Offal
Although offal is not as common as it once was there are still many great recipes around that use tasty and cheap offal choices such as liver, heart and kidney.
72 Recipes
Ingredients
Meals
Total Time
- Under 30 minutes (15)
- 30 minutes to 1 hour (25)
- 1 to 3 hours (16)
- 3 hours or more (11)
Global Cuisine
- Italian (1)
- Thai (1)
- American (1)
- British (6)
- Eastern European (2)
- Indonesian (1)
- Malaysian (2)
- Scandinavian (1)
- Scottish (1)
- Welsh (2)
Kidneys are delicious but they are very rich, so you don't need many to make a filling meal. Serve with rice or bread.
Steak, kidney, mushrooms, beef stock and beer form the base of this all-time classic pie. Be sure to cook the filling gently and thoroughly to allow the different flavours to mix
Usually served with fried onions, these delicious liver dumplings are made of liver, bread crumbs, egg and flour. They are boiled in boiling beef stock.
Tongue is a sadly neglected food in this country though it is a common delicacy in Asia and America. Do try it - you'll be surprised how good it is. Especially good on sandwiches with mustard.
This can be two recipes in one. Either a lavish chicken liver meal served on a bed of pasta or a rich decadent chicken liver pate. Once you try this you'll not be disappointed again and your guests will ask for this easy recipe.
Spicy and succulent, these chicken livers are bound to please all daring meat eaters! Serve with fresh bread rolls.
Freshly made pate is so much better than the store bought variety. Serve with brown bread triangles or melba toast as a great appetiser or nibble.
Liver fans rejoice! My version of this classic recieps (actually my dad's recipe) has a nice chilli and garlic edge to it. Served with roast potatoes, chips or creamy mashed potatoes and peas - this is a slice of liver heaven!
Chicken liver pate is very rich and delicious, as well as cheap to make! Serve it spread on toasted slices of crusty bread.
Always experimenting with food this recipe has been created with dairy intolerent people in mind. The butter that is usually used has been substituted with a dairy free margarine and works well. The quantity used are for two small ramekins eliminating waste. It inspired me to make my own as the bought ready to serve products are expensive and contain preservatives.
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