The Accidental Smallholder Forum
Livestock => Pigs => Topic started by: langdon on June 08, 2010, 08:07:11 pm
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any ideas out there?
boy i had the liver last night with chips onions and gravy it was lush!
rest of family not so keen on trying any of the bits and bobs.
im going to give it all a go!!
i think it showing the pig some respect as an animal who provides good tasty meat.
also if someone was going to kill and eat me i would want them to try all of me and leave nothing
to waste!!!!!!!!!!!!!!!
langdon ;) :goat:
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if someone was going to kill and eat me i would want them to try all of me and leave nothing
to waste!!!!!!!!!!!!!!!
langdon ;) :goat:
I'll remember that Langdon, as I cook the fava beans and open a bottle of Chianti
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lol how is it over there in the most beautifull part of the world?
shame we couldnt sit down to a nice pint of guinness!
maybe some day!
we have a 5 berth static caravan that we are renting out during the summer if you are interested?
if you type in the lynams caravan on face book you will find out all the details there.
have a look anyway and let me know your thoughts as this is our first season and we have had only one family
and two freinds stay.
all the best pal.
langdon
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Sorry langdon, I'm a TOFF! (Too Old For Facebook), wish you well with the venture.
Not a Guinness man myself, like my beer as I like my bacon. Local and natural.
That said, if ever I'm over I'll buy you a pint of whatever you fancy.
Hope you don't get gout from the liver!
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never mind if im ever over your way some time i will
come looking for you! :D
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Be sure and do that. :)
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Have a go at makingh some Faggots Langdon, i did from mine last time. use the heart, some liver & some smoked bacon scraps from the butcher, they are well tasty!!
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My favourites are:
Brawn - use the whole head and brains
Braised cheeks
devilled kidneys - pigs might be a bit strong for this though, and need a long braising
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HFW has a good recipe for liver pate. And it freezes. Think it would go down well in a ploughmans with cider.
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i like the cider bit!!!!!!!!!!!!!!!!!!!!
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Me too. Although cider is available here its not the same as a half of strongbow in a pub with a cheddar ploughmans.
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Make a casserole of the heart and cook it long and slow with cider and a few apples.
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:pig:how about trying a haslet
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do you have a good recipe for a haslet? I've often fancied making it but never found a recipe ???
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HASLET serves 6
Ingredients:
250 g stale white bread
Milk or water for soaking
1 k lean pork
1 medium onion -- peeled and chopped
1 teaspoon fresh chopped sage
Salt and black pepper
Instructions:
Preheat oven to 190 c or Mark 5
Soak the bread in sufficient milk or water to cover and, when soft, squeeze out the excess moisture.
Mince together the pork, onion, sage and seasoning.
Add to soaked bread and mix well.
(Optional can put through the mincer again at this stage for a finer texture)
Lightly grease a 2 to 3 lb loaf tin.
Place mixture into the tin and press down firmly and evenly.
Bake for 1 1/4 to 2 hours, covering the top with kitchen foil if it browns too quickly.
Allow to cool slightly in the tin, then turn out and allow to cool completely.
Serve cold, sliced, with salad and boiled potatoes.
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Oh HM that sounds awesome i may well have a go this weekend!!
Faggots recipe (this is what i amusing leftover from the pigs)
3 hearts - cleaned and chopped into chunks
1.5 - 2lb of liver
1lb of bacon scraps from butcher
2 onions finely chopped
2tsp sage
Salt & pepper
200g breadcrumbs
1 egg
Chop the liver, heart (having removed arteries), bacon and onions, fry gentley until brown. make enough stock with an OXO beef cube and cover the meat, transfer this pan to the over 180C for 50 minutes. Allow to cool slightly and drain the meat through a sieve, retaining the liquid as this will be the base for yoru gravy later. Mince everything to a consistency which suits you then season with S&P & Sage and roughly mix. add beaten egg and breadcrumbs and mix in to balls the size of a small apples and place in another baking tray. once you have all of this put enough of the 'gravy' to come halfway up and return to the oven at 160C for 30-40 minutes until browned on the top. you can then either eat straight away or cool and freeze. lovely with a tin of marrowfat peas! :wave:
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blimey im only reading what you are saying and you sound far more interesting than that
delia smith on tv!
my wife loves her :( i find her so boring she would put anyone off cooking!!
hope your not a fan, if so i apologise now :'(
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my philosophy is chuck it all in together and see how it turns out!! if its crap dont do it again and if it is excellent spend the rest of your life trying to remember how you did it the first time ???
No Delia for me, but Nigella :love: on the other hand............................... Get off Wiz shes mine and i am having Birthday rights :o
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Langdon i managed to make 7 trays of faggots yesterday and they are lovely!!