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Food

  • Thread starter Thread starter andyboy
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andyboy

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I went out for a meal on new years eve at I supose quite an upmarket venue and had belly draft of pork with stuffing,I hate to say it was as good as my mom made.
 
Thats true Alf. Mind you it's so expensive now in the shops, at one time they would throw it at you, a cheap meal?
 
:angel: Not heard it called 'belly draft of pork' since I left England :). They just call it 'Pork Strips' here... :) I just love pork... YUM
 
I love bacon ribs, especially if they're a tad on the salty side, with some nice crunchy red cabbage and dark crusted fresh bread MMMMMMmmmm trouble is :-\ they're nigh on impossible to get now
 
Now bacon ribs, my mom used to do a fantastic soup with then.
 
All this talk of food reminds me of my late Mom.Her father was a butcher and she loved all meats.
She adored tripe and onions,belly draft of pork,pigs trotters,heart,liver and really fatty bacon.
'Fraid even typing this is making this 'veggie' feel queasy.
 
Still have Belly Pork, Pigs Trotters & Liver. Belly Pork & Liver every other week, two of the lads age 21 & 16 love both the four of them all love Belly Pork.


Lovely Grub :P
 
They say Xmas is perhaps the cause of us all putting on too much weight? Well I would disagree, since this thread began Ive put on a stone just reading the posts here.
 
My mom used to tell me how she was sent down to a shop in Park Lane/Potters Hill with a very large jug for tripe. She was very young and always used to take some off the top before she got home. This would have been about 1917.
Does anyone like pickled walnuts?
 
Never had pickled Walnuts? oive had pickled eggs, love them, and pickled Herrings, love them but sadly never have them now.

We used to nick the gravy out of the faggot Jug Grace lol.  I think Lewis's? was the Tripe shop in Potters Lane Grace but not sure if this is the shop you refer to.
 
Back to the pork belly, it's not at all expensive these days in Croydon, but I've bought it mainly to make faggots, rather than eat it on its own. I can imagine it would be smashing done in a slow cooker with a few different veg and perhaps a dash of Worcester or Soy sauce.
Peter
 
A family favourite was Sardines on toast and i still live on them. We used to go apple picking on a Sunday afternoon and wrap all the apples in newspaper when we got home and have sardines on toast. I was raised on Dripping on toast aswell and its a nightmare on the backside. I blame that beef dripping for my fat bum but i still buy pork dripping, you cant beat it on toast with salt . It didnt kill any of my family off so it cant be that bad can it ? i still use the same stew recipe as my nan did but i dont use oxtail. I get shin beef, carrotts, parsnips, onions, leeks and cold water, then i add about 4 oxo cubes and cook it for 3 hours on simmer. I dont skim it and i stick a few dried herbs in and its bostin.Keeps us going for 3 days and always better the next day.Dont like convenience food. ;)
 
Rod
Back to faggots, and your question.
I did write something on this before:

  Faggots
« Reply #11 on: February 17, 2005, 02:59:21 AM »     

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Rod's faggot recipe has me really drooling. In the last few years I have made two efforts, based on a Delia Smith recipe, which is very similar to Rod's, except that she doesn't mention the caul wrapping, but does include mace and sage as the principal spices, and is more laborious to produce. The second time I did a lot and passed them round, and my Black Country friends down here were impressed.
You can still get good faggots in the Black Country, if not Brum.  The 'Good Faggot Guide', by Ghislaine Povey and Richard James, published by Brewin Books in 2002, is quite informative, and local in origin.
There are some interesting recipes on the internet from South Wales, where the tradition is as great, and one extreme one even included sow's afterbirth. I'm sure it would have been very healthy like all offal, prepared properly, and it was so sensible to use every part of the animals you reared.
As a day tourist to the Fatherland I can confidently recommend Brendan's home-made faggots in the Malt Shovel (aka Madhouse), 46 Tower Street, Dudley (not far from the bus station) but he doesn't do them every day of course.
 
:angel: Maryrose I love sardines on toast so do my Grandkids and my son.. my Daughter hates them. Love Dripping on white bread... said to be bad for you, but love it and being a size 10 who cares... although it's the heart is is said to be bad for, but as long as I have it in moderation don't think it will do too much harm...

Chris :angel:
 
Sardines are very good for you gals - full of calcium. Dripping a big No No - my cholesterol has gone up just reading about it! My dad loved his dripping on bread I remember.
 
Used to get our Faggots in the indoor market next to the Post Office on Newtown Row :)
 
I did faggotts and peas last night and i only buy Brains faggotts but wouldnt mind making my own.The gravy has gone watery lately in them brains ones.
If anyones got a recipe for them please let me know thanks
I wouldnt eat them when i was little as i thought they were actual brains lol. :crazy2:
 
:angel: Maryrose here's one put on by Rod a while ago...

Started by RodBirch, Message by RodBirch ...


FAGGOTS

1 lb. pig's liver
2 medium onions
4 oz. fat pork
Pinch of thyme
Generous 1/2 teaspoon powdered sage
Pinch of basil
Salt and pepper
Pinch grated nutmeg
1 egg
Breadcrumbs
Pig's caul

Slice the liver, onions and pork thinly. Put in a saucepan with the thyme, sage, basil, salt, pepper and nutmeg and barely cover with water.
Simmer for 1/2 hour, then strain off the liquid and save for the gravy.
Mince the contents of the stewpan finely.
Add the beaten egg and sufficient breadcrumbs to make into a fairly firm mixture and mix thoroughly.
Form into balls and enclose each one in a piece of caul.
Place in baking tin, and add a little gravy.
Bake at 400 until nicely browned.
Serve with a good thickened gravy.
If preferred, the mixture can be pressed into a well greased baking tin and marked into squares. Cover with caul and cut into squares after cooking.
Click to expand...

Chris  :angel:
 
That sounds nice i might try that.
I once went out with a lad and we met in the Church Tavern in Perry Barr. He was a bit of a hippy and we went to the chip shop on the way home where we got a bag of chips each, anyway, he walked me home and we had a bit of a kiss and that and it was cold so i put my hands in his pockets and he had only bought a flippin pickled egg and i squashed it. Well you can imagine what i said. :2funny: :idiot2:
 
we had a bit of a kiss and that .........enuff ...us BARmen are too sensitive for this mucky talk

a flippin pickled egg and i squashed it. Well you can imagine what i said............errr.....".look its a flipping pickled egg?"
 
BARmen sensitive ::) I think I see that flying pig overhead again :crazy2:
 
Whos talking about Food at this time in the morning on top of my Horlicks :P
 
I'm making faggots for tea tonight!!

My recipe is like Rod's only I use either belly draft port od streaky bacon for the pork fat - it gives same results!!

My boy's love this meal in wintertime!!!
 
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