Tag Archives: liver

Faisán en Pepitoria

Posted on November 11, 2023 by Mad Dog

Faisán en Pepitoria, is based on a traditional Spanish cazuela of Pollo en Pepitoria (chicken cooked in an almond sauce, thickened with liver and hard boiled egg yolks) – here I’ve upgraded the chicken to pheasant. This is a very … Continue reading →

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Moroccan Liver

Posted on November 5, 2022 by Mad Dog

Liver cooked on a skewer (Kouah) and served as a kebab is very common street food in Morocco. This is often calf’s or lamb’s liver (Boulfaf), wrapped in caul fat. The liver can be interspersed with other offal, such as … Continue reading →

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Moorish Liver

Posted on January 4, 2020 by Mad Dog

The term Moorish Food can be quite difficult to accurately define. The Moors (from the Latin maurus, meaning person from the Roman province of Mauretania – North Africa) invaded Spain in 711 AD. Two thirds of Iberia was controlled by … Continue reading →

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Faggots

Posted on January 26, 2012 by Mad Dog

January 26th, 2012 Faggots are a traditional English dish, particularly popular in the Midlands (especially popular during the second world war). A faggot is a mixture of pork offal, generally comprised of bacon, belly, heart, liver, minced up with herbs and … Continue reading →

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Haggis

Posted on June 23, 2011 by Mad Dog

June 22nd, 2011 Haggis is an ancient dish made of a sheep’s heart, liver and lungs, minced up with beef suet, onions, oatmeal, spices and stock. The ingredients are sewn up inside the stomach or intestine of a sheep, which is gently … Continue reading →

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Chicken Plucking

Posted on June 9, 2011 by Mad Dog

June 8th, 2011 – Happy Chicken part 2. Since I’d been invited to dinner, I didn’t have time to pluck the cockerels on Tuesday night, so I hung them up overnight, outside my flat. To be honest I would rather … Continue reading →

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Duck Liver

Posted on January 9, 2011 by Mad Dog

January 9th, 2011 I went to my butcher yesterday, to buy some Napoli sausages. I was delighted to find that they had huge ducks (about 6lb in weight) for sale, with giblets, for £5! If you look at what they … Continue reading →

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Foie Gras

Posted on December 23, 2010 by Mad Dog

December 23rd, 2010 Foie Gras is the fattened liver of a goose or duck. It’s thought, the ancient Egyptians discovered that geese would gorge themselves on grain, in order to fatten up for migrations of several thousands of miles and … Continue reading →

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Calf’s Liver

Posted on September 14, 2010 by Mad Dog

September 12, 2010 Calf’s Liver is far more tender than that of lambs or pigs and because it’s from cattle it can be served pink. Calf’s Liver recipe (serves 2 people): 1 medium onion 4 rashers of streaky bacon half … Continue reading →

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