Cooking Offal - Help!

SmlSave

My darling mother gave me a pigs heart, liver and kidneys the other day but I can't seem to find any recepies - Please help.

Me and OH have never eaten them before so we need ideas that are good for beginners.

Could I use the pigs kidneys with beef steak for a pie?

Pollybear

Try faggots, there are lots of recipes when you google

SmlSave

I did see some faggot recipes but the ones I've seen all want you to mince the meat and I don't have a mincer!

flaire

From Delia's Frugal Food...

Pork Kidneys with mustard cream sauce

Serves 4

4 pork kidneys (soaked overnight in cold water)
50g lard (or I just use oil)
Onion
Garlic clove
1 teaspoon plain flour
150ml stock (or hot water)
150ml dry cider
Thyme
1 and half teaspoon mustard powder (or a teaspoon of pre-made mustard)
1 and half teaspoon Dijon mustard
2 tablespoons double cream
A pinch of cayenne pepper.

Slice and core kidneys and rinse in boiling water. Drain and dry.
Fry onion and garlic for five minutes then add the kidneys and brown.
Reduce the heat and stir in the flour.
Add the stock and cider, thyme and seasoning.
Simmer for 45 minutes.
Mix mustard and cream, add the cayenne and stir into the kidneys.
Cook for another minute or two.
Serve.

Liver and Onion Yorkshire Pud - a favourite of hubby.

Serves 4

225grams of liver (cut into thin strips)
1 large onion.
Oil.

110gram plain flour
1 large egg
150ml milk mixed with 150ml water
Quarter teaspoon thyme.

Preheat oven to 220c or gas mark 7

Heat oil in pan (in the oven)
Prepare the batter by sifting the flour, adding the egg and gradually adding the milk/water mix. Add the thyme.
Fry the onions till soft and add the liver (should take about 2-3 minutes)
Remove pan from oven, spoon in the liver and onion and juices and pour over the batter.
Cook for 35-40 minutes.


Afraid I have no idea what to do with a pig's heart. Most of the recipes look like they're for lamb's heart, and most involve a lot of stewing.

Hope that helps.

Regards.

SmlSave

Thanks Flaire, *big hug* they look really nice and I love Yorkshire Puds so anything with those are generallly a hit.

I did see a few recipes that told you to wash the liver to get rid of the blood - is this true? Sounds like a waste of good gravy base to me.

I can image that heart is quite tough so I suppose it might need to be cooked for a while...perhaps i could hide it in a stew?

love-hearts

I wish I hadn't read this thread _pale_

LandyAndy

SmlSave wrote: »

I did see some faggot recipes but the ones I've seen all want you to mince the meat and I don't have a mincer!

You don't need one if you have a good chef's knife and a bit of patience;).

I've made faggots without a mincer and they were good. Most butchers should be able to sell you some caul for very little.

LandyAndy

Pig's liver can be a bit more strongly flavoured than say lamb's but is still good.

Slice fairly thinly and soak in milk for 30 minutes then dry, dredge in seasoned flour and shallow fry until still just pink in the middle.

SmlSave

wish I hadn't read this thread _pale_

Surely with a name like yours you'd love whatever I make with the pigs heart. lol.

maman

I haven't tried pig's heart but I used to stuff and roast lamb's hearts.

SmlSave

It appears that pig offal just isn't as fashionable as lamb and the other animals (