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Bath Chap
6 Answers
I was talking with an elderly relative yesterday and I mentioned that I remember as a child the butcher selling "Bath Chap" which we ate with pickle. It was very tasty but my Aunt told me that it was half a pigs head! Does anyone remember this and can anyone tell me why was it called "BATH CHAP"
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http://www.greatbritishkitchen.co.uk/rc_somers et.htm
It is made from pig's cheek and is still available.
It is made from pig's cheek and is still available.
-- answer removed --
Pork cheeks were recently on the �130 a la carte menu at Restaurant Andrew Fairlie at Gleneagles Hotel (Andrew Fairlie was the recent winner of Scottish chef of the year and has 2 Michelin stars, so no turning the noses up at chaps.. - his signature dish is a smoked lobster - 12 hrs smoking the shells over old whisky barrels............make reservations online at the Hotel site....) so if you want a taste of the qulaity meat can be, off to the butchers for some chaps.
You'll also be able to get them at some of the pork producers at various farmers' markets too - e.g. Puddledub Pork at Edinburgh farmers' market reularly has them or pre-order locally for collection from your favourite stall.
As the meat is so tender - its the bit the pig uses to chew with so it is well exercised - you can also make excellent schnitzels with them - soft as any quality veal but a lot cheaper!. Or how about pork cheek kebabs!!
You should find the cut quite cheap - which is odd as the pig has a huge bottom that we pay loads for as bacon, but only ever - as far as I have ever seen - has two cheeks on the face - left and right, so by rights is should be a really expensive piece of meat but it is one of the old fashioned cuts and in the main its not known how to cook to get the best from them.
Hope this helps bit too...
You'll also be able to get them at some of the pork producers at various farmers' markets too - e.g. Puddledub Pork at Edinburgh farmers' market reularly has them or pre-order locally for collection from your favourite stall.
As the meat is so tender - its the bit the pig uses to chew with so it is well exercised - you can also make excellent schnitzels with them - soft as any quality veal but a lot cheaper!. Or how about pork cheek kebabs!!
You should find the cut quite cheap - which is odd as the pig has a huge bottom that we pay loads for as bacon, but only ever - as far as I have ever seen - has two cheeks on the face - left and right, so by rights is should be a really expensive piece of meat but it is one of the old fashioned cuts and in the main its not known how to cook to get the best from them.
Hope this helps bit too...
I remember my Mum used to buy these from places like David Griegs or a little independent grocer . Pigs cheeks .They were delicious .Breadcrumbed ,lean and very tasty ! We used to have them for tea with bread and butter ,salad and pickles . Brings back memories ..haven't seen them for donkey years.
Bit like tripe,chitterlings and jot which I love . You cannot get these things now for love or money .Our tripe stall on the local market has been closed down ....EU regulations ....Bah !
Bit like tripe,chitterlings and jot which I love . You cannot get these things now for love or money .Our tripe stall on the local market has been closed down ....EU regulations ....Bah !
never heard it called bath chap but i still make pigs cheek.
i boil down half a pigs head (with the eyes and tough skin on the ears removed) in the pressure cooker untill the flesh dropps off the bone. put all the meat into a bowl where it will set.
i then cut it into slices and use it for sandwiches. it's very nice with mango chutney!!
i boil down half a pigs head (with the eyes and tough skin on the ears removed) in the pressure cooker untill the flesh dropps off the bone. put all the meat into a bowl where it will set.
i then cut it into slices and use it for sandwiches. it's very nice with mango chutney!!
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