@maxdancona,
Maxdancona said,
There are a few words that have no meaning that isn't hateful (i.e. "nigger" or "faggot)
I take it you've never been to England. Here's a recipe for faggots
Pork faggots braised in cider with spring vegetables
Ingredients
For the faggots
250g/9oz pigs' liver, trimmed, roughly chopped
250g/9oz pigs' hearts, trimmed, roughly chopped
250g/9oz minced pork
300g/10oz breadcrumbs
salt and freshly ground black pepper
2 tbsp vegetable oil
2 large shallots, peeled, finely chopped
1 leek, peeled, finely chopped
1 large carrot, peeled, finely chopped
1 garlic clove, finely chopped
2 juniper berries, crushed
1 chilli, finely chopped
1 tsp ground allspice
250ml/9fl oz cider
2 tbsp chopped fresh parsley
2 tbsp sherry vinegar
100g/3½oz caul fat (available from traditional butchers)
For the cider sauerkraut
100ml/3½fl oz sherry vinegar or cider vinegar
250ml/9fl oz cider
small piece cinnamon stick
1 small white cabbage, finely shredded
½ small onion, peeled, finely sliced
salt and freshly ground black pepper
2 tbsp honey, preferably from Leicestershire
pinch chopped fresh thyme leaves
For the sage and onion rösti potato
2 large Maris Piper potatoes, finely sliced on a mandoline
½ small onion, peeled, finely sliced
1 clove garlic, finely chopped
1 tbsp finely chopped fresh sage
salt and freshly ground black pepper
2 tbsp rapeseed oil
1 tbsp butter
For the caramelised apples
3 Granny Smith apples
25g/1oz butter
75g/2½oz caster sugar
To serve
12 cooked asparagus spears
12 baby turnips
6 rashers streaky bacon, cooked until very crisp
6 deep-fried sage leaves
Preparation method
For the pork faggots, mix together the chopped pigs' liver and heart and the minced pork in a bowl. Mix in the breadcrumbs and season with salt and freshly ground black pepper. Heat half of the vegetable oil on a deep, non-reactive frying pan, then add the shallots, leek, carrot and garlic.
Fry gently until the shallots are soft but not coloured. Add the juniper berries, chilli and allspice and stir well.
Add the cider, increase the heat and and boil until the liquid has reduced to about a tablespoon, about 20 minutes. Allow to cool.
When cool, add the chopped parsley, then add the shallot and leek mixture to the bowl with the meat and mix until well combined. Add the vinegar and season, to taste, with salt and freshly ground black pepper.
Preheat the oven to 180C/350F/Gas 4.
Roll the meat mixture into 12 even-sized faggots and wrap each in a small piece of caul fat.
Heat the remaining oil in a pan over a medium heat and add the faggots (you may need to do this in batches). Cook the faggots, turning regularly, until golden-brown all over. Place the faggots in a roasting tray and roast in the oven until completely cooked through, about 15-20 minutes.
For the cider sauerkraut, pour the vinegar and cider into a large non-reactive saucepan. Add the cinnamon stick and bring the mixture to the boil. Add the cabbage and onion, reduce the heat to medium and cook out for about 10 minutes, or until the cabbage is tender.
Season, to taste, with salt and freshly ground black pepper, then add the honey and the chopped thyme. Cover the pan and keep warm to allow the flavours to infuse for a further 15 minutes before serving.
For the rösti, mix the potato, onion, garlic and sage together well in a bowl. Season generously with salt and freshly ground black pepper.
Heat the oil in a medium non-stick frying pan over a medium heat, then add the butter. When the butter is foaming, add the rösti mixture to the pan and pat down with a spatula to form a cake. Fry for 2-3 minutes, until the bottom is golden-brown. Turn over carefully with a spatula and fry on the other side until golden-brown. Turn out onto a chopping board and keep warm. Just before serving, cut into equal portions.
For the caramelised apples, peel, core and quarter the apples. Melt the butter in a frying pan and, when foaming, sprinkle in the sugar. Add the apples and cook on both sides until softened and golden-brown.
To serve, place a spoonful of sauerkraut in the middle of each serving plate. Add two faggots side-by-side on top of the sauerkraut. Place a wedge of rösti between the faggots. Place two caramelised apple pieces on top and arrange two baby turnips and two asparagus spears over and around the dish. Top each serving with a bacon rasher and a deep-fried sage leaf.