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ROUND 4
***** FRIDAY! March 10th ..... YES ~ FRIDAY NIGHT.....
Game 1:
WALES <3 v IRELAND .... Kick Off 8.05pm ..... BBC 1; S4C
Saturday March 11th
Game 2:
ITALY v FRANCE .... Kick Off 1.30pm (UK Time) ..... ITV
Game 3:
ENGLAND v SCOTLAND .... Kick Off 4.00pm ..... ITV
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First of the Round 4 Six Nations Teams to be announced for the weekend ....
Italy's Irish New Head Coach has announce his team to face Les Bleus on Saturday-
ITALY
Backs:
15. Edoardo Padovani
14. Angelo Esposito
13. Michele Campagnaro
12. Luke McLean
11. Giovanbattista Venditti
10. Carla Canna
9. Edoardo Gori
Forwards:
1. Andrea Lovotti
2. Leonardo Ghiraldini
3. Lorenzo Cittadini
4. Marco Fuser
5. Dries van Schalkwyk
6. Abraham Steyn
7. Simone Favaro
8. Sergio Parisse (Captain)
Replacements
16. Tommaso D'Apice, 17. Sami Panico, 18. Dario Chistolini, 19. George Biagi, 20. Maxime Mbanda, 21. Giorgio Bronzini, 22. Tommaso Benvenuti, 23. Luca Sperandio
FRANCE
Backs:
15. Brice Dulin
14. Noa Nakaitaci
13. Remi Lamerat
12. Gael Fickou
11. Virimi Vakatawa
10. Camille Lopez
9. Baptiste Serin
Forwards:
1. Cyril Baille
2. Guilhem Guirado (Captain)
3. Rabah Slimani
4. Julien Le Devedec
5. Yoann Maestri
6. Fabien Sanconnie
7. Kevin Gourdon
8. Louis Picamoles
Replacements:
16. Christopher Tolofua, 17. Uini Antonio, 18. Eddy Ben Arous, 19. Paul Jedrasiak, 20. Bernard Le Roux, 21. Antonie Dupont, 22. Francois Trinh-Duc, 23. Yoann Huget
Saturday March 11
ITALY v FRANCE .... Kick Off 1.30pm (UK Time) ..... ITV
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....... AND HERE'S THE ANNOUNCEMENT THAT ALL WALES RUGBY FANS HAVE BEEN WAITING FOR!
Rob Howley has chosen an unchanged team to face Ireland on Friday Night ....
WALES<3
Backs:
15. Leigh Halfpenny
14. George North
13. Jonathan Davies
12. Scott Williams
11. Liam Williams
10. Dan Biggar
9. Rhys Webb
Forwards:
1. Rob Evans
2. Ken Owens
3. Tomas Francis
4. Jake Ball
5. Alun-Wyn Jones
6. Sam Warburton
7. Justin Tipuric
8. Ross Moriarty.
Replacements:
