If like me, you love nothing more than watching Saturday Racing, you must be missing Channel 4 hosting. Matt Chapman needs to calm down , and we all must start a Gofund page for ITV to get an indoor studio or the presenters are going to freeze their butts off soon! All looks like a very poor presentation , but happy to see Rishi Persad , if it was only for less than five minutes.
What actually was Noel Fehily doing in the last race at Sandown? I was very disappointed with his performance. He kept a tight rein on the French horse Discours Dun Roi ,and kept her back from the start. He never actually attempted to loosen the reign and give her a free run. I would seriously put an inquiry into that race. At least when Krugermac came second last you could see Jamie Moore doing everything to try and win. At one point Krugermac was running up front. A very good and reliable jockey is Jamie Moore!! Discours Dun Roi coming last , when all day the betting shops had it as the favorite to win , is a scam. Very disappointed. Although I have learnt the trick. They seldom allow a horse a hat trick and hold it back for 2 races and then boom , it wins again like magic. Luckily I'm too smart and only put Discours Dun Roi in a lucky 15, because I hoped I'd be wrong. But Sabrina is never wrong, lol!
Okay, so if the snow, icy winds, fog, and bitter cold is easing off, you must be as happy as me. With this cold I can't get motivated to venture outside! Some nice comfort food is all I crave. Here is my favorite recipe of an Irish stew which I love. Enjoy!
Irish Stew
Ingredients:
1 tbsp sunflower oil
200g smoked streaky bacon, preferably in one piece, skinned and cut into chunks
900g stewing lamb, cut into large chunks
5 medium onion, sliced
5 carrot, sliced into chunks
3 bay leaf
small bunch thyme
100g pearl barley
850ml lamb stock
6 medium potato, cut into chunks
small knob of butter
3 spring onion, finely sliced
Instructions:
1. Heat oven to 160C/fan 140C/gas 3. Heat the oil in a flameproof casserole. Sizzle the bacon for 4 mins until crisp. Turn up the heat, then cook the lamb for 6 mins until brown. Remove the meats with a slotted spoon. Add the onions, carrots and herbs to the pan, then cook for about 5 mins until softened. Return the meat to the pan, stir in the pearl barley, pour over the stock, then bring to a simmer.
2. Sit the chunks of potato on top of the stew, cover, then braise in the oven, undisturbed, for about 1½ hrs until the potatoes are soft and the meat is tender. The stew can now be chilled and kept in the fridge for 2 days, then reheated in a low oven or on top of the stove. Remove from the oven, dot the potatoes with butter, scatter with the spring onions and serve scooped straight from the dish.
Have an awesome day and keep smiling!
Love & Peace.
No comments:
Post a Comment