Text 19786, 125 rader
Skriven 2012-01-11 05:49:00 av Dave Drum (58252.cooking)
  Kommentar till text 19770 av Dale Shipp (1:261/1466.0)
Ärende: Faggot
==============
-=> Dale Shipp wrote to Dave Drum <=-

 -=> On 01-09-12  06:34,  Dave Drum <=-
 -=> spoke to Jim Weller about Holiday trip 1 <=-

 JW>       Title: Braised Pheasant with Cabbage
 DS> <<SNIP>>
 JW>       1    Faggot
 DD>            ^^^^^^

 DD> Whuzzat? I saw that and immediately thought of Kevin. In the US that
 DD> is a slang term for a gay male. And I'm just not sure I'd want any
 DD> part of Kevin in my peasant.

 DS> It is one of the terms that demonstrates that the Americans and the
 DS> British are two regions separated by a common language:-}}  I had the
 DS> same reaction when I first ran into the term on a menu in England.

I also happened to remember that when I was a youngster that cigarettes were
called "fags".
 
 DS> From Wiki:
 DS> Faggots are a traditional dish in the UK,especially South and Mid
 DS> Wales and the Midlands of England. It is made from meat
 DS> off-cuts and offal, especially pork. A faggot is traditionally made

 CUT

 DS> together and then wrapped in small pieces of caul to form a ball. These
 DS> are then baked in the oven and are usually served cold.

 DS> I cannot say that I ever had one.

I have had liver balls - both as a main and in soup. They are not too
different. Except for the inclusion of the heart. Which would be just OK with
me.   Bv)=

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Faggots w/Onion Gravy
 Categories: Offal, Pork, Breads, Herbs, Vegetables
      Yield: 5 servings

     25 g  (1 oz) unsalted butter
      1 md Onion; peeled, fine chopped
    175 g  (6 oz) minced pigs' liver
      2    Lamb or pigs' hearts;
           - trimmed, cut in chunks
    450 g  (1 lb) pork belly; trimmed
           - rind removed
    1/2 ts Mace
      4 tb Freshly chopped chives
      1 ts Freshly chopped sage
      1 lg Egg; beaten
           Salt & fresh ground pepper
    115 g  (4 oz) fresh white bread
           - crumbs
     25 g  (1 oz) beef dripping
           +=OR=+
      3 tb Olive oil

MMMMM--------------------------GRAVY--------------------------------
      4    Red onions; peeled cut in 8
           - wedges each
      4    Sprigs of fresh thyme
      1 tb Olive oil
    900 ml (1 1/2 pt) fresh beef stock
    290 ml (1/2 pt) red wine
           Salt & fresh ground pepper

  Melt the butter in a small saucepan and add the onions.
  Cook until soft and transparent. Cool slightly

  Place the belly pork onto a chopping board and cut into
  portions.

  Place the minced pigs' liver into a large glass bowl and
  place under the blade of a mincer. Using a fine blade of a
  mincer, mince the pork belly and lambs heart directly into
  the bowl with the pig's liver. If you do not have a mincer
  at home ask your butcher to mince all your meat for you.

  Add the cooled chopped onions, mace, chives, sage, beaten
  egg and salt and pepper. Stir in the breadcrumbs.
  
  Using your hands shape the mixture into 12 patties. Place
  on a plate and chill for about 1 hour.

  Preheat the oven to 400øF/205øC/Gas 6.

  For the gravy: place the onion wedges into a large
  roasting pan or ovenproof dish. Add the thyme and drizzle
  over the olive oil. Place in the oven and roast uncovered
  for 40 minutes until the onions are caramelised.

  Meanwhile heat the dripping or olive oil in a large frying
  pan. Fry the faggots until golden brown on both sides.

  Place the stock and wine in a small saucepan, bring to the
  boil and reduce by a third.

  Remove the roasted onions from the oven and lay the
  faggots on top. Pour over the gravy liqueur. Reduce the
  oven temperature to 350øF/175øC/Gas 4 and cook the faggots
  for 40 minutes.

  Place two to three faggots onto a plate. Top with a
  spoonful of the onions and pour over the gravy.

  Serve the faggots with mashed potatoes and green
  vegetables.
 
  Recipe by: Antony Worrall Thompson; Food & Drink 

  From: http://www.bbc.co.uk/food

  Uncle Dirty Dave's Archives

MMMMM

 
... To stay young, live honsetly, eat slowly, lie about your age - Lucille Ball
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