Haslet

photo

I was wittering away to someone on the phone about how I had adopted the East Midlands  – leaving behind my south-western ways since heading up here to be with Nick .

To be honest that fact that the produce round here is so good really helped me acclimatise.  In fact I recently got quite snarky reading Tom Parker Bowles Full English- a journey through the British and Their Food  when the Midlands section covered only the West Midlands totally excluding the counties that make up the East Midlands   Derbyshire, Leicestershire, Rutland, Northamptonshire, Nottinghamshire and most of Lincolnshire.

 It’s actually made me quiet determined to  make sure I dig up as many traditional East Mids recipes as possible .

This is a favourite from Nicks’  pack-up sandwiches is  Haslet (pronounced ‘Hacelet’, or azelet) . Originating from Lincolnshire it was something I had never seen before coming up this way. However every market stall sells it’s own  version of this coarse pressed pate usually sliced , even the supermarkets have it next to packets of ham and chicken roll.

The nicest I have had recently ever had came in a hearty chunk from  from Lincolnshire’s Grasmere Farm (www.grasmere-farm.co.uk), stall at the farmers market. It was much coarser than some of the more pastey versions.

I really wanted to have a go at making my own and it was suprisingly easy , as pate always turns out to be , a case of mixing the ingredients and baking in the oven.

It is delicious sliced in sandwiches with mustard or can even be eaten hot with gravy and mash in the winter.

Haslet

8 thick slices of white bread cut into small pieces
water for soaking
500g of lean pork mince
1mediumonion, chopped
1 tbsp dried  sage, chopped
Dash of Worcestershire Sauce
Salt and pepper

1. Soak cubed bread in enough water or milk to cover.
2. When soft, squeeze out excess moisture.
3. Mix the bread, pork, onion, sage, salt, and pepper.
4. Push into a loaf tin , pressing down firmly and evenly.
5. Place the loaf tin in a roasting tin filled with freshly boiled water
6. Place the roasting tin in  a preheated 175degC oven  bake 1 1/2 hours.
7. If top browns too quickly, slip a foil over the tin.
8. Let the tin stand for a few hours to cool .

photo

About these ads
This entry was posted in Pies Quiches and Tarts, Pork, Season. Bookmark the permalink.

7 Responses to Haslet

  1. Corina says:

    This looks really good. I’m tempted to make it and then use the leftovers in my packed lunches.

  2. Bethan says:

    This looks like a fantastic way to use up some stale bread that we’ve got sitting in the kitchen. Have you tried making it with different meat?

    I’m thinking of trying it with turkey and grated apple and sage. Maybe.

  3. Foodafok says:

    I really like. Eat it.

  4. Pete says:

    Hi,

    I love coming across websites like this, and a great recipe you have, I remember I used to make this all the time. For those of you who like good hearty grub, try the traditional recipe for Haslet, hundreds of years old nd it’s much tastier, just substitute half of the pork mince for Pork Liver (and Heart if you can get hold of). And a couple of strips of Belly Pork (This adds the fat content). You wont taste any better. The Haslet you bought from Grasmere Farm I’ sure used traditional methods and would not be suprised if the majority of the content was a mix of cheap cuts and pork innards, I mean this is where the flavour is!!!

    Bethan, cant see why not Turkey, Apple and sage, although I would suggest a thick grate rather than thin for the apple as it would almost disintegrate (you may be after that i don’t know know) and I guess it would be amazing with some cranberry Jelly in a sarnie!

  5. Matt says:

    Nice to stunble on your blog and to see a recipe for making your own haslet. I grew up in South Lincs eating this stuff regularly and no one I speak to ever knows what it is. I’ve always described it more as just a sausagemeat loaf, which is broadly what it is I think although God only knows what goes in there.

    Re uses:

    1. although it’s often consumed cold with salads, the most frequent way I ever ate it was sliced and fried in a cooked breakfast, in the place of sausages/black pudding.

    2. I bought one from Mountain’s at Borough Market the other day and was struggling to see how the 2 of us would eat it all. 3 hours later the whole thing was roasted, sliced, fried and nestling under a flood of garlicky marinara sauce in the place of meatballs, baked with mozzarella, then consumed in giant ciabattas. Being sweeter and more unctuous than meatballs (my favourite thing) I was worried about how it would turn out but it was amazing.
    I have no regrets. No shame. I would do it again! Again, in an instant I tell you!

  6. Garp Travers says:

    I know the last comment was made over two years ago but I’d like to suggest using haslet instead of corned beef in a ‘haslet hash’. I don’t make my own haslet because my local supermarket often sells off a limp the size of a house brick for around 50p.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s