Charcoal-grilled game offal and turnip purée with a parsley, garlic and lemon dressing
Item 1 of 1
Offal is a woefully underused product, but for those in the know it offers incredible flavour, is very affordable and incredibly simple to cook. This dish features the hearts and livers from various game birds and animals, which are often wasted. Served on a bed of turnip purée with a verdant parsley dressing and slivers of pickled daikon, it's a stunning dish that proves offal deserves more attention than it currently gets.
First published in 2021
discover more:
Ingredients
Metric
Imperial
Offal
- 500g of duck hearts, livers and the offal from any of the following: hare, pheasant, rabbit, venison, partridge and/or teal
- 500ml of milk
- 100ml of cognac
- 25ml of olive oil
- 1 tbsp of fresh horseradish, finely grated
Parsley dressing
- 100g of parsley leaves
- 75ml of olive oil
- 2 garlic cloves
- 2 lemons, juiced
- salt
- pepper
Pickled radish
- 1/2 daikon radish, very finely sliced on a mandoline
- 1/2 tsp caster sugar
- 1/2 tsp salt
- 200ml of rice vinegar
SAVE RECIPE
Equipment
- Blender
- Metal skewers
Method
1
The day before you plan to serve the dish, prep the offal. Trim away any sinew and remove any skins from the hearts. Give them a good wash, then place in a bowl and cover with milk. Leave in the fridge overnight
- 500g of duck hearts, livers and the offal from any of the following: hare, pheasant, rabbit, venison, partridge and/or teal
- 500ml of milk
2
Begin the process for pickling the daikon the day before too. Toss the sliced radish in the sugar and salt, then leave in the fridge overnight
- 1/2 daikon radish, very finely sliced on a mandoline
- 1/2 tsp caster sugar
- 1/2 tsp salt
3
The next day, drain the offal from the milk and toss with the cognac, horseradish and olive oil, then leave to marinate in the fridge for at least 2 hours
- 100ml of cognac
- 1 tbsp of fresh horseradish, finely grated
- 25ml of olive oil
4
Warm the rice vinegar for the pickled daikon until simmering, then pour this over the daikon slices and set aside to pickle for at least 2 hours
- 200ml of rice vinegar
6
Whilst still warm, peel the turnips and discard the root. Blend the flesh into a purée with the butter, then taste and season. Set aside to gently reheat before serving
- 50g of butter
7
Blend the parsley dressing ingredients together until combined. Taste and season, then set aside
- 100g of parsley leaves
- 75ml of olive oil
- 2 garlic cloves
- 2 lemons, juiced
- salt
- pepper
8
To cook the offal, light a charcoal barbecue or heat a griddle pan until smoking hot. Drizzle a little of the parsley dressing over the offal and thread onto metal skewers. Cook for no more than 2 minutes each side
9
Leave the offal to rest for a few minutes before slicing in half. To serve, add a spoonful of the reheated purée to each dish, then top with the offal. Spoon over a generous amount of the dressing and top with the pickled daikon, torn into small pieces
Get in touch
Please sign in or register to send a comment to Great British Chefs.
You may also like
SITES
© Great British Chefs 2024