
Making Faggots illustrated
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FOOD
& COOKING ARTICLE |
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Have you ever eaten faggots?
If not you are missing out on one of the great comfort foods,
especially the Welsh Faggots I make. What is more, they are
so easy to make if you have a food processor (I have a Kenwood
Chef). Not only are they easy to make but there are
only a few ingredients, they are low cost and the taste .
. .
If you would like to see the original publishe recipe with
its background story have a look at Eating
Welsh faggots with Gelert.

Breadcrumbs

Onions chopped

Lambs liver chopped

Faggot ingredients to combine

Add dried Sage to Faggot ingredients

Faggot ingredients mixed

The faggot is created by roling into
balls

Faggots with a knob of butter on top

Faggots with Oxo stock ready to go in
oven

The finished cooked Faggots

Faggots are jusy yummy comfort food
You
will either need a mincer or an electric mixer to do the preparation.
I always cook my faggots ahead and then warm them up when
I wish to eat them. This allows the flavours to intensify
and makes the faggots richer.

FAGGOTS RECIPE

Ingredients
850g
lambs liver
250g onions
325g fresh white bread crumbs
8 tsp dried sage
3 beef OXO
cubes
Knob of butter for each faggot
875ml
boiling water
Method
- Make
your bread crumbs by putting the dried bread in the liquidiser
on a high setting until you have fine bread crumbs. Do a
bit at a time.
- Put
bread crumbs in large mixing bowl and set aside.
- Chop
onions in the mixer and add to the mixing bowl, this can
be as fine or as coarse to suit your own tastes.
- Chop
the liver in the mixer and add to the mixing bowl, this
can be as fine or as coarse to suit your own tastes.
- Add
the sage and mix thoroughly.
- Shape
the mixture into balls (should make 10 to 12).
- Place
in a oiled ovenproof dish.
- Put
a small knob of butter on each faggot.
- Make
a stock with OXO (beef) cubes and boling water and pour
around the faggots.
- Loosely
cover with foil and bake in a preheated oven (180°C
/ 350°F / Gas Mark 4) for 20 minutes.
- Remove
foil and cook for a further 20 minutes.
- Remove
faggots and when cool cover and keep in the fridge until
required.
To
serve:
- To
reheat place the required number of faggots in a saucepan
with beef stock (OXO or Bovril) two-thirds of the way up
the faggots. Bring to the boil and simmer for 5 to 10 minutes.
- Thicken
stock to make a gravy and pour over.
- Serve
with garden peas (or mushy peas) and thick slices of freshly
buttered bread.
Makes
10 to 12

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