A Celebration of Haggis | School of Artisan Food

Via  Marcello’s Kitchen

Haggis is traditionally enjoyed and devoured on Burns Night (25 January), when Scotland marks the birth of its most famous poet, Robert Burns. With the celebrations almost upon us, Rich Summers from our butchery and charcuterie team shares his recipe for this classic Scottish dish… Ingredients 1.5 kg boneless, fatty pork belly or shoulder
1.5 kg mixed offal (liver, heart, kidney)
500g pearl barley
500g oatmeal
200g mixed dried fruit
3 x onions – finely chopped
3 x garlic cloves – finely chopped
2 x teaspoons dried ginger
1 x tablespoon salt
2 ½ teaspoons ground black pepper
400ml brandy
1 x ox bung – ask your local butcher to help you source
Via blog.schoolofartisanfood.org

Read Full Post »

Secret food: Cod Offal | Arctic Dream

Marcello’s Kitchen

Cod Offal. by Winston on January 13, 2012. Cod Tongues. I didn’t know that cod had tongues. I didn’t even know they could speak. Kristin’s father told me about them being a delicacy a long time ago, and I had been anxious to try them ever …
Via arcticdream.me

Read Full Post »

Testaccio, the Heart of Roman Cuisine

Via – Marcello’s Kitchen

It’s here in Testaccio where you can grab a suppli – deep fried arancini-like little balls of rice, meat and cheese – or the so-called ‘trapizzini’ at 00100, where you can devour a hybrid between a pizza and a tramezzino filled with classic Roman stews like coda alla vaccinara (oxtail) and lingua (tongue) con salsa verde. Or the unique Roman dish of pajata, the intestines of milk-fed veal which when cooked reveal a tasty, cheese-like cream inside. They are either simply grilled or tossed through rigatoni and tomato sauce.
Via honestcooking.com

Read Full Post »

Tartar of musk ox (or fillet steak)

In place of the musk ox, you can use the best beef fillet steak you can find. Fresh horseradish grows like a weed in the UK, so pester someone at your local farmers’ market. It should be peeled and grated into small flakes.
Via www.guardian.co.uk

Read Full Post »

All about offal: the fine gourmet side of organ meats

Tripe or kidney, guts or giblets: offal are cooked, eaten and appreciated all over the world, and their taste fascinates the best chefs. Discover all about offal on Fine Dining Lovers!
Via www.finedininglovers.com

Read Full Post »

Offal evolve in Variety Meat – Milwaukee restaurants take on the next big food trend

When was the last time you giggled with delight at the thought of head cheese? Or possessed a craving for beef liver frying in a bath of fried onions? Have you ever tried tripe sausage? Tongue? Or brains?
Via onmilwaukee.com

Related articles

• Offal for Beginners (blogher.com)

Read Full Post »

A Passion for Palermo – it’s spleen.

A Passion for Palermo – it’s OFFAL. I always adore taking people to the Capo market in Palermo, which is still very alive. Just outside the gate of the market is the ” Man with the Basket” seen in many of the food video’s of …
Via www.divinacucina-blog.com

Read Full Post »

Kokoretsi (Κοκορέτσι) – Kalofagas

Kokoretsi or kokoreç is a dish of the Balkans and Anatolia consisting mainly of lamb or goat intestines, often wrapping seasoned offal, including sweetbreads, hearts, lungs and/or kidneys. The intestines of suckling lambs are preferred.
Via www.kalofagas.ca

Read Full Post »

Offal-y Good? | 2011 would be the year of offal

At the start of 2011, food critics and gourmet chefs predicated that 2011 would be the year of offal. Gordon Ramsay and Hugh Fearnly-Whittingstall.
Via www.self-catering-breaks.com

Related articles

• Offal 101: A Guide To Whole Animal Eating (huffingtonpost.com)
• A Passion for Palermo – it’s OFFAL (secretfoods.wordpress.com)

Read Full Post »