Offal recipes

Very basic and helpful, just what I was looking for

It was just what I was loking for,I am a senior citizen, and I cook every day , and I fed up with all the recipies today, I thought I would go back to what we enjoyed when we were young, and would you believe there are no recipies for all the old favorites. Thank you for the bbc recipe page.

I remember my mother serving this dish and it was lovely. Thank you for giving me the opportunity to re-create this dish.

I love baked stuffed hearts, it sreal comfort food served with mashed potato and veg with the lovely rich gravy and its cheap, I bought 4 lambs hearts for .98p.

A simple, straightforward recipe. Just what I was looking for.

I used lambs fry (liver) and the family asked me to keep recipe as they loved it. The tomatoes gave it the best flavour

Can't believe that you would cook liver for 10mins! Then another simmering for 3-4mins????

It must have been awfully chuff as we say in Scotland. Liver is best treated with a delicate hand, even large slices should only be cooked for 2-or-3min per side(Max). It should be slightly pink inside, not brown. Further more, if you think liver is too strong tasting? Soak in milk for an hour before frying, it helps clean out the blood; etc. Pls try it next time you cook liver.

What weight is a 'pack' of liver?

Very nice and easy to cook thank you

Our family love this meal, excellent!

Peas taste fabulous with this as their sweetness compliments the liver's 'meatiness'. Add boiled new potatoes or if if you have old potatoes mash them with milk, butter, mustard and seasoning.
Here ends Mutteroo's handy cookery tips.

Fantastic recipe. Good flavour.Easy to prepare. As always still depends on quality of liver.

Can i reheat cooked pigs liver

And really really easy to cook. Even I didn't mess it up. I missed out the bacon too, and the clove and used sweet cider by mistake. I think I also overcooked it. I used wild garlic leaves which were really nice. Still tasted lovely.

A simple dish to prepare. Recommend removing excess ?(fat) suet from heart and cuttng any stringy bits. Dec 2007 bought hearts for 85p each -- so is a cheap cut of meat. Flavoursome but dense grained, each heart fed 4 big men.
Subsequently have found after cooling in a fridge will carve very well

Delicious recipe - first time i've tried ox heart. To keep costs down even further you can save gas by using a pressure cooker. 40 mins on high pressure worked for me.

I bought a whole heart for £1.99 it weighed just over 5lb so I rendered the fat and then cut off all the out side and and inside pieces which were not smooth and cooked them up for a very grateful dog. It worked out cheaper than dog food.

That left me with 2lb of pure meat. The recipe was perfect for the slow cooker.

I rendered down the fat and got a lot of pure dripping from it too.

Very helpful as I had never cooked an ox tounge before.

Mom used to make pickled tongue whenever we butchered. I used this recipe and it was well received. Chilled tongue makes the BEST sandwiches. I also like it cubed up in salads.

I've made a few tongues now using different recipes, but stick with this simple one now, as its by far the best. Allows you to taste the tongue not the ingredients!

Excellent taste.

Great with mash

Chuck in some bacon lardons...

While the above recipe looks very attractive, and I've no doubt is very wholesome, no stew is complete without potatoes. Also, you do NOT, under any circumstances, serve cabbage with a stew. Cabbage is served with bacon and potatoes.

Many thanks for this delicious and easy to follow
recipe. I added garlic to mine and a tablespoon of
Lea & Perrins Worcester Sauce. Three-quarters of an
hour, before the end of cooking time I added chunks of potato and let them simmer until soft. The mouth-
watering gravy is absorbed by the fluffy potatoes and is truly yummy!

Brillianto!
ITS JUST BURSTING WITH FLAVOUR NOT 2 LOUD OR QUIET!!!!
xx

I dont know what lights are!
could you tell me?
sinserly luke

Lights are LUNGS! Yum!

This was made firstly by my son and my other son (who doesnt like liver)really liked it.Its a family favourite now,delicious!

Absolutely delicious, scrummy.

There is no mention of taking off the outer skin once it is cooked.

"3. Drain the tongue, reserving the liquid and vegetables, and remove the skin."

This is the classic English Recipe. Perfect invalid food as it is very easy to digest.

Try adding a tin of mushroom soup near the end of cooking time lovely

Why add stock to oxtail, surely it makes its own.

I agree Oxtail is rich in flavour. I only use water. And REDWINE !!!!!

This is excellent recipe, streaking ahead of all others for its common sense.
Of course, cook the sage leaves in a quick swirl with lemon juice and some butter (or olive oil). AFTER cooking the liver.
I fell in love with liver+sage in a wee Italian restaurant just off Soton Row in London. Then the recipes I found, seeking to emulate this dish, said to fry the sage leaves in oil and THEN add the liver. The result was great liver, but burnt sage.
This is the obvious way.
Many thanks!

This is excellent recipe, streaking ahead of all others for its common sense.
Of course, cook the sage leaves in a quick swirl with lemon juice and some butter (or olive oil). AFTER cooking the liver.
I fell in love with liver+sage in a wee Italian restaurant just off Soton Row in London. Then the recipes I found, seeking to emulate this dish, said to fry the sage leaves in oil and THEN add the liver. The result was great liver, but burnt sage.
This is the obvious way.
Many thanks!

What means "spike the hearts"?

Very strong and turned mushy....looked awful and didnt taste much better.

Not enough detail given
soak in what?
trotters are pickeled to start?
is vinegar for pickling?

Putting in fresh water must mean that they were soaked in water in the first place. Remaining ingredients includes the vinegar.

Add a thinnish slice of water chestnut to the liver slice before wrapping around the bacon. adds a nice crunch.

A good traditional recipe, Warming and wholesome, also a traditional soup for when you had an upset tummy.
Try not to boil the milky stock just keep it on the simmer.

HI, I have been trying to purchase sweatbreads so far without any success - cany anyone tell me where to get them.