Is anyone else DISAPPOINTED about Wilkins contract ?

[Ernest]

I can't see anything in the news that Wilkins getting a contract offer to be happy about, to me his record since STEALING the job from Mark McGhee is ABYSMAL and if you NUMPTIES can forget the performances against Blackpool at home, Millwall at home , Rotherham at home and so then I can't.
By giving Wilkins a contract it only enthasises how SMALL we have become when we should have been appointing a BIG time manager like we did with Peter Taylor or Mark McGhee.
I cannot see many season ticket holders wanting to renew with this news and another season of the DROSS we have been served up this season will result in RELEGATION and 3000 crowds.
Yet again the potless pillock Dick Tight has gone for the cheap option and let all the supporters down for the millionth time.

WILKINS OUT

SACK THE BOARD

 

[junior]

All it takes,is for NOBODY else to post on this thread after me,and slowly but surely he'll get bored of posting this stuff if he gets no rises.

 

[Seagullible]

it took you THIS long to think of that

 

[surrey jim]

if you NUMPTIES can forget the performances against Blackpool at home, Millwall at home , Rotherham at home and so then I can't.

does this make sense to anyone

 

[MORTY]

Idiot

 

[Yoda]

Re: Re: Is anyone else DISAPPOINTED about Wilkins contract ?

does this make sense to anyone

Nope.

 

[*Gullsworth*]

Is Ernest on drugs?

 

[dougdeep]

They say the weather will be great for Saturday.

 

[Brighton till i die]

How to Make Irish Stew and Dumplings

A delicious hearty dish, perfect for winter. A traditional Irish dish which still warms our hearts anytime anywhere.



Ingredients
1 ¼ kg lamb or beef
2 Tbsp of seasoned flour
350 g onions, sliced
220 g carrots, sliced
2 medium leeks, washed and sliced
1 large potato, peeled and diced
1 ¼ ltr chicken stock
salt and pepper
2 bay leaves
250 ml red wine
25 g butter
4 Tbsp oil
and for the dumplings:

110 g self-raising flour
1 Tbsp fresh parsley
50 g shredded suet
Steps
Prepare the meat.Ideally the meat should be cut into 2cm cubes, but also remember that whilst getting rid of any excess fat it's good to leave some connective tissue as this adds to the overall flavour. Sprinkle the meat cubes with seasoned flour.
Heat up your saucepan and add a little oil and butter. Lightly sear the meat. You will probably have to do it in batches.
Pour the wine into the pan to flavour the ingredients. Layer the meat, onions, carrots, leeks and potatoes on top.
Pour in the stock and add the bay leaves. Bring it to a simmer. Let it cook for 2 hours with the lid on.
Now for the dumplings! Mix the flour, parsley, salt and pepper in a bowl. Gently add the suet. It should not be rubbed in. Add some cold water and gradually mix into an elastic dough. When you have achieved the right consistency, divide the dough into eight dumplings.
Once the stew is ready, remove all the meat and vegetables, transfer them to a warm serving dish and cover with foil. Strain the liquid into a smaller saucepan to cook the dumplings.
Bring the remaining liquid back to the boil and put the dumplings in the pan. Cover them and leave them to boil for about 20 to 25 minutes. Do not let them come off the boil.
Arrange the meat, vegetables and dumplings in your serving dish, pour over the sauce, sprinkle over the chopped parsley, taste and season if required.

 

[Goodfella]

How to Make Irish Stew and Dumplings

A delicious hearty dish, perfect for winter. A traditional Irish dish which still warms our hearts anytime anywhere.



Ingredients
1 ¼ kg lamb or beef
2 Tbsp of seasoned flour
350 g onions, sliced
220 g carrots, sliced
2 medium leeks, washed and sliced
1 large potato, peeled and diced
1 ¼ ltr chicken stock
salt and pepper
2 bay leaves
250 ml red wine
25 g butter
4 Tbsp oil
and for the dumplings:

110 g self-raising flour
1 Tbsp fresh parsley
50 g shredded suet
Steps
Prepare the meat.Ideally the meat should be cut into 2cm cubes, but also remember that whilst getting rid of any excess fat it's good to leave some connective tissue as this adds to the overall flavour. Sprinkle the meat cubes with seasoned flour.
Heat up your saucepan and add a little oil and butter. Lightly sear the meat. You will probably have to do it in batches.
Pour the wine into the pan to flavour the ingredients. Layer the meat, onions, carrots, leeks and potatoes on top.
Pour in the stock and add the bay leaves. Bring it to a simmer. Let it cook for 2 hours with the lid on.
Now for the dumplings! Mix the flour, parsley, salt and pepper in a bowl. Gently add the suet. It should not be rubbed in. Add some cold water and gradually mix into an elastic dough. When you have achieved the right consistency, divide the dough into eight dumplings.
Once the stew is ready, remove all the meat and vegetables, transfer them to a warm serving dish and cover with foil. Strain the liquid into a smaller saucepan to cook the dumplings.
Bring the remaining liquid back to the boil and put the dumplings in the pan. Cover them and leave them to boil for about 20 to 25 minutes. Do not let them come off the boil.
Arrange the meat, vegetables and dumplings in your serving dish, pour over the sauce, sprinkle over the chopped parsley, taste and season if required.

