OFFAL ADVENTURES A FAMILY FAVOURITE
Offal is the collective term for the internal organs and entrails of a butchered animal. Some cultures strongly consider offal as food to be ‘taboo’, while others use it as delicacies. Such as foie gra, pate, and haggis—are internationally regarded as gourmet food in the culinary arts. Fish offals can be very tasty. Delish is the word for offal dishes for me. It is precisely because of this I have included a separate chapter on offal dishes in this book. I would recommend using fresh ‘offals’ for cooking.
THE BEEF HEART DELIGHT
পুরভরা গরুর দিল
“ Greatly inspired by this difficult dish of Saran Ballantine. Here is my version for you all.”
SERVES
5
PREPARATION
45 Mins
BAKING
1Hrs
1 whole fresh beef heart (about 1kg), butterfly cut
2 tablespoons ghee/clarified butter
2 tablespoons onion, chopped
150 g champignon, chopped
2 teaspoons garlic, minced
1 teaspoon salt
½ teaspoon black pepper powder 100 g spinach
½ teaspoon dry chilli powder
¼ teaspoon nutmeg powder
¼ teaspoon cinnamon powder
1 cup oil
2 tablespoons Worcestershire sauce
2 cups hoof stock (Page 348) Grilled vegetables
১ টি সম্পূর্ণ তাজা গরুর মাংসের হার্ট (প্রায় ১ কেকেজি), প্রজাপতি কা কাটাটা
২ টেবিল চামচ ঘি ঘি/ক্লারিফাইইডড butter
২ টেবিল চামচ পেঁয়াজ, কাকাটা
১৫০ গ্রাম শ্যাম্পিনন, কাকাটা
২ চা চামচ রসুন, কিমা
1 চা চামচ salt
১/২ চা চামচ কালো গোলমরিচ
১০০ গ্রাম পালংশাক
১/২ চা চামচ শুঁকনো মরিচ, powder
¼ চা চামচ চা চামচ জায়ফল গুঁড়া
¼ চা চামচ দারুচিনি গুঁড়া
১ কাপ তেল
২ টেবিল চামচ ওরচেস্টারশায়ার সস
২ কাঁপ হুফস স্টক (পৃষ্ঠা ৩৪৮) ভাজা সবজি
DETAILS :
TO clean the heart follow the page 283.
PREHEAT the oven to 200°C.
STUFFING: In a large pot, heat the ghee, stir in all the ingredients from onion to black pepper powder, and cook until they are softened. Add all the ingredients from spinach to cinnamon powder. Continue cooking till the liquid has evaporated. Let the stuffing cool enough to handle.
LAY the beef heart’s fatty side down on a work surface; spoon the stuffing over it and spread all the way to the edges. Roll the heart and tie it up with a few strands of butcher twine, run one piece across lengthways, and 2 to 3 pieces crosswise. (Extra stuffing can be served along side.)
HEAT 1 cup of cooking oil in a large pan and sear the heart for 3 minutes on each side until a nice golden crust forms. Transfer to a baking pan, drizzle Worcestershire sauce, stock, and cover with foil paper. Cook for 1 hour in the preheated oven. Let it rest for 10 minutes before slicing. Serve with grilled vegetables and gravy alongside.
