I'm enjoying a fair bit of time in the kitchen of late. It's given me the opportunity to tinker with a few recipes. Take these faggots on the right. The white wiggly patterns on their surface that look like a page from a Bartholomew's map is caul. Caul is a delicate lattice of fat from the pig's stomach - and the route to tasty faggots. These were made using pig heart, liver and belly pork (about equal amounts of the heart and liver and a little less belly pork) as well as onion and breadcrumbs. They're seasoned with mace and white peppercorns ground with an allspice berry or two plus sage and thyme. I served some faggots made from lamb offal as part of a buffet at a London pub the other day. They all went and quickly but I thought they didn't quite have that earthy, savoury tang that the best faggots have. Hence I'm trying a few these for comparison. These'll be browned in the oven then baked slowly surrounded by onion gravy. I'll let you know how I get on.
No comments:
Post a Comment