Cymru Wales

Faggots and mash | Ffagots a thatws stwnsh

Sut i wneud ffagots a thatws stwnsh! How to make faggots and mash. A staple meal in the coal mining communities of South Wales (as well as across the border in the English Midlands) since at least the 19th century, faggots are a showcase of Welsh culinary ingenuity at its best. Though the recipe for faggots has changed through the years (typically now featuring less lung), this appetite for the unusual, wallet-friendly dish has not diminished, and remains a much-loved pub dinner in Wales today. How to make faggots and mash Serves: 4 | Prep time: 1 hour | Cook time: 1 hour 30 mins Ingredients For the faggots: 4 onions 20g butter 1 litre beef or chicken stock 1 tsp tomato puree 1 tbsp vegetable oil 1 clove garlic, crushed ¼ tsp mace ¼ tsp allspice ¼ tsp ground black pepper 1 tsp salt 1 tsp fresh thyme, chopped 1 tsp fresh sage, chopped 100g breadcrumbs 300g pork mince, with a good amount of fat (minced belly works well) 200g pork liver 1 pig’s heart 250g caul fat (soaked for at least an hour in cold water) OR 1 pack of unsmoked streaky bacon For the mashed potatoes: 1kg floury potatoes 50g butter 100ml milk ¼ nutmeg seed, finely grated Method Step 1: First get the gravy on. Slice two onions and fry on a medium heat with the butter until soft, this should take approximately 10-15 minutes. Now stir in the tomato puree and then add the stock. Bring to the boil and simmer for five minutes, then keep warm as you prepare the faggots. Step 2: Finely dice the remaining onions and fry in vegetable oil for five minutes before stirring in the garlic, spices and herbs and cooking for a further two minutes, then cool. Step 3: Preheat the oven (220C/fan 200C), then finely chop the liver and heart (see “notes from the chef” section above for more details on this). Add to a large bowl with the minced pork, breadcrumbs, onions and salt. Mix well then shape into 12 meatballs. Step 4: Lay the caul fat out on your counter and cut into 12 equal squares. Place a meatball onto each square of caul fat and wrap the fat around each one. Place into a snug roasting tin with the joining ends of the caul fat beneath each faggot. Step 5: Roast for 15 minutes or until lightly coloured. Drain off any excess oil in the pan, turn down the heat (170C/fan 140C), cover with foil and roast for a further 30 minutes. Step 6: While the faggots are roasting, prepare the mashed potatoes. Peel and quarter the potatoes and bring them to the boil in well salted water. In another pan bring the milk, butter, nutmeg and black pepper to a simmer. Once the potatoes are tender, which should take around 15 minutes depending on size, mash them and pour in the butter and milk mixture and beat until smooth. Step 7: Divide and plate up the mashed potato, then top each portion with a couple of the meatballs, then pour over gravy over the dish, ready for serving. Full recipe and more information: https://www.wales.com/visit/food-and-drink/welsh-recipes/faggots-and-mash Rysáit llawn a mwy o wybodaeth: https://www.croeso.cymru/cy/pethau-iw-gwneud/bwyd-diod/bwyd-cymreig/ffagots-thatws-stwnsh-ein-rysait-draddodiadol #recipe #recipes #recipeoftheday #recipevideo #Welshrecipes #blascymru #cymru #wales