Eee.. when I were a lad

[EternalOptimist]

Does anyone remember having Brawn?

When I were a little 'un , mother used to put a slice of Brawn on our chips, it would melt within a minute , it must have had a high fatty content.
I wonder if I would still eat it now ?

[voodooflux]

Does anyone remember having Brawn?

When I were a little 'un , mother used to put a slice of Brawn on our chips, it would melt within a minute , it must have had a high fatty content.
I wonder if I would still eat it now ?

I just Googled that, and Wikipedia suggests it is also known as "head cheese" (assuming this is the substance you refer to). Not sure I like the sound of that on my chips.

[Churchill]

Does anyone remember having Brawn?

When I were a little 'un , mother used to put a slice of Brawn on our chips, it would melt within a minute , it must have had a high fatty content.
I wonder if I would still eat it now ?

Boiled pigs head?

[Purple Dalek]

Got some here on me toast for breakfast. Yummy.

[Churchill]

Got some here on me toast for breakfast. Yummy.

He said "Head Cheese", not Knob Cheese!

[Pondlife]

Halfway between spam and pate IIRC.

Take the few bits of pig you can't use in anything else and bind it together with fat.

Sounds yummy.

[Wilmslow]

Does anyone remember having Brawn?

When I were a little 'un , mother used to put a slice of Brawn on our chips, it would melt within a minute , it must have had a high fatty content.
I wonder if I would still eat it now ?

Pork Brawn - Recipe

Last week I made pork brawn and was unsure of the results but I have to say that I was very pleasantly surprised.


Ingredients

1 pig’s head
a couple of trotters - preferably back trotters as they have a little more meat on them.
1 bay leaf
mixed herbs
mixed spices
1 onion
lemon juice
Method

Here is my method which I have adapted after reading Hugh Fearnley Whittingstall’s recipe.

Cut the head and trotters into smaller pieces so that they fit in a large pan.
Cover with water (salt can be added but I decided not to add any to my brawn).
Add bay leaf, herbs, spices and pealed/chopped onion.
Simmer the content and for the first half an hour remove any scum that floats to the top of the pan.
Simmer the contents for about 4 hours.
Remove the head and trotters - at this point I decided to just use the meat on the head and trotters and not the ears, skin, eyes or nostrils. I did use the brains which require you to remove the outer skin.
Mix the meat and brains together and place in a dish.
Add a dash of lemon juice and some parsley.
Strain the stock and then boil up until the stock has reduced.
Spoon a couple of spoonfuls of the stock over the meat and then refrigerate until set.

Eat the brawn cold with mustard or chutney.

[expat]

Does anyone remember having Brawn?

When I were a little 'un , mother used to put a slice of Brawn on our chips, it would melt within a minute , it must have had a high fatty content.
I wonder if I would still eat it now ?

Would you eat pâté if you knew what it was?

"The people should not see how their laws or their sausages are made" -- Bismarck.

[voodooflux]

Would you eat pâté if you knew what it was?

"The people should not see how their laws or their sausages are made" -- Bismarck.

The same could be said for kebab meat. It's no coincidence that several pints of lager are required prior to it becoming a viable food option.

[thelace]

The same could be said for kebab meat. It's no coincidence that several pints of lager are required prior to it becoming a viable food option.

Nahh

I like them at lunch time too