16. Scott Baldwin
17. Nicky Smith
18. Samson Lee
19. Luke Charteris
20. Taulupe Faletau
21. Gareth Davies
22. Sam Davies
23. Jamie Roberts
***** FRIDAY! March 10th ..... YES ~ FRIDAY NIGHT.....
WALES<3 v IRELAND ............... Kick Off 8.05pm
Live on BBC 1 & S4C
Join Jem and the Gang on this thread (aka Radio Jem) ;-)
to cheer on the team of your choice :-) :-) :-)
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I hope you weren't all desperate to find out which Ireland starting XV will be facing my Wales boys on Friday Night! ;-)
COS I HAD A POWER CUT! :-D :-D :-D :-D
So, 50 minutes late..... here's
IRELAND
Backs:
15. Rob Kearney
14. Keith Earls
13. Garry Ringrose
12. Robbie Henshaw
11. Simon Zebo
10. Jonathan Sexton
9. Conor Murray
Forwards:
1. Jack McGrath
2. Rory Best (Captain)
3. Tadhg Furlong
4. Donnacha Ryan
5. Devin Toner
6. CJ Stander
7. Sean O'Brien
8. Jamie Heaslip
Replacements:
16. Niall Scannell
17. Cian Healy
18. John Ryan
19. Iain Henderson
20. Peter O'Mahony
21. Kieran Marmion
22. Paddy Jackson
23. Tommy Bowe
*****FRIDAY EVENING, March 10
WALES<3 v IRELAND..................... Kick Off 8.05pm
Live on BBC1; S4C ....and Radio Jem for Cheering on your teams :-D :-D :-D
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ENGLAND v SCOTLAND
Here's the news that Rugby Fans of both teams have been waiting for!
The England v Scotland Team Selections.....
ENGLAND
Backs:
15. Mike Brown
14. Jack Nowell
13. Jonathan Joseph
12. Owen Farrell (Vice Captain)
11. Elliot Daly
10. George Ford
9. Ben Youngs
Forwards:
1. Joe Marler
2. Dylan Hartley (Captain)
3. Dan Cole
4. Joe Launchbury
5. Courtney Lawes
6. Maro Itoje
7. James Haskell
8. Nathan Hughes
Replacements:
16. Jamie George
17. Mako Vunipola
18. Kyle Sinckler
19. Tom Wood
20. Billy Vunipola
21. Danny Care
22. Ben Te'o
23. Anthony Watson
SCOTLAND
Backs:
15. Stuart Hogg
14. Tommy Seymour
13. Huw Jones
12. Alex Dunbar
11. Tim Visser
10. Finn Russell
9. Ali Price
Forwards:
1. Gordon Reid
2. Fraser Brown
3. Zander Fagerson
4. Richie Gray
5. Jonny Gray
6. John Barclay (Captain)
7. Hamish Watson
8. Ryan Wilson
Replacements:
16. Ross Ford
17. Allan Dell
18. Simon Berghan
19. Tim Swinson
20. Cornell Du Preez - uncapped
21. Henry Pyrgos
22. Duncan Weir
23. Mark Bennett
Saturday March 11
ENGLAND v SCOTLAND .............. Kick Off 4.00pm
Live on ITV1
Join Jem and the Gang on this thread to cheer on the team of your choice...
ALL WELCOME ... but the boxing gloves must not appear .... cos we are good sports on Radio Jem ;-) :-D :-D
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Good Afternoon Everyone:-D :-D
WALES v IRELAND LIVE ENTERTAINMENT SPECIAL ABOUT TO BEGIN
Tune in ;-) .... cos Radio Jem is bringing you a Wales / Ireland Themed Special!
Music, features, rugby etc from the two nations ...
......live from HQ as poor Jem is in bed with a bad kidney infection! :-D
Here as usual is Our Theme Tune :-D
https://www.youtube.com/watch?v=jjFHqMxLGjg
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Yes , in case you saw my earlier booboo :-0 :-0 :-0
Wales are playing Ireland in Cardiff tomorrow night... and NOT England :-D
First Game of Round 4 ...
TOMORROW NIGHT *****FRIDAY MARCH 10th****
WALES v IRELAND ................. Kick Off 8.05pm
Live on BBC1 .... and Radio Jem for Cheering On The Team .... whichever that may be! :-)
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Over to Radio Jem's Cookery Studio now ;-) ;-) ;-) :-D
First recipes being demonstrated today;-) are traditional Welsh ones
CAWL (Welsh Stew) ..... Serves 4
NB: This dish is best made the day before serving.
Ingredients
*1kg/2lb 3oz neck of lamb (on the bone), preferably Welsh, cut into serving pieces
* 2 litres/3 pints 10½fl oz lamb stock
* 225g/8oz potatoes, peeled and chopped
* 225g/8oz onions, peeled and chopped
* 225g/8oz leeks, trimmed and sliced into 1cm/½in slices
* 225g/8oz carrots, peeled and chopped
* 225g/8oz swede, peeled and chopped
1. Place the lamb into a large pan and pour over the stock. Bring the liquid to the boil, then reduce the heat until it is simmering and continue to simmer for one hour.
