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Haslet

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Post by polgara on 12th March 2011, 10:54 am

Does anyone make it. I know the shop one is made of questionable bits, but would like to make my own for the OH as he likes it, I hate it but there you go.

Did see mention of it in a very old cook book ages ago.

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polgara

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Post by Wilhelm Von Rhomboid on 12th March 2011, 1:24 pm

It's just meat loaf, essentially, and dead easy to make, and very thrifty because all the 'questionable' bits are incredibly cheap. The amount of offal you put in is pretty optional, though - you can make it entirely with pork mince if you like, or half mince, half liver. I use heart, lung and kidney as well, depending on what I have an excess of at the time - there is no hard and fast rule but I tend to maintain a 50/50 ratio of actual meat and offal.

I typically use about 12oz meat, 12 oz offal, minced together on the largest cutter - you want a fairly coarse mince. 4 oz or so of stale white bread, soaked for half an hour in milk then squeezed out and crumbled up into the mince. Add a finely chopped onion, a beatn egg, some sage, mixed herbs, salt, plenty of pepper and a good dash of mace or nutmeg, and mix it all together.
then pack it into a well greased loaf tin (properly done this should be lined with caul fat but this is rarer than hen's teeth in butcher's these days. If you can find it, do so; if not, don't) and in the oven at 180 for about an hour - the top should be nicely browned. Let it cool completely in the tin before you turn out or it will fall apart, and stick it in the fridge for a couple of hours or overnight to set properly.

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Post by polgara on 12th March 2011, 2:50 pm

Thanks Billy, sounds good to me.

................................................................................................................................
No one can make you feel inferior without your consent.
Elenor Roosevelt


] Enjoy every second of your life, because time races by so much quicker than you think...

So take care of yourself, be Happy, Love Deeply and enjoy life!


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polgara

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Post by Wilhelm Von Rhomboid on 12th March 2011, 5:18 pm

I should have stated quite a lot of sage - it is the dominant flavour in haslet. Fresh sage if you have it, but dry is fine if not.

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Post by polgara on 12th March 2011, 6:00 pm

Yes, I do have sage which was one of the reasons I thought of haslet. I suppose if I felt really lazy I would just make up a packet of stuffing & mix the meat in with it. I won`t as I don`t buy it any more, just make it myself. LOL

................................................................................................................................
No one can make you feel inferior without your consent.
Elenor Roosevelt


] Enjoy every second of your life, because time races by so much quicker than you think...

So take care of yourself, be Happy, Love Deeply and enjoy life!


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Post by Wilhelm Von Rhomboid on 12th March 2011, 6:12 pm

Funnily enough I have a sort of pork pie recipe in which I do just that. I would not dream of using packet stuffing as stuffing, but it is really good as an ingredient in the pie.

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Post by polgara on 8th April 2011, 3:40 pm

Well I made OH the haslet, he doesn`t like it!!

Will see if Spar does if not it will get slowly crumbled into the soup!!

................................................................................................................................
No one can make you feel inferior without your consent.
Elenor Roosevelt


] Enjoy every second of your life, because time races by so much quicker than you think...

So take care of yourself, be Happy, Love Deeply and enjoy life!


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