hmmmmmmmmmmmmmmmm
Hot Pork Pie, Mushy Peas, mint sauce...................
Hot Pork Pie, Mushy Peas, mint sauce...................
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Faggots or Haggis, boiled taters and mushy peas = Heaven on a plate
Confusion is a natural state of beingComment
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Mr Brains for you Sir?Originally posted by Diver View PostFaggots or Haggis, boiled taters and mushy peas = Heaven on a plateComment
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No! proper traditional home made stuff please "Please!"Originally posted by Churchill View PostConfusion is a natural state of beingComment
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Ingredients for real Welsh FaggotsOriginally posted by Churchill View Post
1 lb (455 g) lambs liver
1/4 lb (115 g) onions
6 ozs (170 g) white bread crumbs
4 tsp dried sage
1 beef OXO cube
Knob of butter for each faggot
1/2 pt (330 ml) water
Method
- Make your bread crumbs by putting the dried bread in the mixer on a high setting until you have fine bread crumbs.
- Put bread crumbs in large mixing bowl.
- Chop onions in the mixer and add to the mixing bowl, this can be as fine or as coarse to suit your own tastes.
- Chop the liver in the mixer and add to the mixing bowl, this can be as fine or as coarse to suit your own tastes.
- Add the sage and mix thoroughly.
- Shape the mixture into small balls (should make 8 to 10).
- Place in a greased ovenproof dish or tin.
- Put a small knob of butter on each faggot.
- Make stock with OXO (beef) cube and water and pour around the faggots.
- Cover with foil and bake in a preheated oven (180°C / 350°F / Gas Mark 4) for fifteen minutes.
- Remove foil and cook for further fifteen minutes.
- Remove faggots and when cool cover and keep in the fridge until required.
- To serve:
- To reheat place the required number of faggots in a saucepan with beef stock (OXO or preferably Bovril) two-thirds of the way up the faggots add finely chopped onions. Bring to the boil and simmer for 5 to 10 minutes.
- Thicken stock to make a gravy and pour over.
- Serve with mushy peas, boiled potatoes and thick slices of freshly buttered bread.
Confusion is a natural state of beingComment
- Make your bread crumbs by putting the dried bread in the mixer on a high setting until you have fine bread crumbs.
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Originally posted by Gonzo View PostI love mushy peas, despite being a southerner. Mind you, I was introduced to them by a yorkshireman.
I would never countenance putting gravy on chips though. That is just wrong.
Gravy on chips is fantastic, but not as nice as curry sauce. It's impossible to get anything moist in a southern chippy. Having said that chippies in essex tend to be OKThe court heard Darren Upton had written a letter to Judge Sally Cahill QC saying he wasn’t “a typical inmate of prison”.
But the judge said: “That simply demonstrates your arrogance continues. You are typical. Inmates of prison are people who are dishonest. You are a thoroughly dishonestly man motivated by your own selfish greed.”Comment
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Real Haggis Recipe:
Ingredients:
1 sheep's stomach bag
1 sheep's offal - liver, lungs and heart
3 onions
250g beef Suet
150g oatmeal
salt and black pepper
150mls of stock/gravy
Cooking Directions:
1. Clean the stomach bag thoroughly and soak overnight. In the morning turn it inside out.
2. Wash the offal and boil for 1.5 hours, ensuring the windpipe hangs over the pot allowing drainage of the impurities.
3. Mince the heart and lungs and grate half the liver.
4. Chop up the onions and suet.
5. Warm the oatmeal in the oven.
6. Mix all the above together and season with the salt and pepper.
7. Pour over enough of the offal boiled water to make the mixture watery.
8. Fill the bag with the mixture until it's half full.
9. Press out the air and sew the bag up.
10. Boil for 3 hours (you may need to ***** the bag if it looks like blowing up!) without the lid on.
11. Serve with Swede, Mushy peas and boiled potatoes. (spinach is nice with it too)Confusion is a natural state of beingComment
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