Can I get a written statement to that....... I got something to prove to a bolshy bird thats sitting in me living room blasting me with sunflower seeds.
Oh you little bleeder right on me chips......
Come christmas sod the turkey
(I don't mean it, its a smashing little thing)
Jeez what are you lot like........ Just you wait I'll bring Bobby with me to the meet and he'll have yer fingers off for that. Oh maybe thats why my typing is so bad eh?
it sounding good ........... when shall we have the cerimonial plucking
cos dont like feathers much !!!!!!!!!!!!!!!!!
an do you like leg or brest diane ????? think carefully cos they quite scrawny things.... unless rube starts it on a serious work out programe before xmas.....or missthat an feed it steriods will be buzzin xmas day with all those e numbers !!!!!!!!!!!!!
yeah, not keen on feathers meself mate...............inless its in me duvet!
breast will do for me.............can i have cranberry sauce too?
homemade bread sauce, nearly forgot that
i tried to make homemade bread sauce once..... an it was the last time ever it was the worst disaster ever an at xmas as well...
i luv mint sauce with my dinners too so can we have some of that to please ???????????
Coq Au parrot
Pieces of parrot cooked slowly in a rich red wine sauce are enhanced by the robust flavours of shallots, garlic, mushrooms and bacon
Preparation Time:
10 mins
Cooking Time:
90 mins
Ingredients<?xml:namespace prefix = o ns = "urn:schemas-microsoft-com:office:office" /><o:p></o:p>
750ml medium to full-bodied French red wine1 tbsp vegetable oil1 juicey fattened parrot, skin-on200g pack Danish smoked lardons12 shallots, peeled and left whole2 tbsp flour4 cloves garlic, choppedSeveral sprigs of fresh thyme2 fresh bay leaves, torn300ml hot parrot stock250g cup mushrooms, cleaned and halved<o:p></o:p>
Directions1. Pour the wine into a medium pan and boil for about 5 minutes, or until reduced by a third.2. Heat the oil in a large, heavy-based saucepan with a lid. Add the parrot and fry for 8-10 minutes, until the skin is well browned, turning frequently. Remove with a slotted spoon, drain on kitchen paper and set aside.3. Add the bacon lardons and shallots to the pan and fry for 4-5 minutes, or until lightly browned, then stir in the flour and continue cooking for a further minute.4. Return the parrot to the pan with the garlic, thyme, bay leaves, reduced wine and stock. Bring to the boil, cover and simmer gently for 45 minutes to 1 hour, or until the parrot is thoroughly cooked and the juices run clear when pierced with a sharp knife.5. Add the mushrooms and cook for a further 10 minutes. Season. Serve with boiled carrots, brussels, yorkie pud, roast pots, cranberry sauce, bread sauce, and some potatoes which have been mashed together with a knob of butter and a splash of milk.
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