15th November 2010 17:09
Cleared: Paul Moriarty
Newcastle coach Paul Moriarty has been cleared of cheating over an incident in which he appeared to have fabricated an injury to prop Tim Ryan.
In last month's match against Northampton, the Falcons withdrew Kieran Brookes after he took a blow to the ribs.
In a half-time interview, Moriarty seemed suggest this was a temporary replacement and that Brooks would return at some point in the second half after a rest to replace an injured player.
Ryan, who had missed training in the preceding week because of a back injury, was duly withdrawn six minutes into the second period to be replaced by Brookes.
RFU disciplinary officer Jeff Blackett said today: "An inference could be drawn from Moriarty's statement to the media that Newcastle had planned to give Brookes a break and then fabricate an injury to Ryan so that he could return to the game after a rest.
Were that to be the case it would have been cheating.
"However, I am satisfied that there was no intention to cheat.
"Ryan had been injured during the week and although passed fit to play it was clear at half-time that he would not last the rest of the match.
"There is no requirement in the regulations for a medical examination of a player removed for injury, so it is impossible to gainsay Newcastle's evidence that Ryan was injured.
"It is also clear that when Brookes was replaced he understood that he would not return - this is supported by the evidence that he was given a post-match recovery drink and did not warm up with other unused replacements.
"Newcastle only decided that he might have to go back on when it became apparent that Ryan was injured and could not continue."
HARDWARE: 4 half pint mason jars
Pie Dough (any 9-in basic dough will do – including store bought- but if you need a basic recipe, check out Our Best Bites’ recipe)
Step 1: Make a topper and line the jar
Roll out a small handful of dough and roll it out to about ¼ inch thickness. Using the opening to one of the jars as a cookie cutter, cut out 4 circles of dough (these will serve as the tops to your pies) and set aside.
Use the rest of the dough to line the jars, taking small portions of the dough and pressing them into the jar. (No, you do not need to grease them) Make sure it's pressed all the way up to the top of the jar, or pretty close to it.
Step 2: Fill your jars with pie-like goodness
You'll need about ½ cup filling for each jar. Any filling will do – canned included. For the sake of this post and as a credit to Our Best Bites general awesomeness, I’ve posted their recipe below:
Basic Pie-in-a-Jar Filling (makes enough for 4 jars)
2 cups prepared fruit (pitted, diced, peeled, etc.)
2 tbsp brown or white sugar (adjust the amount of sugar based on the sweetness of fruit)
2 tbsp flour (more if fruit is particularly wet or moist; less if it's pretty dry)
1 tbsp butter (quartered and divided between the pies)
Seasonings/flavorings- cinnamon, nutmeg, vanilla and almond extract, citrus zest etc)
When your filling is all combined, divide it between the jars and dot a pat of butter on top (about ¼ tbsp)
Step 3: Top it off
Be sure to cut slits into each pie top circle so steam can escape during baking. Place one of the pie dough circles on the jar.
When your topper is ready, slip it onto the top of the pie. It will be large enough that the outside edge goes up the side of the dough-covered jar a bit. Then use your finger or fork to press the 2 pieces of dough together to seal.
Extra tasty option: Brush pie tops with butter and sprinkle with sugar.
Alternative Step 3: Crumb it off
Another option is to do a crumb topping. (Our Best Bites to the rescue, again!)
Crumb Topping (for 4-6 pies)
¼ cup brown sugar
¼ cup flour
2 tbsp oats
¼ tbsp cinnamon
3 tbsp cold butter
Combine sugar, flour and cinnamon. Cut in butter. Add oats and stir to combine.
Step 5: Bake them or Freeze them
FREEZING: When your pies are all done and topped, place metal lids back on and seal them tight. Place pie goodness in the freezer. They should keep for a few months and can placed on a baking sheet and popped directly into a 375˚ F oven for ˚50 -60 minutes. (If you’re worried about putting frozen jars in a hot oven, feel free to let them warm up to room temperature first.)
BAKING: Preheat oven to 375˚ F. Remove the metal lids and place jars directly on a baking sheet. Bake for about 45 minutes, or until the tops are golden brown and the middles are bubbly. If you're baking them fresh and not frozen they take about 45 minutes.
Depending on your filling you can pop them right out of the jar and onto a plate or just eat them right out of the jar.
Enjoy!
