Silence of the Lambs - A Beef and Offal Tasting Plate:


Meat Tasting Plate 3 onions 2 tbsp olive oil 2 tbsp balsamic vinegar 1 tbsp brown sugar 6 pieces of Black Angus Eye Fillet 1 piece of calfs liver 6 pieces of lambs or calfs brains (about a small cupped handful per piece) 1 Black Pudding sausage (blood pudding) 500g Beef Tripe Juice of 2 lemons 1 bottle of Italian Tomato Sauce (Sugo) 1 Pack of breadcrumbs 1 beaten egg 1 minced clove of garlic for asparagus dressing 1 tbsp fresh oregano teaspoon fresh chilli (or dried) 2 bay leaves Canola oil for deep frying Olive oil Truffle Oil (to garnish) 4 tbsp unsalted butter Potato Mash 10 potatoes 2 rashers of bacon 1 onion 1 tbsp unsalted butter tbsp truffle butter 200ml cream 1 tbsp grated parmesan cheese Salt & pepper to taste Fresh Asparagus Spears 18 Asparagus spears 1 tbsp olive oil 1 tbsp minced garlic Fig-Infused Red Wine Jus Quail bones (from 4 birds) 1 tbsp olive oil 1 tbsp butter 2 cloves minced garlic 2 eschalots bulbs 10 dried figs 1 tbsp marjoram (chopped fresh) 1 tbsp flat leaf parsley (chopped fresh) Sea Salt to taste 2 litres of chicken stock 1 litre of water 1 cup of red wine Freshly ground black pepper to taste


Calf’s Liver:For Caramelised Onions Take 3 Onions, Finely Chop In Half Rounds And Add To Frypan With 2 Tbsp Of Olive Oil On A Low Heat To Fry Gently. Add Sugar, Balsamic Vinegar And 1 Tbsp Butter After 10 Minutes. Continue To Fry Until Golden And Sweet

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