faggots and mushy peas

[lez]

A lady who used to live opposite made faggots for me and they were lovely. I have been looking for a recipe to make them at home myself. Sadly a search of this site proved fruitless. Anyone out there have a recipe for them as I would love to have a go at home made as I adore them be it west country or welsh. Also concerning mushy peas which pea do any of you recommend to accompany these faggots. so far I find that early or normal onward are a nice pea but any advice/recommendations would be most welcome and I am willing to bet others would give it a go aswell. good luck to all for the new growing season thet grows ever closer and I am prepping and sowing like mad Lez

[TEB]

Sorry havent got a recipe but I thought marrowfat peas were used for mushy peas.

[kirsty b]

Hugh Fearnley-Whittingstall did faggots on a recent prgramme of his. Try searching the river cottage site, or wait a bit, I've got a feeling I copied it down and have it in one of my books. If I do, I'll post it here later on. Bit busy at mo.

[Two_Sheds]

Google pulled up loads of recipes. Is this any good? Faggot Recipes, Faggots in Gravy, Traditional English Cooking

[Two_Sheds]

and an older thread on mushy peas: http://www.growfruitandveg.co.uk/gra...eas_27239.html

[PAULW]

Faggots recipe


Ingredients:

500g (1 lb) pig's liver
1 onion
100g (4 oz) white bread or breadcrumbs
50g (2 oz) shredded suet
1 tsp chopped sage (or ½ tsp dried sage)
salt and pepper to taste.

Method:

1. Mince the liver and onions together into a mixing bowl.

2. Add the breadcrumbs, suet, and sage, and season with salt and pepper according to taste. Ensure that enough breadcrumbs are added such that the mixture can be shaped.

3. Shape the mixture into balls and place onto a greased oven tin.

4. Bake in an oven for approximately 30 minutes.

5. The juices in the tin can be combined with boiling water and flour to make gravy to accompany the faggots

[PAULW]

Faggots Recipe | Food | Channel4.com

[Rossa]

TEB is right in that traditional mushy peas are made from marrowfat peas which you get in tins in the supermarket.

A more modern idea is to use frozen peas, cooked as usual, reserve some of the cooking water and then puree them to the consistency you want. If you have a hand blender like the Braun one then can be done in a pan. Better than trying a liquidiser as you have to clean it out or pushing them through a sieve. Petit pois gives a sweeter flavour and I like to put some mint leaves and garlic in with the peas when i cook them and puree them altogether.

[lez]

Excellent thank you to all. I will stick to my onward peas I think. The recipe will be tried very soon. I don't know how you all remember the different web sites but as i get more efficient with the putor I will find my way around. cheers to all and good luck for the new season.