Offal: A Global History by Nina Edwards Read Free Book Online Page B

the pastry comes together. Chill for 30 minutes until use.
    Pie filling
1 pig’s ear, cut into large strips roughly 10 cm long and 3 cm
wide
300 g pork chop, sliced into 2 cm strips
2 onions, diced
1 stalk celery, finely diced
2 cloves garlic, finely chopped
250 ml white wine
300 ml chicken stock
1 lemon, zest only
sage to season
1 small red chilli, diced finely
50 g butter
1 egg to brush pastry
    Fry off the onions, garlic and celery for 5 minutes. Add stock and white wine and simmer for 15–20 minutes. Add the pig’s ear strips and simmer for 1–2 hours, topping up with hot water if necessary. Remove the pig’s ear from the stock and cut into strips as thinly as possible. Fry in the butter and season with salt and pepper (fry half of the strips until crisp and fry the other half until slightly less crisp as these will top the pie later and get cooked again in the oven). Fry off the pork chop pieces in butter, season with sage, salt and pepper and add to the stock. Fill a medium-sized pie dish with the pork chop and stock and sprinkle half of the pig’s ears on top. Line the top with the pastry and press onto the sides of the dish to seal. Prick a hole in the middle of the pie and brush with egg. Sprinkle the rest of the pig’s ear strips on top of the pastry. Cook at 200° C for 15–20 minutes or until the pie has browned.
Devilled Kidneys
    4 pieces of toast
8 sheep’s kidneys
2 OZ (60 g) butter
1 tablespoon mustard powder
1 dessertspoon Worcester Sauce
salt and pepper
    Carefully remove the skin from the kidneys, rinse in cold water and pat dry, cut in half and core. Mix together the mustard and sauce. Heat the butter in a pan and add the kidneys, season with salt and pepper and brown for about 2 minutes. Lower the heat and cook gently for 5 minutes with the pan covered. Add the mustard/sauce mixture and braise gently for a little longer. Serve on hot toast.
Thai Spicy Pig Organ Soup
    —Atitaya Chewasuwan, 2011
    Bring to the boil with a pint of water a handful of mixed pig offal with lime leaves, galangal, fish sauce and a pinch of sugar. Then add lemon grass, chopped spring onion, chilli and coriander. Simple, fragrant and delicious.

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