GingerCat Posted May 1, 2021 Report Share Posted May 1, 2021 On 11/04/2021 at 19:38, bruno22rf said: Did somebody mention Haslet??? OMG, with wholegrain mustard what a treat...... I've made pigeon haslet 50/50 with pork and it was epic. Quote Link to comment Share on other sites More sharing options...
Centrepin Posted May 1, 2021 Author Report Share Posted May 1, 2021 59 minutes ago, GingerCat said: I've made pigeon haslet 50/50 with pork and it was epic. Go on then, you've intrigued me, recipe please🤔 Quote Link to comment Share on other sites More sharing options...
Walker570 Posted May 1, 2021 Report Share Posted May 1, 2021 Well, what a joy that the iconic British pork pie is still being made in so many places. Quote Link to comment Share on other sites More sharing options...
GingerCat Posted May 1, 2021 Report Share Posted May 1, 2021 4 hours ago, Centrepin said: Go on then, you've intrigued me, recipe please🤔 I'd never made one before so picked a haslet recipe off the net, they were all pretty similar, and not unlike this one http://allrecipes.co.uk/recipe/29737/haslet.aspx Then used 50/50 mix of pigeon breast and pork shoulder, minced together. The pigeon is a little stronger than the pork and you can increase increase the flavouring another 25% without issue which I did. Don't be shy about that. Follow the instructions. Voila. You'll love it. Even the kids liked it. Great cold with fried egg and chips, in sandwiches etc etc. That 50/50 minced ratio does pretty much everything from spicy meatballs to burgers, sausages etc etc, spag bog. Quote Link to comment Share on other sites More sharing options...
Centrepin Posted May 2, 2021 Author Report Share Posted May 2, 2021 8 hours ago, GingerCat said: I'd never made one before so picked a haslet recipe off the net, they were all pretty similar, and not unlike this one http://allrecipes.co.uk/recipe/29737/haslet.aspx Then used 50/50 mix of pigeon breast and pork shoulder, minced together. The pigeon is a little stronger than the pork and you can increase increase the flavouring another 25% without issue which I did. Don't be shy about that. Follow the instructions. Voila. You'll love it. Even the kids liked it. Great cold with fried egg and chips, in sandwiches etc etc. That 50/50 minced ratio does pretty much everything from spicy meatballs to burgers, sausages etc etc, spag bog. Thanks I'll give it a try👍 Quote Link to comment Share on other sites More sharing options...
Smokersmith Posted May 3, 2021 Report Share Posted May 3, 2021 (edited) On 27/04/2021 at 21:13, FAR WELTED said: you cant beat BYCROFTS of BOSTON Awesome sausages also 👋👌👍 Edited May 3, 2021 by Smokersmith Quote Link to comment Share on other sites More sharing options...
billytheghillie Posted May 4, 2021 Report Share Posted May 4, 2021 On 11/04/2021 at 08:31, Pangolin said: Not random, pork pies are always worth talking about. Plenty of good butchers around here that make them. Paddy Ryan in Much Wenlock does make very good ones. Aldersons in Bridgnorth used to make gooduns but I believe its changed hands and not had any for a while. Crombies of Edinburgh had some lovely scotch pies when I went. Ive always fancied a pork pie made with apple sauce mixed into the gelatin so it sets inside. Think you will find that scotch pies are made with mutton. Quote Link to comment Share on other sites More sharing options...
Pangolin Posted May 5, 2021 Report Share Posted May 5, 2021 10 hours ago, billytheghillie said: Think you will find that scotch pies are made with mutton. Yes, I know. Quote Link to comment Share on other sites More sharing options...
Centrepin Posted May 5, 2021 Author Report Share Posted May 5, 2021 A proper pork pie, fresh from Pilchins Farm shop this morning. Eaten by the time you read this🤣🤣 Quote Link to comment Share on other sites More sharing options...
Pangolin Posted May 5, 2021 Report Share Posted May 5, 2021 45 minutes ago, Centrepin said: A proper pork pie, fresh from Pilchins Farm shop this morning. Eaten by the time you read this🤣🤣 Excellent, im doeting at the min so I'll have to budget for a pie at the end of the week. Quote Link to comment Share on other sites More sharing options...
Centrepin Posted May 7, 2021 Author Report Share Posted May 7, 2021 Haslet, lunch today with white crusty bread washed down with a nice pint of best bitter. A nap after then back to fishing 😁 It's nice being retired🤫 Quote Link to comment Share on other sites More sharing options...
hafod Posted May 9, 2021 Report Share Posted May 9, 2021 I'm gonna try the Scott Rae project recipe off YouTube when I've got my chefs hat on one day that one looks like the dogs bxxxxxks Quote Link to comment Share on other sites More sharing options...
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