Make your own faggots

[WitawatWatawit]

We New Zealanders are known for being practical and sensible people. We continue to fool the Brits into believing we like our Commonwealth apron strings, but in facts it's really only about our beef, lamb and butter exports. The Brits swallow it. During our formative years, we picked the best of British (a short list, sadly), and threw out the rest. When someone wanted to make faggots or haggis, we handed them over to the warring Maori tribes. It seemed a sensible solution. However the Maori tribes revolted and tried to hand them back. We said no. The price of learning to cook hangi pizza from our Italian migrants is to find a solution to the haggis/faggot problem. The Maoris were no fools, so they took their war paint, striped the haggis/fagot cooks and called them Prisoners of Mother England and shipped them off to Tasmania in inter-continental, spar-rigged canoes. And that's why, to this day, the only place in the Southern Hemisphere where you can buy haggis or faggots is Tasmania.

so that's why a famous nz.rugby coach who was a personal friend of mine in the uk. used to love his faggots and peas.

they tell me the brown trout fishing in nz.is fairly good.

You should note that he was encouraged to go abroad frequently. Very frequently.

Yep, I believe brown trout fishing is very good - Lake Taupo is well known for this. I have never tried it, but when I lived in the South Island, I was asked to go and catch trout (rainbow, I think) by hand. True - but a story for another day.

[billd766]

We New Zealanders are known for being practical and sensible people. We continue to fool the Brits into believing we like our Commonwealth apron strings, but in facts it's really only about our beef, lamb and butter exports. The Brits swallow it. During our formative years, we picked the best of British (a short list, sadly), and threw out the rest. When someone wanted to make faggots or haggis, we handed them over to the warring Maori tribes. It seemed a sensible solution. However the Maori tribes revolted and tried to hand them back. We said no. The price of learning to cook hangi pizza from our Italian migrants is to find a solution to the haggis/faggot problem. The Maoris were no fools, so they took their war paint, striped the haggis/fagot cooks and called them Prisoners of Mother England and shipped them off to Tasmania in inter-continental, spar-rigged canoes. And that's why, to this day, the only place in the Southern Hemisphere where you can buy haggis or faggots is Tasmania.

so that's why a famous nz.rugby coach who was a personal friend of mine in the uk. used to love his faggots and peas.

they tell me the brown trout fishing in nz.is fairly good.

You should note that he was encouraged to go abroad frequently. Very frequently.

Yep, I believe brown trout fishing is very good - Lake Taupo is well known for this. I have never tried it, but when I lived in the South Island, I was asked to go and catch trout (rainbow, I think) by hand. True - but a story for another day.

I spent 3 very happy months working in Taupo and if I was ever in a position to live elsewhere then Enn Zed that would be my first choice. The other 9 months was in Auckland at Mount Wellington. It is a great country though I only lived and worked in the North Island.

[firefox999uk]

Billd766 thanks for the OP...Going to give these a go.

In the N-E UK we call them Savoury Ducks.

Mushy Peas...I dream of mushy peas me.

I find a good substitute for them is Chick Peas (Garbanzo or Gazebo beans as they are sometimes called)

Only thing is, is the colour...sometimes yellow doesn’t look good with some foods...Like fish and chips etc...

(Got to please the eye before you please the stomach)

I have just read recently that the tinned peas here are a good substitute also (ucl brand or uni or something like that)

Will give them a try when we go shopping.

I’m like you also, it’s a case of make do and mend.

Cheers,

Hace a Nive Day.

you call them savoury ducks eh,well why not give us a recipe for stoti cakes and ash.

one tip if making brawn as its always hot in the kitchen get some gelatin[home fresh] sells packets of leaves.

using just trotters to make the jelly you will find it melts easy so gelatin is a must otherwise it wont slice.

and good old fashion bread pudding,you might have to dry your own orange/lemon peel as I haven't found any.

Stottie cake is easy, you only let the bread dough prove once, form a flattish round

Prick the top then cook as normal.

