Welsh Faggots
"I can still remember, when I was six or seven years old, travelling down to Ponterdawe in South Wales for the weekend to see my Grandmother. We would arrive just in time for lunch on a Saturday. She had a Bullmastiff dog called Gellert. The problem was she had always fed him titbits from the table - a big mistake as this causes the dog to drool all the time.
In those days all little boys used to wear shorts!
Lunch would always be home made faggots with peas, all smothered in Bovril gravy with slabs of fresh white bread, thick with real butter. Of course, Gellert would take up station under the table, usually around my legs . . . but the faggots were great.
This is the recipe for Faggots from back then, real comfort food, which can be enjoyed just as much today as it was then . . . and it is a really easy, low budget meal to prepare.
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."
- Ready In:
- 50mins
- Ingredients:
- 7
- Yields:
-
8 faggots
- Serves:
- 4
ingredients
- 1 lb lamb liver
- 1⁄4 lb onion
- 6 ounces white breadcrumbs
- 4 teaspoons dried sage
- 1 beef bouillon cube
- 1 teaspoon butter, for each faggot
- 1⁄2 pint water
directions
- Make your bread crumbs by putting the dried bread in the mixer on a high setting until you have fine bread crumbs.
- Put bread crumbs in large mixing bowl.
- 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 small balls (should make 8 to 10).
- Place in a greased ovenproof dish or tin.
- Put a small knob of butter on each faggot.
- Make stock with OXO (beef) cube and water and pour around the faggots.
- Cover with foil and bake in a preheated oven (180°C / 350°F / Gas Mark 4) for fifteen minutes.
- Remove foil and cook for further fifteen 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 preferably 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.
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Reviews
-
Bostin recipe, I added a couple of lambs kidneys and put the mixed ingredients in the fridge for a few hours to let the flavours meld, easier to form into balls too. I served them with a mustard mash and mushy peas with a couple of chopped mint leaves. The ultimate comfort food.
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This recipe reminded me of late night suppers in the UK when we had visitors when I was a child. Great taste and thoroughly enjoyed.
RECIPE SUBMITTED BY
I am a Welshman now living in Ipswich in the UK. I trained myself as a web designer and worked for several years as a freelance designer creating websites for the smaller businesses and enterprises all over the UK. I still do web sites for small businesses but my main job now is running my own recipe and cooking web site – www.hub-uk.com
I started Hub-UK (www.hub-uk.com) in Spring 2000. Originally I created it as a portal, as I found the general access portals of the big ISPs annoying. Did you realise you can choose whatever you want as your Home Page without it affecting your access to the internet?
Having created a portal for my own use I thought I should make it available for others to use and as such I should make it more interesting! Having loved to cook from about the age of twelve but always had the annoying habit of never writing down recipes, I decided to provide a recipe page. The rest, as they say is history.
Along the way I have been lucky enough to build a team of contributors without whom the site would never have been half of what it is. I am not going to mention names here because you will find ample evidence of their contributions throughout my site and there is nothing worse than causing offence by missing someone's name out.
And what is my claim to fame? Not a lot really - I did two six month stints over an eighteen month period as a kitchen assistant in Raymond Blanc's Cheltenham Brasserie, le petit Blanc. It gave me the opportunity to learn more about cooking and gain in experience, as well as realise what dedication goes into becoming a chef. Then, of course, there was the added bonus of getting the opportunity to spend time talking to the great man himself - you do not realise what is meant by the expression 'the love of food' until you have met someone with such a passion for it as Raymond Blanc has. One of the great honours in my life is to have met him.
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