Faggots and Peas

[clivmar]

Faggots and peas

I see there has been some interest in making Faggots. As a young lad I used to buy faggots and peas in Neath market. Now I have found a recipe that brings back the taste of my youth. If you like faggots give it a try.

1� lbs. pig's liver
3 ozs. suet
1 or 2 teaspoonfuls sage (chopped)
� teaspoonful pepper
4 os. breadcrumbs
2 large onions
2 teaspoonfuls salt

Mince raw liver and onions into bowl. Mix with bread crumbs, suet, salt and pepper and sage thoroughly. Form into small balls. Bake in a moderate oven for about 30 minutes; pour boiling water into tin to form gravy.



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[Josh]

I can vouch for this faggot recipe. It turned out eally well when I made it. Probably not the most traditional but very tasty.

http://www.bbc.co.uk/food/recipes/datab ... 3899.shtml

[Oddley]

Hey Josh thats the one I've already posted. Yep you are right it is very tasty we all like it.

I first posted it at the link below, so it has been about a while.

http://forum.sausagemaking.org/viewtopi ... ht=faggots

[Wohoki]

Anyone had any success with cooking marrow-fat peas? I've tried a couple of times and they've been awfull, even though I followed the instructions to the letter.

[Oddley]

Hi Wohoki, I like marrowfat peas but normally buy them in a can and just heat them up. I believe they are a sort of brown colour when not treated, so the canners add green food colour and sugar to them to make then edible.

What are you trying to make with them?

[Wohoki]

Oddley, the marrowfat peas I'm trying to turn into food are packed by Whitworths, and come with a tablet made from sodium bicarb., s. carbonate and s. acid pyrophosphate. You soak the dried peas in a solution of the tablet overnight and then boil them in a sock. It's supposed to make pease-pudding, or mushies if you give it an extra half-hour.

I've followed the instructions and they still end up like a bag of stones. Maybe I should just buy tins .

[jenny_haddow]

Hi Oddley,

The faggots were phenominally good, and would go great with marrowfat peas.

Wohoki, where are you getting your peas from, brand etc. Some of the dried peas come with a strange white tablet you put in when cooking, I've never quite trusted it. I buy dried peas from Asian shops and accept that they will never be green when cooked. I usually cook them until they will mash and used them in various recipes as a moulding compound to contain yummy goodies

Cheers

Jen

OK, question answered. I've been this route and boiled my saucepans to death, if you have a pressure cooker it works, after all its the way they do them in the factories.

[Wohoki]

Hi Jen, I have a desire to cook the traditional stuff that my wife grew up on, like mushy peas. The wierd white tablet thing is, it seems, part of the process, but the peas have been inedible so far.

Hang it, I'll buy tins

(Dried peas make nice bean-sprouts, just soak in water for a few days, changing the water twice a day. I'm assuming that you've all got 10 kilos of dried peas to get rid of. )

[jenny_haddow]

Crikey, didn't know Whitworths did 10 kilo packs!

Try my baked beans recipe I posted instead, tastes helluva lot better!

Jen

[Oddley]

If you want a go at Pease pudding I think that it is traditional to make it with yellow split peas.

Here is a recipe. I have not tried it yet, but it might be worth a go.

http://forum.sausagemaking.org/viewtopic.php?t=214

[Rik vonTrense]

Wohoki....

It just so happens I have a packet of Whitworth Dried Marrowfat peas in the cupboard I will do them and report back..;


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[Paul Kribs]

Wohoki

I have used the whitworth 'mushies' and they came out nice. Just soaked them overnight and washed them, then boiled them with the bi-carb tablet.. Very nice indeed.. You definitely need the bi-carb tablet.. Only thing is you stink the house out 3 hours later. I much prefer them to tinned marrowfats. Same with peas pudding, can't abide the stuff they sell in the tin.. yukky.

Regards, Paul Kribs

[Rik vonTrense]

OK, question answered. I've been this route and boiled my saucepans to death, if you have a pressure cooker it works, after all its the way they do them in the factories.

Well I soaked them overnight and this morning I rinsed them off and I had a saucepan full of big green peas.

I put them in my French pressure cooker (6 Ltr) in boiling water and brought them to the boil and stirred down the foam. When they were just bubbling merrily I put on the lid and screwed it down steam nicely coming from the
weight so I turned it down to no 1 on the hob and went about my business after setting the timer for 20 mins.

Suddenly there was an almighty burst of steam came from the pressure cooker and I looked out into the kitchen through the french doors and the weight was spinning crazily and steam was issuing forth......it stopped after 20 seconds and I went out and turned the hob of but the kitchen had been sprayed with green mushy pea juice every Bee where.

I will give it half an hour to cool down and see what happened.

I have never had any pulses do that to me before and I have pressure cooked enough in my time.

I can only think that the vent got blocked in some way and the pressure built up .....after the initial escape of steam I never took anymore notice so maybe it foamed again and this time lodged a pea in the vent.

So beware of using a pressue cooker.....good job no one was around it at the time.


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[jenny_haddow]

Rik, how dreadful!

As you say maybe there was a blockage, but I've never used the bicarb tablet when I've done them, maybe that created a reaction, bicarb does break down the structure and softens the stuff being cooked with it. You've probably got a pan of pease pud.

I cook lots of pulses in my pressure cooker without a problem, its a digital machine that does the thinking for you, but the last time I cooked Whitworth's peas was some years ago in stove top pressure cooker and that was fine.

Sorry, the cooker was my tip, I feel I ought to clean up your kitchen for you!

Jen

[Rik vonTrense]

Not to worry Jen it has never happend to me before either..........

UPDATE...

With the lid removed I had a pot of evil looking Khaki/dark green mushy peas.....I strained the evil looking liquid from them in a large sieve and was left with some large quantity of mushy peas.

The didn't taste all that nice but maybe needed some salt and some butter on them and a good stir round.

The pressure cooker faired even worse as the inside was blackened and it was nice bright aluminium before I set out to cook the peas
.

On reflection I think if I had just cooked them normally they would have turned out to be nice big green peas....I think that Jen is right in her assumption that the Bicarb tablets are not necessary and they probably caused the off smell and the blackened pot.

Anyone know of a way to get it back to it's pristine colour ??


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