Welsh Faggots with Stout Gravy

I never used to like Faggots after I had the famous brand named ones, they sell in the Store. But a recent cooking program about Wales has made me want to make my own. I know what goes into them that way, and they may just be as yummy as some people claim. My boyfriend says he loves them. So there is another reason for me to make them.

Ingredients:

250g Minced Pork

250g Minced Pigs Liver

100g Breadcrumbs

1 finely diced Onion

1tsp fresh chopped Thyme

a few gratings of Nutmeg

a pinch of hot Paprika

1 pinch of Sage

1 level tsp sea salt

lots of fresh ground Pepper

Mix all the ingredients together and leave to sit for 10 minutes.

The mixture is quite sticky so to shape it into balls, I used a dessert spoon that is dipped in cold water. Place the faggots straight onto a greased baking Sheet. Preheat the Oven to 200C and bake for 20 minutes.

Meanwhile I made a the Stout Gravy.

Ingredients:

100ml Stout

500ml Rich Chicken Stock (or Pork Stock if you can get it)

1 tbs Flour mixed with water

1tsp Ketchup

a splosh of Worcester Sauce

2-3 Spring onions, finely Chopped

a couple of sprigs of fresh Thyme (leafs only)

Bring the Stock and Stout to a boil and stir in the Flour Sloshy. Season with the Thyme, Ketchup and Worcester sauce and add the Spring Onions. Simmer for a few minutes while stirring.

Arrange the Faggots in a Crock Pot and pour over the Gravy. Reheat everything in the Oven and serve with Mashed Potato and Mushy Peas or Green Veg, or both.

Verdict. I love them!

Venison Bourguignon

This Classic French Favorite doesn't need any introduction and I am just going to give you my recipe, which I have adapted to a rich gamey Venison version.

Ingredients:

500g Venison

200g Baby Potabello Mushrooms

15 Shallots

1 Bottle of Red Burgundy

200g Bacon Lardons

5g Dried Wild Trumpet Mushrooms (soaked in hot water for 10 minutes)

5 Sprigs of Fresh Thyme

2 Bayleafs

Sea Salt and Fresh Ground Pepper

3 Juniper Berries

1 Organic Chicken Stock Pot/Cube

1 tbs Olive Oil

2 tbs plain Flour mixed with Water

 

Using a large frying pan, sautee the Bacon Lardons without anything until they have released their own fat and have browned nicely,. Shake the pan occasionally to achieve this.
Once that's done toss them into a Crock Pot where everything is going to join the fun.

 

Next fry the venison in the same pan using the left over Bacon fat. Brown it all over then add the Venison to the Crock Pot.

Now Empty the Bottle of Red Wine to the Pan and bring to a boil, scraping all the lovely bits and bobs from the bottom of the pan that have all the lovely flavor we want to keep.

Once the alcohol has bubbled away, pour the Wine into the Crockpot.

The wild mushroom will have soaked now in hot water and they can now go in as well.

Cover with a lid and place into a lowish oven (about 140C or gas mark 4) for 1 hour.

 Meanwhile have a Glass of Wine. Or maybe that's just me. But do fry the peeled Shallots in a little Olive Oil and toss around until they have gained some colour, ten add the Mushrooms. I like to leave them whole as they shrink and become succulent and keep their pretty shape.

After the first hour is up it's seasoning time. Check if any extra salt is needed. Mine didn't but it's always good to check.
Now the Mushroom and Shallots get to join the Party

 

Not forgetting the Bouquet Garnie, as in Thyme and Bayleaf and the Juniper Berries.

Back into the Oven for another 3 hours.

Now everything will have mingled and jingled and taste really scrummilicious.

serve with a side of  Crusty Bread or Mashed Potato or anything else you fancy.

Bon Apetit!

Braised Chicken Livers

It's sunny!!!! We may just have arrived in Spring. To make the most of it I want to spend minimum time in the kitchen. Quick, wholesome and of course Weightwatchers conscious is what I have in mind.

I thought some nice fresh green Veg with a sweet Mash and some tasty Chicken Livers will be perfect for this lovely day.

I boiled a couple of Potatoes and roasted a Butternut Squash and a Sweet Potato in the Oven, which then got mashed together to make my sweet Mash.

For the Chicken Livers I sauteed an Onion in a little Olive Oil and then added the prepared Livers (500g) to the pan. Seasoning is white Pepper, Sea salt, Paprika a Bayleaf and a touch of Cayenne Pepper.

I then poured in a cup of ready prepared rich Gravy to create a luscious Sauce.  Simmered until the Livers are just cooked (about 7 minutes) and then sprinkled with fresh chopped Parsley.

A few green Spring vegetables simply steamed made a fitting accompaniment.

It was just srummylicious.

(One portion using about 150g Livers and 1 large spoonful of Sweet Mash are 6 Weightwatchers Points)