An offal challenge...

miecherox

Ok, In my chest freezer I have two bags of beef offal from my 2/8ths of cow I order from the farm up the road and a bag of lamb offal from the farm the other way!
I have absolutely NO idea what to do or where to start with it. The lamb isn't so much of an issue, I have one lambs kidney so I guess I could so steak and kid pie/pud but the lamb heart? kidney? And the beef stuff just throws me into a hysterical panic!

Any help and recipes would be appreciated DP and I do not have a penny spare since it cost us £1645 to get the car back on the road:eek: .

Thankyou in advance

M, Mr miecherox and four hungry miecherox mouths!

ben500

Lambs heart are delicious stuffed, basic recipe here

What is in the beef bag do you know? I'm presuming heart, kidney, tail, maybe tongue?

Oxtail

Quite a lot on this site for both beef and lamb offal.

miecherox

Oh crikey I hope there isn't tongue! Many thanks for your recipe.
I've just look in the bag and there is definaltely kidney and liver and possibly heart? but no tail i'm presuming that would have cartlidge in?
Maybe that other bag is tongue!:eek:

Olliebeak

I hope that all those things aren't frozen in one HUGE mass - please tell us that the butcher bagged/froze everything separately, or else you'll have one heck of a job splitting them individually.

Oxtail is fabulous in a stew/casserole/soup.

Stuffed and roasted lamb's hearts.

Lamb's kidneys are delicious braised or stewed.

Think I'd baulk at the tongue though _pale_.

miecherox

Thankfully it is all in seperate bags, thing is all the stickers have come off in the freezer so it's a bit of an anatomy and physiology revision working out what's what! Most worryingly I'm a nurse so you'd think I ought to know!:o
Thakyou for your ideas I think I will have to just go for it!

Lily-Lu

Kidney is quite nice fried (or grilled) as part of a fried breakfast. Also nice added to a stew along with stewing steak.

meanmarie

Don't be afraid of a beef tongue if it is there....boil until soft, remove skin and any 'bits' while still warm, then circle into a round cake tin that is a snug fit, pour over a little of the cooking liquor which will set into a jelly....cool and refrigerate and use for dinner and sandwiches, it really is delicious. I normally would put a couple of cloves, a star anise and a bay leaf into the water when cooking. I am sure that someone will give you a more exact recipe....it has been so long since I have seen a tongue for sale that I have forgotten the exact recipe.

Marie

jexygirl

haggis! Faggots! Go for it! using the stuff thats normally thrown is greatly rewarding.
I also watched Brtains worst food or something like that, and many burgers contain hearts etc - they count as meat apparently - and chicken kievs dont need to contain chicken it seems - good old FSA - but I digress!
Use it - it tastes great!
Jex

ben500

The ox tongue is quite a nice cut actually provided it is cooked well, you should simmer it for around two and a half hours in seasoned stock, remove from the pan and peel off the skin which will be white and come away very easily, once done baste with a little butter and season with some black pepper, bung it in a tin and roast for around fourty mins basting regularly, can be served with a cooked dinner hot or cold in salads or sandwhiches.

wogglemaker

I second Jexygirl regarding faggotts. The River cottage recipe is lush

Norman_Bean

My children (3 and 4) had tongue and chips for school dinner last week - I was a bit _pale_ about it but apparantly they both loved it and 'ate every scrap'.

They enjoyed it so much and H loves it so I am going to be brave and get some next time I do a bulk buy at the butchers and give it a whirl cos I'm guessing it's cheap right?

Good luck with all your bits and bobs OP!

Norman x