Offal.. the way forward

Discussion in 'Cookery' started by Lancialfa, Dec 6, 2008.

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  1. Gastro porn, don't you just drool it
     
  2. O yes... o yes. Im sitting in my lounge just sniffing it now... drifting in from the kitchen like some filthy pornstar.
     
  3. Handling liver top tip - give it ten minutes cooking in the sauce straight from the pack with no handling and then whip it out and shred it with a knife and fork, removing any stringy bits, and chuck it back in. A lot less aggravation and washing up than trying to handle it raw.

    400g lambs liver
    1 pack tomato passata (sieved tomatos, comes in a little tetrapack brick)
    4-5 cloves garlic
    4 onions
    15g mixed herbs
    3/4 pint water

    Simmer 40 minutes. The onions really thicken things, so probably need more water.

    Souring it up with 250g natural yoghurt right at the end optional.

    Have with a ton of spuds.
     
  4. Im afraid having been forced to eat Liver by the nuns as a child I simply cant stand the stuff now... I can cook it for the hounds though....
     
  5. I always laugh at the amount of people who say they 'can't stand offal', and proceed at a later date to tuck into a nice steak and kidney pie.
     
  6. My dad bought a whole, fresh pigs kidney a few years back and it absolutely stank out the kitchen it was revolting and made me want to throw up everytime I passed the fridge. Ever since then I've stayed away from offal, venturing only as far as a steak and kidney pieon occasion.
     
  7. Sweetbreads...cleaned and smothered in garlic, lemon juice, a bit of salt and pepper.

    Grill on a bbq or in the oven's grill, turning once. Crispier the better.

    Serve with a nice green salad and some chips. YUM!
     
  8. When I was a boy (a long long time ago) my grandfather used to have a lambs kidney 6 mornings of the week with his eggs, tea and toast. On Fridays he had cod tongues and cheeks sauted with his eggs. I used to love the kidney he would give me when I was visiting. Haven't had one in years.

    Tongues and cheeks sauted in butter tasted a bit like scallops (not sure of UK term, French say coquille). Also good. Non of this stuff is low in cholesterol though and grandpa dropped dead of a coronary at 88 when in otherwise good health.