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.
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.
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).
Gassing Station | Food, Drink & Restaurants | Top of Page | What's New | My Stuff