PH Cooking Competition no 32. "Offally Interesting"
Discussion
"Offally Interesting". The theme for this month's competition is obviously "Offal".
This theme was inspired by all of the interest in the recent thread on Liver, my enjoyment in eating most but not quite all things offal and the hope that it might inspire the creative juices of this forum.
The main ingredient of your finished dish should be some sort of "Offal", used in an interesting or creative way in a starter or a main course.
You can use any cut of "Offal" from any animal, foul or fish and it can be combined with any other ingredients or cuts to create a dish to excite both the eye and the palate.
The only rule is it must be the "Main" ingredient so something like Liver and Bacon would be fine, Steak & Kidney Pie would not.
THE RULES OF ENGAGEMENT ARE AS FOLLOWS.
Only one entry per person, cooked within the competition time frame.
No more than three photos to be entered with a description of your dish which must be prepared and cooked by the entrant.
The competition will run until Sunday 23rd June.
The poll will commence on Monday 24th June and voting will last for a week.
This theme was inspired by all of the interest in the recent thread on Liver, my enjoyment in eating most but not quite all things offal and the hope that it might inspire the creative juices of this forum.
The main ingredient of your finished dish should be some sort of "Offal", used in an interesting or creative way in a starter or a main course.
You can use any cut of "Offal" from any animal, foul or fish and it can be combined with any other ingredients or cuts to create a dish to excite both the eye and the palate.
The only rule is it must be the "Main" ingredient so something like Liver and Bacon would be fine, Steak & Kidney Pie would not.
THE RULES OF ENGAGEMENT ARE AS FOLLOWS.
Only one entry per person, cooked within the competition time frame.
No more than three photos to be entered with a description of your dish which must be prepared and cooked by the entrant.
The competition will run until Sunday 23rd June.
The poll will commence on Monday 24th June and voting will last for a week.
TeeRev said:
C'mon Cotty, give it a try, you know you want to!!!
Offal's great, but it needs to be well-prepared.
My mother used to stuff lamb's hearts with stuffing and bake them (which was
) but I'd imagine that minced and appropriately spiced they'd be great in a curry/tagine.Likewise liver. I think most people get put off by school dinners where liver was boiled until grey and the consistency of tractor tyres. But, floured and gently pan-fried in butter until just cooked through, it's lovely.
Try a few chicken livers in a chilli for that 'je ne sais quoi'. They're the essential ingredient for dirty rice, but they work well in chilli / jambalaya as well.
I love offal, me. The only difficulty where I live is getting hold of any. In 'posh' Surrey, butchers / supermarkets don't have it unless you order.
Ok here's my offering, being a bastion of hearty grub I give you...
FAGGOT SLAB WITH RUMBLEDETHUMPS, MEDALLIONS OF HAGGIS & BLACK PUDDING AND A CREAMY WHISKY SAUCE
Faggot made from chicken livers, pig's heart and pork mince with spices and herbs.
In true CDWM style I admit to not making the haggis and black pud from scratch, they were bought from a fantastic butchers in Biggar, Scotland.
The money shot! Faggot was succulent and juicy and the rumbledethumps (potato, turnip & kale with cheese crust) flavoursome. The sauce is a bonus rather than a necessity... The scotch and lemo is however a necessity after a day in the kitchen!
FAGGOT SLAB WITH RUMBLEDETHUMPS, MEDALLIONS OF HAGGIS & BLACK PUDDING AND A CREAMY WHISKY SAUCE
Faggot made from chicken livers, pig's heart and pork mince with spices and herbs.
In true CDWM style I admit to not making the haggis and black pud from scratch, they were bought from a fantastic butchers in Biggar, Scotland.
The money shot! Faggot was succulent and juicy and the rumbledethumps (potato, turnip & kale with cheese crust) flavoursome. The sauce is a bonus rather than a necessity... The scotch and lemo is however a necessity after a day in the kitchen!
Ffuxake said:
Ok here's my offering, being a bastion of hearty grub I give you...
FAGGOT SLAB WITH RUMBLEDETHUMPS, MEDALLIONS OF HAGGIS & BLACK PUDDING AND A CREAMY WHISKY SAUCE
Faggot made from chicken livers, pig's heart and pork mince with spices and herbs.
In true CDWM style I admit to not making the haggis and black pud from scratch, they were bought from a fantastic butchers in Biggar, Scotland.
The money shot! Faggot was succulent and juicy and the rumbledethumps (potato, turnip & kale with cheese crust) flavoursome. The sauce is a bonus rather than a necessity... The scotch and lemo is however a necessity after a day in the kitchen!
Looks good.FAGGOT SLAB WITH RUMBLEDETHUMPS, MEDALLIONS OF HAGGIS & BLACK PUDDING AND A CREAMY WHISKY SAUCE
Faggot made from chicken livers, pig's heart and pork mince with spices and herbs.
In true CDWM style I admit to not making the haggis and black pud from scratch, they were bought from a fantastic butchers in Biggar, Scotland.
The money shot! Faggot was succulent and juicy and the rumbledethumps (potato, turnip & kale with cheese crust) flavoursome. The sauce is a bonus rather than a necessity... The scotch and lemo is however a necessity after a day in the kitchen!
Nice table too
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