It was made like that by the mams years ago because the kids couldn’t wait any longer after smelling the dough.

I just made some last week to go with my home made ham and Pease pudding (chick peas). My god it was nice,

Ash? Never heard of it.

Good tip on the gelatine my man, never thought of that, I have trotters in the freezer,

bought to make pork pies, and I have gelatine in the cupboard.

Look you’ve done it again!!!!…bread and butter pudding….I’m gunna have to make some now.

I always dry orange and lemon peel and keep it in jars. I never let anything go to waste,

Me Mam taught me well…..our lass just says I’m Keneow.

Have a Nice Day.

[meatboy]

Billd766 thanks for the OP...Going to give these a go.

In the N-E UK we call them Savoury Ducks.

Mushy Peas...I dream of mushy peas me.

I find a good substitute for them is Chick Peas (Garbanzo or Gazebo beans as they are sometimes called)

Only thing is, is the colour...sometimes yellow doesn’t look good with some foods...Like fish and chips etc...

(Got to please the eye before you please the stomach)

I have just read recently that the tinned peas here are a good substitute also (ucl brand or uni or something like that)

Will give them a try when we go shopping.

I’m like you also, it’s a case of make do and mend.

Cheers,

Hace a Nive Day.

you call them savoury ducks eh,well why not give us a recipe for stoti cakes and ash.

one tip if making brawn as its always hot in the kitchen get some gelatin[home fresh] sells packets of leaves.

using just trotters to make the jelly you will find it melts easy so gelatin is a must otherwise it wont slice.

and good old fashion bread pudding,you might have to dry your own orange/lemon peel as I haven't found any.

Stottie cake is easy, you only let the bread dough prove once, form a flattish round

Prick the top then cook as normal.

It was made like that by the mams years ago because the kids couldn’t wait any longer after smelling the dough.

I just made some last week to go with my home made ham and Pease pudding (chick peas). My god it was nice,

Ash? Never heard of it.

Good tip on the gelatine my man, never thought of that, I have trotters in the freezer,

bought to make pork pies, and I have gelatine in the cupboard.

Look you’ve done it again!!!!…bread and butter pudding….I’m gunna have to make some now.

I always dry orange and lemon peel and keep it in jars. I never let anything go to waste,

Me Mam taught me well…..our lass just says I’m Keneow.

Have a Nice Day.

every Monday afternoons we would go out and have a skin full of john smiths at Selby then back to my mates mums house stottie cakes and ash

from sundays dinner.then sleep it off before a night shift down kellingley.I just finished a batch of pork pies this week so the best I can do is dream of the tray full I used to buy from the pie maker in normanton.

[Bernard Flint]

Billd766 thanks for the OP...Going to give these a go.

In the N-E UK we call them Savoury Ducks.

Mushy Peas...I dream of mushy peas me.

I find a good substitute for them is Chick Peas (Garbanzo or Gazebo beans as they are sometimes called)

Only thing is, is the colour...sometimes yellow doesn’t look good with some foods...Like fish and chips etc...

(Got to please the eye before you please the stomach)

I have just read recently that the tinned peas here are a good substitute also (ucl brand or uni or something like that)

Will give them a try when we go shopping.

I’m like you also, it’s a case of make do and mend.

Cheers,

Hace a Nive Day.

The NE. Made me think of a savloy dip - with peas pudding, stuffing and all that juice!

Fish and chips - at Skeggy, Yarmouth or Blackpool - them were the days!

Savloys, black pudding, faggots, ,where will it all end.

[Jingthing]

You asked for it!

[firefox999uk]

Billd766 thanks for the OP...Going to give these a go.

In the N-E UK we call them Savoury Ducks.

Mushy Peas...I dream of mushy peas me.

I find a good substitute for them is Chick Peas (Garbanzo or Gazebo beans as they are sometimes called)

Only thing is, is the colour...sometimes yellow doesn’t look good with some foods...Like fish and chips etc...

