Offal-y good meals - recipes

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Copy of ST AD Kidneys apple 6 INDEPENDENT NEWSPAPERS Kidneys with apple and brandy. Picture: Chris Collingridge

MOROCCAN TRIPE

Serves 4

750g cleaned tripe, cut into pieces

2 carrots, chopped

1 onion, roughly chopped

salt and pepper

water to cover

30ml olive oil

1 onion, chopped

10ml chopped garlic

5ml cumin seeds

3ml turmeric

1 red pepper, sliced

1 yellow pepper, sliced

45ml tomato paste

15ml harissa paste

500ml chicken stock

400g can of chickpeas, drained and rinsed

60ml chopped coriander

Put the tripe, carrots, onion and seasoning in a pot and cover with water. Cover pot and simmer for 2-3 hours until very tenderor cook in a pressure cooker for 45 minutes. When done remove from the heat and drain the tripe.

Heat the oil in a pot and fry the onion until soft. Add the garlic and cook for a few seconds.

Add the spices and fry until fragrant. Add the peppers and cook for a minute. Stir in tomato and harissa paste and cook for a second.

Add the stock, chickpeas and tripe. Simmer for 30 minutes until sauce has thickened and vegetables are tender.

Adjust seasoning and stir in coriander before serving.

INDIAN SPICED LIVER

Serves 4

500g liver, cut into portion sizes

milk to cover

1 onion, roughly chopped

2 cloves of garlic

30ml chopped ginger

5ml cumin seeds

1 chilli, seeded and roughly chopped

3ml turmeric

3ml ground cardamom

3ml salt

45ml water

30ml oil

250ml beef stock

125ml coconut milk

oil for frying

basmati rice for serving

Put the liver in a bowl and cover with milk. Set aside for 30 minutes then drain and pat dry with paper towel.

Put the onion and all the ingredients in the list, up to the water, in a mini-chopper and process to make a paste.

Heat the oil in a frying pan and add the paste, fry until fragrant. Add the stock and coconut milk and simmer for 5 minutes until slightly thickened.

Heat a little oil in a clean frying pan and fry the liver until nicely browned on both sides. Add to the sauce and simmer for 5 minutes.

Serve with basmati rice.

KIDNEYS WITH APPLE AND BRANDY

Serves 4

750g kidneys, cleaned and sliced

salt

30g butter

1 apple, cored and sliced

15ml honey

30ml olive oil

1 onion, chopped

30ml brandy

125ml cream

black pepper

chopped parsley

Sprinkle the kidneys with salt and set aside for 30 minutes. Rinse and dry the kidneys well with paper towel.

Heat the butter in a frying pan and fry the apple slices for a minute. Add the honey and cook until just soft. Remove and set aside.

Add the oil to the pan and fry the onion until soft. Add the kidneys and fry until lightly browned.

Add the brandy and flambé if you want to.

Add the cream and return the apple slices.

Season well, sprinkle with parsley and serve with mashed potatoes or on toast.

LIVER WITH ONION GRAVY AND MASH

Serves 4

1 calf’s liver, cleaned

milk

75ml brown gravy powder

30ml flour

45ml olive oil

3 onions, sliced

15ml brown sugar

250ml water

salt and pepper to taste

Slice the liver horizontally at an angle into 4 slices and soak in milk.

Set aside for 30 minutes then drain and pat dry with paper towel. Add 20ml of the gravy powder to flour and dust each piece of liver in the seasoned flour. Heat half the oil in a hot pan and fry the liver until browned.

Remove from the pan, reduce the heat to medium and fry the onions in the remaining olive oil until browned. Add the gravy powder to the pan and stir in the water.

Season to taste and add the liver back to the pan and simmer another 3 minutes. Serve on creamy mash.

TONGUE WITH APRICOT AND RAISIN SAUCE

Serves 4-6

1 pickled ox tongue

1 onion, roughly chopped

1 carrot, roughly chopped

1 leek, roughly chopped

1 stalk of celery, chopped

Sauce

375m apricot juice

80ml raisins

45ml brown sugar

15ml lemon juice

30ml cornflour mixed with water

Place the tongue in a saucepan and cover with water. Bring to the boil and strain off the water. Repeat this once more. Return to the saucepan and add water to cover along with the vegetables.

Cover and simmer for 2-3 hours until tender. This can also be done in a pressure cooker for about 45 minutes.

Remove and cool slightly. Peel off the skin and discard. Slice and serve with the sauce.

SAUCE: Put the juice, raisins, sugar and lemon juice in a small saucepan and bring to the boil.

Add the cornflour and stir until the mixture boils and thickens.

Pour over the tongue and serve. -The Star


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