Reply to: Mushy Peas?

[Bagpuss]

Apparently one New Labour trendy on a visit to a chippie in the North to pretend to be in touch with ordinary people, was heard to ask for some of the avocado dip ....

It was Peter Mandleson, and he thought it was guacamole

[Diver]

I'm sure that anything like faggots manufactured in a factory has cows rectums in it...

That's why I only eat the home made stuff. everything else has cows in it

Shepherds Pie made with beef for Christ's sake!!! are these people total idiots?

The clue is in the name!

[FiveTimes]

Mushy peas, chips & gravy. Mmmmm

WHS and couple of slices of buttered bread.

[Diver]

I'm not a baby and have my own teeth.

It's true! they're in a glass next to her bed

[SueEllen]

How about pureed petits pois then?

I'm not a baby and have my own teeth.

[Diver]

Doesn't taste quite the same without the added cows rectums though...

The recipe's Don't use anything from cows, just sheepsies

[Diver]

What do they taste like without the Welsh - I'm not eating any of that foreign muck!

Just the same, just not a classy

PS. I think I just deleted something out of my wife's recipe folder

[Churchill]

Ingredients for real Welsh Faggots

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

1. Make your bread crumbs by putting the dried bread in the mixer on a high setting until you have fine bread crumbs.
   
2. Put bread crumbs in large mixing bowl.
   
3. Chop onions in the mixer and add to the mixing bowl, this can be as fine or as coarse to suit your own tastes.
   
4. 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.
   
5. Add the sage and mix thoroughly.
   
6. Shape the mixture into small balls (should make 8 to 10).
   
7. Place in a greased ovenproof dish or tin.
   
8. Put a small knob of butter on each faggot.
   
9. Make stock with OXO (beef) cube and water and pour around the faggots.
   
10. Cover with foil and bake in a preheated oven (180°C / 350°F / Gas Mark 4) for fifteen minutes.
    
11. Remove foil and cook for further fifteen minutes.
    
12. Remove faggots and when cool cover and keep in the fridge until required.
    
13. To serve:
    
14. 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.
    
15. Thicken stock to make a gravy and pour over.
    
16. Serve with mushy peas, boiled potatoes and thick slices of freshly buttered bread.

What do they taste like without the Welsh - I'm not eating any of that foreign muck!

[Diver]

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)

[Bagpuss]

I 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 OK

[Diver]

Recipe, please?

Ingredients for real Welsh Faggots

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

1. Make your bread crumbs by putting the dried bread in the mixer on a high setting until you have fine bread crumbs.
   
2. Put bread crumbs in large mixing bowl.
   
3. Chop onions in the mixer and add to the mixing bowl, this can be as fine or as coarse to suit your own tastes.
   
4. 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.
   
5. Add the sage and mix thoroughly.
   
6. Shape the mixture into small balls (should make 8 to 10).
   
7. Place in a greased ovenproof dish or tin.
   
8. Put a small knob of butter on each faggot.
   
9. Make stock with OXO (beef) cube and water and pour around the faggots.
   
10. Cover with foil and bake in a preheated oven (180°C / 350°F / Gas Mark 4) for fifteen minutes.
    
11. Remove foil and cook for further fifteen minutes.
    
12. Remove faggots and when cool cover and keep in the fridge until required.
    
13. To serve:
    
14. 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.
    
15. Thicken stock to make a gravy and pour over.
    
16. Serve with mushy peas, boiled potatoes and thick slices of freshly buttered bread.

[Churchill]

No! proper traditional home made stuff please "Please!"

Recipe, please?

[Diver]

Mr Brains for you Sir?

No! proper traditional home made stuff please "Please!"

[Churchill]

Faggots or Haggis, boiled taters and mushy peas = Heaven on a plate

Mr Brains for you Sir?

[Diver]

Faggots or Haggis, boiled taters and mushy peas = Heaven on a plate