I love offal. Two of my favourite meals of all time are Steak and Kidney Pie and Liver & Onions (Is this the diet of an old man?). If I'm in a restaurant and there's a dish containing any form of offal at all, I'm all over it. Of course, I'm aware that I'm in a minority in this love, but there it is.
For me, the question isn't 'why would you eat that?' but rather 'Why WOULDN"T you eat that'? Offal - and all those other overlooked bits like tongue and cheek - are tasty, unusual and cheap. In a world where people are going crazy over such boring fare as pulled pork and gourmet burgers, I'd rather have a bit of Lamb's Liver or Ox Heart Ragu any day. In fact, could there be a market for an offal-based fast food outlet on every high street? I'd eat there, for sure. Although I may be one of the only ones.
|What am I, chopped liver?|
If anyone has any other suggestions for soup recipes containing offal of any kind, I'd love to hear them, and maybe put them on the blog for the rest of the world to enjoy. Also, if you think you don't like offal, dig out a cool sounding recipe and give it another go, you might be surprised!
350g Lambs Liver
2tsp Ground Cumin
2tsp Ground Coriander
1tsp Ground Black Pepper
1tsp Turmeric Powder
1tsp Red Chilli Flakes
2tsp Garlic Purée
1tsp Ginger Purée
1/2tsp Garam Masala
1. Place the tomatoes in boiling water for 5 minutes, then remove the skins, de-seed and finely chop them
2. Heat some oil in your soup pan. Peel and finely chop the onions. Gently fry them for 5 minutes, until they start to colour.
3. Wash and thinly slice the lamb's liver.
4. Add the chopped tomatoes, liver, garlic and ginger puree and fry for another 5 minutes
5. Add the stock, bring the soup to a boil, cover and simmer for 20 minutes, until the liver is soft
6. Taste and adjust seasoning. Serve garnished with some chopped coriander leaves. Enjoy