(Got to please the eye before you please the stomach)

I have just read recently that the tinned peas here are a good substitute also (ucl brand or uni or something like that)

Will give them a try when we go shopping.

I’m like you also, it’s a case of make do and mend.

Cheers,

Hace a Nive Day.

you call them savoury ducks eh,well why not give us a recipe for stoti cakes and ash.

one tip if making brawn as its always hot in the kitchen get some gelatin[home fresh] sells packets of leaves.

using just trotters to make the jelly you will find it melts easy so gelatin is a must otherwise it wont slice.

and good old fashion bread pudding,you might have to dry your own orange/lemon peel as I haven't found any.

Stottie cake is easy, you only let the bread dough prove once, form a flattish round

Prick the top then cook as normal.

It was made like that by the mams years ago because the kids couldn’t wait any longer after smelling the dough.

I just made some last week to go with my home made ham and Pease pudding (chick peas). My god it was nice,

Ash? Never heard of it.

Good tip on the gelatine my man, never thought of that, I have trotters in the freezer,

bought to make pork pies, and I have gelatine in the cupboard.

Look you’ve done it again!!!!…bread and butter pudding….I’m gunna have to make some now.

I always dry orange and lemon peel and keep it in jars. I never let anything go to waste,

Me Mam taught me well…..our lass just says I’m Keneow.

Have a Nice Day.

every Monday afternoons we would go out and have a skin full of john smiths at Selby then back to my mates mums house stottie cakes and ash

from sundays dinner.then sleep it off before a night shift down kellingley.I just finished a batch of pork pies this week so the best I can do is dream of the tray full I used to buy from the pie maker in normanton.

Right, I’m with you on the ash bit…we used to call it fry-up ‘cause it was all cooked together in a frying pan….still do it today.

Now and again I have to have my Sunday dinner fix, and of course fry up next day, cooked so the potato has a brown crust on it …..no wonder I’m getting to be a fat bastard.

Never made pork pies before, so never had to make a hot water crust pastry, but no matter how they turn out they wont be wasted.

In my previous life Newbolds pork pies were the best…a local butcher.

Off topic….I should congratulate myself on my 100^th post.....God that makes me a Senior member now.

Have a Nice Day.

[firefox999uk]

You asked for it!

pacha_8sbzs.jpgGoat Head.jpg

You Carn’t beat a nice relaxing smoke after you’ve had your head rendered down

and eaten.

Have a Nice Day.

[billd766]

Billd766 thanks for the OP...Going to give these a go.

In the N-E UK we call them Savoury Ducks.

Mushy Peas...I dream of mushy peas me.

I find a good substitute for them is Chick Peas (Garbanzo or Gazebo beans as they are sometimes called)

Only thing is, is the colour...sometimes yellow doesn’t look good with some foods...Like fish and chips etc...

(Got to please the eye before you please the stomach)

I have just read recently that the tinned peas here are a good substitute also (ucl brand or uni or something like that)

Will give them a try when we go shopping.

I’m like you also, it’s a case of make do and mend.

Cheers,

Hace a Nive Day.

you call them savoury ducks eh,well why not give us a recipe for stoti cakes and ash.

one tip if making brawn as its always hot in the kitchen get some gelatin[home fresh] sells packets of leaves.

using just trotters to make the jelly you will find it melts easy so gelatin is a must otherwise it wont slice.

and good old fashion bread pudding,you might have to dry your own orange/lemon peel as I haven't found any.

Stottie cake is easy, you only let the bread dough prove once, form a flattish round

Prick the top then cook as normal.

It was made like that by the mams years ago because the kids couldn’t wait any longer after smelling the dough.

I just made some last week to go with my home made ham and Pease pudding (chick peas). My god it was nice,

Ash? Never heard of it.

Good tip on the gelatine my man, never thought of that, I have trotters in the freezer,

bought to make pork pies, and I have gelatine in the cupboard.

Look you’ve done it again!!!!…bread and butter pudding….I’m gunna have to make some now.

