Faggots with stout and red onion gravy with buttered curly kale and peas

Mobile version Print

By: Mike Robinson From: Good Food Live

On TV Tonight

  • 20:00 - Food and Drink - Angela Harnett - Italian Food
  • 20:30 - Food and Drink - Rachel Khoo - Entertaining
  • 21:00 - River Cottage Every Day - Bread

This recipe is classed as intermediate

Rating 3.40 / 5 (72 votes)

Prep time:
40 min
Cook time:
50 min
Serves:
4

Mike Robinson's demonstrates just how delicious faggots, a traditional British dish, can be with this rich and tasty recipe

Method

1. First make the faggots. Heat the butter in a frying pan, add the onion, parsley, sage, thyme and garlic and cook until translucent, stirring often. Add the reduced stock and reduce even further to a really thick onion juice. Set aside.


2. Using a hand mincer, mince the beef, ox kidney and heart. Chop the chicken livers by hand. Mix together the minced meats in a bowl, season with salt and freshly ground pepper, add the egg, breadcrumbs and finally the onion mixture. Rest the mix in the fridge for 3-4 hours. 3. Cut the caul into pieces, and place a big ball of the minced meat mixture in the middle of each piece of caul. Wrap each piece of caul around the minced meat mixture and form into a compact ball. 4. Heat the lard in a heavy-based frying pan. Fry the faggots in the pan until they are well coloured on all sides. Put them to one side. 5. Now make the stout gravy. Brown the sliced red onions in lard or dripping in a heavy-based saucepan or casserole dish until they are soft and coloured then add the beef stock and stout. Reduce this for 30 minutes and add the browned faggots. 6. Simmer the faggots gently for 10 minutes on a gentle heat to warm them through. When the stout gravy is really thick and rich, the dish is ready. 7. Meanwhile, steam or boil the kale until tender and toss with a knob of butter. 8. Boil the peas in a separate pan of water, then drain and toss with the remaining butter. Pile the buttered curly kale in the bottom of a bowl, and sit two faggots on top. 9. Spoon the stout and onion gravy around, making sure some onions go on top of the faggots. Serve each portion with a big spoonful of fresh garden peas on the side.

Ingredients

  • 50 g butter
  • 2 onions, finely chopped
  • 1 tsp chopped parsley
  • 1 tsp chopped sage
  • 1 tsp chopped thyme
  • 2 cloves garlic, finely chopped
  • 200 ml beef stock, reduced
  • 150 g rump of beef
  • 150 g ox kidney
  • 150 g ox hearts
  • 150 g chicken livers
  • 1 pinches black pepper
  • 1 eggs
  • 50 g breadcrumbs
  • 500 g caul fat, soaked overnight
  • 1 lard, knob

For the stout gravy

  • 3 red onions
  • 1 tbsp lard, or dripping
  • 750 ml beef stock
  • 500 ml stout
  • 1 sprig thyme
  • 1 tbsp tomato ketchup
  • 1 tbsp flour

For the vegetables


Comments & Ratings

Rate this recipe by clicking on the stars.

You need to be logged in to comment on this recipe

Forgotten your password?
Resend activation

Login Register