Sunday, November 27, 2005
Ffagodau Cymreig
For my birthday I received a cookbook called "Favourite Welsh Recipes". Some are a bit strange, but we decided to be a bit brave and make some faggots from scratch. Welsh Faggots (which is Ffagodau Cymreig in Welsh). The only meat in them is Pig's Liver which would turn most people's noses into a scrunch, including mine! It stinks, but it actually ends up making some yummy faggots. So, if you're interested, here's the recipe.
Ingredients for 12 faggots (Serves 6)
Suet, breadcrumbs and sage ready to mix in
Set oven to 350oF (180oC, Gas Mark 4). Put the liver and onions into a food processor and process until it's been well mashed but not too smooth. In a bowl, stir together the liver mix, the suet, breadcrumbs and herbs. Form the mixture into 12 balls either using floured hands or using two spoons. Place in a well greased shallow ovenproof dish and pour over the stock. Cover and bake for 30 minutes. Then uncover and cook for a further 10 minutes which will help to brown the faggots. Remove the faggots and thicken the gravy using a cornflour mixture and/or bisto granules.
Faggots ready for stock, then baking
We served the faggots with roast potatoes and brussel sprouts and they were very yummy. Daisy said they were a bit too greasy, and they were pretty slippery. I think next time we will use less suet (and more breadcrumbs) and I don't think there really is any need to heavily grease the baking dish.
Ready to eat, with roasters and sprouts
Ingredients for 12 faggots (Serves 6)
- 450g (1 pound) pig's liver
- 2 medium onions
- 75g (3oz) shredded suet
- 100g (4oz) fresh breadcrumbs
- 1 teaspoon of sage (3 teaspoons sage, 2 teaspoons of thyme)
- Salt and pepper
- 230ml (1/2 pint) beef stock
Suet, breadcrumbs and sage ready to mix in
Set oven to 350oF (180oC, Gas Mark 4). Put the liver and onions into a food processor and process until it's been well mashed but not too smooth. In a bowl, stir together the liver mix, the suet, breadcrumbs and herbs. Form the mixture into 12 balls either using floured hands or using two spoons. Place in a well greased shallow ovenproof dish and pour over the stock. Cover and bake for 30 minutes. Then uncover and cook for a further 10 minutes which will help to brown the faggots. Remove the faggots and thicken the gravy using a cornflour mixture and/or bisto granules.
Faggots ready for stock, then baking
We served the faggots with roast potatoes and brussel sprouts and they were very yummy. Daisy said they were a bit too greasy, and they were pretty slippery. I think next time we will use less suet (and more breadcrumbs) and I don't think there really is any need to heavily grease the baking dish.
Ready to eat, with roasters and sprouts
