sqatters in Desirable property?

[Marcella Ross]

can I have a leg? I’m not keen on BBQ wings??????

[Chris Dowd]

Put a bit of water in that hand basin Lynn and they got an en-suite too!! 😀 😀 😀

[Derek Heron]

Whatever you do make sure they are cooked properly

[Nicola McIntosh]

bang goes me hospitality barby :lol1:

nik

[Lynn Normington]

Marcella they are so tiny a leg wouldn’t fill a gap in your tooth, Chris I have the basin rigged so they can have a shower if needs be :lol1:

Lynn

[Lynn Normington]

sorry Nik meant to mention that but I have a microwave thing !!!!

Lynn

[Nicola McIntosh]

im only kidding lynn….hope the wee bridies are ok 😉

nik

[Carrie Brown]

:lol1: Awww bless!!!!

We had baby birds up the garden … fluffing magpies had one of the babies … dropped it and then the cat from next door had it … and later its remains were left at the top of our garden …. 🙁

[Peter Normington]

quote Nicola McIntosh:

im only kidding lynn….hope the wee bridies are ok 😉

nik

Ive like Bridies, arn’t they a Scotish pasty thingy?

Peter

[Marcella Ross]

:lol1: :lol1: :lol1: …. what do you expect…. she is from Forfar!

a wee forfar bridie!!!!!!! 😀

[Nicola McIntosh]

quote Marcella:

:lol1: :lol1: :lol1: …. what do you expect…. she is from Forfar!
a wee forfar bridie!!!!!!! 😀

(bully) :lol1: :lol1: ………. i keep saying i’ll get u back 😉

peter the woman that invented the BRIDIE was from glamis (next to glamis castle) outside forfar…her name was ‘mrs bridie’ and she made them by accident with a load of mince i’ll bring a few down 😉

nik

[Lynn Normington]

brillant I love them 😀 and cornish pasties but I have been know to make my own but don’t know how to make a bridie recipe would be handy :lol1:

Lynn

[Chris Dowd]

Here you go Lynn, Googled it for you: 😀 😀 😀

Ingredients (for six bridies):
1½ lbs (700g) boneless, lean rump steak. Lean minced beef can also be used.
2 oz (2 rounded tablespoons) suet or butter or margarine
1 (or 2) onion, chopped finely
1 teaspoon dry mustard powder
Quarter cup rich beef stock
Salt and pepper to taste
1½ lbs flaky pastry (home made or from a pastry mix packet)

Method:
Remove any fat or gristle from the meat and beat with a meat bat or rolling pin. Cut into half-inch (1cm) pieces and place in a medium bowl. Add the salt/pepper, mustard, chopped onion, suet (or butter/margarine) and stock and mix well.
Prepare the pastry and divide the pastry and meat mixture into six equal portions. Roll each pastry portion into a circle about six inches in diameter and about quarter of an inch thick and place a portion of the mixture in the centre. Leave an edge of pastry showing all round. Brush the outer edge of half the pastry circle with water and fold over. Crimp the edges together well. The crimped edges should be at the top of each bridie. Make a small slit in the top (to let out any steam). Brush a 12 inch square (or equivalent area) baking tray with oil and place the bridies in this, ensuring that they are not touching. Place in a pre-heated oven at 450F/230C/gas mark 8 for 15 minutes then reduce the temperature to 350F/180C/gas mark 4 and cook for another 45/55 minutes. They should be golden brown and if they are getting too dark, cover with greaseproof paper (vegetable parchment).

[Lynn Normington]

thanks chris are you coming too ?? if you are can you get me a haggis recipe ??

Lynn

[Chris Dowd]

Here you go Lynn…… coming where?

This is an authentic recipe from Scotland and the ingredients and methods of cooking may be unfamiliar but we hope you enjoy the results.
Ingredients
1 sheep’s stomach or ox secum, cleaned and thoroughly, scalded, turned inside out and soaked overnight in cold salted water
heart and lungs of one lamb
450g/1lb beef or lamb trimmings, fat and lean
2 onions, finely chopped
225g/8oz oatmeal
1 tbsp salt
1 tsp ground black pepper
1 tsp ground dried coriander
1 tsp mace
1 tsp nutmeg
water, enough to cook the haggis
stock from lungs and trimmings

Method
1. Wash the lungs, heart and liver (if using). Place in large pan of cold water with the meat trimmings and bring to the boil. Cook for about 2 hours.
2. When cooked, strain off the stock and set the stock aside.
3. Mince the lungs, heart and trimmings.
4. Put the minced mixture in a bowl and add the finely chopped onions, oatmeal and seasoning. Mix well and add enough stock to moisten the mixture. It should have a soft crumbly consistency.
5. Spoon the mixture into the sheep’s stomach, so it’s just over half full. Sew up the stomach with strong thread and prick a couple of times so it doesn’t explode while cooking.
6. Put the haggis in a pan of boiling water (enough to cover it) and cook for 3 hours without a lid. Keep adding more water to keep it covered.
7. To serve, cut open the haggis and spoon out the filling. Serve with neeps (mashed swede or turnip) and tatties (mashed potatoes).

[Nicola McIntosh]

quote Lynn:

if you are can you get me a haggis recipe ??

lynn a real haggis is on its way down too 😀 anything else? oatcakes porridge 😉

nik

[Peter Normington]

That sounds about right Chris, I prefer mine raw though…
Peter

[Nicola McIntosh]

great recipe chris……. 😀
dont know whats worse………..making black pudding or tripe :yikes:

nik

[Lynn Normington]

to my place when we all make bridies and haggis as you are so skilled at this I will just watch and taste Peter will probably help he is a skilled harpist 😎

Lynn

[Peter Normington]

I have made them both, well not quite, tripe is just stomach and upper intestines, you can bleach them if you want. there are quite a few variaties, honeycombe is one, Black puddin however is an art, you need to keep stiring the blood to stop it clotting, and add the suet and barley, plus the spices and herbs as required.

Peter

[Nicola McIntosh]

quote Peter Normington:

I have made them both, well not quite, tripe is just stomach and upper intestines, you can bleach them if you want. there are quite a few variaties, honeycombe is one, Black puddin however is an art, you need to keep stiring the blood to stop it clotting, and add the suet and barley, plus the spices and herbs as required.
Peter

spot on peter……….thank god i wont be making any of it wont get any boozing done if i did 😕 ….i’ll bring it down pre-packed 😀

nik

[Chris Dowd]

Hey, I’m lost in the kitchen Lynn, the only bit of the kitchen I know is the white thing that keeps my beer cold! 😀 😀

[Lynn Normington]

my fridge isn’t in the kitchen you will have to get some free time to come and find it seriously Nik is coming sometime next week she will probably need help to find the fridge perhaps we could do find the fridge (?) (?) 👿

Lynn

[Jill Marie Welsh]

Here was my wee birdie, fell out of a nest in my porch ceiling.
He was like a limp dishrag when I found him, but I hand-fed (using the end of a Q-tip)
and he was ready to fly away the other day.
I miss the little chirper.
And yes, I also like bridies, we had em every day at the Tickle.
love….Jill

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[Lorraine Clinch]

You did well Jill, to keep a bird alive. Whenever we have tried we’ve failed miserably. Good idea with the Q-tip though!