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.
DUCKY DUDE STUFFED CLAWS
ভাপে রান্না পুরভরা হাঁসের পা
“ In Bangladesh, duck preparations are very popular,more so in winter. Such as spicy duck curry, duck with coconut milk, etc. I thought of doing something with the duck claws. Here is my recipe for steamed stuffed duck claws with simple Asian ingredients.”
SERVES
3
PREPARATION
45 Mins
COOKING
45Mins
12 fresh duck claws
FILLING:
150 g minced chicken
1 tablespoon coriander root paste
1 tablespoon soya sauce
2 teaspoons honey
2 teaspoons sesame oil
1 teaspoon Chinese five-spice powder
½ teaspoon Szechuan pepper powder
2 teaspoons garlic paste
2 teaspoons ginger paste
1 teaspoon green chilli, chopped
¼ teaspoon salt
Cabbage to roll
Red spur chillies for garnish
১৫০ গ্রাম মুরগির কিমা
১ টেবিল চামচ ধনে পাতার গুঁড়ি, বাটা
১ টেবিল চামমচ সয়ায়ায়া সস
২ চা চামচ মধু
২ চা চামচ sesame oil
১ চা চামচ চিনা পাঁচ-মসলা গুঁড়া
½ চা চামচ সেচুয়ান গোলমরিচ গুঁড়া
২ চা চামচ ররসুন, বাটা
২ চা চামচ ginger, বাটা
১ চা চামচ raw মরিচ, কুঁচি
¼ চা চামচ salt
বাঁধাককপি রোল বানানাবার জন্য
লাল শিমলা মরিচ সাজাবার জন্য
DETAILS :
WASH and clean the duck claws. Grill the claws to remove the outer skins. Wash again. Simmer water and drop the cleaned claws and cook until ¾ tender.
MAKE the filling in a bowl by adding all the ingredients from minced chicken to salt.
BLANCH the cabbage leaves and cut them into 3-inches wide and 7-inches long pieces.
USE 2 teaspoons of the chicken mixture (depending on the size of the claws) to cover the inside of the boiled claws. Cover the stuffed side of the claws with the cabbage leaves.
HEAT water in a steamer, arrange the claws in a baking pan, and steam on high heat for 20 minutes or until the chicken and cabbage are tender. Garnish and serve hot with the remaining liquid.
