Faggots With Onion Gravy Recipes
FAGGOTS IN ONION GRAVY
These delicious meatballs can be made without the caul(pig apron) but it does help to retain moisture and gives an authentic taste. Best served with mashed potatoes or Pease Pudding - Yummy. This recipe is from Gary Rhode's Classic British Cookery.
Provided by lindseylcw
Categories Beef Organ Meats
Time 55m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Cook the chopped onions, garlic and herbs in the butter until soft. Add the beef jus and boil to reduce by half. Leave to cool and allow to set in fridge.
- Mince the meat through a medium cutter, then place into the bowl of a food mixer and beat slowly adding salt and pepper to taste. The salt will thicken the meat, giving a gelatinous texture. Add the egg and the reduced cooled onion mixture. Chill for 2-3 hours till firm.
- Squeeze any excess water from the caul and cut into 8inch squares. Spoon about 3 oz of the faggot mix into the centre of each square and wrap and turn the caul around the meat to form firm ball shapes.
- When you are ready to cook he faggots, warm the beef stock. Fry the faggots in the dripping until brown on all sides, then place them in the stock and simmer very gently for 12-15 mins until just starting to firm up. Remove the pan from the heat and leave to rest.
- The faggots can now be allowed to cool, left in the cooking liquor and chilled. The liquor will set like a jelly and the faggots can be kept in the fridge for up to a week.
- When you want to serve the faggots, warm them gently in the jelly for 15-20 minutes To serve lift from liquor and top with onion gravy.
Nutrition Facts : Calories 785.6, Fat 68.5, SaturatedFat 30.7, Cholesterol 503.8, Sodium 1071.7, Carbohydrate 6.8, Fiber 1, Sugar 2.4, Protein 34
EASY ONION GRAVY
Add this simple onion gravy recipe to your repertoire. It's the perfect accompaniment to sausages and roasts with the deep flavours of beef stock, red wine and herbs
Provided by Elena Silcock
Categories Condiment
Time 1h15m
Number Of Ingredients 10
Steps:
- Melt the butter with the olive oil in a large frying pan over a medium heat, add the bay leaf and thyme and cook for a min to infuse the flavours of the herbs. Add the onions and coat well in the butter and oil, sprinkle over the sugar and a big pinch of salt and slowly cook the onions down for 45-50 mins, stirring occasionally until sticky and caramelised.
- Add the flour and stir well, coating all of the onions. Cook for a min then add the wine and vinegar, turn up the heat and reduce by half, so about 2 mins, whisking a little to ensure the flour doesn't lump at all. Pour in the stock, bring to the boil and cook for 6-8 mins, until the gravy is thick enough to coat the back of spoon. If you cook it a bit too much and it gets too thick, add a splash of water. Season well and serve.
Nutrition Facts : Calories 150 calories, Fat 6 grams fat, SaturatedFat 3 grams saturated fat, Carbohydrate 10 grams carbohydrates, Sugar 6 grams sugar, Fiber 2 grams fiber, Protein 3 grams protein, Sodium 0.3 milligram of sodium
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