Schwartz September 2019

Mixed Grill with Crispy Hens Egg and Faggots

Ronald Robson, head chef at The Merchants Tavern, Newcastle-upon Tyne
Serves: 6
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Ingredients

  • PORK AND HAGGIS FAGGOTS
  • 400g pork shoulder, minced
  • 200g haggis, chopped into small pieces
  • 1 onion, finely chopped
  • 2 tbsp HP Sauce
  • 1/2 tbsp rosemary leaves, chopped
  • 100g caul fat, pig's
  • 200ml ale
  • 250ml chicken stock
  • 1 garlic clove, crushed
  • Salt and black pepper
  • PORK CHOPS
  • 6 pork chops
  • Salt and pepper
  • BARBECUE SAUCE
  • 140g ketchup
  • 1 tsp black treacle
  • 1 tsp Worcestershire sauce
  • 1/2 tsp sweet smoked paprika
  • 1 dash Tabasco
  • 1/2 lemon, juiced
  • 1 garlic clove, finely chopped
  • 1 pinch salt
  • Black pepper, freshly ground
  • BBQ PORK RIBS
  • 1ltr apple juice
  • 1 knob fresh ginger
  • 1/2 tsp coriander seeds
  • 1 star anise
  • 1 cinnamon stick
  • 1 tbsp peppercorns
  • 1 rack pork short ribs
  • 2 shallots
  • 2 garlic cloves
  • HAM HOCKED BAKED BEANS
  • 1kg smoked ham hock, soaked in cold water overnight
  • 10 black peppercorns
  • 1 bay leaf
  • 1 large onion, peeled, halved & finely chopped
  • 2 garlic cloves, peeled & crushed
  • 2 tbsp plain flour
  • 1 can chopped tomatoes
  • 100g dried butter beans, soaked for 24 hours in cold water, then cooked
  • Salt and freshly ground pepper

Method

  1. PORK AND HAGGIS FAGGOTS
  2. Add the onion, garlic, HP sauce, ham stock (liquid left over from cooked ham hock - see recipe on the right) and a little salt and pepper to a saucepan, cover and cook on a very low heat for 30 minutes
  3. Put the haggis, pork, rosemary and onion mix into a large mixing bowl
  4. Preheat the oven to 180°C
  5. Mix everything together, then divide into 16 balls, wrap in the caul fat and place in a deep oven tray. Pour in the chicken stock and ale to come halfway up the faggots and cook for 30 minutes
  6. PORK CHOPS
  7. Season with salt and pepper
  8. Grill on both sides until golden brown but pink in the middle. Allow to rest
  9. BARBECUE SAUCE
  10. Combine all the ingredients together and mix well. Set aside
  11. BBQ PORK RIBS
  12. Place spices, peppercorns, shallots, garlic and apple juice in a pan, and bring to the boil
  13. Once boiling, reduce to a gentle simmer and add the ribs
  14. Cover and cook over a low heat until the meat is tender, approximately 2 hours
  15. Once tender, remove from the stock and set aside
  16. Bring the stock to the boil and reduce to the consistency of a syrup and add to the barbecue sauce
  17. Cut the ribs into single bones and coat the bones in the barbecue sauce. Set aside
  18. HAM HOCKED BAKED BEANS
  19. Rinse the ham hock in cold water, place in a saucepan with the bay leaf and peppercorns.
  20. Cover with cold water. Bring to a boil and simmer until meat is tender and falling away from the bone. Remove hock from the pan and leave to cool
  21. To make the sauce, melt the butter in a saucepan. Add onions and garlic and cook until soft. Gradually stir in flour and add a litre of ham stock and chopped tomatoes. Simmer for 1 hour
  22. Preheat oven to 200°C
  23. Remove meat from hock and break into chunks. Add to the sauce with the cooked butter beans and season
  24. TO SERVE
  25. On each plate, provide a chop, 2 to 3 faggots, one rib and a good portion of the ham hock beans. Add a dollop of BBQ sauce and some crusty bread
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