PIGEON FAGGOTS WITH RICH PIGEON REDUCTION
Traditionally the faggot would have been a way of using up bits of offal from pigs, sheep and cattle, a sort of warm pate, and they'd be wrapped in caul fat to keep them bound together,
This recipe has come about because of a couple of reasons, one being a chat I've had with a great chef friend of mine, and two, I've seen them on menus called everything other than a faggot! I don't quite understand why, but they are what they are, a faggot, and a delicious one at that,
I've gone slightly Cheffy by using pigeon, it's an idea for the Rosehill Theatre Restaurant menu, it may end up on there, may not, either way these little beauties are absolutely delicious
The recipe takes a little time, but the effort is well worth it, get hold of whole pigeon and use the carcasses to make the stock for the sauce
This recipe will make 12-14 faggots
SHOPPING LIST
1ltr of stock (use the carcasses for this)
8 pigeon breast
2 skinless chicken breast
Approximately 225g of pigs caul (soaked in cold water)
175g of belly Pork (this will make the faggots moist)
100g of chicken livers
1 large shallot finely chopped
1 clove of garlic finely chopped
4 sprigs of thyme lightly chopped
A good splash of brandy
A good splash of Madeira
1. Egg white
150ml of double cream