After a non-stop drive from Dorset to Malaga in Spain, my best friend and I arrived at our destination exhausted. I was 18 and everything was new. Our hosts welcomed us into their home with a table of food on a tablecloth that met the floor. I sat down and stretched my feet, which landed in a trough of hot coals. The main course was giblet stew, and I hadn’t yet built a stomach for offal, so I gingerly started my bowl, which to my surprise was incredibly savoury. This traditional peasant stew is made by simmering giblets (and wings) with a handful of rice or soaked chickpeas and stock vegetables (onions, carrots, celery, etc) until tender. Remove the meat (discard any bones and tough bits), then roughly chop, return to the pan and season very generously.
If your Christmas fowl (or, for that matter, any bird at any time of year) comes with giblets, don’t bin them: they are the home cook’s secret weapon, and will transform your festive gravyand stuffing. Other ways to cook giblets include Southern fried gizzards, Turkish pilaf and Jerusalem mixed grill, which makes a show-stopping pre-dinner snack.
Jerusalem mixed grill
Transform giblets from waste to maximum taste with this flavourful little snack. I highly recommend going the extra mile and making your own pitta, too: they are surprisingly simple, and there is nothing better than fresh bread, after all.
Next week’s recipe will be for turkey pilaf, made with the leftover meat picked from the carcass, so pop it in the fridge as soon as you’ve finished your meal. If you’re shy on space, pick off the meat and cut the bones into smaller pieces to make stock. Both will keep in the fridge for up to five days; both freeze well, too.
Serves 4 (using chicken wings) or 8 (using turkey wings), as a snack
Giblets from 1 bird (gizzard, neck, liver, heart), tough bits cut off and discarded
2 turkey or chicken wings
1 onion, peeled and roughly sliced
1 glug olive oil
1 garlic clove, peeled and roughly chopped
1 pinch ground turmeric
1 pinch ground cumin
1 pinch ground coriander
1 pinch ground nutmeg
Sea salt and black pepper
2-3 pittas, to serve
Tahini dressing or yoghurt, to serve
Lemon wedges, to serve
Pickled peppers, to serve
Simmer the cleaned turkey (or chicken) gizzard, neck and wings in a pan of just bubbling water for 20 minutes. Remove from the pan (keep the liquid for gravy), pick any meat from the neck and wings, and remove and discard the bones and any tough bits.
Clean the liver, heart and gizzard, and sear on a very hot dry griddle pan until browned. Remove the meat and roughly chop. Turn down the heat to medium and saute the onion in a glug of olive oil until browned, then add the garlic and fry briefly. Return all the cooked meats to the pan, then season with a pinch each of ground turmeric, cumin, coriander, nutmeg, salt and pepper. Adjust the spices to taste and serve hot in warm pitta with tahini dressing (or yoghurt), lemon and pickles.
from Lifestyle | The Guardian https://ift.tt/3h38NhQ
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