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21 Dec, 07 | Tags: Golf Central | World Of Random


Santa's little helper

You probably know me as one of the greatest golfers in Europe and a style icon for the 21st century. To be fair, I don’t like to talk myself up too much, but considering that I’m pretty brilliant at everything, it might not surprise you that I’m also a superb cook.

Last time round I told you how to prepare the perfect turkey, it ain’t worth nothing unless you get the veg spot on. I got a recipe from my mate Heston Blumenthal, who I see down the Emirates from time to time, when I go down there with LD – Lee Dixon to you. Didn’t know what he was on about, though, with the Bunsen burner and the magnesium sulphate, so here’s an alternative that Nick O’Hern gave me after the first round at last year’s Bridgestone Invitational.

Take six large potatoes (serves four people), peeled and quartered, 8 tbsp goose or duck fat and a pinch of salt. Place the potatoes in a large saucepan and just cover with cold water. Bring to the boil then boil, uncovered, for five minutes. Switch the oven to 220C/425F/gas mark 7 and place the oil or fat in a large roasting tin towards the top of the oven to heat thoroughly. Drain the potatoes thoroughly (reserving the water for gravy, stock or soup). Return them to the pan in batches and shake vigorously to soften the edges, or you can scratch them with a fork.

Take the tin from the oven and add the potatoes. Turn them quickly in the oil then cook at the top of the oven for 50-60 minutes, turning once halfway through cooking until crisp and golden on the outside and soft in the centre. Drain and sprinkle with salt. Serve as soon as you’ve finished doing your hair and making sure there are no creases in your top.

See also: Ian's guide to the Perfect Christmas turkey!



Webb and Hagen may not have gotten along had they met, but ladies' man Walter probably still would have gone for a birthday snog ...

On December 21, 82 years, thousands of miles and personalities apart, two of golf's greatest champions were born. In 1892, the great Walter Hagen was born in Rochester, New York; and in 1974, fellow Golf Hall of Famer Karrie Webb was born in Ayr, Queensland, Australia.

About the only things the two titans of the game had in common, however, was the game, their Hall of Fame status, and stacks of major championships.

Hagen, golf's superstar of the Roaring '20s, was one of the most flamboyant figures to grace the game. As Stephen Goodwin of Golf Magazine said, Hagen "made pots of money and spent it with legendary abandon." Hagen, who died in '69, racked up 40 PGA Tour titles and 11 major championships. Hagen's flash clothes, partying lifestyle and playboy reputation would have fit in well with these modern times - however, except for a few very good recent movie portrayals, we still tend to think of him in black-and-white.

Webb, on the other hand, is a modern star with a modern game suited to this technicolour age. She won so often and early on the LPGA Tour that her Hall of Fame status was assured five years before she was eligible by seniority. Webb currently owns 35 LPGA wins, including seven majors, many of them earned in a head-to-head archrivalry with Annika Sorenstam. But unlike Hagen, Webb is not known for typical Aussie candour. She has been called the "Garbo of Golf" due to her and intense privacy and lack of desire for the limelight. "I do have a personality," Webb said. "But I can't be somebody that I'm not." ...


19 Dec, 07 | Tags: Golf Central | Golf Equipment | World Of Random


It looks so good you feel privileged to be putting with it. The Scotty Cameron Red X Charcoal Mist is a classic mallet with a groovy upgrade. It’s £210 well spent, as far as we’re concerned, so get onto it grandad!



Is it God and Adam or Tiger and Steve? Either way, it’s a hell of a partnership… 



*Knee-deep in groupies at the Getty Christmas party he was...


19 Dec, 07 | Tags: Golf Central | Golf News | World Of Random


'I would never stuck my hands up a turkey's butt...'

People get the wrong idea about me. They think I love myself, but that’s just not true. Granted, I do love my hair and that little bit of beard I grow on the cleft of my chin, but what I really love is a good Christmas lunch.

I also love the finer things in life – big house, big car, big telly, big box of Celebrations… - and when it comes to your Christmas you should follow my lead and get yourself the biggest turkey you can lay your hands on. I get mine sent over by helicopter from a farm in Provence. You’re probably best off getting yours from Morrisons or somewhere.

Don’t forget the giblets, either. They’re the loose bits you usually find stuck in the bird and are really useful for stock and gravy. I get the missus to do it that job for me – the only Arse I’m interested in plays at The Emirates.

You’re much better off stuffing the turkey’s neck, what with the risk of bacterial growth in the main cavity. And that’s rank. You’re best off chucking half an onion, half a lemon and a handful of fresh herbs in there, just to give the meat and the gravy some extra flavour.

A couple more gems of advice from a man who knows – cover the bird with a loose tent of foil to stop the breast drying out. I hate dry turkey more than I hate Monty telling me what to do in the Seve Trophy. And don’t forget to baste the bird every 20 minutes or so (and every 10 minutes during the last half hour of cooking).

Cooking Guide
4-5 kg: 3 hours at 200C/400F/gas mark 6; start at 9, 10 or 11am to eat at 1, 2 or 3pm. 

5-6 kg: 3–4 hours at 200C/400F/gas mark 6; start at 9, 10 or 11am to eat at 1:30, 2:30 or 3.30pm. 

6-7 kg: 30 minutes at 200C/400F/gas mark 6, then 3 ½ – 4 hours at 180C/350F/gas mark 4; start at 8, 9 or 10am to eat at 1:30, 2:30 or 3:30pm.

8-9 kg: 30 minutes at 200C/400F/gas mark 6, then 4 ½ – 5 hours at 180C/350F/gas mark 4; start at 7, 8 or 9am to eat at 1:30, 2:30 or 3:30pm.

Once your turkey is cooked, let it rest for at least 30 minutes or longer. This gives you time to finish roasting the vegetables in the oven and any other last-minute duties in the hair-care and facial hair department.


 

 

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