PH Cooking Competition no 32. "Offally Interesting"
Discussion
My official entry - Lamb's hearts with Moroccan spices. I love Morocco - in Marrakech I had pigeon's hearts skewered and grilled. Tender and juicy they were. This is my homage to that delicious dish.
Ingredients and prep (Bob enjoyed the trimmings):
Marinated in spices for 24 hours and skewered:
Plated:
Tasty and juicy (though I'd over-salted them)
Ingredients and prep (Bob enjoyed the trimmings):
Marinated in spices for 24 hours and skewered:
Plated:
Tasty and juicy (though I'd over-salted them)
Edited by Mobile Chicane on Monday 17th June 10:17
The original recipe was Lebanese Chicken Livers, which I first had at a great all inclusive hotel in Egypt a couple of years ago but when my butcher offered to get me duck liver it just had to be used for my PH Comp entry, which goes like this.
Sauté shallots, chilli and garlic, add the duck or chicken livers and lightly cook deglaze with Balsamic Vinegar, add Grenadine, Pomegranete Molasses and Lemon Juice then reduce a little and serve, in this case with griddled red pepper, aubergine and halloumi cheese along with some cous cous, (Ainsley’s as I really can’t be bothered to make my own).
I’ve done the chicken liver version a few times and love it but with duck liver it was even better and as I had to buy a kilo of them there’s enough liver left over to make a pate tomorrow, result!!!
Duck Liver deliciousness.
On the plate.
Sauté shallots, chilli and garlic, add the duck or chicken livers and lightly cook deglaze with Balsamic Vinegar, add Grenadine, Pomegranete Molasses and Lemon Juice then reduce a little and serve, in this case with griddled red pepper, aubergine and halloumi cheese along with some cous cous, (Ainsley’s as I really can’t be bothered to make my own).
I’ve done the chicken liver version a few times and love it but with duck liver it was even better and as I had to buy a kilo of them there’s enough liver left over to make a pate tomorrow, result!!!
Duck Liver deliciousness.
On the plate.
Unfortunately I won't get time to cook this during the competition. I made this one in February so it isn't eligible, but this is what I was planning to make. It's Heston's 'mandarin meat fruit', as served at Dinner. It tastes the same (delicious), though his looked infinitely neater with a thinner jelly coating. He cheats and uses liquid nitrogen though. I did it the slow way, which meant 3 days of marinating, cooking, combining, freezing, shaping, freezing again, coating and then thawing. Very tasty though.
Chicken liver & foie gras parfait wrapped in mandarin jelly and served with sourdough.
Chicken liver & foie gras parfait wrapped in mandarin jelly and served with sourdough.
Just bumping this thread to remind that this is the last weekend of the "Offally Interesting" cooking competition, so get cooking your liver, kidneys, hearts or other interesting offal.
On Tuesday evening after a blokes only dinner out and a lot of red wine I made a duck liver and orange pate with the duck livers leftover from my entry, this became part of the picnic we took to Glyndebourne on Wednesday to be eaten during the interval of Figaro, amazingly it was pronounced delicious by our guests.
Tonight we had a bit more with some Madeira glazed mushrooms on toast.
(Not to be considered as my entry).
On Tuesday evening after a blokes only dinner out and a lot of red wine I made a duck liver and orange pate with the duck livers leftover from my entry, this became part of the picnic we took to Glyndebourne on Wednesday to be eaten during the interval of Figaro, amazingly it was pronounced delicious by our guests.
Tonight we had a bit more with some Madeira glazed mushrooms on toast.
(Not to be considered as my entry).
Ingredients, or some of them, including magic bottle of sauce because I didn't photograph all my ingredients cos I kinda forgot.
Only I didn't use the eggs.
Sugar, cornflour, sourcream, taters (jerseys), cowheart (slightly bigger than expected, making a stew with the leftovers.. that's with the leftovers from one half, other half is still in the freezer!) erm.. raspberries, blackberries, cherries, red wine, red wine vinegar, pink peppercorns, sprinkle of smoked paprika, I think that's it.
So here is... Braised beef heart in red wine and berry gastrique with sour cream and potato ice cream
I like the hot/cold combo see
But I've never braised anything, never made a gastrique, never made ice cream, have no ice cream machine
I'd be more descriptive but I'm a bit tipsy
eta: sorry about the s**t table
Only I didn't use the eggs.
Sugar, cornflour, sourcream, taters (jerseys), cowheart (slightly bigger than expected, making a stew with the leftovers.. that's with the leftovers from one half, other half is still in the freezer!) erm.. raspberries, blackberries, cherries, red wine, red wine vinegar, pink peppercorns, sprinkle of smoked paprika, I think that's it.
So here is... Braised beef heart in red wine and berry gastrique with sour cream and potato ice cream
I like the hot/cold combo see
But I've never braised anything, never made a gastrique, never made ice cream, have no ice cream machine
I'd be more descriptive but I'm a bit tipsy
eta: sorry about the s**t table
Edited by scarble on Sunday 23 June 19:25
Well bugger I've missed another one.
I couldn't manage to find pork cheeks in any of the local butchers around me on the day. Most said that they can be ordered but I didn't have time as I'd left it to the last minute as usual.
For those that might be interested my idea was going to be called.
"Porkies head, shoulders, knees and toes"
And consist of mainly pork offal. Braised cheek (head), stuffed and rolled shoulder (shoulder), ham hock and trotter croquettes (knees and toes) with baby fondant potatoes and some sort of greens.
But anyway I no where my votes going.
I couldn't manage to find pork cheeks in any of the local butchers around me on the day. Most said that they can be ordered but I didn't have time as I'd left it to the last minute as usual.
For those that might be interested my idea was going to be called.
"Porkies head, shoulders, knees and toes"
And consist of mainly pork offal. Braised cheek (head), stuffed and rolled shoulder (shoulder), ham hock and trotter croquettes (knees and toes) with baby fondant potatoes and some sort of greens.
But anyway I no where my votes going.
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