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I am almost ashamed to ask this but....... HELP!!!!!!!!!!!!!!!!

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In reply to an earlier post on 7 Oct 2012 09:52:17 BDT
Last edited by the author on 7 Oct 2012 12:01:00 BDT
Can I also put in a very good word for Red Poll cattle?......and it's incredibly fine meat,too?......

According to what I've been told by the old farmer, up the road from the holiday cottage where I am staying in Norfolk, the Red Poll is one of the old traditional native British dual purpose breeds that gives both beef and milk. Apparently, not all cattle are as excellent at giving both?! The Red part of their name comes from their beautiful deep auburn colouring, and the Poll refers to the fact that they are naturally polled (meaning hornless).

They also are very hardy, thriving on the land as a 'non-intensive, low input management system' - as they are an efficient converter of what they forage in the fields with a simple grass diet, and thus they require very little or no additional feed - and so prove to be a very good and sound herd investment!

He told me that they are an easy-calving extremely docile cow and an excellent mother too. And the leaflet he gave me says that the steers and young bulls finish well and produce outstanding quality meat. It's beef is renowned around here for: exceptional tenderness, good marbling, fine grain, succulent texture and full flavour. In fact it tastes just like British beef used to - in the good old days! And I am in full agreement with Clarissa Dickson Wright, who is quoted as saying of the steak that it was - "an exquisite and unique flavour from mature meat of a very individualistic old breed. Try it!"......!!! :o>

And, a very warm welcome to you from the Cookery Forum! We have a wide range of fellow foodie postings on here - from the fanatical followers of food fashions to the more flippant and fanciful fruit & nut cakes - everyone is always very warmly encouraged to join in. I like to think that it is this magical blend that is what makes our Forum far friendlier and more unique amongst all of the others on Amazon - and long may it continue! :o>

Posted on 7 Oct 2012 17:58:06 BDT
I,ve seen those red poll in Cornwall, they are beautiful animals.

Posted on 7 Oct 2012 18:35:32 BDT
Frenchie says:
Yes, it is a shame to eat them...

Posted on 7 Oct 2012 20:32:32 BDT
OK what about offal from a beef carcass, such as heart, liver, kidneys and tongue, anyone have any thoughts?

In reply to an earlier post on 7 Oct 2012 20:41:44 BDT
pixie says:
Not my bag of chips Mr A! All too strong for me.
I like lambs liver, not overly fond of hearts though Gran used to stuff them and sew them up with a big needle!
I like lambs kidney..kidney turbigo used to be a fav of mine.
Nan used to cook tongue...

In reply to an earlier post on 7 Oct 2012 20:56:25 BDT
Frenchie says:
My gran too. I love tongue but of course, I cannot cook it.

In reply to an earlier post on 7 Oct 2012 20:58:54 BDT
pixie says:
It's available in the supermarkets and deli's french.

hope you are wellx

Posted on 7 Oct 2012 21:10:39 BDT
I started looking at offal as I have just acquired another puppy and wanted a healthy source of food and have a good local butcher. I found out that no one buys pigs trotters,heart or tongue, or fr that matter ox tail and what is wrong with ox tail?. I suddenly realised how butchers have changed and all see are prime expensive cuts. I think we are missing something, not just the offal but cuts such as shin of beef and scrag end of lamb.

Aka bedfordshire clanger (not sure why my name has changed)

Posted on 7 Oct 2012 21:11:56 BDT
[Deleted by the author on 7 Oct 2012 21:12:19 BDT]

In reply to an earlier post on 7 Oct 2012 21:12:58 BDT
Frenchie says:
Your post: 7 Oct 2012 21:11:56 BDT
Frenchie ( in UK) says:
Yes I am, thank you and I hope you too and everyone. I am retiring for the night - I have just finished (well , not just, about 2 hours ago but I had to cook) building a Halo snow base with my 11 year old. It took us 5 hours and it was finish and then, my other son to destroyed it, not on purpose, but because he cannot control his movements, so we had to redo it, another 5 hours.
I had to help him rebuilding it because he was so upset, poor thing, and I can understand him. So many little mega blocks pieces.
Good night everyone and hugs.

edited - deleted post is mine, I forgot the : reply to this post button **smiles**

In reply to an earlier post on 7 Oct 2012 21:19:55 BDT
pixie says:
Clanger...I buy shin, it's a fab cut! As is scrag end. That's the beauty of a good butcher, more of the old style cuts.

Posted on 7 Oct 2012 21:43:06 BDT
Last edited by the author on 7 Oct 2012 21:44:47 BDT
I grew up eating all offal. I love it all but Hubby wont even try it. Lambs tongues with white wine and grapes, beef tongue used to be a common cooked sliced meat. Hearts slow cooked are lovely full of flavour. Chicken's livers cooked in sweet vermouth, are to die for. Pigs or lambs liver for pate. So many people eat pate but wont eat liver? Kidneys fried and served with an English breakfast. Steak and kidney, the kidney makes the best gravy ever.

