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
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
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

Testicles

By Claire Borg

Bernard Muscat's wine recommendation: garlic and parsley are the dominant flavours here. Serve a delicate white wine like Sicilia Bianco Inzolia by Duca di Castel del Monte, from M Demajo (Wines and Spirits).

For 2 people, you will need:

Four pigs’ testicles (you will need to order them at the butcher’s), sea-salt, black pepper, three cloves of garlic, or stalks of fresh garlic (peeled and chopped), fresh parsley (chopped), table salt, 100ml of white wine, cooking-oil.

Cook the testicles in salted water for about 20 minutes; then peel off the skin. Cut them into slices a centimetre thick. Heat some oil in a pan and cook the testicles with the garlic, parsley and white wine for about 30 minutes. Add salt and pepper, and serve.

Pomegranate jelly

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