Cooking With Richard

I have a load of food left over from New Year, so here are some ideas on how to use it.

Lamb hearts

I bought lamb hearts from Watford market. One possible use is to make this haggis (scroll down):

Stravaigin’s award-winning haggis

100g suet
2 Spanish onions, one roughly chopped, the other finely
1kg very fresh mixed lamb’s heart, lungs and liver, roughly chopped
½ tsp ground allspice (or ground pimento berries)
1 tsp dried thyme
2 tsp cracked black pepper
1 tsp salt
500ml lamb stock
400g toasted pinhead oatmeal

Heat the suet in a large saucepan. Add the roughly chopped onion and the offal, and brown all over. Pass the contents of the pan through a fine mincer and set aside.

In the same pan, fry the finely chopped onion for a minute, then add the minced offal mixture. Stirring all the time, add the allspice, thyme and seasoning, followed by 400ml of lamb stock. Bring to the boil, reduce the heat and simmer for three hours, stirring occasionally. Top up with the remaining stock if necessary (the mixture should be very moist at this stage).

After three hours, add the oatmeal and cook for a further 10 minutes (or until the oatmeal is al dente), stirring continuously. The mix should have thickened considerably, but add any remaining lamb stock if it’s too dry. Remove from the heat and serve with mashed neeps, tatties and a final sprinkling of oatmeal for garnish – and a wee dram of whisky.

Heh heh, have to buy some whisky to get the “full effect” …

Sausages, about two dozen eggs, and a loaf of white bread

A variation on toad in the hole? Followed by bread and butter pudding.

That should last me solo for the rest of the week.

This entry was posted on Tuesday, January 2nd, 2007 at 9:25 pm and is filed under food. You can follow any responses to this entry through the RSS 2.0 feed. Both comments and pings are currently closed.