2. Add the chopped vegetables and continue to cook for a further hour. Remove from the heat, cover and set aside to cool overnight.
3. When you are ready to serve the stew, return the mixture to the boil and continue to boil for 15 minutes, or until completely heated through.
4. To serve, divide the cawl equally among four to six serving plates. Serve with crusty bread and Welsh cheese.
CARMARTHENSHIRE HONEY CAKE
INGREDIENTS:
250g Runny Honey 2 tbsp Honey to glaze 225g Butter 110g Dark Muscovado Sugar 3 Eggs 330g Self-Raising Flour OPTIONAL- Toasted Almonds, Poppy Seeds
METHOD:
1.Preheat the oven to 140C FAN / 160C Normal / Gas Mark 3. 2.Grease and line a 20cms loose based round cake tin. 3.Place the BUTTER, SUGAR and HONEY into a pan and simmer for about 2 minutes.
3.Leave to cool for about 30 minutes. 4. Beat the EGGS into the HONEY MIXTURE, and also the SIFTED FLOUR, beating until you have a smooth batter. 5. Pour the mixture into the tin and bake for approximately 50 minutes, or until Golden Brown and a skewer placed into the cake comes out clean. 6.Turn out the cake onto a cooling rack and brush with the HONEY over the top to create a sticky glaze.
7.POPPY SEEDS or TOASTED ALMONDS could be sprinkled over to give a slight crunch.
HONEY BUTTER
This unusual recipe could be used as a spread for the Honey Cake (above) / a baste for Roast Chicken / a Butter Sauce / or mixed with Icing Sugar to frost Cupcakes.
INGREDIENTS:
4 PARTS Butter (at room temperature) 1 PART Honey Pinch of Vanilla Extract Pinch of Cinnamon
METHOD:
Beat together until all the ingredients are completely mixed. Wrap in cling film and keep in the fridge until needed.
ENJOY:-D
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Back to the kitchen now
THIS TIME IT'S IRELAND's TRADITIONAL RECIPES
IRISH STEW
INGREDIENTS:
3 Middle Necks of Lamb (about 1.8kg/4lb), filleted and boned - you need to end up with about 950g/2lb 2oz pure meat
650g Floury Potatoes such as King Edward
650g Waxy Potato such as Desirée or Pentland Javelin
1kg Carrots
2 Onions
½ tsp Fresh Thyme Leaves
Chopped Fresh Chives and Parsley, to garnish
FOR THE STOCK:
Bones from the Lamb
1 large Carrot, quartered
1 Onion, quartered
½ Celery Stick, quartered
1 Bay Leaf
2 large Sprigs of Thyme
a generous sprig of Parsley
6 Black Pepper, lightly crushed
METHOD
Make the stock.....
Put the lamb bones in a large heavy-based saucepan with the carrot, onion, celery, herbs, peppercorns and 1 tsp salt. Pour in 3 litres/5 1/4 pints water. Bring to the boil and simmer uncovered for 2 hours.
Strain the stock through a fine sieve to remove bones and vegetables, then return to the pan. Boil until reduced to about 1.3 litres/21/4 pints. (You can make the stock the day before – keep it in a covered container in the fridge, or freeze it for up to 3 months.)
Make the stew.....
Cut the lamb into large chunks. Peel the potatoes (keeping both types separate) and cut into pieces of similar size to the meat. Put the two different types in separate bowls of water to keep them white. Peel the carrots and cut into slightly smaller pieces. Slice the onions into thick rings.
Put the lamb in a large, clean saucepan. Pour in the stock and bring to the boil, skimming off all the impurities from the surface. Reduce the heat, cover and simmer gently for 10 minutes.
