offal - cheap and definitely old style

Generali

sandy2 wrote: »

Here in Spain you can buy what looks like chunks of congealed blood. This week they also had Pig snouts in the butchers and ears.

I had pigs' ear and dandelion salad at St John restaurant in London (possibly the best food in London I reckon) a couple of weeks ago. Fantastic and would be really cheap to make yourself. The pigs ears were like a cross between streaky bacon and crackling. The dandelion was like a nicer version of rocket. They tossed it in a mustardy vinaigrette.

thriftlady_2

Generali wrote: »

I had pigs' ear and dandelion salad at St John restaurant in London (possibly the best food in London I reckon) a couple of weeks ago. Fantastic and would be really cheap to make yourself. The pigs ears were like a cross between streaky bacon and crackling. The dandelion was like a nicer version of rocket. They tossed it in a mustardy vinaigrette.

Gosh, that sounds good and all off ration too. I notice Fergus Henderson(chef at St John's) has a new book coming out.

My OH had pig's cheeks at our favourite pub -a bit too fatty for him.

scuzz

Sarahsaver wrote: »

Janet street Porter was on the F word last night and she went to visit an abattoir to get some blood, tons and tons of blood is thrown away each year, she made desserts with it in, Italian recipes apparently.

Blood desserts:lipsrseal _pale_ that's taking things too far in my mind!!!!

ViksB

We are lucky enough to live on a smallholding and rear our own pigs and lambs for meat. Friends have some of the meat but often don't want the offal. Our freezer is starting to fill with liver, kidney and heart. We chuck the rest out.
I am now 4 weeks into Offal Thursday - today is liver hotpot. We have had devilled kidneys, steak and kidney pie, stuffed hearts, liver and onions.
If anyone has any other ideas for pork and lamb offal I would love to hear them. Might have a break for Xmas and then i think it is steak and kidney pudding, but I have never made a suet pastry before.
So any ideas greatfully received.!!
Viks

competitionscafe

Don't suppose you have Hugh FW's Meat Book? From memory there are quite a few offal recipes in there as he is a big fan of nose to tail eating. Or you could try his website or ask on his river cottage forums for some ideas if you don't have the book.......

thriftlady_2

competitionscafe wrote: »

Don't suppose you have Hugh FW's Meat Book? From memory there are quite a few offal recipes in there as he is a big fan of nose to tail eating. Or you could try his website or ask on his river cottage forums for some ideas if you don't have the book.......

I would second that. Also Jocasta Innes' The Pauper's Cookbook has some good offal recipes.

As for suet pastry it's the easiest pastry ever

moanymoany

Used to eat tripe and onions but don't like it now. Love trotters, and I've recently learned that they can be roasted. I've always had them boiled.

Used to eat all sorts of offal as a child - who knows what 'chitterlins' are? Aha! The only thing I've never liked is brains.

Cracker joke. What do they call a chicken in a shell suit?




































Answer: An egg!!!!! lol :rotfl: :rotfl: :rotfl:

hazzie123

My local butcher is selling whole pig heads for £2.50 or £3 for a good looking one:rolleyes:

But what would you do with it?

bellaquidsin

A friend of mine used to buy a half a pig for the freezer and it came with half a head which she didn't want so gave to me. I think I cooked it in the pressure cooker then took the meat off for pies or sandwiches, I really can't remember but I do have a vivid recollection of the teeth grinning at me!!!

Bella

bellaquidsin

Just remembered, out of the mists of antiquity. I used to shred the meat and then set it in the lovely jelly formed by the cooking juices. I think this is called brawn? Sorry it's all a bit vagued as it was so long ago, but I have not forgotten the teeth.

Bella.