|
|
 | | From: | Philip | | Subject: | faggots | | Date: | Fri, 07 Jan 2005 13:39:57 +0000 |
|
|
 | Mike Robinson's demonstrates just how delicious faggots, a traditional
British dish, can be with this rich and tasty recipe
Servings: 4
Level of difficulty: Intermediate
Preparation Time: 40 minutes
Cooking Time: 50 minutes
You will need: Colander, Measuring Spoons, Scales, Saucepan, Cutting Boards,
Cook's Knife, Spatulas Remember you can buy anything you don't have from
Ingredients
Main
50 g butter
2 onions, finely chopped
1 tsp chopped parsley
1 tsp chopped sage
1 tsp chopped thyme
2 garlic cloves, finely chopped
200 ml beef stock, reduced
150 g rump of beef
150 g ox kidney
150 g ox heart
150 g chicken livers
1 pinch salt and fresh ground black pepper
1 egg
50 g breadcrumbs
500 g caul fat, soaked overnight
1 lard, knob
For the stout gravy
3 red onions
1 tbsp lard, or dripping
750 ml beef stock
500 ml stout
1 sprig thyme
1 tbsp tomato ketchup
1 tbsp flour
For the vegetables
1 bunch curly kale
2 good sized knob of butter
250 g peas
1. First make the faggots. Heat the butter in a frying pan, add the onion,
parsley, sage, thyme and garlic and cook until translucent, stirring often.
Add the reduced stock and reduce even further to a really thick onion juice.
Set aside.
2. Using a hand mincer, mince the beef, ox kidney and heart. Chop the
chicken livers by hand. Mix together the minced meats in a bowl, season with
salt and freshly ground pepper, add the egg, breadcrumbs and finally the
onion mixture. Rest the mix in the fridge for 3-4 hours.
3. Cut the caul into pieces, and place a big ball of the minced meat mixture
in the middle of each piece of caul. Wrap each piece of caul around the
minced meat mixture and form into a compact ball.
4. Heat the lard in a heavy-based frying pan. Fry the faggots in the pan
until they are well coloured on all sides. Put them to one side.
5. Now make the stout gravy. Brown the sliced red onions in lard or dripping
in a heavy-based saucepan or casserole dish until they are soft and coloured
then add the beef stock and stout. Reduce this for 30 minutes and add the
browned faggots.
6. Simmer the faggots gently for 10 minutes on a gentle heat to warm them
through. When the stout gravy is really thick and rich, the dish is ready.
7. Meanwhile, steam or boil the kale until tender and toss with a knob of
butter.
8. Boil the peas in a separate pan of water, then drain and toss with the
remaining butter. Pile the buttered curly kale in the bottom of a bowl, and
sit two faggots on top.
9. Spoon the stout and onion gravy around, making sure some onions go on top
of the faggots. Serve each portion with a big spoonful of fresh garden peas
on the side.
http://www.uktvfood.co.uk/index.cfm/UKTVFoodpreview/recipes.recipeitem
ID/5351.shtml
|
|
|
