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Savoury Ducks with Tanglefoot A Derbyshire recipe adapted for Dorset beer lovers Surprisingly, you won’t find any ducks in this dish! A traditional recipe from Derbyshire and Yorkshire, this recipe for faggots came from poorer families in the past having to use cheaper meat pieces to make tasty and nourishing meals. Despite its lowly origins, this dish proved so popular, it’s still around today. Serves 4 Ingredients 450g Pig’s liver, sliced into medium chunks (lamb or Ox can be substituted, but do not use chicken liver) 1 pigs kidney diced into smallish chunks (can be omitted if preferred) 100g of mince pork, lamb or beef 115g diced pork pieces or similar weight of sausage meat 2 rashers un-smoked bacon with rind removed, sliced in small strips 1 large or medium onion, finely sliced 300ml of Badger Beer, water or beef stock generous pinch of dried sage, thyme, basil or oregano ½ tsp cayenne pepper or ground chillies or a ¼ tsp dried red chilli flakes (can be omitted if preferred) 1 tsp Dijon or English mustard pinch grated nutmeg salt & pepper 1 tbsp of powdered ginger (optional) 1 large Cox apple or other eating-apple chopped (skin on) 1 small black pudding, skin removed, cut into chunks (optional) ½ cup of fresh brown or white breadcrumbs ½ cup of porridge oats (omit if not available) 4 tablespoons of cornflour, plain flour or chick pea flour gravy granules Method 1. Preheat the oven to 200°C, gas mark 6. 2. Place the liver, onions, pork, bacon, kidney, mince, herbs, chilli, mustard, nutmeg and white pepper in a large saucepan. Add the thyme, sage, basil, cayenne pepper, mustard and nutmeg. Add enough beer to barely cover the contents of the pan. If required, top up with water or liquid stock. 3. Bring to the boil, reduce heat and simmer gently for half an hour with the lid on, taking care not to let the contents boil over. After cooking, strain the whole mixture, whilst reserving the cooking liquid. Transfer all the cooked meat mixture into a big bowl. 4. Allow mixture to cool slightly. Place half the strained meat mixture into a food-processor or liquidiser and add two tablespoonfuls of stock. Liquidise the mixture until it resembles sausage meat i.e. like a course paté. Add more stock if the mixture is too thick, or it sticks to the sides of the bowl. Keep on with batches until all the meat mixture is used. 5. Add the diced apple and chopped black pudding to the meat mixture in a large mixing bowl. Add the breadcrumbs, beaten egg and cornflour. Taste the mixture to check for seasoning and add salt and pepper if required. Mix in thoroughly all the added ingredients into the mixture. Add half teaspoon of powdered ginger. 6. After a thorough mixing through you should now have a fairly firm, doughy mixture. The mixture should be sufficiently stiff and sticky to form into large meatball shapes. If it is too wet, add more flour and breadcrumbs. If it’s too dry to form into balls, add a little more stock until it’s just dense enough to stick together and shape. 7. Coat your hands with some flour and scoop some mixture in you hands, about the size of a small lemon. Shape the mixture into balls, flouring your hands from time to time. The mixture will make approx 6-10 balls. 8. Place the shaped balls on a non-stick, oiled baking tray, spacing them evenly on the tray. Pour over a little of the reserved cooking liquid over each ball, taking care to allow just enough liquid to wet each one, with a small amount on the tray around each. 9. Bake the faggots in the pre-heated oven for 30-40 minutes, until browned on all over. After approximately 15 minutes in the oven, remove the faggots and baste them again with a ladle full of the gravy stock, if they look like they’re getting too dry and dark. 10. Remove from the oven when evenly brown and allow to cool. Thicken the remaining stock to make gravy, using cornflour or gravy granules made into a paste with a little of the beer or water. 11. To warm the faggots through, heat slowly in about an inch of the gravy in a saucepan. Serve in the traditional way, with mashed potato, gravy and peas. Laurie Prior, Paignton, Devon Page 16
Serves 4 Ingredients For the Lamb Shanks 2 lamb shanks 700ml Badger Golden Champion 1 onion roughly chopped 2 carrots roughly chopped 2 sticks of celery roughly chopped 1 clove of garlic chopped 1 sprig of fresh thyme 1 sprig of fresh rosemary 2 tsp sea salt 1 tsp whole black peppercorns For the Lamb Mince Filling 400g minced Lamb lamb stock cube 2 tbsp tomato puree 1 onion, diced 2 carrots, diced 1 leek, diced 2 stick of celery, diced 2 tsp of fresh thyme 1 clove of garlic, crushed ½ tsp sea salt ½ tsp black peppercorns olive oil for frying 5ml Sherry or white wine vinegar 10ml beer stock meat from cooked Lamb Shanks liquor from lamb shanks For the Pie Topping 2kg potatoes 1 tbsp butter 20ml milk salt & pepper Lamb Shank Shepherd’s Pie Method Lamb Shanks 1. Place lamb shanks and all other ingredients from the lamb shanks list of ingredients into a large saucepan with lid and bring to the boil. Simmer, covered, for 1 ½ hours until the meat is falling from the bone. Allow to cool. 2. Remove lamb shanks from liquor, remove meat from the bones and set aside. 3. Return the shank bones to the liquor, return to the boil and simmer for 30 minutes. Strain liquor, skim of any excess fat, return to the heat in a clean pan and cook until the liquid has reduced by half. Allow liquor to cool and set aside for later. Lamb Mince Filling 1. Heat a tbsp of olive oil into a large pan, add the onion, carrot, leek and celery and allow to soften over a medium heat for 10-12 minutes. Remove vegetables from pan and set aside. 2. Add a further tbsp of oil to the pan and allow to get very hot. Add minced lamb, crumbled stock cube, salt and pepper to the pan and fry until the mince is coloured. Strain off any excess fat. Return the vegetables to the pan, add the garlic and thyme and cook gently for 5 minutes. 3. Deglaze the pan with the sherry vinegar and beef stock. Add the tomato puree, flaked lamb shank meat and liquor from lamb shanks. 4. Simmer for 20 minutes; season to taste. To assemble and cook Shepherd’s Pie 1. Pre-heat oven to 200 degrees, gas mark 6. 2. Boil the potatoes until tender. Drain potatoes, add butter and milk and mash until smooth. 3. Pour the lamb mixture into a deep 8cm x 10cm ovenproof dish. Top evenly with the mashed potato. 4. Cook in the oven for 30 minutes, or until the mash has a golden brown crust. AS SERVED in selected Hall & Woodhouse pubs Page 17
Page 1 and 2: The Badger Ale Recipe Book Over 25
Page 3 and 4: Badger’s Boots a.k.a. Beer Wellin
Page 5 and 6: Badger’s Muscles a.k.a. Mussels c
Page 7 and 8: Beef Casserole with Fursty Ferret H
Page 9 and 10: Serves 8 Ingredients 8 pork sausage
Page 11 and 12: English Beer Tanglefoot and Onion S
Page 13 and 14: Macaroni Cheese with Tanglefoot Tan
Page 15 and 16: Slow cooked shin of beef with Tangl
Page 17: Badger Original Chilli With its fru
Page 21 and 22: Chicken Tagine with Lemon & Olives
Page 23 and 24: Tempura battered prawns with Blandf
Page 25 and 26: Golden Glory Sticky Toffee Pudding
Page 27 and 28: Hot Date Cake The way to your lover
Page 29 and 30: Beer & Buttermilk Pancakes Beer isn
Page 31: You can take many ordinary recipes

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