Pease Pudding And Faggots Recipes

PEASE PUDDING

Steps:

• Tip the peas into a bowl, cover with cold water and leave to soak overnight.
• Heat the oil in a medium saucepan. Add the onion and carrot and fry over a low heat for 10-15 mins, or until soft and translucent but not brown.
• Drain the peas and tip into the saucepan with the bay leaf and thyme. Cover with about 1 litre cold water, bring to the boil and skim off any foam. Reduce the heat to a simmer and cook, stirring often, for 2 hrs 30 mins, or until the peas are soft, adding more water as needed (you may need to add about 500ml). Remove and discard the bay leaf and thyme. Blitz with a hand blender until smooth, then stir through the vinegar and butter. Season with sea salt and some black pepper, then serve with thick slices of roast ham.

FAGGOTS WITH ONION GRAVY

Steps:

• Heat oven to 160C/140C fan/gas 3. Lightly oil a very large roasting tin. Tip the stuffing mix into a large bowl, add 500ml boiling water, stir and set aside.
• Pulse the pork in a food processor until finely chopped. Add the liver and pulse again. Add to the stuffing with the mace, 1 tsp salt and plenty of black pepper. Stir well. Shape the mixture (it will be very soft) into 24 large faggots and put in the prepared tin.
• To make the gravy, fry the onions in the oil until starting to turn golden. Add the sugar and continue cooking, stirring frequently, until caramelised. Tip in the vinegar and allow to sizzle. Mix the flour with a couple of tbsp water. Pour the stock into the onions, then add the flour paste and cook, stirring constantly, until smooth and starting to thicken. When it is thick, pour into the tin with the faggots, cover with foil and bake for 1 hr until cooked through. Serve sprinkled with parsley, with mash and a veg, if you like.

SAVORY PEASE PUDDING

Steps:

• Preheat oven to 350F.
• Brush a 4-cup ovenproof dish with melted butter or oil.
• Place first three ingredients in a large saucepanand cover with water; place lid on saucepan and cook over gentle heat until the peas start to split.
• Drain peas and discard rosemary; mash and add remaining ingredients and blend until smooth.
• Pour mixture into dish; place into a larger baking pan and fill that pan with water to come halfway up the side.
• Bake for 30 to 45 minutes or until pudding sets.
• Serve warm.

PEASE PUDDING AND FAGGOTS

Steps:

• Place the bread in a bowl and cover with warm water, leave for five minutes.
• In a food processor mix the liver, bacon fat and the onion, do not over process, the ideal is a course mix.
• Press the bread as dry as possible and beat with a fork till smooth, add the herbs and seasoning to the bread. Add the minced meat and mix the bread and meat well.
• Flour hands and form the mix into largish balls , not too large!
• Place in a lightly greased tin and bake in the oven 450 degrees till firm, about 45 minutes.
• Meanwhile put the lentils in a pan, cover with water bring to the boil, reduce heat and simmer till soft. Drain the lentils and mash them adding the salt.
• Serve the faggots on a bed of lentils with a rich onion gravy poured over. Wonderful.