Sunday, January 20, 2008

Get Your Fresh Faggots

In response to overwhelming requests here's the recipe for Faggots just in case you should decide to make your own. Okay so nobody really asked but its late and I'm still trying to get over seeing the Zeffirelli Tosca and the fact that there was a fire in the apartment across the hall from us while I was away. Everything is okay here and I'll write a bit about both the love fest/circus that was the Rome Opera tonight and the after effects of the fire tomorrow.

25g/1oz unsalted butter
1 medium onion, peeled and finely chopped
175g/6oz minced pigs' liver
2 lamb or pigs' heart, trimmed and cut into chunks
450g/1lb belly of pork, trimmed and rind removed
½ tsp mace
4tbsp freshly chopped chives
1 tsp freshly chopped sage
1 egg,beaten
salt and freshly ground pepper
115g/4oz fresh white bread crumbs
25g/1oz beef dripping or 3 tbsp olive oil

For the gravy
4 red onions, peeled and each onion cut into 8 wedges
4 sprigs of fresh thyme
1 tbsp olive oil
900ml/1½pt fresh beef stock
290ml/½ pint red wine
salt and freshly ground black pepper

1. Melt the butter in a small saucepan and add the onions. Cook until soft and transparent. Cool slightly
2. Place the belly pork onto a chopping board and cut into portions.
3. 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.
4. Add the cooled chopped onions, mace, chives, sage, beaten egg and salt and
pepper. Stir in the breadcrumbs.
5. Using your hands shape the mixture into 12 patties. Place on a plate and chill for about 1 hour.
6. Preheat the oven to 200C/400F/Gas 6. 7. 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
8. Meanwhile heat the dripping or olive oil in a large frying pan. Fry the faggots until golden brown on both sides.
9. Place the stock and wine in a small saucepan, bring to the boil and reduce by a third.
10. Remove the roasted onions from the oven and lay the faggots on top. Pour over
the gravy liqueur. Reduce the oven temperature to 180C/350F/Gas 4 and cook the
faggots for 40 minutes.
11. 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 courtesy Chef Antony Worrall Thompson on the BBC website.

Personally I think I'll stay clear of any food that lists amongst its ingredients 2 lamb or pigs' heart, trimmed and cut up into chunks. Though that onion gravy sounds like it could be good.... on roast beef!

20 gennaio - San Sebastiano


sageweb said...

Yuck! You guys are I mean those are disgusting... Hey are there any recipes for lesbians over there??? Little lonely lately thought I cook me up a lover.

Elizabeth said...

I would have thought that anything that called itself a faggot would have much more fabulous ingredients - things like caviar and creme fraiche and shallots. Another illusion shot to hell.....

tater said...

While I wouldn't mind having 3 or 4 faggots served to me on a plate, I was hoping their ingredients would be more sugar and spice and everything nice, than hearts and snails and puppy dog tails. Ick. The gravy does sound tastey though. If I were into sploshing, the gravy and the faggots might just work. Perhaps I am growing more provencial in my middle ages.

evilganome said...

Willym, that's just offal! (Sorry, I couldn't resist) Honestly, it sounds great to me. Time to head off to the Portuguese butcher.

more cowbell said...

Ugh. I think i"ll just stick with the mashed potatoes and green vegetables.