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COOKING COMPANION


SCOTT'S ETHERINGTON'S OFFAL OGGY


When it comes to trying new things, off al may not be top of everyone’s list, but perhaps it should be. Just like the unsung heroes of the carcass, off al provides some of the best nutritional value, whilst being nice and gentle on the pocket!


Scott Buzza from Brian Etherington’s Meat Co. gives us a quick guide to cooking his favourite off al.


PIGS CHEEK


"This is my favourite type of off al. Thinly sliced and cooked on non-stick baking paper for 20 minutes at 170C, it will trump any bacon without needing to be cured. Use it as an alternative to crackling, or make it the centre piece of a roast dinner by trimming down the fat to leave just cheek muscles, resulting in a delicious joint ideal for a midweek meal for two".


OX HEART


"Heart isn’t the fi nest of off al and I wouldn’t use it as a main meal, but as more of an addition or a side dish. For best results, braise it slowly in lots of gravy until tender. It goes handsome with a salad or roast, and adding a few slices to your favourite stew is a good way to try it for the fi rst time. Leftover heart makes delicious sandwiches too – just add a little mustard".


PIGS KIDNEY


“Kidneys are great fl avour enhancers when added to dishes such as spaghetti bolognaise or lasagne, giving a deep, dark hearty richness. If you don’t like the texture you can remove them before eating, but the fl avour will give better results than any stock cube.”


BEEF TONGUE


“Tongue tacos are a great way to fully appreciate this secondary cut of beef. Prepared correctly it’s melt-in-your mouth tender, and paired with fl oury wraps and lashings of guacamole these wraps are a real party pleaser. Boil the tongue in water with crushed garlic and peppercorns for 3-6 hours until soft to the touch and tender. Slice into thin strips and sauté until lightly browned, add to tortillas, pile high with garnishes and enjoy”.


Being a Cornish boy, I can’t think of anything better than incorporating my favourite off al into a Cornish pasty.


750g of shortcrust pastry 250g good quality beef skirt, cubed 100g pig kidney, cubed 100g lamb liver, cubed 450g potato, diced 250g swede, diced 200g onion, diced Salt and pepper Handful of fresh parsley 1 egg


1 Preheat the oven to 180C/gas 4. For the fi lling, mix together the traditional beef skirt with diced kidney and liver with diced potato, swede and onions, and generous pinch of seasoning. Roughly chop and stir through the parsley.


2 Roll out your pastry into 6 circles - 20cm in diameter - on a fl oured surface and spoon the meat and vegetables on top of the pastry.


3 Brush the rim of the pastry with a little water or egg and bring the pastry around the mixture and crimp the edges together to seal. Glaze with beaten egg and place on a lined baking tray. Bake in the oven for an hour until golden and crisp.


60 | THE WEST COUNTRY FOODLOVER


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