Add the floury potatoes, carrots and onions. Season generously and simmer for a further 10 minutes, stirring occasionally.
Add the waxy potatoes and thyme. Simmer until the lamb is tender (15-20 minutes). Take off the heat, cover (don’t stir) and leave for 15 minutes. (You can make this up to 2 days ahead and keep in the fridge). Garnish and serve.
GUINNESS CHOCOLATE CAKE
INGREDIENTS:
1 cup Guinness (dark beer)
1/2 cup butter, cubed
2 cups sugar
3/4 cup baking cocoa
2 eggs, beaten
2/3 cup sour cream
3 teaspoons vanilla extract
2 cups all-purpose flour
1-1/2 teaspoons baking soda
TOPPING:
1 package (8 ounces) cream cheese, softened
1-1/2 cups confectioners' sugar
1/2 cup heavy whipping cream
METHOD:
1 - Grease a 9-in. springform pan and line the bottom with parchment paper; set aside.
2 - In a small saucepan, heat beer and butter until butter is melted. Remove from the heat; whisk in sugar and cocoa until blended. Combine the eggs, sour cream and vanilla; whisk into beer mixture. Combine flour and baking soda; whisk into beer mixture until smooth. Pour batter into prepared pan.
3 - Bake at 350° for 45-50 minutes or until a toothpick inserted near the center comes out clean. Cool completely in pan on a wire rack. Remove sides of pan.
4. - In a large bowl, beat cream cheese until fluffy. Add confectioners’ sugar and cream; beat until smooth (do not over-beat).
5 - Remove cake from the pan and place on a platter or cake stand.
6 - Ice top of cake so that it resembles a frothy pint of beer. Refrigerate leftovers. Yield: 12 servings
SLIANTE ;-) :-D
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Hello Jem and Team <3
COME ON WALES.
https://www.youtube.com/watch?v=7onOJ-QgXY0
Left twirl right twirl left twirl right twirl and shake it all about :-0 boogie to the right boogie to the left, left twirl right twirl and wave your pompoms in the air:-) left twirl right twirl left twirl right twirl and shake it all about :-0 boogie here and a boogie there left twirl right twirl left twirl right twirl and throw your pompoms in the air :-) ooh la la right twirl left twirl right twirl left twirl boogie here and a boogie there shake to the right shake to the left and wave your pompoms in the air :-)
:-D Oggy Oggy Oggy!Oi Oi Oi!Oggy Oggy Oggy!Oi Oi Oi!Oggy!Oi!"Oggy!Oi!
Oggy Oggy Oggy!Oi Oi Oi!:-D COME ON WALES <3
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Left right, twirl, left right, twirl. Left right, twirl, left right, twirl. Left right, twirl, left right, twirl. Left right, twirl, left right, twirl. Left right, twirl, left right, twirl. Left right, twirl, left right, twirl. Left right, twirl, left right, twirl. Left right, twirl, left right, twirl. Left right, twirl, left right, twirl. Left right, twirl, left right, twirl. Left right, twirl, left right, twirl. Left right, twirl, left right, twirl. Left right, twirl, left right, twirl. Left right, twirl, left right, twirl. Left right, twirl, left right, twirl. Left right, twirl, left right, twirl. Left right, twirl, left right, twirl. Left right, twirl, left right, twirl. Left right, twirl, left right, twirl. Left right, twirl, left right, twirl. Left right, twirl, left right, twirl. Left right, twirl, left right, twirl. Left right, twirl, left right, twirl. Left right, twirl, left right, twirl. Left right, twirl, left right, twirl. Left right, twirl, left right, twirl. Left right, twirl, left right, twirl.
That's my practice finished. Will be out early evening - it's Friday so curry night. Usually home about 21.30 which is 19.30 UK time or 7.30 pm for those who have problems with the 24 hr clock.
See you all later. :-D
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