Veal Sweetbreads, Fresh, +/-500g£44.95- Free Range Chicken Liver, Fresh, +/-1kg£7.95
- Duck Hearts, Frozen, +/- 250g£7.95Some may be put off by the idea of eating heart but duck heart is not tough and doesn't taste like offal at all, it is simply a richer extension of the rest of the meat. Cooking is very quick compared to some cuts (about five minutes in a hot pan), and you can casserole or pan fry them in any number...
- Bone Marrow Troughs, Frozen, +/-2kg£12.50
- Ox Tail, Fresh, +/-2kg£35.95
- Lamb Sweetbreads, Frozen, +/-500g£12.95
- Chicken Feet, Frozen, +/-1kg£8.95
- Chicken Skin, Fresh, +/-1kg£6.00
- Lamb Hearts, Fresh, +/-1kg£9.95Lamb heart is a traditional delicacy, high in nutrients, amino acids and protein. To serve, you can cook In a few different ways. As lamb heart is significantly smaller than the more well-known ox heart, you can slice the heart, marinate in herbs and oil and then simply flash fry like you would a ...
- Lamb's Liver, Fresh, +/-1kg£9.95One of the most loved offal cuts, liver is a traditional and natural superfood. You can use lambs liver as you would with calves liver, and incorporate into a traditional pie, or enhance your usual shepherd’s pie. Another way to eat this amino-rich meat cut is simply on its own, with onions. Add a...
- Lamb Tongues, Fresh, +/-500g£9.95Lamb tongue is a quality piece of offal, that is naturally high in protein, and deliciously tender. Typically, the tongue is brined before cooking or slow cooked, to break down the muscle and season the meat to the eater’s preference. Lamb tongue can also be fried to crisp the texture at the end o...
- Dutch Milk-Fed Calves Liver, Fresh, 4 x +/-150g£28.95
- Calves Tongue, Fresh, +/-800g£15.50A less common offal is the calve's tongue, which is incredibly delicious when prepared properly. The calves tongue has a lot of fat inside the tongue, which bubbles and crisps up when it is seared. Firstly though, it is best to boil the tongues in water, adding garlic cloves and an onion, for 4-5 ho...
- Dutch Milk-Fed Veal Escalopes, Fresh, 6 x +/-150g£55.95Escalopes are lean and thin so only need to be seared quickly in a hot pan. Simply season well with salt and pepper, or alternatively marinade before flash frying. Veal escalopes are also the base for a much-loved dish, veal Milanese. that is made with a veal escalope, and coated in breadcrumbs. Af...
- Chicken Necks, Frozen, +/-1kg£5.95Chicken necks are the perfect addition of offal to add to a stock pot. The necks are rich and meaty, perfect with vegetables or to add to a bone broth. One popular recipe to use this delicacy is to marinate them in spices and the unique citrus flavour of Kalamansi, then deep-fry until crispy. Try ...
Offal is the word used to describe the organs of a butchered animal, which are usually less expensive, and include liver, tail, sweetbreads, feet, heart and kidneys. Although it doesn’t always seem the most appealing, eating offal, or using the ‘nose-to-tail’ ideology, is becoming an increasingly popular way of eating. These cuts are foreign to lots of people, but is actually what our ancestors would have been eating as it was the most sustainable and affordable to make use of the whole animal, eliminating food waste.
All of these organs are full of nutritional benefits and add a depth of flavour to dishes that simply can’t be replicated elsewhere.
The most nutritional piece of offal is undoubtedly liver, due to its’ high protein, amino acids and vitamin profile. The best way to cook livers is to make sure you soak them for a few hours before cooking, in a liquid such as milk, which will eliminate some of the metallic taste. Livers are a traditionally fried with bacon in an onion and wine gravy. Livers taste very similar to a thigh or lean steak.
Kidneys should also be soaked before cooking. Kidneys are another great source of protein and vitamins, especially B12 and iron. Kidneys are also best fried in butter, and flavoured with tomato and sharp Worcestershire sauce, scattered with herbs (known as Devilled kidneys – delicious on toasted white bread!). Frying kidneys is simple and delicious, and can be enjoyed for breakfast or for dinner!
Heart is also rich in nutrients, and is very flavoursome. A popular way to enjoy chicken hearts is to marinate them, skewer and pop on a BBQ. We can supply you with larger hearts, such as the lamb, or smaller duck hearts, which are often cooked with grapes in French cuisine. The larger size of lamb hearts mean that they can be stuffed with different fillings.
Tongue is not something that everyone has tried to eat before, but it is surprisingly easy to cook and is some of the most succulent offal available. Similarly to livers, they can be sautéed with butter and garlic and served with bread or creamy potatoes. Calves tongues are widely used in Mexican street food, to make a hearty taco filling.
Chicken skin is also a widely loved offal as it can be crisped up to make a tasty garnish of crispy chicken skin. It can also be rendered down to collect the fat and make schmaltz, a Jewish delicacy, in which they add onion for flavour . Schmaltz is then used to cook livers and other traditional dishes. Another chicken offal product we sell is chicken feet, which is found in Chinese cuisine, and can also be used to make a flavourful homemade chicken stock.
There is a wide range of offal products available at Fine Food Specialist, so be sure to browse through our selection and try a new offal product. Also make sure to check out Drogo’s Kitchen to get inspiration on how to best use for offal with our recipes.