Icesave Veterans Association

harrowing_3

amistupid wrote: »

What do you fancy mate?

faggots? (cliff menu)

st

amistupid wrote: »

Harry Roger Webb, why did he change his name?

like those damm Norwich union Avivia ads --Cliff sounds more Gay than good male Harry

st

harrowing wrote: »

faggots?

very nice

harrowing_3

let it be known that ST enjoys his faggots

st

harrowing wrote: »

let it be known that ST enjoys his faggots

[FONT=Verdana, Arial, Helvetica, sans-serif]Faggots in rich brown gravy
with Pease Pudding[/FONT]

[FONT=Verdana, Arial, Helvetica, sans-serif]Makes around 10 faggots
INGREDIENTS
12oz (350g) of pigs' liver
8 oz (225g) belly of pork
2 onions
[/FONT][FONT=Verdana, Arial, Helvetica, sans-serif]a little chopped sage
2oz (50g) fresh breadcrumbs
1 beaten egg
1 teaspoon of salt
1/4 teaspoon of black pepper 1/4 teaspoon jamaica allspice
1 pigs caul (from an obliging 'real' butcher if you are lucky, if not finely slice some fat streaky bacon and lay over the top)
Finely chop the liver, belly of pork sage and onions Mix the above with the breadcrumbs, salt and peppers Wet your hands! Form the mixture into round egg sized faggots. Cut the caul into pieces and wrap around each faggot like a blanket. You can also flatten these and make them look more like crepinettes if you wish. Arrange the faggots closely on a baking tray Cover with well buttered baking foil Bake at 180C / 350F Gas Mark 4 for around 45 minutes To test: pierce the faggots to see if the juices run clear Turn the oven up a little to brown their tops Traditionally served hot with recently simmered soft green peas and gravy There are also many variations of how to make faggots including adding finely chopped apples, nutmeg, only liver with no belly pork and so on[/FONT].
[FONT=Verdana, Arial, Helvetica, sans-serif]For the Gravy
[/FONT][FONT=Verdana, Arial, Helvetica, sans-serif]1 large onion sliced
Tablespoon plain flour
Dark sherry
bacon fat
Water and stock cube
Fry the onions in the bacon fat until dark brown, stir the flour into the onion fat and work until smooth. Season to taste and add 1 tablespoon dark sherry and 1 pint water gradually until the consistency is to your liking. Some people like to add a stock cube as well but it depends on taste (and region) Faggots can taste very rich and warming and in early spring when the weather can be wicked they make a great meal after a lot of gardening when you are feeling somewhat ravenous.
[/FONT]Pease Pudding
2 breakfast cups dried peas
shredded mint
brown sugar
pepper
A chunk of boiling bacon or ham or hocks
Method:
Soak the peas overnight. Mix the strained peas with some shredded mint, a little brown sugar and some pepper.
Place the peas in a well buttered pudding cloth and tie it up, not too tight allowing room for the peas to swell. When cooked the pudding should be in a compressed ball so getting the cloth right takes experience.
Suspend the bag of peas in the same boiler that the bacon or hocks are simmering in. Arrange for the pork and peas to be cooked at about the same time. A 2 cup pudding should take about 2 hours.
The pudding can be made with any legumes. Try some modern variations such as adding a potato to help with the softening, throw in some herbs such as rosemary and thyme and garlic and onion. Cut into quarters (or less) and serve with the faggots pouring the gravy over all.

amistupid

I got some more stotties, but couldn't get any saveloys. Got some pease pudding, you can buy it at Morrisons in small tins, very nice and just the right amount. I'm going to substitute the missing savies with some chunks of thick bacon and mix it with the pease pudding heat it all up and then spread it really thick onto the stotties. I think it'll be a great combo the saltiness of the bacon with the rich creaminess of the pease pud. Excuse me I'm dribbling on my keyboard. Sorry about the long reply but I love food and cooking.

harrowing_3

Why am I thinking of a certain couple of people in The Office .....that's me in the background thinking up my next ruse.....

st

amistupid wrote: »

I got some more stotties, but couldn't get any saveloys. Got some pease pudding, you can buy it at Morrisons in small tins, very nice and just the right amount. I'm going to substitute the missing savies with some chunks of thick bacon and mix it with the pease pudding heat it all up and then spread it really thick onto the stotties. I think it'll be a great combo the saltiness of the bacon with the rich creaminess of the pease pud. Excuse me I'm dribbling on my keyboard. Sorry about the long reply but I love food and cooking.

quick catch those drips:eek:

really sounds greatami

amistupid

Harrowing will be thinking they're talking a different language. What you got geezer, more jellied eels and mash?

st

harrowing wrote: »

Why am I thinking of a certain couple of people in The Office .....that's me in the background thinking up my next ruse.....

?? never seen the office