Tripe is harder because it's white, so looks unfamiliar. I've done tripe and onions and added Bisto at the end to change the colour and the whole lot has been eaten.

Sweetbreads are very much a personal taste, so wouldn't offer them to most people.

Trotters make wonderful jelly. I make melton Mowbray pies and always use trotters to make the jelly. Pigs heads for brawn. So much has been lost.

Growing up on a small holding nothing was wasted.

Posted on 7 Oct 2012 21:46:26 BDT
As you say Pixie, shin of beef, and scrag end of lamb what better winter comfort foods. What we need is a TV chef with the guts to promote such cuts.

In reply to an earlier post on 7 Oct 2012 22:21:15 BDT
K. A. Newton says:
I have recipe for a sort of tripe casserole cooked in pressure cooker but I suppose it could be done in slow cooker.

I will put it on here tomorrow.,

Posted on 7 Oct 2012 22:39:36 BDT
Oxtail stew is wonderful and my Dad used to cook a beef tongue, you have to press it with weights and peel the skin off after cooking, you boil it. Sadly, I cannot stand offal in any way, shape or form.

Posted on 7 Oct 2012 22:47:19 BDT
Last edited by the author on 7 Oct 2012 22:49:36 BDT
K. A. Newton says:
Creamed Tripe with Parsley Serves 4

One and a half lbs of blanched tripe (White) (or threequarters Kg.)
(Book says prepared by butcher ? ? ?)
1 large onion
3 sticks celery
4 tablespoons of chopped parsley
Half pint white stock or 250mls.
Quarter pint milk or 125mls.
1 large strip of lemon peel (optional)

For the sauce

1 oz butter or 25g.
1 oz flour or 25g.
4 tablespoons of single cream
1 tablespoon of parsley.
Salt and pepper

Cut tripe into short thin strips place in cooker with water to cover, bring to boil and discard the water.

Add chopped onion,celery and parsley, stir in stock and milk and seasoning.
Bring to H Pressure and cook for 15 mins. Reduce pressure quickly.

Strain and keep the liquid.

Put tripe and veg into a dish and keep warm.

Wash cooker -
Put butter in pan. Melt butter and after a moment or two add flour and cook for a few moments

Remove from heat and add the liquid you kept from before.
Bring to boil, stirring continuously then simmer for 2-3 minutes.

Away from heat stir in the single cream, parsley and seasoning.
Reheat, but do not boil .

Put tripe and veg on plates and pour cream mixture over tripe etc.
Serve with grilled tomatoes.

Actually I put extra veg in with the tripe but not potatoes as they would go to mush in the 15 minutes High Pressure cooking. sliced carrots, cut up cauliflower florets but don't put too much of one flavour in.

I suppose you could cook the tripe and veg in a slow cooker instead of the pressure cooker.

I can't remember what I used for white stock ? ? ? but the pressure cooker would need the liquid.

In reply to an earlier post on 7 Oct 2012 22:51:05 BDT
hi k,i've never had tripe,but when we go to malta xmas,they have it there,i'll try anything once.

Posted on 7 Oct 2012 23:26:06 BDT
Last edited by the author on 7 Oct 2012 23:42:28 BDT
K. A. Newton says:
My grandmother used to boil white tripe and then let it cool.
she'd soak it in vinegar then shake the vinegar off it and we would eat it cold with salad.
Eating it cold is really an aquired taste.

I'll have look in some slow cooker recipes and see how long it takes to cook that way.

Most veg carrots etc take 6 mins at high pressure - so I probably cooked the tripe and celery for about 9 mins then released the pressure then added the other veg and cooked again for another 6 mins. Long time ago since I did it.

Potatoes only take 4 mins so you can see if they were cooked for longer you would just have mush.

Posted on 7 Oct 2012 23:33:00 BDT
Fantastic ideas in this forum. I have a recipe for heart burgers (mixed with mince) can't get a heart till next week's slaughter but will make it and report back.

Posted on 8 Oct 2012 00:07:26 BDT
Last edited by the author on 8 Oct 2012 00:12:35 BDT
K. A. Newton says:
Found traditional recipe for tripe and onions on internet.


Also found this description for the preparing of tripe which the butcher is supposed to do.

Tripe is often cleaned and blanched at the start of cooking to remove any microbes or strong aromas. This involves placing the tripe in a large pan of cold water which is slowly heated to the boil, so that the impurities rise to the surface. The butcher may have done this for you, so ask.

Because tripe contains a large amount of connective tissue, it should be slow-cooked to achieve a tender result

Posted on 8 Oct 2012 00:29:44 BDT
Liver & Bacon Sauté with Potatoes & Parsley......(Serves 2).......not sure where I got this recipe from, but it's really nice.

