Archive for the ‘Offal’ Category

Lambs liver and sweetbreads with crispy fried onions and lentils

Thursday, October 18th, 2007

Serves 4

Preparation time less than 30 mins

Cooking time 10 to 30 mins

Ingredients
1 large onion
plain flour for dredging
450g/1lb lamb sweetbreads
salt and freshly ground black pepper
2 tbsp unsalted butter or oil
750g/1½lb lambs liver, sliced 1cm/½thick

For the lentils:
225g/8oz green or brown lentils
570ml/1 pintwater
2 tbsp onion, finely chopped
1 tbsp carrot, finely chopped
1 tbsp leek, finely chopped
1 bay leaf
pinch of dried thyme
1 tsp salt
120ml/4fl oz vinaigrette dressing
 

Method
1. To prepare the lentils, wash them and put them in a pan with the water. Bring to the boil and simmer for 5 minutes, skimming the scum which comes to the surface.
2. Add the chopped vegetables, the bay leaf, thyme and salt. Simmer for 20 minutes then leave to cool to lukewarm.
3. Stir in the vinaigrette.
4. To prepare the onion, slice the large onion into very thin slices against the grain. Dredge lightly in flour and deep fry in hot oil for about 3 minutes or until crisp and golden.
5. Drain on kitchen paper, season lightly with salt and keep in a warm place.
6. To cook the liver and sweetbreads, put the sweetbreads in a pan with plenty of cold water. Bring to the boil and simmer gently for 5 minutes.
7. Drain the sweetbreads and refresh them in cold water. Peel off any tough membranous tissue and meat which is attached to the sweetbreads.
8. Slice each sweetbread in half lenghtways. Set aside.
9. Season the pieces with salt and pepper and sauté the sweetbreads in a mixture of oil and butter. When they are brown and slightly crisp, remove from the pan and keep warm.
10. Wipe the pan and add some fresh oil and butter.
11. Season the liver and then dredge lightly in flour.
12. Cook the liver on each side for about 2 minutes for pink, or 3 minutes for well done.
13. To serve, spoon the lentils on to warm plates and heap a pile of the crisp onions at the base. Carefully present the liver and sweetbreads on the top of the lentils.

Duck liver and orange pate

Thursday, October 18th, 2007

Serves 4-6

Preparation time 30 mins to 1 hour

Cooking time 10 to 30 mins

Ingredients
175g/6oz unsalted butter, softened
450g/1lb duck livers, trimmed and cleaned
2 shallots, finely chopped
2 cloves garlic, finely chopped
2 tsp orange juice
1 tbsp orange zest
½ tsp freshly ground black pepper
2 tbsp orange liqueur
55g/2oz clarified butter, melted
Method
1. Heat 15g/½oz of the butter in a frying pan until foaming.
2. Add half the livers and fry quickly on all sides until golden, but still pink in the middle, about 4-5 minutes.
3. Repeat with a second batch of butter and livers.
4. Place the livers and juices in a food processor.
5. In the same pan heat another 15g/½oz butter, add the shallot, garlic, and orange juice and zest and cook over a moderate heat until the shallot is soft but not coloured.
6. Add the orange liqueur and freshly ground black pepper, and scrape the bottom of the pan to release any coagulated juices.
7. Place everything in the food processor, including the remaining unsalted butter. Blend until smooth.
8. If you want a very smooth pâté, pass the mixture through a fine sieve and put in a bowl. Cover with the cling film, cool then refrigerate. If not using within 48 hours, cover the top with clarified butter.

