Happy St Totteringham’s Day

14 05 2012

So we did it… far, far later in the year than I would have liked but you know what they say, better late than never.

A 3-2 win against the “Baggies” yesterday saw us snatch third place therefore guaranteeing us Champions League football again next year.

Perhaps more importantly, well for me at least, a win yesterday means that T*ttenham finish fourth….

Now excuse my ignorance here but I am fairly sure that 4th is below 3rd in the table. What’s that? It is you say.

Well in that case allow me to wish you a very happy St Totteringham’s Day.

Well I am so glad to see that the much talked of “Power Shift” in North London is still in effect and that Spurs best team in living memory has done oh so well.

Except they didn’t…Hahahahahahahahaha. Let this be a lesson to all of you fans of the chicken on a basketball lads; premature gloating,boasting and a chip on the shoulder that McCains would be proud of get you precisely nothing.

All of a sudden I am hoping that Chelski play a blinder in the Champions League final and give Bayern an absolute thumping. Not because I like Chelsea, really I don’t, but just to ensure that you mugs get everything you deserve in the form of some nice Thursday night football.

Advertisements




Best roast potatoes in the world

9 11 2010

Being British I have eaten my fair share of roast potatoes, quite often as an accompaniment to roast beef but just as often alongside other less traditional dishes or just by themselves.

Some roast potatoes are good, some are ok and some are a downright insult. These roast potatoes are great.

Personally I love the mix of the regular potatoes with their new world sweet potato counterparts but you can exclude these if you want to keep things old school, if you don’t use the sweet potatoes then replace them with more white potatoes.

You will need:

2lb of white potatoes

1lb of sweet potatoes

2 large red onions

3 cloves of garlic

extra virgin olive oil

balsamic vinegar

fresh thyme

fresh rosemary

a handful of  sage leaves

sea salt

black pepper

 

Pre-heat an oven to 200 degrees C

Peel your regular potatoes and cut them into pieces of uniform size,  boil these for approx 6-7 minutes until they are part cooked.

At this point place the potatoes into a colander and give them a shake so that the edges get chuffed up. Pat dry the potatoes using some kitchen paper so they are as dry as you can get them.

place your potatoes into a large roasting tray and pour over a good amount of the extra virgin olive oil about 3/4 table spoons. Roll the potatoes around so that they are all evenly coated in the olive oil, season the potatoes with a good pinch of salt and pepper.

At this point pop the tray into the oven and cook for about 30 minutes, at this point they should be lightly golden brown .

Whilst the potatoes are in the oven by themselves you can prepare everything else; peel the onions and chop them into at least quarters, peel the garlic cloves and roughly smash them so that all of the flavour is released, clean your sweet potatoes and chop them into small chunks with the skin left on, remove any woody stalks from your rosemary and thyme.

Take a bowl and mix the herbs together with a good glug of olive oil and about 2  tablespoons of balsamic vinegar.

Take your tray of potatoes and add in the sweet potatoes, onions and garlic making sure that everything is well distributed.

Now pour over the mix of herbs, oil and vinegar again making sure that everything is well coated and well distributed.

Turn the oven down to approx 180 degrees C and cook for a further 45/50 minutes until everything is crispy and bubbling.

Transfer to a dish and either serve immediately or cover with a lid and serve within 15/20 minutes at the most.








%d bloggers like this: