clinging to the wreckage: ...if it's a question of trussed!

Monday 25 February 2008

...if it's a question of trussed!

This you have got to see! The role of a news presenter was never an easy one.

Dustin the Turkey does an interview for Sky News...

And if you can't work out the lyrics to this immortal song I have a transcript for you!

Lyrics:
Oh I come, from a nation
What knows how to write a song...
Oh Europe, where or where did it all go wrong....?

COME ON!!!!!!

Irlande douze points

Drag acts and bad acts and Terry Wogan's wig
Mad acts and sad acts, it was Johnny Logan's gig

Shake your feathers and pop your beak
Shake em to the west and to the east
Wave euro hands and euro feet
Wiggle to the edge of the turkey beat

Irlande douze points
Irlande douze points
Irlande douze points
Do the funky beat

D O E double B L E Yeah

Hello Abba, hello Bono, hello Helsinki
Ola Prague, hello sailor, se la vie
Alvida sein Mama Mia, and god save the Queen
Bon joir Serbia, good day Austria
You know what I mean?

Shake your feathers and pop your beak
Shake em to the west and to the east
Wave euro hands and euro feet
Wiggle to the edge of the turkey beat

Shake your feathers and pop your beak
Shake em to the west and to the east
Wave euro hands and euro feet
Wiggle to the edge of the turkey beat

Irlande douze points
Irlande douze points
Irlande douze points
(and fart!)
Irlande douze points
Irlande douze points
Irlande douze points
Do the funky beat
COME ON!!

Give us another chance, we're sorry for riverdance
Sure Flately he's a yank
And the Danube flows through France
Block voting, shock voting
Give your 12 today
You're all invited to Dublin Ireland
And we'll party the Shamrock way

Irlande douze points
Irlande douze points
Irlande douze points
Irlande douze points
Irlande douze points
Do the funky beat
COME ON!!

Irlande douze points
Irlande douze points

Eastern Europe we love you
Do you like Irish stew?
Or goulash as it is to you?

Shake your feathers

Listen Bulgaria we love you
Belarus, Georgia, Montenegro,
Moldavia, Albania, Croatia,
Poland, Russia, Ukraine,
Macedonia, Love you Turkey
Hungary, Estonia, Slovakia,
Armenia, Bosnia Herzegovina
And don't forget the Swiss!

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Cuban-style shrimps with rum

100ml rum
few drops tabasco sauce
zest and juice of 1 lime
2tsps worcester sauce
2.5tbso plain flour
pinch of ground cumin
pinch of freshly grated nutmeg
24 large shrimp,peeled and deveined
10z butter
80ml olive oil
4 large cloves garlic,crushed
1tbsp chopped parsley
1tbsp chopped coriander(cilantro) leaves

Mix rum,tabasco,lime juice and zest and worcester sauce in a small bowl.
Mix flour with cumin,nutmeg and season with salt and pepper.Dip the shrimp in the mix before cooking.
Melt half butter with half oil in large saute pan, when hot add half garlic and half shrimp. Cook until prawns are pale pink and lightly golden. Lift on serving plate, keep warm. repeat with remaining butter,oil, garlic and shrimp.
Pour rum mix into pan and allow to bubble for a minute or two, stirring.
Mix with parsley and ciltrano.
pour over shrimp and serve with rice as a main dish or alone as a starter.

Delicious!

Caramalised Onion,Fruit and Nut Pilau

2tbsp Ghee
2 large onions, sliced
2tbsp Ghee, extra
1tsp hot chilli powder
1tsp ground black pepper
1/4tsp saffron threads
4 cardamon pods, crushed
4 cloves
1 cinnamon stick
1tsp salt
2 cups basmati rice, washed and drained
4 cups water
1/2 cup currants
1/2 cup chopped dried apricots
1/2 cup raisins
1/2 cup pistachio nuts, shelled

Heat ghee in large pan. Cook the onions until caramelized. Remove from pan.

Add extra ghee and spices to same pan, cook stirring, until fragrant. Stir in salt, rice and onions.

Add water, bring to boil. Reduce to simmer and cover until rice is tender and all water has been absorbed.Stir in fruit, cover and stand 5 mins.

Just before serving stir in nuts.

Carrol Shelby's Chili Recipe.

1/4	lb suet or 1/4 cup cooking oil
1	lb beef round steak, coarse chili grind
1	lb beef chuck, coarse chili grind
8	ounces can tomato sauce
12	ounces beer
2	tablespoons crushed red chili peppers
2	medium garlic cloves, minced
1	small onion, finely chopped
1 1/4	teaspoons dried oregano (preferably Mexican)
1/2	teaspoon paprika
1 1/2	teaspoons ground cumin
1 1/4	teaspoons salt
1/8	teaspoon cayenne pepper
3/4	lb monterey jack cheese, grated

Melt suet or heat the oil in a heavy 3-quart (or larger) pot over medium-high heat.
Remove the unrendered suet and crumble meat into the pot. Break up any lumps with a fork and cook, stirring occasionally. until meat is evenly browned.
Add tomato sauce, beer, crushed red chile, garlic, onion, oregano, paprika, 1 teaspoons of the cumin, and salt. Stir to blend and bring to a boil.
Lower heat and simmer uncovered, stirring occasionally, for 1 hour.
Taste and adjust seasonings, adding cayenne pepper.
Simmer uncovered 1 hour longer.
Stir in the cheese and the remaining 1/2 teaspoons cumin.
Simmer 1/2 hour longer, stirring often to keep cheese from burning.
I serve the chili with sour cream and shredded cheddar cheese to garnish, and warm cornbread on the side.
The cookbook actually called for 1/4 cup of crushed red chile pepper, but unless you have a taste for fire, use less! I use half that amount, and I really like hot food.