Ausman

Absolutely loved that video. You would think the eagle was going to crash into the trees, but some how it just glides past.

Must be all that Coucous and Halal meat, Hatem has been giving him.

Santon looks like he's beefed up a bit, he used to look quite thin when he first arrived, very lightweight.

Well deserved win that. Jesus I'm so desperate for Cisse to get a goal, I think when he does, he'll get back to his old self.

Thought Sissoko has been playing well.

Good first half from the guys, really enjoying this.

I never thought 4 tablespoons would equal 30g, well there you go. Anyway just keep whisking the whole time so it doesn't clump up, a minute should be enough.

Bubbling slightly, I mean it's only about a tablespoon of flour though. Just enough time to cook out the flour taste.

Okay that Jamie Oliver method is not to bad, although I just rub salt into it skin, especially flaky or rock salt. Most definitely not table salt. Here's an excellent sauce to go with your Pork and your French guests will be impressed. SAUCE NORMANDE: 100g butter 1 onion finely chopped 30 g of flour 500ml of cider 250ml of cream s&p pinch of grated nutmeg a few drops of lemon juice Melt tablespoon of butter, add onions and cook over low fire, brown slightly. Add the half of the butter and flour whisking all the time until foaming. Then whisk in the cider, bring to the boil. Lower the heat and cook for about ten minutes. Add your cream and seasoning, bring back to the boil then take off the heat, whisk in the rest of the butter. add the drops of lemon, and a good dash of Calvados to enhance the apple flavour.

There off the show

Has to be the rich Sheik.

Give it a go. It goes well with grilled fish especially fish like sea bass or red mullet.

Best is use fish fillets, and grill under a broiler serve with couscous and preserved lemon and tomato sauce. Recipe here if you want. 2-3 tbs of Olive oil. 1 onion chopped finely 1 carrot, chopped finely. 1/2 preserved lemon. 4 plum tomatoes seeded and chopped 600ml of fish stock. 3-4 new potatoes cubed 4 sea bass fillets big handful of black olives, pitted and chopped. small bunch of fresh coriander, chopped. small bunch of mint, chopped. S&P Fry onions and carrots until soft, add half of preserved lemon and 2tbs of chermoula, along with the tomatoes and stock. reduce heat cover cook for 30mins. then add the potatoes in meantime grill your fish. after ten minutes add the coriander, mint and black olives and rest of preserved lemon and remaining chermoula. Enjoy!!!

For the Chermoula, small bunch of fresh coriander. 2-3 garlic cloves, chopped. 1-2 tsp of cumin. good pinch of saffron threads. 60ml Olive oil. juice of one lemon. 1 hot red chilli. tsp of salt. Everything in the blender, make a smooth paste.

Had some Sea Bass marinated in Chermoula served with couscous and tomato and preserved lemon sauce. Have to say one of the best fish dishes I have done.

They were excellent.

I suppose they sold that shit drink Fosters.

Has to be dark treacle.

Must have been the cocoa that made you like it CT!

Looks more an American bread than Australian.

The good thing about AUSTRALIAN cuisine is, we have taken the best of from Europe and Asia. We can't help but make good food.

I have to say the guy singing has a really good voice.

Ah the English gastronomic gifts to the culinary world. The French must be so jealous.