Haslet

[Yorky]

There's a mix of French bread stick and brown bread there.

Well, it's in the dish and in the halogen oven. The mixture appears to be a bit more liquidy than what I anticipated.

Dished s.jpg

• Yorky
• 21 Jun 2020

 

[Yorky]

Please tell me that is something that hasn't been sold since the sixties.

I've really no idea, having not lived in Britain since '94. However, they were still on sale around that time.

 

[epicuric]

I've really no idea, having not lived in Britain since '94. However, they were still on sale around that time.

I've not seen them in supermarkets, but most decent butchers make their own. I bought some last year and loved them. My wife wasn't impressed, but then she doesn't like haggis either.

 

[Morning Glory]

I've not seen them in supermarkets, but most decent butchers make their own. I bought some last year and loved them. My wife wasn't impressed, but then she doesn't like haggis either.

They have the Brains brand it in most supermarkets if you look. They come frozen.

 

[Morning Glory]

Well, it's in the dish and in the halogen oven. The mixture appears to be a bit more liquidy than what I anticipated.

Dished s.jpg

• Yorky
• 21 Jun 2020

That doesn't look right - how much pork is in it?

 

[Morning Glory]

Please tell me that is something that hasn't been sold since the sixties.

CD

On sale at most supermarkets:

 

[Morning Glory]

There are quite a few faggot recipes from top UK chefs here: Search - Great British Chefs

This is one from James Mackenzie chef-proprietor of Michelin-starred Pipe and Glass:

Ale-braised mutton and kidney faggots with peas, lettuce and mint

 

[Yorky]

That doesn't look right - how much pork is in it?

400 gms, about 120 gms of bread and a couple of small onions. One egg. The aroma is wonderful but I'm sure it's not right.

 

[Morning Glory]

Another from chef Sally Abbé at Michelin-starred Harwood Arms:

Venison Faggots with Sweetcorn Recipe - Great British Chefs

 

[Morning Glory]

400 gms, about 120 gms of bread and a couple of small onions. One egg. The aroma is wonderful but I'm sure it's not right.

I think perhaps too much milk? Did you squeeze the bread after soaking to remove excess milk?

 

[Yorky]

I think perhaps too much milk? Did you squeeze the bread after soaking to remove excess milk?

Yes.

Shoved it in a big sieve and squeezed and squeezed it. Then let it drain some more for about 30 minutes and squeezed again.

 

[Morning Glory]

Yes.

Shoved it in a big sieve and squeezed and squeezed it. Then let it drain some more for about 30 minutes and squeezed again.

OK. Is it cooked yet?

 

[Yorky]

OK. Is it cooked yet?

Yes.

About 1 hour 10 minutes in the halogen at 175°C. After 10 minutes I covered the dish with tin foil to stop it burning.

I've poked it with a skewer and it still feels soft but if I press on the crust with my hand it feels solid.

It's cooling now which may take some time.

Whatever it ends up looking like I shall eat it because it smells divine!

Cooked s.jpg

• Yorky
• 21 Jun 2020

 

[Yorky]

Yes.

Shoved it in a big sieve and squeezed and squeezed it. Then let it drain some more for about 30 minutes and squeezed again.

I mixed it in the word processor......

Processing s.jpg

• Yorky
• 21 Jun 2020

That's before the bread went in.

 

[Yorky]

It's cooling now which may take some time.

When it had virtually cooled I turned the whole thing over and it was a bit pale on the underside (although quite solid). I put it back in the halogen to brown the underside which means I will have to await it cooling down again before I can cut it.

Maybe I'll wait until morning.

It better be good considering the amount of work I've put into it!