I f***ing HATE dumplings

 

[Yoda]

How to Make Irish Stew and Dumplings

A delicious hearty dish, perfect for winter. A traditional Irish dish which still warms our hearts anytime anywhere.



Ingredients
1 ¼ kg lamb or beef
2 Tbsp of seasoned flour
350 g onions, sliced
220 g carrots, sliced
2 medium leeks, washed and sliced
1 large potato, peeled and diced
1 ¼ ltr chicken stock
salt and pepper
2 bay leaves
250 ml red wine
25 g butter
4 Tbsp oil
and for the dumplings:

110 g self-raising flour
1 Tbsp fresh parsley
50 g shredded suet
Steps
Prepare the meat.Ideally the meat should be cut into 2cm cubes, but also remember that whilst getting rid of any excess fat it's good to leave some connective tissue as this adds to the overall flavour. Sprinkle the meat cubes with seasoned flour.
Heat up your saucepan and add a little oil and butter. Lightly sear the meat. You will probably have to do it in batches.
Pour the wine into the pan to flavour the ingredients. Layer the meat, onions, carrots, leeks and potatoes on top.
Pour in the stock and add the bay leaves. Bring it to a simmer. Let it cook for 2 hours with the lid on.
Now for the dumplings! Mix the flour, parsley, salt and pepper in a bowl. Gently add the suet. It should not be rubbed in. Add some cold water and gradually mix into an elastic dough. When you have achieved the right consistency, divide the dough into eight dumplings.
Once the stew is ready, remove all the meat and vegetables, transfer them to a warm serving dish and cover with foil. Strain the liquid into a smaller saucepan to cook the dumplings.
Bring the remaining liquid back to the boil and put the dumplings in the pan. Cover them and leave them to boil for about 20 to 25 minutes. Do not let them come off the boil.
Arrange the meat, vegetables and dumplings in your serving dish, pour over the sauce, sprinkle over the chopped parsley, taste and season if required.

Not bad, but've just finished making a Pork & Pineapple Stir-fry.

 

[Questions]

How to Make Irish Stew and Dumplings

A delicious hearty dish, perfect for winter. A traditional Irish dish which still warms our hearts anytime anywhere.



Ingredients
1 ¼ kg lamb or beef
2 Tbsp of seasoned flour
350 g onions, sliced
220 g carrots, sliced
2 medium leeks, washed and sliced
1 large potato, peeled and diced
1 ¼ ltr chicken stock
salt and pepper
2 bay leaves
250 ml red wine
25 g butter
4 Tbsp oil
and for the dumplings:

110 g self-raising flour
1 Tbsp fresh parsley
50 g shredded suet
Steps
Prepare the meat.Ideally the meat should be cut into 2cm cubes, but also remember that whilst getting rid of any excess fat it's good to leave some connective tissue as this adds to the overall flavour. Sprinkle the meat cubes with seasoned flour.
Heat up your saucepan and add a little oil and butter. Lightly sear the meat. You will probably have to do it in batches.
Pour the wine into the pan to flavour the ingredients. Layer the meat, onions, carrots, leeks and potatoes on top.
Pour in the stock and add the bay leaves. Bring it to a simmer. Let it cook for 2 hours with the lid on.
Now for the dumplings! Mix the flour, parsley, salt and pepper in a bowl. Gently add the suet. It should not be rubbed in. Add some cold water and gradually mix into an elastic dough. When you have achieved the right consistency, divide the dough into eight dumplings.
Once the stew is ready, remove all the meat and vegetables, transfer them to a warm serving dish and cover with foil. Strain the liquid into a smaller saucepan to cook the dumplings.
Bring the remaining liquid back to the boil and put the dumplings in the pan. Cover them and leave them to boil for about 20 to 25 minutes. Do not let them come off the boil.
Arrange the meat, vegetables and dumplings in your serving dish, pour over the sauce, sprinkle over the chopped parsley, taste and season if required.

Red wine in a traditional Irish stew............ bollocks


They were too poor to put anything in their stew apart from potatos.






Mind you we nicked all them didn`t we

 

[stig]

ernest shut up knobhead

 

[Drumstick]

Well done mr ernest

 

[Beach Hut]

Good net trawl to say the least

 

[Gotsmanov]

Dumplings OUT

 

[junior]

ernest shut up knobhead

Exactly the reason he never will stop posting his rubbish.

Every time he posts drivel here,he gets you folk coming on slagging him -EXACTLY what he feeds off

 

[Nemesis]

Exactly the reason he never will stop posting his rubbish.

Every time he posts drivel here,he gets you folk coming on slagging him -EXACTLY what he feeds off

But they're new and will only get caught once-although they could all be Ernest signing up to new accounts.

 

[Gully]

I have only ever eaten Irish stew cooked by either my mum or my gran, they never put dumplings or wine in it, but what should they know...they are only Irish. That sounds like a good recipe for lamb stew...but not an Irish one.