Eat them with mashed potato and root vegetables.Parsley soupServes 4-6This is one of my favourite soups and it always tastes and looks exactly how you'd imagine it. In a deep baking tray, roast the faggots for 20 minutes or so until nicely coloured, then drain off the fat.Meanwhile make the sauce: heat the oil in a thick bottomed pan and gently cook the onions for 8-10 minutes with a lid on until lightly coloured - you may add a splash of water if they are catching on the bottom of the pan. Add the butter and flour and tomato pur?and stir well over a low heat for a minute. Add the mustard, stir well then gradually add the red wine, stirring again to prevent lumps forming, and then gradually add the beef stock. Season, bring to the boil and simmer gently for 20 minutes.Turn the oven down to 175C/gas mark 4. Put the faggots into an oven-proof dish with the sauce, cover with a lid or foil, and continue cooking for 40 minutes. You could make a minted pea pur?which would certainly put your dusty food processor to good use.
I suggest making these with lamb or pork caul fat which a butcher might be able to order for you. It keeps all the flavours in during cooking and isn't any different from sausage skin really.I used the mincing attachment for my Kitchen Aid mixer for this, but you could easily use the chopping blade of a food processor.3 onions, peeled and finely chopped 2 cloves of garlic, peeled and crushed 3 juniper berries, crushed 2tsp chopped thyme leaves 1tbsp vegetable oil 200g minced pork belly 250g minced pork or game liver 350g minced game meat such as pheasant, venison, hare, etc 1/2tsp ground mace Salt and freshly ground black pepper 100g fresh white breadcrumbs 1 egg 200g caul fat, lamb or pig's, soaked for an hour in cold water fFor the onion sauce2 medium onions, peeled and thinly sliced 1tbsp vegetable oil A good knob of butter 3tsp flour 1tsp tomato pur?1tsp Dijon mustard 100ml red wine 250ml beef stock Salt and freshly ground black pepperGently cook the onion, garlic, thyme and juniper in the vegetable oil for 2-3 minutes until soft, add the pork belly and continue cooking for 3-4 minutes stirring well. Remove from the heat and leave to cool.Pre-heat the oven to 220C/Gas mark 7. Mix in the liver, game meat, breadcrumbs and egg and season well with the salt, pepper and mace. Mould the mixture into 150g balls - bigger than a golf ball, smaller than a tennis ball - and wrap in a double layer of caul fat. You can add the mixture to the machine, or remove the ice cream, and pour it into a freezable container then stir in the crumble and leave it in the freezer to set for a couple hours before serving.Game faggots Serves 4As a child I'd buy faggots in the chippy after swimming I've stayed loyal to that spiced livery flavour ever since Faggots are a good cheap wintery dish. Generally they're eaten with peas, frozen or mushy, though I prefer mashed potato or root vegetables like neeps or coarsely mashed parsnips.
Stir in the blackberries, remove from the heat and leave to cool.When the ice cream has almost set, stir in the apple and the crumble mixture. Meanwhile pre-heat the oven to 200C/Gas mark 6.To make the topping, rub the butter into the flour with your finger tips until the mixture has a breadcrumb-like consistency Mix in the sugar, almonds and oats. Spread the crumble on to a baking tray and bake for 10-12 minutes until golden, then leave to cool.Meanwhile put the apples in a heavy-based saucepan with the sugar and cook on a low heat with a lid on for 6-7 minutes, stirring every so often until the apples are soft but not disintegrated. Bring the milk to the boil and simmer very gently for a couple of minutes, stirring a couple of times, then remove from the heat.Whisk the egg yolks and sugar together (using a hand whisk, not the electric type) then pour the milk on and whisk well. Return to the pan on a low heat and cook for about five minutes, stirring constantly with a whisk, but don't let it boil. Remove from the heat, whisk in the cream and remove the vanilla pods.Leave to cool. This can be speeded up by standing the mixture in some cold water chilled with a frozen ice pack When it's cool churn the mixture in an ice-cream machine.