stevie17
Banned
what has happened to rohan....(thought he always looked fairly decent)....on a par or better than stephens.
rohan ince
- Thread starter stevie17
- Start date
Got something to say or just want fewer pesky ads? Join us... 😊
Two fishing threads started in minutes ?
Da Man Clay
T'Blades
- Dec 16, 2004
- 16,286
It's a real shame you've discovered the 'post new thread' feature recently.
Maybe you could PM Marshy all your thoughts.
Maybe you could PM Marshy all your thoughts.
Justice
Dangerous Idiot
He's worth at least £29m surprised Man City weren't interested.
martin tyler
Well-known member
- Jan 25, 2013
- 5,967
Shows your knowledge of football.
Stephens last night had a great game in the PL v Bournemouth
Ince currently playing for Bury in League 1. ( not belittling this in anyway)
Tosser
BensGrandad
New member
What a load of rubbish they were streets apart in ability but I think that you know that and just fishing.
Joey Jo Jo Jr. Shabadoo
I believe in Joe Hendry
- Oct 4, 2003
- 12,083
I rate Rohan Ince highly but he isn't a premier league football, he's an absolute beast at League 1 level and would make a good squad addition for any side in The Championship. Stephens finally looked like he belonged in the PL last night, you cannot compare the two.
FAO [MENTION=206]Marshy[/MENTION]
- Jul 10, 2003
- 27,776
Ingredients
25g/1oz butter
1 tbsp sunflower oil
1 large onion, finely chopped
2 garlic cloves, chopped
2 medium carrots, cut into 1.5cm/ ⅝in cubes
2 celery sticks, thinly sliced
1 medium sweet potato, peeled, cut into 1.5cm/⅝in cubes
1 eating apple, peeled, quartered, cut into 1.5cm/⅝in cubes
1 tbsp medium curry powder
1 vegetable or chicken stock cube (low-salt is best)
1litre/1¾ pints boiling water
1 tbsp tomato purée
1 tbsp mango chutney
100g/3½oz basmati rice
100g/3½oz natural yoghurt or soured cream, to serve
fresh coriander or flat-leaf parsley, to garnish (optional)
salt and freshly ground black pepper
Recipe tips
Method
Melt the butter with the oil in a large saucepan and stir in the onion, garlic, carrots, celery and sweet potato. Cook over a medium heat for 10 minutes, stirring regularly until the vegetables are beginning to soften and brown lightly. Stir in the apple pieces and sprinkle over the curry powder. Cook for a further 2 minutes more, stirring as it cooks.
Crumble the stock cube into a measuring jug, and pour over the boiling water. Mix to combine. Pour into the pan, and stir in the tomato purée and mango chutney. Bring to the boil, then reduce the heat slightly and leave to simmer for 30 minutes, stirring occasionally . Cook until the vegetables are tender.
While the soup is simmering, half-fill a medium pan with water and bring to the boil. Add the rice and return to the boil. Cook for 10 minutes, or until the rice is tender. Drain the rice in a sieve and rinse under running water until cold.
When the soup is ready, cool the soup for a few minutes and blend with a stick blender or in a food processor until smooth before stirring in the cooled rice. If you want a more rustic texture to the soup, do not blend.
Add enough water to give a good consistency, (about 150-200ml/5½-7fl oz). Heat the soup for 3–4 minutes until piping hot and check the seasoning, add salt and freshly ground black pepper to taste.
Ladle the soup into deep bowls and top each with a spoonful of natural yoghurt or soured cream. Garnish with sprigs of coriander or flat-leaf parsley if you like.
25g/1oz butter
1 tbsp sunflower oil
1 large onion, finely chopped
2 garlic cloves, chopped
2 medium carrots, cut into 1.5cm/ ⅝in cubes
2 celery sticks, thinly sliced
1 medium sweet potato, peeled, cut into 1.5cm/⅝in cubes
1 eating apple, peeled, quartered, cut into 1.5cm/⅝in cubes
1 tbsp medium curry powder
1 vegetable or chicken stock cube (low-salt is best)
1litre/1¾ pints boiling water
1 tbsp tomato purée
1 tbsp mango chutney
100g/3½oz basmati rice
100g/3½oz natural yoghurt or soured cream, to serve
fresh coriander or flat-leaf parsley, to garnish (optional)
salt and freshly ground black pepper
Recipe tips
Method
Melt the butter with the oil in a large saucepan and stir in the onion, garlic, carrots, celery and sweet potato. Cook over a medium heat for 10 minutes, stirring regularly until the vegetables are beginning to soften and brown lightly. Stir in the apple pieces and sprinkle over the curry powder. Cook for a further 2 minutes more, stirring as it cooks.
Crumble the stock cube into a measuring jug, and pour over the boiling water. Mix to combine. Pour into the pan, and stir in the tomato purée and mango chutney. Bring to the boil, then reduce the heat slightly and leave to simmer for 30 minutes, stirring occasionally . Cook until the vegetables are tender.
While the soup is simmering, half-fill a medium pan with water and bring to the boil. Add the rice and return to the boil. Cook for 10 minutes, or until the rice is tender. Drain the rice in a sieve and rinse under running water until cold.
When the soup is ready, cool the soup for a few minutes and blend with a stick blender or in a food processor until smooth before stirring in the cooled rice. If you want a more rustic texture to the soup, do not blend.
Add enough water to give a good consistency, (about 150-200ml/5½-7fl oz). Heat the soup for 3–4 minutes until piping hot and check the seasoning, add salt and freshly ground black pepper to taste.
Ladle the soup into deep bowls and top each with a spoonful of natural yoghurt or soured cream. Garnish with sprigs of coriander or flat-leaf parsley if you like.
turienzo's lovechild
New member
- Oct 25, 2003
- 23,964
Hi Rohan, welcome to NSC