Braised Venison Tongue with Mixed Greens / Carrots and Cabbage with Eggs (Orak Arik Wortel) / Homemade Cavatelli

Blog Post & Recipe: A Little Tongue

While the tongues are still warm, transfer them to a cutting surface and peel it with your fingers or a paring knife. The skin is really the only icky thing about tongue: underneath it is pure meat.

braised venison tongue with mixed greens

Blog Post & Recipe: Orak Arik Wortel--Carrots and Cabbage with Eggs

Orak arik are simple scrambles of vegetables and eggs. While a lot of Indonesian food is generously spiced, orak arik dishes tend to be rather tame. The ingredients and the spicing indicate a Dutch influence.

Blog Post & Recipe: Pleasures of Pasta Dough

Homemade cavatelli, by the way, is the current favorite pasta around here. I adore it because it's so much fun to make and each individual piece of pasta scoops up just the right amount of sauce. My husband prefers it for its resilient, satisfying chew.

Pot Roasted Lamb & Turnip Curry / Sour Chicken Stew with Fresh Herbs & Yellow Split Peas / Beef Tongue

Blog Post & Recipe: Pot roasted lamb and turnip curry

I wanted to experiment with the combination of robust curry spicing and the technique of browning off a choice hunk of flesh before leaving to languidly blip away in the oven for hours with a bit of stock and some vegetables, then maybe stirring in a touch of dairy to enrich matters.

Blog Post & Recipe: Morgh-e Torsh - Sour Chicken Stew with Fresh Herbs and Yellow Split Peas

This is a relatively easy dish to make but the taste is just superb and every bite is so full of flavor. Food from shomal (northern Iran) has its own distinct flavor ... I changed a couple of minor things here and there in the recipe. Maryam's recipe calls for one whole chicken, I used four pieces of boneless and skinless chicken breasts which I cut into small pieces (about two pounds) and the second change is adding turmeric to the recipe.

Blog Post & Recipe: Tongue Tied

It certainly felt weird at the time but after simmering in a stock pot for a few hours with carrots, leeks, onion, celery and a bouquet garni and then leaving to cool before slicing thinly and serving with a celeriac remoulade, those initial vapours and fears soon disappeared. Instead, all that remained were wonderous salt beef flavours, reminscent of the corned kind but much more delicate and satisfying, light yet encompassing, fluid and sensuous, just the kind of thing you'd expect from a tongue.

Cauliflower Cream with Sausage & Green Capsicum / Stuffed Collard Wraps / Tongue Cured in Red Chile (Lengua Adovada)

Recipe: Cauliflower Cream with Sausage and Green Pepper

Fill ramekins with puree, top with peppers, sausage and chopped mozzarella. Bake for a few minutes (just until mozzarella melts) in a preheated oven on 180°/350°F.

Blog Post & Recipe: Superbly Stuffed Collard Wraps

Making collard wraps is quite simple. First you wash the leaves and pat them dry. Then, cut out most of the thick stem. Shmear your favorite spread on the leaf (I used my Thai Peanut Pumpkin Hummus) and pile on your toppings ...

Blog Post & Recipe: The Nasty Bits: Yak Tongue

Carne adovada translates roughly to "pickled meat," a vestige of days when pork was preserved in a mixture containing dried red chili powder and salt. In its modern version, the meat is smothered in a paste of dried red chili peppers, onions, garlic, and various spices. Dried red chili, that smoky-sweet powder so prevalent in the cuisine here, colors the paste bright-red and gives the mixture a rough, sandy quality. This red sludge will coat the meat and cook with the meat, so that after a two or three-hour period of braising, the scant liquid in the pan is thick-bodied and concentrated in flavor.

Tongue Cured in Red Chile (Lengua Adovada)

Port-Braised Oxtail Cakes on Yellow Corn Polenta / Stir Fried Anchovies (Myulchi Bokkeum) / An A to Z of offal + 3 Offal Recipes

Blog Post & Recipe: Port-Braised Oxtail Cakes on Yellow Corn Polenta- It’s the Little Things

I turned a soggy pile of oxtail mush into a panko-fried cake and I put it on a round of polenta. Then I topped my savory “sundae,” but not with a cherry. Instead I used a port-poached plum.

Blog Post & Recipe: Stir Fried Anchovies (Myulchi Bokkeum)

This dish is a staple in most Koreans' refrigerator. It is easy to make, lasts for a while and can be eaten as a side dish with any meal. Also it is perfect for lunchboxes. Once you get over the weirdness of eating so many tiny fish in one bite it's really delicious.

Article & Recipes: An A to Z of offal (links to the recipes are over to the right)

Jump to: Blood | Brains | Caul | Cocks' combs | Ears | Eyes | Feet | Giblets | Heads | Hearts | Intestines | Kidneys | Liver | Lungs | Marrow | Palates | Spleen | Sweetbreads | Tail | Testicles (Fries) | Tongues | Tripe | Udder

Pig's trotters in milk recipe ... Steak and kidney pudding recipe ... Curried tripe recipe

Asparagus & Lemon Quinoa Risotto / Chai Iced Tea / Coconut Green Curry Mussels / Ox Tongue Fritters & Green Sauce

Blog Post & Recipe: Asparagus & Lemon Quinoa Risotto

My favorite, lazy way to make quinoa is to throw in some peas and soy sauce. But this time, I was curious how it would work as a risotto. The answer: quite well!

Blog Post & Recipe: Chai Iced Tea

It’s spicy, has a good amount of caffeine (due to the black tea), is milky and sweet, and most important, it’s cold. The sweetened condensed milk is major. If you don’t have a can in your cupboard, and don’t want to buy one, then milk and sugar are totally a workable substitute.

Blog Post & Recipe: coconut green curry mussels

We prep the ingredients (together!) with Andrew picking the mussels over to discard the open or cracked ones. Then he gives them a good rinse and peels a knob of ginger. I busy myself with the lemongrass, the garlic, lime juice, and cilantro. We drop a nob of butter in the pot, and let it melt and get foamy before we bloom the aromatics, stir in coconut milk and curry paste, and add the mussels.

Blog Post & Recipe: tongue and groovy: ox tongue fritters and green sauce (the post includes a link to Hugh Fearnley-Whittingstall's ox tongue, oxtail and pigs' cheek recipes)

First, buy a salted ox tongue from your butcher. It should look like the photo above. You might want to leave it to rinse in cold water for a while before you get properly started - or, if you've got a nice butcher, s/he might have done that for you. Then, cover the tongue with water (you'll need a BIG pan), bring it to the boil, bubble it away for a couple of hours with a few tasty bits and pieces, such as these ...

Simplified Eggs Florentine / Lamb's Tongue Cassoulet / Salt

Recipe: Eggs Florentinesque Recipe

Swapping the hollandaise sauce for a sour cream mixture and cooking the eggs in spinach makes for an easier, updated take on the classic.

Blog Post & Recipe: The Nasty Bits: Lamb's Tongue

Once removed, the sky is the limit for tongue preparation. Lamb's tongue, like beef, can be stewed slowly for soup or for filling in tacos lengua. Confited, the tongue can be pan-fried lightly and served with potatoes and lentils, or ...

Lamb's Tongue Cassoulet

Article: The great salt shake-up

Other chefs are proving ever more inventive in getting around adding salt directly. Aaron Turner from Loam is among the new breed of highly contemporary chefs seasoning his food with wild, naturally salty ingredients such as samphire, sea succulents and salt bush.

WHAT SALT SHOULD I USE? ... HOW MUCH