400g new potatoes // 2 tabsp olive oil // 4 spring onions, trimmed and each cut into 2-3 pieces on the diagonal // 4 rashers of unsmoked bacon, snipped into pieces // 1 tabsp plain flour // 1 teasp paprika, plus extra for sprinkling // 175g lamb's liver, sliced into thin strips // 20g pack flat leaf parsley, chopped // 150ml hot vegetable stock // 4 tabsp soured cream or creme fraiche or greek yoghurt.

Halve potatoes. Simmer in salted water for 12-15 mins. Drain and set aside. Heat oil in a pan. Add potatoes and fry them for 4-5 minutes over a high heat until browned and crispy. Remove from pan and set aside. Tip spring onions and bacon into pan and stir and sizzle for 3-4 minutes or until bacon gets crispy.

Meanwhile, season flour with paprika, a little salt and plenty of black pepper, then use to coat liver. Stir liver into the pan and cook for 2-3 minutes. Toss in potatoes and quickly reheat. Stir in chopped parsley, remove everything from pan and divide between 2 plates. Keep warm.

Quickly pour hot stock into pan and scrape all the crispy bits up from bottom. Bubble for 1-2 mins, then pour around liver and potatoes. Serve each portion topped with soured cream and a sprinkling of paprika.

You can also substitute red or white onion for the spring onions, and add a handful of mushrooms if you like! - Enjoy! :o>

Posted on 8 Oct 2012 08:16:12 BDT
I've eaten a lot of offal in my time. One liver recipe always goes down a treat. Lamb, pork, beef, it works. Mostly here they sell pork liver though.
Put your liver slices in a deep dish, sprinkle with oregano, salt and garlic powder (if you're my husband) or slivers of fresh garlic (if you're his mother). Pour over about 3/4 cup of white wine vinegar. Allow to stand for several hours, turning once if you remember to, then sauté.

Posted on 8 Oct 2012 10:54:16 BDT
Braised Oxtail and Onions.......(Serves 4 - 6).......think this may have been an Annie Bell recipe?.......

150ml Madeira or medium Sherry // 2 cloves garlic, peeled and crushed to a paste // a few sprigs of thyme // 1 bay leaf, torn into pieces // Quarter teasp ground cinnamon // Quarter teasp ground nutmeg // 2 kg Oxtail, separated into joints // extra virgin Olive Oil // sea salt and black pepper // 600g onions, peeled, halved and sliced // 1 bottle red wine // 300g small chestnut or button mushrooms, stalks trimmed // 4 tabsp chopped flat leaf parsley, mixed with finely grated zest of 1 orange.

It isn't essential to marinate the meat, but it does give it that extra something. Combine Madeira or sherry, garlic, thyme, bay leaf and spices in large bowl, add meat and baste it, cover and chill for about 6 hrs or overnight, basting it halfway through if you remember. Remove meat from marinade and dry it. Heat a tablespoon of olive oil in large frying pan over high'ish heat, season and add half meat and sear to colour it on all sides. Remove it and sear remainder in same way.

Heat a couple of tablespoons of oil in large casserole over medium high heat, add onions and cook for 10-15 mins until golden, stirring occasionally. Add marinade, wine and some seasoning, and then the browned oxtail. Bring to boil, cover and cook over low heat for 2 hours, giving it a stir halfway through.

Heat a couple of tablespoons of oil in large frying pan over medium-high heat, add mushrooms, season them and sauté for few mins until lightly coloured. Stir these into casserole and simmer for another hour until meat is fork tender. Transfer meat and mushrooms to bowl and simmer juices to reduce them by about a third, discarding herbs. Return meat and mushrooms to gravy.

Serve scattered with chopped parsley and orange. Enjoy!

Posted on 8 Oct 2012 11:04:13 BDT
There are some really interesting recipes coming out here. The use of orange zest reminds me of the use of 'composite butter' which I am sure people still do now but was big back in the 70s. One for lamb or young venison was orange and mint butter. Soften your butter, add grated orange rind and chopped fresh mint, roll it up like a sausage in tin foil or grease proof paper and chill. When you have grilled your lamb or venison chops, cut a slice or two of the butter and sit it on the hot meat just prior to serving it gives a great fresh taste.

In reply to an earlier post on 8 Oct 2012 11:13:37 BDT
And you can also make up Garlic or Herb Butters for Chicken too, as in the Kiev, which was definitely a big deal in the 60-70's. My neighbour loves to make a Chilli Butter for her steak. I sometimes make up a small amount, and freeze it, as we don't have it often - and then put a small slice of Herb Butter over a tureen of vegetables at the table for Sunday Lunch. Tastes delicious with Peas, Carrots and Cauliflower.
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Discussion in:  cooking discussion forum
Participants:  37
Total posts:  283
Initial post:  3 Oct 2012
Latest post:  7 Dec 2012

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