[Druid]

@pats wrote:

thankyouuuuuuuuuuuuuuuuu.druid fa my siggy!!!! :D :D :D

Not everyone gets Druids personal attention…………….. :wink:

Ok thanks PATS, I’m still learning how to do them properly but I’m glad you liked it, I’ve sent you a new one btw……(had more time this morning :wink: )

Druid

[Druid]

That’s it RAT catcher’s been, he’s put a big bag of poison down, well away from the birds…now we keep an eye on the bag he he he he

[Druid]

Happy Easter to you as well Buns XXXXXX

not too much choccie now :wink:

[Druid]

Waiting in for the ‘rat catcher’ to turn up grrrr.
We’ve got building work near us and they just had to open the drains didn’t they……..result? RATS
It happens in all our cities, they reckon that no matter where you are in the world (dry land) your no more than 3ft away from a rat………nice.
Well one of the fat little buggers is gonna get it today!!!!, it’s been using mine and my neighbours gardens as a run, these new waste ‘food’ bins don’t help either grrrrr

Here ratty ratty…… :twisted: :twisted: :twisted:

[Druid]

A well deserved kick up the arse……….

[Druid]

Serves 4

Preparation time: 1/2 h the day before. 1/2 h the same day
Cooking time: 25 minutes

Ingredients

2 saddles (1) of rabbit with the skirt(2)
50g poultry fillets
40g of forest mushrooms
Carrots, peas, leeks (100g of each)
5 big potatoes
150g of butter
50g of cream
5 tablespoons of oil
1 egg white
5 tablespoons of white wine
Salt, pepper

(1) The saddle is the fleshy part of the rabbit
(2) Skirt: available at your butcher’s.

Recipe

Bone the saddles; salt them and put them to one side.
Blanch the peas and carrots which have been diced small (5mm). Slice the mushrooms.
Make the stuffing with 50g of poultry fillet, 1 egg white, 30g of single cream, salt and pepper.
Mix the mushrooms, the above stuffing, the diced vegetables and the kidneys. Open the saddles, spread the stuffing on them, and roll the saddles in the skirt. Put them on a roasting dish in the over for 20 minutes at 180°C.

Sauce :
Grill the rabbit carcasses in oil with onions, carrots, a bouquet garni and the white part of the leeks. Remove the fat then add 10cl of white wine and 10cl of water, cook for one hour over a low heat. Push through a fine sieve. Stir in the rest of the cream. Allow the meat to come off the bone.
Cut the saddles into rounds. Place them on a serving dish. Thicken the sauce with butter, whisk to emulsion.
This dish is at its best when served with carrot purée and potatoes in their jackets stuffed with chive cream.

(Druid goes off hunting for his rabbit net :twisted: :twisted: )

[Druid]

@metallica wrote:

yeahhhhhh its ok now, thanx ugo n druid xxx

I merely sit quietly in the wings…..

[Druid]

@sharongooner wrote:

When I use to be with Norton, It was always picking up system 32 virus type thingys.

Cant you do a roll back (cant remember the techy term!) :oops:

Gave that up when I was a kid………….. :lol:

[Druid]

Hi rob,

Looks like you’ve got a bit of a problem there, what version of windows are you running?
W2000 or W98?

[Druid]

@mids f 58 wrote:

I have a stack of freebies! (They’re all rubbish anyway)

Where I get my papers from .. they are sealed in SELLAFANE :)

Suggestion!!! get up early if they’re that important! orrrrrrrrrrr :) Get A Paper Boy :lol:

ARE THESE THE OAPS UR ON ABOUT ??? :roll:

Yeah thats them they must be cloned grrrrrr, grrrrrrr ,grrrrrrrr the point is they NEVER have the paper that the free DVD is in because its too expensive grrrrrr ( :lol: :lol: :lol: )

[Author]

Posts