I always dry orange and lemon peel and keep it in jars. I never let anything go to waste,

Me Mam taught me well…..our lass just says I’m Keneow.

Have a Nice Day.

Thanks for the tip on orange and lemon peel. It is something I never thought about though out here lemons are rare but limes are plentiful.

[billd766]

Just for firefox999uk

Hot water crust pastry v03 for big pork pies.doc

Proper old fashioned pork pie v02.doc

[firefox999uk]

Cheers for the recipes....

By god they look very nice..hope mine turn out as good as them.

ive got some fresh mango chutney that will go very well with them.

ps....just been reading some old posts of yours on smoking pork...thats my next venture.

Have a Nice Day

[cloghead]

are faggots similar to spotted dick?

[sustento]

No - faggots first - spotted dick afterwards

[meatboy]

No - faggots first - spotted dick afterwards

ohhhhh you are naughty but I like you.

[billd766]

I cooked the faggots last night and while they looked OK the gravy I cooked them in was too thin and they tasted too much of liver for me.

Granted I used too much liver and pork but they just didn't come out they way I remember "Brains" faggots in the UK years ago.

I made 6 and ate 1 1/2 yesterday, 1 1/2 wnt in a fry up for lunch today with extra onion, bacon bits and Worcester sauce and tasted much better.

The other 3 went to cat food so they weren't wasted.

I seem to have a problem with pigs liver as the liver pate I made a while ago was too strong as well.

There must be somewhere around Nakhon Sawan/Khampeang Phet/Tak that sell lamb.

Faggots recipe v03.doc

[WitawatWatawit]

No - faggots first - spotted dick afterwards

Greedy. and if you'd spotted Dick first? Faggots afterwards?

[gennisis]

I come from Bristol,where all the traditional butchers made their own faggots.

As a kid I remember the 'Faggot & Pea shop in Bedminster,the window having many trays of them.

Then there was the Pork butcher in Wade street where you could get every part of a pig,I remember a guy buying a big bag of Pigs Tails,often wondered what they did with them.

Anyhow....faggots !.

When I make them they have to be 60% pigs liver. Half finely minced with the rest much coarser. Must have coarse minced pigs heart

Sometimes some minced pork belly. A reasonable size chopped onion and plenty of Sage. Back home there would be 'lights' which I think were the lungs of the pig,added to the mix.... I can just imagine the 'Yanks" over here shuddering at this.!!

Hav'nt tries to source Caul here so I just form them into squashed balls.

Gravy from oxo cubes over the faggots then into a hot oven for 30 mins.

Great cold too !.

Of course then we come to the problem of Mushy Peas. in Thailand....well covered by many posts. Still amazes me that they are not available in Thailand unless you import.

[billd766]

I come from Bristol,where all the traditional butchers made their own faggots.

As a kid I remember the 'Faggot & Pea shop in Bedminster,the window having many trays of them.

Then there was the Pork butcher in Wade street where you could get every part of a pig,I remember a guy buying a big bag of Pigs Tails,often wondered what they did with them.

Anyhow....faggots !.

When I make them they have to be 60% pigs liver. Half finely minced with the rest much coarser. Must have coarse minced pigs heart

Sometimes some minced pork belly. A reasonable size chopped onion and plenty of Sage. Back home there would be 'lights' which I think were the lungs of the pig,added to the mix.... I can just imagine the 'Yanks" over here shuddering at this.!!

Hav'nt tries to source Caul here so I just form them into squashed balls.

Gravy from oxo cubes over the faggots then into a hot oven for 30 mins.

Great cold too !.

Of course then we come to the problem of Mushy Peas. in Thailand....well covered by many posts. Still amazes me that they are not available in Thailand unless you import.

I ordered pigs caul through my wife, she went to the pork lady who went to her supplier and it took about a week to 10 days to arrive, about 1/2 kg for 50 baht.

I normally get my wife to order the cuts of pork that I want using this diagram.

For the caul I went to Google for a photo and Google translate for the Thai.

Caul fat.doc