Hello Dear Reader,
I noticed when I was in France that there lots of cuts of offal for sale and it was relatively expensive. We saw everything from tripe to pigs heads and trotters which some butchers will give you for free here. Liver and kidneys are cheap enough and heart can also be bought really cheaply. Not so in France and you’ll see it on restaurant menus, such as Persilade ( I think that’s how it’s spelt) which is thinly sliced liver, cooked in butter with parsley and it melts in your mouth.
Some people have very bad experiences with offal because if you over cook it, then it can be tough. It needs cooking just for a few minutes.
600g lambs liver £1.80- thinly sliced – Ox liver is my favourite but the supermarket didn’t have any.
250g cooking bacon 45p – tesco value – chop into chunks, Lardon size.
6 small onions – 10p – tesco value
2 tbsp gravy granules – I used Bisto Best as it has no gluten but you can use a cheaper variety – 10p
25g butter 9p
I also used 1 Savoy cabbage 50p, six large carrots 12p and 1/6 bag of frozen pease – 14p
Total cost of lunch for six – £3.32- 55p per portion.
Heat a pan – not too hot.
Add the butter, onions and bacon and fry lightly
Dust the slices of liver with flour and season well with salt and pepper.
Cook very lightly.
Make up the gravy as directed and add to the pan
Cook for another five minutes.
Serve with buttery mash and veggies. It reheats well. It’s not a great photo as we tend to over do the gravy.
Now, I’ve cooked with offal before and it’s certainly divided opinion. I’ve had remarks such as offal is for dog food. I’m of the opinion that if we are to raise and slaughter an animal then we should eat it nose to tail. I like string flavours and this very traditional casserole is a massive favourite here.
Over to you Dear a Reader, any French readers or readers in France who have any other offal recipes to share? Or anyone else who shares a love of offal recipes.
Love Froogs xxxxx