KEBDA MCHERMLA (Lambs Liver tagine))
The sliced liver is marinated in Moroccan spices: cumin and paprika. Then served with caramelized onions. Serve on a bed of mashed potatoes (Puré de Batata) Perfect match INGREDIENTS Serves … Continue Reading →
Category: Offle
CODA ALLA VACCINARA (Oxtail Braised With Celery)
Oxtails are a fatty and tough cut of meat, but here, a lengthy braise yields a rich, unctuous sauce. It’s delicious by itself or served with pasta. Rich and … Continue Reading →
BOUDIN NOIR
For a long time Sheila has had a desire to make Black pudding, so having found some dried Pigs blood on line, she set to, and the end result … Continue Reading →
BLACK PUDDING AND APPLE PARCELS
This is one that all pastry lovers simply have to try. With rich flavours that really pack a punch, the Black pudding, and apple puff pastry parcels are an … Continue Reading →
CALVES LIVER WITH PARSLEY, SAGE, AND MUSHROOMS
This is so quick and so easy, you really need to be ready it cooks in under 5 minutes. You wouldn’t have to put your wine glass down for long! … Continue Reading →
AWFUL OFFAL….. or not
I appreciate the subject of this post will not be popular with some of you, when ever I mention a recipe with any of the offal cuts, I often get … Continue Reading →
GINGER-BRAISED BEEF CHEEKS WITH SPICED LENTILS AND WATERCRESS YOGHURT
Ginger braised beef cheeks by Tom Kerridge. Like many of Tom Kerridge’s recipes it’s quite involved – although this one is time consuming rather than technique. I was quite … Continue Reading →
CHICKEN LIVER PATE
Inexpensive, luxurious and dangerously easy. INGREDIENTS Serves 4 350g chicken livers, cleaned 175g butter, diced 1 shallot, finely chopped 1 teaspoon thyme leaves, finely chopped 75ml Madeira 75ml double cream … Continue Reading →