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.
BANGLADESHI HEAD CHEESE
“ Head cheese originated in Europe. It’s a cold-cut terrine or meat jelly often made with the head of a calf or pig. Here is my version with the ‘head of a cow’ with some offals.”
SERVES
6
PREPARATION
30 Mins
COOKING
4Hrs
1 kg beef knuckle
2 ½ kg cow head meat, bone-in, cut into big pieces
2-litres cold water
1 tablespoon salt
5 bay leaf
1 tablespoon ginger paste
1 tablespoon garlic paste
2 teaspoons coriander powder
2 teaspoons cumin powder
1 teaspoon dry chilli powder
1 tablespoon black peppercorns
150 g fresh tongue
150 g fresh brain
150 g fresh kidney, boiled
150 g fresh spleen, boiled
2 tablespoons apple cider vinegar
8 coriander stems Gelatin sheets, in case the head cheese doesn’t gelatinise properly
1 tablespoon Dijon mustard
2 teaspoons allspice powder Serve with capers
১ কেজি গরুর নাক্লে
2 ½ কেজি গরুর মাথার মাংস, হাড়ের মধ্যে, বড় টুকরা করে কাটা
2-লিটার ঠান্ডা জল
১ টেবিল চামচ salt
৫ টি তেজপাতা
১ টেবিল চামচ আদা পেস্ট
১ টেবিল চামচ রসুনের পেস্ট
২ চা চামচ ধনে, গুড়ো
২ চা চামচ জিরে, গুড়ো
১ চা চামচ শুঁকনো মরিচ, গুড়ো
১ টেবিল চামচ কালো গোলমরিচ
১৫০ গ্রাম টাটকা গরুর জিহ্বা
১৫০ গ্রাম টাটকা গরুর মগজ
১৫০ গ্রাম টাটকা গরুর দিল, সেদ্ধ
১৫০ গ্রাম টাটকা গরুর তিল্লি, সেদ্ধ
২ টেবিল চামচ আপেল সিডার ভিনেগার
৮ টি ধনে পাতার ডাটি
জেলাতিন শিট, যদি ‘হেড চিজ’ না জমে
১ টেবিল চামচ ডিজন মাস্টারড
২ চা চামচ কাবাববচিনি পাউডার
পরিবেশনের জজন্য কেপারস
DETAILS :
CLEAN the knuckle and the other parts of the Cow.
IN a big pot add the knuckle, the headpieces, cold water and all the ingredients from salt to dry chilli powder and bring to a light simmer. Make sure everything is submerged in the water. If not, add some additional water. Cover and let the broth simmer over the lowest possible heat for about 3 hours or until all the meat falls off the bone. Remove the head and knuckle from the broth and set them aside to cool.
BOIL the tongue for about 30 minutes. Remove the outer skin. Add the tongue to the broth, and cook until the tongue is tender. Remove, and set aside.
ADD the brain, kidney and spleen to the broth pot, and cook for 7 minutes. Remove them from the broth.
STRAIN the broth through a fine-mesh sieve. Heat to reduce the broth, uncovered, over high heat to about 1/3 of its original volume. Refrigerate the broth and discard any fat that solidifies on the top.
SLICE all the meat and the offals. Take out all the meat and fat from the bones and cut them into small pieces.
HEAT the broth to just slightly below simmering. Season with apple cider vinegar, coriander stems, Dijon mustard, and allspice powder. Taste and adjust the seasoning. At this point, the broth should be over seasoned to adjust with the meat.
SPOON about 1 tablespoon of broth on a small coffee plate and place it in the refrigerator for about 10-15 minutes. Check if the broth gelatinises properly. If not, soak 2-3 gelatin sheets (about 6 g) in cold water for 5 minutes before stirring them into the hot but not boiling broth. Check again for gelatinisation and continue adding gelatin until the broth jelly firms.
ADD the cut pieces into the broth and stir well. Pour everything into a rectangular mould and place the head cheese in the refrigerator for at least 6 hours to allow the head cheese to cool down and gelatinise. Once firm, the head cheese can be removed from the mould and sliced into desired pieces.
