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
Kidneys
Kidneys cost 20c each. Bernard Muscat's wine recommendation: the strong flavours of this dish need a rich medium-bodied red
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

Liver

By Claire Borg

Liver costs Lm1 per kilo. Bernard Muscat's wine recommendation: a strong French wine to hold up against the potent flavours – Côtes du Rhone Rouge (2003) by Le Grandes Serres, from Attard & Co (Wines and Spirits).

You will need:

300g of pork or beef liver (sliced by your butcher), two large onions (peeled and sliced), garlic (peeled and finely chopped), cooking-oil, a glassful of red wine, salt and pepper.

Heat the oil and cook the onions and garlic. Take care not to allow the garlic to turn brown and bitter. Add the liver and cook the slices for a couple of minutes on each side to seal them. Pour in the wine, turn the heat right down, cover the pan and leave it to simmer for about 30 minutes.

Pig-heart stew

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