stir well to combine. Add the ale and stir well, scraping any sediment up from the bottom of the casserole using a wooden spoon. Return the browned steak pieces to the casserole, add the hot stock, stir well and bring the mixture to the boil. Turn down the heat, place a lid on the casserole and cook for 1½ hours, or until the beef is tender and the gravy has thickened. Once cooked, remove the pie filling from the dish and set aside to cool. Preheat the oven to 220C/425F/Gas 7. Place the beef and gravy mixture in a 23cm diameter round ovenproof dish. Roll out the pastry to 1cm/⅓in thickness and cut the pastry into a circle slightly bigger than the pie dish. Brush a little water around the rim of the pie dish, then place the pastry over the filling and press the edges to seal the pastry to the dish. Brush the pie with a little beaten egg, then place the pie in the oven and cook for 20-30 minutes, or until the pastry is pale golden-brown and has risen. For the mushy peas, in a large bowl soak the peas in three times their volume of water and the bicarbonate of soda. Leave for at least four hours or, if you have the time, overnight. Drain the peas, rinse under the tap, and place on the stove in a large pan and cover with water. Cover and bring to the boil. Once boiled, reduce the heat and simmer the peas for 1½-2 hours, stirring from time to time. The peas should be soft and mushy in texture but not too dry. If they are wet, continue cooking over the heat with the lid off to dry out a little. Beat in the butter and season to taste with salt. To serve, cut a slice of pie and place it on a plate and spoon some mushy peas on the side.
He didn't make his money in the football business world - he's business savvy but not football savvy. We are, no were, a soft touch for inflated transfer fees. We have My that sounds toppa and my daughter and fiancée coming up from Sheffield for new year so as he's a good cook and an owl so I'll pass it on
Wow ive never met an Owl that can cook before. Im guessing he does it at night time when everybody else is asleep. I bet hes a right Hoot.
He didn't make his money in the football business world - he's business savvy but not football savvy.Anyway wasn't Jones a problem at L'Orient when we got him a, seriously bad egg but Rodwell is just lacking self belief as he shows, the body moves of a good footballer imo. We are, no were, a soft touch for inflated transfer fees hopefully no longer as we have a football men in charge now Baines and the Coleman.
Lacking self belief but happy to take 60 grand a week. So no problem with any lack of humility or honesty it seems either. Sorry mate I just think it's bollocks. He's the highest paid in the club and needs to man up and show some leadership!! It's well over bloody due!!
Rodwell is a coward. He has shown zero sign of manning-up and performing for his ridiculous salary, so he can **** right off.
Agreed, he's played in 67 games for us and he's shown ****. All. Plenty of time for him to turn it around and it's clearly never going to happen.
