(O)ffal-ly Good
LIVER LOAF
Ingredients:
500g lamb liver, trimmed and sliced
2 tbsp butter
100g fresh white breadcrumbs
1 large onion
1 tbsp tobacco sauce
1 tbsp bar-b-q sauce
2 eggs, beaten
1 tsp dried thyme
½ tsp freshly ground black pepper
Salt to taste
For tomato sauce -
1 tbsp vegetable oil
1 small onion, finely chopped
1 clove garlic, crushed
200g tomatoes
150ml water
1 tbsp tomato purée
½ tsp sugar
½ tsp dried sweet basil
To garnish -
1-2 tomatoes, sliced
Parsley sprigs
Method:
Heat oven to 180 degrees Celsius (350 degree F). Grease a one kg loaf tin. Melt butter in a frying pan, add liver and fry over briskest until browned on all sides. Remove with a slotted spoon, drain and cool on absorbent paper, then mince.
Mix mince liver with all remaining ingredients, adding salt and to taste. Mix well. Spoon the mixture into the prepared tin, pressing it down firmly. Cover with foil. Then place the tin in a roasting pan half-filled with hot water. Bake in the oven for about one hour.
Meanwhile, make tomato sauce, heat oil on a pan, add onion and garlic and fry gently until soft. Add the remaining sauce ingredients with salt and pepper. Bring to a boil, stirring constantly to break up tomatoes. Cook for 20 minutes, stirring from time to time. Remove from heat, allow it to cool down, then purée in a blender or work through a sieve. Return to the pan, taste and adjust seasoning, then simmer gently on top of the cooker until cooked. Remove cooked liver loaf from the roasting pan, leave to stand for five minutes, turn the loaf out on to a serving platter then pour a little of the hot tomato sauce over the top. Serve at once, with the remaining sauce handed separately in a sauceboat.
OX TONGUE WITH SWEET AND SOUR SAUCE
Ingredients:
1 ox tongue, cleaned and washed
1 onion, quartered
1 celery stalk, cut into chunks
2 carrots, cut into chunks
2 bay leaves
5 black peppercorn
For the sweet-and-sour sauce
1 cup apple cider
1 cup brown sugar
6 ginger nuts, crumbed
1 bay leaf
2 tbsp lemon juice
¼ cup raisins
½ tsp ground cinnamon
8 whole cloves
¾ cup flaked almonds, toasted
1 small onion, thinly sliced
1 tsp salt
Freshly ground black pepper to taste
Method:
Cover tongue with cold water and add onion, celery, carrots, bay leaves and peppercorn. Bring to a boil; cover with lid. Reduce heat and simmer for 3-4 hours until tender. Leave it to cool. Slice the tongue. To prepare the sauce, mix all sauce ingredients together and simmer for approximately 10 minutes. Remove cloves and bay leaf. Strain the sauce. Serve the sauce separately with the sliced tongue.
CRISPY TRIPE
Ingredients:
1 kg beef tripe, cut into ¼ inch strips
Vegetable oil for frying
1 egg
2 tbsp barbecue sauce
1 cup milk
2 cup all-purpose flour
1 tbsp garlic powder
2 tbsp ground black pepper
Salt to taste
Method:
Place the tripe into a large pot, and cover with a lot of water. Bring to a boil over high heat, reduce heat to medium-low, cover and simmer for 2 hours. Drain, then rinse well with cold water. Drain in a colander, squeezing out the access water. Heat oil in a deep-fryer. Beat together egg, barbecue sauce, and milk in a mixing bowl. Stir in flour, mix well until no limbs remain; season with garlic powder, pepper, and salt. Dip the pieces of tripe into the egg batter, and allow the excess to drip off. Deep fry the tripe in the hot oil until golden brown. Allow the tripe to drain on a paper towel-lined plate before serving.
Photo: Sazzad Ibne Sayed
Food Styling: Star Lifestyle
Comments