Posts Tagged ‘offal’

Yes, this blog is going to be entirely about everyones favourite malnourished Transylvanian poptart twins (what, their wikipedia still says they are signed onto a record label?!?, what?!?… mind you, the record label doesn’t have a wikipedia entry, and if you don’t have a wikipedia entry, you may aswell not exist, eh?… shit… someone quickly go make me a page!!).

Ok, I lied when I said it would be about The Cheeky Girls (they do need a sandwich, though!). The following blog post contains a recipe for pork cheeks, cooked in ale. Hooray!

I love cheaper cuts of meat, they tend to have much more flavour, I don’t really understand why we live in a world, where people pay more money for the less flavourful cuts of meat, just because it’s easier to cut and eat. I don’t want things to change, though. I like being able to get tasty meat for dirt cheap! It just puzzles me. People won’t eat offal, and I want to know why. It’s perfectly good. Anyway, before I go on a rant about why people don’t eat offal, I’ll just get on a post the recipe.

Braised Pork Cheeks

(Serves 3)

Ingredients :

  • 9 Pork Cheeks
  • 1 Large Onion
  • 2 Large Carrots
  • 2 Cloves of Garlic
  • 1 Bottle of Dark Ale (I used J.W. Lees, “Brewer’s Dark”, a CAMRA gold award winner)
  • Plain Flour
  • Salt and Pepper

Method :

  1. Slice the onion into large pieces (this is a rustic, hearty dish, you don’t need it chopped to fine), and leave to sweat in a large, heavy bottomed pan with some vegetable oil.
  2. Once onion is sweated, finely mince the garlic and add, stir in, and turn the heat up a little so the onion begins to take on some colour.
  3. Season a plate of flour with salt and pepper, and roll the pork cheeks in this, making sure they are covered with a light dusting.
  4. Take the onions and garlic out of the pan and put to the side in a bowl.
  5. Sear the pork cheeks in the pan on a moderate to high heat.
  6. Add the onions back into the pan.
  7. Slice the carrots (not to thinly) and add them to the pan.
  8. Add the bottle of beer, and bring to the boil. Once brought to the boil, turn it off and put a lid on the pan.
  9. If the pan is ovenproof, put it into the oven, if not, put the cheeks, onions, carrot and beer stewy goodness into an ovenproof pot with a lid, at around 150degrees C.
  10. Leave to gently cook for about 2 hours.
  11. Best served with mashed potato (with a tablespoon of wholegrain mustard mixed through it) and curly kale.

It’s easily one of the best things I’ve eaten this week, and the pork cheek is so full of flavour, and just melts in your mouth!!

Bon Appetit…

lol. As if I would really finish a blog off on something as cliched as “Bon Appetit”… how about this.

Enjoy eating, omnomnomnomnom. Yeah, that’ll do


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Offal. I bloody love the stuff. It’s underused, and unfortunately too many people turn their nose up at it. I’m all for the eat every last scrap way of life, not wasting a little bit. It’s got loads of flavour, and best of all… IT’S DIRT CHEAP!! You can pick up sliced lambs liver for less than £1 from a supermarket, and in the case of this recipe, you can get a few lambs hearts for £1.50 in a supermarket, or, speak to your local butcher a few days beforehand, and ask them to get some hearts in for you.

Where was I?… oh, yeah… the recipe, I’ll get right on that.

Lebanese Lemon Lambs Heart

(Serves 2 as a snack/starter, or 1 as a main meal)


  • 3 lamb hearts
  • Juice and zest of one lemon
  • 5/6 cloves of garlic
  • Olive oil
  • Salt
  • Pepper
  • Pitta Bread


  1. Chop the lamb hearts into small pieces, discarding the tough bits (Look, I never paid attention in biology, and when it came to the lesson where everyone cut up lamb hearts, I was going through a vegetarian period, which lasted about 6 days, so I can’t remember what they’re called!), and put in a bowl.
  2. Add the zest and juice of one lemon to the heart, and a good glug of olive oil, enough to coat the chunks of heart.
  3. Crush all but one of the garlic cloves and add to the meat, along with a good crack of salt and pepper.
  4. Leave to marinade for AT LEAST 2 hours in the fridge.
  5. Throw lamb heart into a very hot frying pan, with a finely chopped/minced clove of garlic, and sautee for about 5 minutes.
  6. Whilst cooking heart, toast a pitta bread.
  7. Slice pitta bread, and spoon lemony heart inside.
  8. Enjoy with a nice glass of red wine.

I suggest you serve this meal to the one you love, what’s more romantic than eating a lambs heart?

Go,… cook!!


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