Chicken liver, Sherry, caramelised onions and parsley.
I’m posting this dish partially because it’s Halloween week :-) and partially because it brings up a subject that I seem to enjoy tackling.
I’ve started to notice how people get a bit squeamish when it comes to seeing bones in meat, marrow in bones, heads on fish, eyes on heads, offal, trotters or intestines. Even if some of these are ingredients in patés, or terrines, charcuterie or broths, there is still a refusal to eat the finished product.
I’m not suggesting that you have a slow cooked pig’s trotter for dinner, topped with finely sliced crispy ears.
I’m only saying that the more we accept this view, the further we distance ourselves from the animal we eat, from the realities of mass consumption, and ultimately from the authentic flavour of food.
My uncle used to rear pigs on a small farm in the north-west of Romania. Every year he had one for us, and come December, we would spend 3 days there preparing sausages, brawns, terrines, black puddings, leberwurst, cuts for roasting, or preserving in fat, rendering fat, and making pig scratchings for snacking :-) This pig was our main source of meat for the whole year.
Wasting or discarding ‘unattractive’ cuts would have been an offence to my uncle, his work and his farm.
In today’s world, embracing ‘provenance’ to support ethical animal farming is what we should do, and there are a few more worthy ways in which we can help these farms.
So, I’ll be on a mission to bring you more dishes like this, whether they are Romanian, French or Spanish. Any recipe suggestions from you would be helpful, too. Thank you x
#offal #thecookfeed #eatbettermeat #heritagemeat #meatlover #foodinspo #makeitdelicious #ethicalfarming #sustainablefood #eatreal #wholefood