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Offal recipes (31)

Find recipes with black pudding, calves liver, tongue, tripe, kidney, haggis, foie gras or other sweetbreads. Or maybe you fancy making chicken liver pâté or liver and bacon?

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Chicken Livers Peri Peri

Recipe by: FAIRDINKUM

This is a spicy but succulent dish of chicken livers with a chilli and vinaigrette sauce bound to please offal fans. It is great for an entree or main meal. Serve with toasted bread or with fresh bread rolls, and watch your guests mop up the sauce with the bread!

Easy

Lamb's fry & bacon with sage & Madeira sauce

Recipe by: Lynn Cole

This is not only a mouth-watering dish, it is also very easy to prepare and cook when you want to rustle up a meal quickly.

Easy

Steak And Kidney Casserole

Recipe by: Jason Osborne

A great rendition of the old-fashioned filling that's normally steamed in a pudding. This is my version which has tomato pasta sauce and red wine in it, which gives it a fantastic flavour. If you can't find it pre-packed, ask your local butcher for a mix of steak and kidney.

Easy

Garlic Chicken in Puff Pastry

Recipe by: FLIPISME

Chicken breast stuffed with a delicious garlic butter, wrapped in puff pastry and served on top of a mouth watering creamy garlic sauce. Not suggested as a dinner for first dates!!

Easy

Chicken livers in tangy tomato sauce

Recipe by: rua

A delicious and simple recipe for chicken livers.

Easy

Mushroom and chicken liver pâté

Recipe by: angusd

This is my own version of a richly flavoured chicken liver pâté.

Easy

Bacon and black pudding salad with walnuts and mozzarella

Recipe by: bert

A lovely light supper, dinner party starter or weekend lunch for you black pudding lovers out there!

Easy

Chicken Livers Wrapped in Bacon

Recipe by: DONNAJJ48

If you ever get the craving or for a quick and easy liver fix.

Easy

Delicious Chicken Liver Pâté

Recipe by: MISS AMY

This pâté makes a great dip or entree. Serve with thin slices of toasted baguette.

Easy

Dad's liver dumplings

Recipe by: JEANIE BEAN

This was my dad's way of making sure our family got our weekly dose of liver. It's one of those recipes that he never wrote down. Most of the time he added it to soup, but once in a while he served it with fried onions.

Easy

Chicken and lentil pâté

Recipe by: Elaine Russell

This coarse-textured pâté, deliciously flavoured with garlic and fresh coriander, combines minced chicken and chicken livers with lentils for a starter that has considerably less fat than a traditional pâté. Serve with toasted slices of brioche, plus some crisp vegetable sticks and crunchy radishes.

Easy

Chicken liver and apple salad

Recipe by: Lynn Lewis

Although chicken livers have a bad reputation as a high cholesterol food, they are an economical source of valuable vitamins and protein.

Easy

Chicken liver pâté

Recipe by: Zoë Harpham

Chicken livers are very economical, but you'd never know it when you taste this rich and delicious pâté. It tastes like the ultimate indulgence, spread on elegant toasts.

Easy

Chicken liver pâté II

Recipe by: Lynn Cole

This richly flavoured pâté is a wonderful standby for when guests drop in. It can also be served in individual pots with triangles of hot toast as a first course.

Easy

Chicken liver pilaf

Recipe by: Zoë Harpham

Chicken livers are fantastic value and absolutely delicious pan-fried with garlic and spices in this more-ish pilaf.

Easy

Chicken livers on toast

Recipe by: Lynn Cole

When you serve this dish, have the toast waiting on warmed plates, and call the diners to the table as soon as you have put the liver in the pan – it takes only minutes to cook and tastes best when eaten sizzling hot.

Easy

Chicken livers sautéed with sage

Recipe by: Elaine Russell

Chicken livers are an extremely economical stand-by ingredient to have in the freezer. The addition of a few well-chosen flavouring ingredients, like the fresh sage and balsamic vinegar used here, can transform the livers into something rather special. Serve with a salad.

Easy

Crumbed brains

Recipe by: Lynn Cole

The trick to cooking crumbed food is to keep the oil hot so the coating doesn't soak up too much oil.