We want your awful recipes.
Correction - we want your offal recipes.
On Saturday's programme we heard from a pensioner abroad, having a bit of trouble making ends meet.
Chris Beardshaw (who signed himself "...pensioner!!!!!") wrote: " I was amused to hear the pensioner in France talking about 'having to eat Offal' as their pension is so diminished!! Having eaten Offal dishes all our lives, and made soup on a regular basis, I can assure her that she's in for a treat! Dishes such as 1) Kidneys with Juniper Berries 2) Lambs Liver Italian style 3) Braised Lambs Hearts 4) Tomato Tripe Casserole have had a regular place on the menu in our house for 42 years, perhaps we need to bring back the relationship with the local Butcher who was a fund of knowledge and suggestions and, of course, cookery lessons in School (and I don't mean the theory without the practise!!!)."
We love a challenge - if you have a good offal recipe, or a tip on using offal...please post it by clicking on Comments.
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Braised hearts: two large or one small heart per person. Place hearts in a large casserole with chopped onions, leeks and chestnut mushrooms. Add beef stock, sherry, salt, pepper, paprika (preferably smoked) a dollop of coarse grain mustard and bay leaves. Not good with quantities as I tend to make things up as I go along. Put in an oven and cook for a couple of hours. Add a drop of cream or a dollop of creme fraiche before serving. Good with parsnip mash.
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add to the recipe for Heart casserole a left over glass of red wine from the night (or two) before and it makes all the difference. I am not a pensioner, and I am not poor, but I cook this dish whenever I can find hearts for sale - which is not often. they are delicious!
Kidney and bacon casserole is also delicious - just add lots of sliced onions and a bayleaf to the cored and quartered kidneys and chopped bacon. cook slowly for an hour and a half (can be done on low power in a microwave), thicken the juices in the last half-hour with a chicken stock cube and a bit of cornflour - wonderful with mashed potato and carrots!
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I am obsessed with people eating more offal. It's delicious and good value and therefore surely deserves as much respect and enthusiasm as any other cut of meat. Those who refuse to eat the various organs as well as heads, tails (and other bits besides) are depriving themselves of a great pleasure.
Recently I cooked chicken hearts for Paddy O'Connell on Broadcasting House. Not only were they tasty but it saved him a trip to the TVC canteen that day and that's always a boon.
Chris Neill
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For JanButterfly: if you have a Morrisons supermarket nearby they always have hearts. They also have sheets of pork fat for making crackling which I haven't seen in other supermarkets. Just making a rabbit casserole.
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My local butcher is always happy to supply Offal, which I cook regularly. Being a country boy, offal was always readily available, and was regularly part of our diet when I was young.
Now that I am old, I eat offal through choice, and don't look at it as something that is forced due on me by financial circumstances. These are two recipes passed on to me by my mother.
1] Liver and Onions - 4 slices of Lamb's Liver washed and dried. [I choose Lamb's liver because it is not such a strong taste as pigs and ox liver].
Slice 1 large onion and fry until starts to soften- then add liver slices and fry till they are cooked for a few minutes [don't overcook them or they will end up like shoe leather]
Serve with mashed pots and vegatables of choice.
2] The same method as above but this time pat the liver with flour before cooking.Also add some chopped green pepper and a diced tomatoe to the onion Once liver is cooked place in Casserole dish with softened onion,peppers ,tomatoe and add a tin of chopped tomatoes from supermarket. Stir together and cook for thirty mins in a moderate oven.
Also there is 'Quick Corned Beef Hash' - one third of a large tin of corned beef diced , 1 large potatoe, diced also, and a tin of baked beans.
Fry the potatoe until soft and turning brown, add corned beef and keep turning the contents of the frying pan [the corned beef will start to soften and begin to break up] ,
Then add a large tin of baked beans and keep turning for a few minutes until all contents are hot. Then serve.
All these recipes I have on a regular basis and do not look upon it as something I do because I do not have as much money as when I was working.
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Pukes!
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Isn't it great? Here we are, in our techno-gee-whizz lifestyle, pretending these are 'austerity times'? Best of both!
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I have started cooking a lot with offal. Most recently made a shepherd's pie with a bag of mystery "pork parts" from my organic pig supplier. Full details and pics at http://www.dinnernoms.blogspot.com. Basic recipe:
Cook and peel approx. 500g potatoes. Mash the potatoes with enough buttermilk to soften but not make sloppy (1/3 - 1/2 c).
Chop the potato peels. Cut up and steam 2 carrots, 1/2 an onion, and 4 or 5 large mushrooms. Combine.
Cut 500g miscellaneous pork organs into 1/6 - 1/8" slices. Stir fry them 3 minutes in animal fat (your choice). Combine with the veggies. Season to taste.
Put in a casserole. Spread potatoes over. Cook in a hot oven until the potatoes brown (approx. 20 min).
Really good, works well with mixed "hard" and "soft" offal (I know the bag had both liver and heart), and saves and reheats well.
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