Monday, 25 April 2011

Offally Hot Hot Pot

Offal is one of those secret areas where what you get is simultaneously good for you, and tasty, and cheap. Don't tell anyone though, or they'll put the prices up. Anyway, here's a recipe that works well and doesn't take much effort. Once you've prepared everything, it just goes in the oven and leaves you time for that aperitif you can now afford by not buying premium cuts of meat.


Sharp cooking knife
2 x Frying pan.
Wooden spoon.
half-gallon Casserole
Garlic press
Large Mixing bowl
a Mandolin is good for slicing the potatoes thinly, but not entirely necessary.

Ingredients: serves 4 generously.

1.5 kg lambs offal. Kidneys, heart and liver all work well together.
2 good sized onions
4 fat cloves of garlic
3 or 4 carrots, sliced.
3 or 4 sticks of celery, sliced.
2 lamb oxo cubes.
3 tablespoons of worcester sauce
6 heaped tablespoons of plain flour
2 tablespoons of hot chilli powder (or vary, to taste)
1 tablespoon of salt.
4 large potatoes, sliced very thin.
500ml of water.
4 tablespoons of cooking oil.
herbs to suit - parsley, sage, rosemary and thyme are a classic choice.


Dice the offal into bite sized pieces. Add to your mixing bowl with the flour, salt and chilli powder. Agitate until everything is nicely coated. In a hot frying pan, and a little oil, sear the meat. Meanwhile, fry up the onions, garlic, carrots and celery until the onions are soft and beginning to brown around the edges. Add everything you've done so far into your casserole, together with the water, herbs, oxos and worcester sauce. Finally, layer your sliced potatoes on top. Then, the whole lot goes into a pre-heated 170c oven for an hour and a half. Serve with any veg, but I find roast parsnips and steamed runner beans are just great with this.

Hope you try it, hope you like it.

Best wishes, 2RM.

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