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.
BUTTER FRIED BEEF TONGUE
মাখনে মাখনে ভেজে গরুর জিহ্বা
SERVES
5
PREPARATION
10 Mins
COOKING
1 Hrs
FRYING
5 Mins
1 whole fresh beef tongue (about 1 kg)
1 tablespoon ginger paste
2 tablespoons garlic paste
2 teaspoons salt
1 teaspoon green chilli paste
¼ cup butter
1 teaspoon oil
2 tablespoons lemon juice
Serve with cherry tomatoes and
lemon wedges
DETAILS :
WASH and clean the beef tongue. Boil the tongue for 30 minutes on high heat, and drain. Remove the skin from the tongue and wash well. Discard the water.
BOIL the tongue again with all the ingredients from ginger to green chilli paste for 1 hour or until very soft and the liquid evaporates completely. Slice the tongue into ½ inch thickness.
IN a frying pan, add the butter and oil. Fry the sliced tongue batch by batch until light golden brown. Remove from the pan and sprinkle lemon juice. Serve with cherry tomatoes and lemon wedges.
