A run round the table and a bite at the door

dumpling

Hi NewShadow, just wanted to say that I made your grans stew yesterday and it was a huge hit with my family and no one guessed it was all tins. Definitely going to make it again so thank you for posting it and I hope you feel better soon x

suki1964

meritaten wrote: »

in true MSE style I make my own faggots! they are so easy now I have finally invested in a food processor! if anyone wants the recipe just say and I will post it.

We had a butchers shop near us(Palmers) and mum used to send me over on 'faggot day' to buy six faggots, one for each of us kids, one for mum and two for dad. and god knows how many tins of 'Morton' peas (marrowfat processed peas) she used for our 'faggot and peas' supper.
I have tried to 'recreate' their faggots - but never managed to replicate the taste.

As a child I used to love Brains faggots, was one of my favourite meals, even in my 20's living alone I'd buy the odd tray

Didn't have them for years until a year or so ago, and omg they were revolting. Seriously disgusting pappy things, texture of cotton wool. They were that bad they were binned and a tin of corned beef was opened

So if you have a recipe for some lovely meaty faggots with a lovely rich gravy then yes please

meritaten

ok - Please note all quantities are approximate as its one of the dishes I just chuck in what I have!

about a pound of pigs liver andabout half a pound of belly pork or pork mince
whole loaf of white bread
a large onion
salt and pepper
dessertspoon (or less if you aren't as fond of it as I am!) of dried sage
either a couple of cups of chicken stock or leftover gravy (you can also use instant gravy - that works very well)
some flour for shaping the faggots

get a very large mixing bowl and take the crusts off the loaf of bread and make breadcrumbs - not too finely.add the crumbs to mixing bowl
then turn the onion into 'slush' in the processor
do the same to the liver and the belly pork (yes even the pork mince can be chucked in)
add that to the breadcrumbs
now add your sage and salt and pepper. mix it all well.
with floured hands make large balls of the meat mixture and roll them in the flour and place in a deepish roasting tin
pour in your stock or gravy to not quite cover the faggots, reserving some if you can in case it needs topping up.
Bake at Gas 6 for about 50 mins to an hour - check just before 45 mins in case they are browning too much and not quite cooked - if they are, just cover them in foil for the remainder of the cooking time.
its difficult to give accurate timings as your faggots could be smaller or larger than mine.
Mine are about three quarters the size of a tennis ball. I can normally get about 12 with this quantity.

suki - I made these with Aldis instant onion gravy (the dark brown tub), and it was more like the 'Brains' faggots I remembered from a child than the disgusting little discs they sell now.

NewShadow

I have a big chunk of beef liver in the freezer and no idea what to do with it - I think it's stronger tasting?

meritaten

if I made faggots with beef or ox liver, I would increase the ratio of belly pork or pork mince to liver. ie - use about a third liver to two thirds belly or mince.
I really would try that if I only had ox liver - liver is liver and you can compensate for the stronger taste by adding more of the milder tasting ingredients.
just thought - I have included suet if I haven't had enough belly pork - it adds the fat element needed but no discernible taste.

Islandmaid

Me: What's for dinner?
Mum: Bread and Pullet
Me: what can I drink?
Mum: plenty of council pop in the tap...

Most memorable tea was cream of tomato soup and a corned beef and pickle sandwich - on white bread with Marg the 70's on a plate (bowl)

MMF007

What's for tea?
A bite at the pantry door.

We sometimes enjoy this cheat -, packet of dried pasta in cheese sauce (batchelors or whichever ), add finely diced leftover veg, garlic, a few herbs, a little grated cheese. Serve with crusty bread. Nom, nom, nom!

lillibet_dripping

Farway wrote: »

We also had bread & pullit

This was my grandad's favourite too!!! Oh, bless.......

Wysiwyg49

Some of the posts in this thread made me laugh so much - thanks everyone!

My grandad's favourites: a chocolate biscuit sandwich (?!!)
My grandma's : a sugar sandwich !! :eek: white bread + white sugar!

(NB: they did not have their own teeth!)

We are so lucky now to have more food choices. I have relied in student days on tins of chicken in white sauce / corned beef / pilchards (when really poor) and omelettes and HM pizzas. Still have a soft spot for cupboard stew (tinned new potatoes / veg / chicken + dumplings) or corned beef hash (corned beef / onions fresh or dried / tomato ketchup / tinned potatoes)

SailorSam

suki1964 wrote: »

As a child I used to love Brains faggots,

Who in their right mind would come up with a name like that ?