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Post by polgara on 1st January 2010, 2:07 pm

Has anyone a recipie for faggots. I love them but would like to make my own so that I know what is in them. & would be good to have in the freezer for a quick meal. 🐷 chef2
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Post by Guest on 1st January 2010, 2:24 pm

Hugh Whittley Fearningstall's recipe is fairly standard - use Pork Belly.

http://www.channel4.com/food/recipes/chefs/hugh-fearnley-whittingstall/faggots-recipe_p_1.html

Serve with Onion Gravy
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Post by Wilhelm Von Rhomboid on 1st January 2010, 2:38 pm

I use the recipe for spinach faggots from Elisabeth Luard's European Peasant Cookery -will dig it out and type it up

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Post by polgara on 1st January 2010, 5:15 pm

Aw thanks Gus. That looks good. dribble
Billy if you are telling me there is spinach, please save your time as that is a no no in this house. 🤢
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Post by Guest on 1st January 2010, 5:32 pm

I like Spinach, so please post the recipe Billy
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Post by polgara on 1st January 2010, 5:37 pm

Sorry Gus should have known someone would like it Embarassed
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Post by Wilhelm Von Rhomboid on 1st January 2010, 7:33 pm

okay: caillettes aux epinards

1.5kg spinach
a few leaves sorrel
100g pork liver
250g pork belly
I large onion
3 cloves garlic
parsley
25g lard
250g pig caul
1 glass dry white wine

Blanch the spinach and sorrel. When wilted drain and squezze out as much liquid as poss, then chop very finely with the meats, onion and garlic.

Roll into 6 balls and wrap in the caul. Dot these with lard and put in a small dish with the wine poured around and cook at a medium heat for about an hour.

If you don't have caul, you can make it in a terrine dish, mixing the wine into the mixture, and lay some slices of pork fat over the top - in which case cook for 1 1/2 hours.

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Post by Guest on 2nd January 2010, 9:30 am

No Heart ?
I'm thinking that you could probably replace the spinach with watercress which might add a nicer, peppery flavour.
And of course if caul is difficult to find then you could take HFW's tip and bash some bacon out nice and thin.

Got any good Pigs Trotter recipes Billy ?
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Post by polgara on 2nd January 2010, 11:43 am

I can get the caul as I have friend who owns one of the largest butchers shops on the Island & he makes his own faggots, pies etc but like everyone else he is under certain restraints as to preservatives etc. me I just want to make em & put them in the freezer for quick homemande meals.
🐷
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Post by polgara on 6th January 2010, 3:12 pm

Well used a mixture of recipies & made `em. They were really good & I have enough for 2 more meals to go in the freezer, so well on the way to my 2 weeks of very little cooking now. Just pies, meat pud & bacon rolls to make. chef2
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Post by Wilhelm Von Rhomboid on 6th January 2010, 4:09 pm

I use all the heart in hurkey or stuff them with black pudding, Gus.

I was thinking you try replacing the spinach with nettles - works in most other applications.

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Post by polgara on 16th January 2010, 12:13 pm

I used equal amounts of
heart
liver
meat
breadcrumbs
A bit of bacon
onion
plenty of herbs
mixed up with an egg
Made it into balls & cooked in a slow oven.

Next I will cut down on the liver a bit.
But they really were delish.


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Post by polgara on 4th March 2010, 1:54 pm

Well made my second lot of faggotts. OOOOh they were good.

Not so much liver, forgot the egg & added some porry oats probably not equal quantities of anything, just what was left in the freezer. Made enough for 2 meals as well, so just as well they were good.

Apart from cooking, took about 1/2 hour to mince & mix & shape.
Slow cooked for about an hour.

Then froze. chef2
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