So I have been fiddling around with offal recipes lately and I have had some mild successes and some mild failures. In all recipes I trimmed and washed the offal as preperation.
Marinade in red wine, garlic, pepper. Slice potatoes and put in oven pot, cover in the marinade and heart, cover in a can of diced tomatoes and herbs (I used a can-parma mix). Sprinkle in bran or breadcrumbs and bits of butter. Cook until potatoes are soft.
This one was delicious, and for the first time I ate the tricky to cut meat I was surprised how fleshy the meat was. It was not stringy, or soft like organs, it was like a good old cut of beef.
Fry onions in butter, garlic, peanuts, add the liver, fry until brown. Add peanut butter, cinnamon, chilli, brown sugar and a tad balsamic vinegar. Thicken and served with rice.
This one was tasty, but after about half a plate it became too much. I quickly decided chicken liver is good but only in small doses. The after-taste and subsequent burps became incredibly livery and the texture began to freak me out... there was nothing to chew!
Marinade in white wine, garlic, rosemary, parsley, and bbq as a steak.
This was delicious!!!!!!!!! Really lean cut and easy to prepare. I need a better knife for trimming, I could have saved a lot of meat if I cut closer to the arteries and the heart insides.