Recipes from ‘Cooking with offal’

Brain fritters
Brains cost 20c each. Bernard Muscat's wine recommendation: offset this with the refreshing and crispy acidity of Zarina Gellewza
Liver
Liver costs Lm1 per kilo. Bernard Muscat's wine recommendation: a strong French wine to hold up against the potent
Ox-tail broth
Ox-tail costs Lm1.50 per kilo. Bernard Muscat's wine recommendation: the beefy flavour of this broth is matched to a
Pig-heart stew
Pig-hearts cost 30c each. Bernard Muscat's wine recommendation: a red wine with good acidity would be in order here
Stuffed pig's stomach
Pig's stomach costs Lm1.60 per kilo. Bernard Muscat's wine recommendation: this dish has lots of body but not a
Testicles
Bernard Muscat's wine recommendation: garlic and parsley are the dominant flavours here. Serve a delicate white wine like Sicilia
Tongue
Bernard Muscat's wine recommendation: a red wine with good tannins – try a Carissimi Cabernet Sauvignon (2006) from Delicata.
Trotters
Pigs' trotters cost 15c each. Bernard Muscat's wine recommendation: this fatty dish needs a crispy fresh wine that rinses
More recipes

Kidneys

By Claire Borg

Kidneys cost 20c each. Bernard Muscat's wine recommendation: the strong flavours of this dish need a rich medium-bodied red wine; try the Californian Parducci Zinfadel (2003) from Attard & Co (Wines and Spirits).

You will need:

Two pigs’ kidneys (cut into 1cm pieces), salt and pepper, cooking-oil, two tablespoonfuls of red-wine vinegar, a few cloves of garlic (peeled and chopped), a glassful of red wine, optional – two eggs.

Marinate the chopped kidneys in the wine and vinegar for at least four hours. Heat up some oil in a frying-pan, fry the garlic without browning it, and add the kidney still in its marinade. Cook for around 15 minutes. If you are using eggs, lift the kidneys out of the pan at this point and break the eggs into the pan-juices, frying them.

Liver

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