![]() To form the meatballs, I tend to don a pair of disposable kitchen-gloves. Now beat one large egg, and add to the rest. With a spatula, ease this into the mix then sprinkle in a tablespoon of dried sage, another of dried oregano, than a generous grind of salt and pepper. In a food-processor, pulse a large onion, and add to the bowl then two pork-livers until you get a semi-smooth liquid, which would happily pride the set of a Nightmare on Elmstreet. Pour in one cup of ground almonds, 2/3 of a cup of millet/flaxseed, then half a cup of coconut flour. This quantity will make enough for 4 people, so halve the mixture if you’re feeding fewer than that. Into a large mixing bowl, add 500g of pork mince and 500g of beef mince. Feel free to leave it out but it really adds to the richness and depth of flavour. Some people can be a little be wary of things like liver. Where breadcrumbs and rusk normally form the binding ground almonds, flaxseed and coconut-flour do the job every bit as well making these sufficiently low in carbohydrate for diabetics, paleo-followers and those on a ketogenic plan. But I split these 50/50 pork and beef mince, to add succulence and richness. Traditionally, faggots are made predominantly with pork. The nation’s firm favourite will always be the unbeatable “Mr Brain’s” but alas they’re a little carb-heavy for us keto-fans so I’ve done a paleo-friendly version which was an unmitigated success on every level! Nothing evokes more nostalgic memories of childhood than a good faggot.
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