Haslet Lincolnshire Meatloaf Savoury Minced Pork Belly and Liver Loaf

Рет қаралды 2,102

Күн бұрын

Пікірлер: 38

@ftumschk Ай бұрын

We've always pronounced it hazlet where I live. It comes from the French "hâtelet" (hastelet in Old French), which has a "flat A", as in pâté or château. The good folk of Lincolnshire might have been pronouncing it "hayzlet" for ages, but they've been conned 😅.

@chrissieburrell2652 Ай бұрын

You're Welsh. Why teach good Lincolnshire people how to speak English? 😅

@ftumschk Ай бұрын

@@chrissieburrell2652 Because I speak English well, and four other languages besides, and I'm fascinated by the origin of words. So, whilst it's now an accepted pronunciation, there's really no phonological or etymological justification for haslet to be pronounced "hayzlet". I can only imagine that some rural people started mispronouncing it that way centuries ago, and the habit stuck... in some parts of the country, at least. Elsewhere, the more logical, phonological, and etymologically sound "hazlet" has prevailed.

@KeplersDream Ай бұрын

I'm West Midlands, as distinct from East, and I've always known it pronounced haz-let.

@gp52hgm Ай бұрын

I'm born and bred man from Sussex and we say hazlet also

@nigelsouthworth5577 3 күн бұрын

I had a great aunt who was born and bred in Lincolnshire and she would agree with you.

@teeringzooi Ай бұрын

This really looks like a "Terrine", (a paté). The liver brings so much Knowing you and the keefie extravaganza, it would also be a candidate with a nice Pie crust around it 😊 your own signature

@gilledwards9302 Ай бұрын

People from Lincolnshire might not criticise you for calling the dish a kind of meatloaf but we WILL criticise you for calling us 'Lincolnshire-ites' instead of 'Yellow bellies'! Great to see you tackling one of our regional delicacies. BTW, there seems to be some confusion over how to pronounce its name - round here the 's' is very soft, as in 'lace'. Perhaps we pronounce it differently in the coastal marshes; after all, Lincolnshire is a very large county.

@wolfman011000 2 күн бұрын

When making haslet I line the tin with parchment to help with removing the loaf. About your seasoning blend the amount of salt in particular seemed less than I was taught to use, which is between 1 and 1.5 percent per kilo depending on the ingredients and if they contain salt, e.g. bacon. Now this was back in the 1980's before the salt/fat/sugar/MSG before the fascists telling everyone what to do and how to live came to power.

@nigelsouthworth5577 3 күн бұрын

I had family in Lincolnshire and Haslet was always a great treat. Chine is another great dish.

@scoobydont5299 Ай бұрын

It’s a Kind of Meatloaf?’ Is that not a Queen song?

@samaitcheson7057 Ай бұрын

Nice one Keef! As a a Scot, haslet was something I very much enjoyed back in the austere days of the 80s. It always appealed to the Scots palate. Great stuff Lincolnshire! 👍

@mr.piechipsandbakedbeans7967 Ай бұрын

Ey up Keef, bang on wi’ the haslet, mate! Proper Lincolnshire grub, that. Can’t beat a slice o’ cold haslet in a butty, eh? Summat about that seasoning-reminds me o’ home. Grand stuff!

@jamesgoacher1606 Ай бұрын

I'm pretty sure I have eaten this 60-70 yrs ago. It would have been bought at the butchers and I am certain I have heard the word but pronounced as you said, wrongly. I don't think I liked it but |I cannot see anything not to like. I wonder if it is still for sale, I will look although I do not live in Ilkeston nowadays so they may not sell proper food down Milton Keynes.

@dwaynewladyka577 Ай бұрын

Mmmm. Liver. I love it, but I've never had lamb's liver before. That looks great. Cheers, Keef! 👍🏻👍🏻✌️

@cardiffst Ай бұрын

Everyday’s a school day! I’m nudging 50 and have always called it has-let rather than hase-let.

@stevewhitcher6719 Ай бұрын

So i've being saying it wrong for 50 years . Its been around in somerset from at least since then. I assumed to use up everthing from the pig.

@kalodner666 Ай бұрын

Various spellings, haslet, haselet, hacelet or acelet, and the quality is immensely variable.

@robshaw1294 Ай бұрын

That looks right up my street , going to have to make this . Well done keef

@glynthegasman5824 Ай бұрын

Have I missed something? Where’s taste test time with Mrs Keef Cooks?

@Keefcooks Ай бұрын

Mrs KC is always too tired from working and hasn't been a regular in the videos for a couple of years now.

@margaretclancy8694 Ай бұрын

It's alright but it's definitely peasant food

@Keefcooks Ай бұрын

And there's nowt wrong with that

@michaeltreadwell777 Ай бұрын

WOW, I'm going to have to make this. I havn't had Haslet for many years, after being introduced to it by a work colleague. I havn't seen it for years - I LOVED it. Thanks for sharing this recipe. Take care 🙂

@chrisatkin7130 Ай бұрын

Never put liver in the Haslet we used to make at the Lincolnshire butchers I worked at as a trainee nor at the ones I've worked in since. That recipe is more of what we call a `savoury duck`, You also need cawl fat to wrap it in.

@Keefcooks Ай бұрын

I did mention the unobtainability of caul fat

@chrisatkin7130 Ай бұрын

@@Keefcooks Yes it does seem to be difficult to get even for a butchers unless they have their own animals. There is also a fat that my old boss used to add to a pigs fry, even that is impossible to get now. I can't remember it's name but he called it midgen fat.