Offally good

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Offally good

Downsizer Forum Index -> Recipes, Preserving, Homebrewing

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Will

Joined: 30 Jun 2005
Posts: 571
Location: Grenoside, Sheffield

Posted: Thu Sep 29, 05 8:12 am Post subject: Offally good

Made faggots for the first time in ages last night. Dead easy and absolutely delicious. I had them with rice and some red cabbage/cider/raisin mix which had been marinading in the freezer for weeks. Mushy peas (or, according to St Delia, "a puree of dried split peas") are the usual accompaniment.

Pre-heat the oven to Gas 4, 180C

Take 3/4lb liver, 4oz bacon in the piece and 6oz belly pork. Chop into cubes and get them cosy in the food processor with a couple of peeled and quartered onions. Blitz into a soggy mess.

Stir in some finely chopped sage and about 3-4oz white breadcrumbs - enough to make the mixture stick together. Season well.

Grease a shallow oven dish well. Make 12-15 balls of mixture and put them in the oven dish. Pour over about 1/2 to 1 pint of beef stock and cover with foil. Cook in the oven for 30-40 mins, then take the foil off and cook for another 10 mins. They're done when the juices run clear.

Hmmmm....offal....

judith

Joined: 16 Dec 2004
Posts: 22789
Location: Montgomeryshire

Posted: Thu Sep 29, 05 8:59 am Post subject:
Oooh faggots. I used to eat those with my Dad because no one else in the family would touch them. Served up with mashed potatoes and a tin of marrowfat peas - it was our guilty secret! But I've never tried making them myself. I think that will have to be remedied soon. Thanks for posting the recipe.

twoscoops

Joined: 28 Oct 2004
Posts: 1924
Location: Warwickshire

Posted: Thu Sep 29, 05 9:13 am Post subject:
Thanks Will. I've always fancied having a go at them, and keep meaning to order some caul. You haven't used it, so I might try your method.

Will

Joined: 30 Jun 2005
Posts: 571
Location: Grenoside, Sheffield

Posted: Thu Sep 29, 05 9:16 am Post subject:
They work pretty well with any sort of offal, though heart tends to be a bit tough. I guess caul would keep it together better. I've seen other recipes without the pork or bacon and more breadcrumbs, and also roasting the meat in the stock for a bit before blitzing it, but these seem to work fine.

Jan

Joined: 10 Jan 2005
Posts: 24
Location: North East England

Posted: Thu Sep 29, 05 10:19 am Post subject:
That sounds nice! Will have to try it.

2steps

Joined: 05 Sep 2005
Posts: 5349
Location: Surrey

Posted: Thu Sep 29, 05 10:59 am Post subject:
have always wondered what faggots were. sounds nice, have to try them some time

Nanny

Joined: 17 Feb 2005
Posts: 4520
Location: carms in wales

Posted: Thu Sep 29, 05 12:38 pm Post subject: offally good
i wonder if you could put them in a muffin tin instead of the caul... that might help them retain their shape a bit better i wonder if i still have mine come to that..........

Jonnyboy

Joined: 29 Oct 2004
Posts: 23956
Location: under some rain.

Posted: Thu Sep 29, 05 1:43 pm Post subject:
Now I know what to do with my lambs caul.

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