Bacon-wrapped chicken livers with mushroom salad

Thursday, October 18th, 2007

Serves 1

Preparation time less than 30 mins

Cooking time 10 to 30 mins

Ingredients
3 chicken livers, trimmed
3 rashers smoky bacon
1 tbsp vegetable oil
salt and freshly ground black pepper
1 tbsp olive oil
½ onion, sliced
1 garlic clove, sliced
50g/2 oz mushrooms, sliced
fresh parsley leaf, to garnish
Method
1. Preheat the oven to 200C/400F/Gas 6.
2. Wrap each chicken liver in a rasher of bacon.
3. Rub the wraps with the vegetable oil and season well with salt and freshly ground black pepper.
4. Place into a hot ovenproof frying pan and fry for one minute on each side, until golden-brown. Transfer to the oven and roast for 8-10 minutes, or until the livers are completely cooked through.
5. Heat the olive oil in a frying pan and fry the onion and garlic for 2-3 minutes, until softened.
6. Add the mushrooms and fry for 2-3 minutes.
7. To serve, place the mushroom mixture onto a warm plate. Place the bacon-wrapped liver onto the mushrooms and garnish with the parsley leaf.

Liver and bacon skewers with yoghurt dip

Thursday, October 18th, 2007

Serves 1

Preparation time less than 30 mins

Cooking time 10 to 30 mins

Ingredients
For the liver and bacon skewers
5 rashers smoked streaky bacon
150g/5½oz calf’s liver, sliced into 5 pieces
1 tbsp olive oil
For the yoghurt dip
50g/1¾oz Greek yoghurt
¼ lemon, juice only
1 tbsp chopped fresh parsley
salt and freshly ground black pepper
Method
1. Preheat the oven to 200C/400F/Gas 6.
2. To make the liver and bacon skewers, wrap the streaky bacon around the pieces of calf’s liver to make five parcels. Seal each parcel with two toothpicks that have been soaked in water for five minutes.
3. Heat a griddle pan until smoking. Rub the bacon-wrapped liver with olive oil and place onto the griddle to chargrill for 2 minutes on each side, until golden, then transfer to the oven and cook for 4-5 minutes, until the liver is completely cooked through.
4. To make the dip, place the yoghurt, parsley and lemon into a bowl. Mix well and season, to taste, with salt and freshly ground black pepper.
5. To serve, place the skewers on a warm plate with the dip in a small bowl alongside.

Faggots with onion gravy

Thursday, October 18th, 2007

Makes 4-6

Preparation time 1-2 hours

Cooking time 30 mins to 1 hour

Ingredients
25g/1oz unsalted butter
1 medium onion, peeled and finely chopped
175g/6oz minced pigs’ liver
2 lamb or pigs’ heart, trimmed and cut into chunks
450g/1lb belly of pork, trimmed and rind removed
½ tsp mace
4tbsp freshly chopped chives
1 tsp freshly chopped sage
1 egg, beaten
salt and freshly ground pepper
115g/4oz fresh white bread crumbs
25g/1oz beef dripping or 3 tbsp olive oil

For the gravy
4 red onions, peeled and each onion cut into 8 wedges
4 sprigs of fresh thyme
1 tbsp olive oil
900ml/1½pt fresh beef stock
290ml/½ pint red wine
salt and freshly ground black pepper
Method
1. Melt the butter in a small saucepan and add the onions. Cook until soft and transparent. Cool slightly
2. Place the belly pork onto a chopping board and cut into portions.
3. Place the minced pigs’ liver into a large glass bowl and place under the blade of a mincer. Using a fine blade of a mincer, mince the pork belly and lambs heart directly into the bowl with the pig s liver. If you do not have a mincer at home ask your butcher to mince all your meat for you.
4. Add the cooled chopped onions, mace, chives, sage, beaten egg and salt and pepper. Stir in the breadcrumbs.
5. Using your hands shape the mixture into 12 patties. Place on a plate and chill for about 1 hour.
6. Preheat the oven to 200C/400F/Gas 6. 7. For the gravy: place the onion wedges into a large roasting pan or ovenproof dish. Add the thyme and drizzle over the olive oil. Place in the oven and roast uncovered for 40 minutes until the onions are caramelised.
8. Meanwhile heat the dripping or olive oil in a large frying pan. Fry the faggots until golden brown on both sides.
9. Place the stock and wine in a small saucepan, bring to the boil and reduce by a third.
10. Remove the roasted onions from the oven and lay the faggots on top. Pour over the gravy liqueur. Reduce the oven temperature to 180C/350F/Gas 4 and cook the faggots for 40 minutes.
11. Place two to three faggots onto a plate. Top with a spoonful of the onions and pour over the gravy. Serve the faggots with mashed potatoes and green vegetables.

