As per the request of one person, I want to start a discussion about the other, other meats. I am a huge fan of offal. I will eat any part of an animal except for genitals and lungs.
First off, if you are really interested, you must do two things: a) find a good butcher, Italian or Chinese, and become their friend; b) buy this book -
http://goo.gl/tEcL42.
I think the go-to for getting into offal is the lamb kidney. It is fairly easy to find, cheap, and isn't too offensive-smelling or looking to start off.
When you get your kidneys, immediately soak them in salt water for several hours. This removes some of the "kidney" smell, and that bitter offal taste.
Remove them, pat dry, and cut them in half. Use kitchen scissors or a sharp knife to remove the fatty nodule from the centre of each kidney.
Mix up a bowl flour, paprika, and dry mustard. Coat each kidney in the mixture.
Mix a bowl of parsley, capers, and olive oil. Throw in a couple of minced garlic cloves.
Throw a large (very) knob of butter into a very hot pan. Once butter has melted, lay your kidneys in, and give them a hearty splash of red wine, and Worcester sauce. As Fergus Henderson would say, "Let them all get to know each other." When the liquor has reduced after around 2 minutes, flip them. The next step depends on whether you like your kidneys soft or crispy - I prefer crispy, so I let them stay in the pan for a while. I scrape up the brown bits, add some more wine, and let it all percolate into a delicious crispy coterie of goodness.
While your kidneys are cooking, toast thick slices of white bread. Remove kidneys, place on your toast, with a dollop of your greens. You can enjoy this first thing in the morning with a glass of beer or red wine.
Offal recipes - how not be a baby
