Most glorious gorgeous old fashioned faggot's these are even more special to me as I have made these with the bounty of our first organic home reared outdoor living Gloucester Old Spot pigs. I am so proud of our nose to tail eating, however I will admit that even tho these taste absolutely divine and my taste buds love them my mind and stomach are a hint disunited if I think about whats in them too much!
Prep Time 20 minutes / Cooking time 20 minutes / Equipment Mincer
Ingredients
(makes 16)
550g caul fat
500g fresh pigs liver
1 pigs heart
500g belly pork
500g pork shoulder
1 onion finely chopped
6 juniper berries crushed
3 cloves garlic grated
125ml brandy
1 tsp thyme finely chopped
1 tbsp parsley finely chopped
good grating of nutmeg
1/2 tsp freshly ground black pepper
1/4 tsp white pepper
1 1/2 tsp sea salt
Trim out any ventricles from the liver and the heart, roughly dice the belly pork and shoulder, place all the meats through the mincer along with the onion, garlic and juniper berries, pass back through the mincer a second time. Mix in by hand the brandy, thyme, parsley, nutmeg, salt and pepper, mix evenly, you can add some breadcrumbs around 100g at this point if you feel you mix is to wet, I prefer not to.
Take your caul fat and soak in warm water for five minutes, open out the caul on to your work surface and cut in to 6" squares, place a tennis ball size of your faggot mix in to the centre of the caul and wrap up the faggot in the caul creating a lovely parcel, repeat until you have made all the faggot's.
Chill in the fridge for at least 30 minutes, then heat a non stick pan with a lid to a medium heat, add a drop of coconut oil and seal each faggot on all sides, then turn down the heat and add a splash of water and pop on the lid, cook for around 15 minutes until springy to the touch. Serve with creamy buttery mashed potatoes and onion gravy.
(makes 16)
550g caul fat
500g fresh pigs liver
1 pigs heart
500g belly pork
500g pork shoulder
1 onion finely chopped
6 juniper berries crushed
3 cloves garlic grated
125ml brandy
1 tsp thyme finely chopped
1 tbsp parsley finely chopped
good grating of nutmeg
1/2 tsp freshly ground black pepper
1/4 tsp white pepper
1 1/2 tsp sea salt
Trim out any ventricles from the liver and the heart, roughly dice the belly pork and shoulder, place all the meats through the mincer along with the onion, garlic and juniper berries, pass back through the mincer a second time. Mix in by hand the brandy, thyme, parsley, nutmeg, salt and pepper, mix evenly, you can add some breadcrumbs around 100g at this point if you feel you mix is to wet, I prefer not to.
Take your caul fat and soak in warm water for five minutes, open out the caul on to your work surface and cut in to 6" squares, place a tennis ball size of your faggot mix in to the centre of the caul and wrap up the faggot in the caul creating a lovely parcel, repeat until you have made all the faggot's.
Chill in the fridge for at least 30 minutes, then heat a non stick pan with a lid to a medium heat, add a drop of coconut oil and seal each faggot on all sides, then turn down the heat and add a splash of water and pop on the lid, cook for around 15 minutes until springy to the touch. Serve with creamy buttery mashed potatoes and onion gravy.
No comments:
Post a Comment