Calf’s liver stir fry

Thursday, October 18th, 2007

Serves 1

Preparation time less than 30 mins

Cooking time 10 to 30 mins

Ingredients
2 tbsp vegetable oil
50g/1¾oz calf’s liver, sliced and seasoned with salt and freshly ground black pepper
½ onion, sliced
1 garlic clove, sliced
50g/1¾oz sweetcorn
1 tbsp chopped fresh parsley
salt and freshly ground black pepper
Method
1. Heat one tablespoon of the vegetable oil in a wok over a high heat. Add the liver and stir-fry for two minutes, until browned and cooked through. Set the liver aside to rest on a warm plate.
2. Add the rest of the oil to the wok, add the onion and garlic and stir-fry for two minutes.
3. Add the sweetcorn and toss together with the onion and garlic.
4. Return the liver to the wok, add the fresh parsley and season with salt and freshly ground black pepper. Stir-fry for another minute until all the ingredients are heated through then pour into a warm bowl and serve immediately.

Pan-fried liver with mash and roasted swede

Wednesday, October 10th, 2007

Serves 1

Preparation time less than 30 mins

Cooking time 10 to 30 mins

Ingredients
drizzle of oil
¼ swede, peeled and cut into wedges
½ potato, peeled and diced
touch of nutmeg
knob of unsalted butter
olive oil, to drizzle
85g/3oz calves’ livers, cut into thin strips
Method
1. Preheat the oven to 220C/425F/Gas 7.
2. Heat the oil in a non-stick frying pan or griddle pan and fry the swede for 4-5 minutes on each side.
3. Transfer the swede to the oven and roast for 8-10 minutes, or until tender.
4. Bring a large pan of water to the boil and cook the potato for 8-10 minutes, or until tender.
5. Drain the potatoes and return to the pan. Add the nutmeg and butter and mash together until smooth and creamy.
6. For the liver, heat the oil in a non-stick frying pan and fry the livers for 2-3 minutes on each side.
7. To serve, transfer the roast swede and mash to a serving plate and serve with the pan-fried liver.

Quick chicken liver pate

Wednesday, October 10th, 2007

Serves 4-5

Preparation time 30 mins to 1 hour

Cooking time 10 to 30 mins

Ingredients
175g/6oz unsalted butter, softened
450g/1lb chicken livers, trimmed and cleaned
2 shallots, finely chopped
1 tsp soft thyme leaves
2 cloves garlic, finely chopped
2 tbsp brandy
2 tsp anchovy essence
½ tsp freshly ground black pepper
55g/2oz clarified butter, melted
Method
1. Heat 15g/½oz of the butter in a frying pan until foaming.
2. Add half the livers and fry quickly on all sides until golden, but still pink in the middle, about 4-5 minutes.
3. Repeat with a second batch of butter and livers.
4. Place the livers and juices in a food processor.
5. In the same pan heat another 15g/½oz butter, add the shallot, thyme and garlic, and cook over a moderate heat until the shallot is soft but not coloured.
6. Add the brandy, anchovy essence and pepper, and scrape the bottom of the pan to release any coagulated juices.
7. Place everything in the food processor, including the remaining unsalted butter. Blend until smooth.
8. If you want a very smooth pâté, pass the mixture through a fine sieve and put in a bowl. Cover with the cling film, cool then refrigerate. If not using within 48 hours, cover the top with clarified butter.

Devils on horseback

Wednesday, October 10th, 2007

Serves 6

Preparation time less than 30 mins

Cooking time less than 10 mins

Ingredients
2 chicken livers
3 rashers streaky bacon
6 fingers hot buttered toast
black pepper, freshly ground
cayenne pepper
paprika
 

Method
1. Wash and dry each liver and cut into three.
2. Remove the rind from the bacon and cut each rasher in half.
3. Wrap each piece of liver in bacon and fry or grill for 2 to 3 minutes.
4. Place one roll on each finger of toast. Sprinkle with black pepper and a little cayenne and paprika. Serve very hot.