Exotic offal

By admin
28 October 2014

Cooking from nose to tail has always been part of our heritage, it has now become a trend. But we have always known that there is a lot of flavour in those parts of the animal that sometimes get discarded. Move! Food Editor Dorah Sitole

Serves 4


¦30ml (2 tablespoons) oil

¦1 onion, sliced into rings

¦1 green pepper, deseeded and

sliced into rings

¦45ml (3tablespoons) flour

¦3ml (½ teaspoon) mustard


¦salt and pepper to taste

¦8 lamb’s kidneys, cored

and halved

¦450g beef cocktail sausages,

cut into chunks

¦1 can (410g) chopped


¦250ml (1 cup) beef stock


Preheat oven to 180°C.

Heat oil in a frying pan and cook

onion and green pepper for a few

minutes. Transfer into a casserole


Mix together flour, mustard,

salt and pepper and toss the

kidneys and sausages in the

seasoned flour.

Cook the kidneys and sausages in

the remaining oil until brown on all

sides and transfer to the casserole.

Mix in tomatoes and beef stock,

cover the casserole with a lid and

cook in oven for 30 - 40 minutes.

Serve the casserole over rice or

mashed potato.

You can use pork

cocktail sausages instead of beef.