Ingredients Beef trimmings, including offal such as kidney, liver, heart, etc. 1 onion, cut in half, one half chopped finely 8 black peppercorns Handful of parsley leaves and stems 1 teaspoon of beef dripping or butter 1 tables spoon of plain flour Gravy browning (optional) sea salt to taste Method Place the meat trimmings, half of the onion, the peppercorns, parsley and a pint of water Bring to the boil, reduce the heat and simmer, covered, for 1 hour Remove from the heat and strain the stock into a separate bowl In the same pan, melt the dripping and fry the chopped half of the onion until it is nicely browned Stir in the flour and mix well Little by little add the stock, stirring as you go Add a little gravy browning if needed Season to taste and serve immediately
Ingredients 350 g (12 oz) ostrich liver, de-veined and thinly sliced 1 large onion, peeled and sliced 6 slices home smoked bacon, chopped roughly 1 teaspoon white cumin seeds, ground 1 teaspoon black cumin seeds, ground ½ chili powder (or to taste) ½ teaspoon caraway seeds, ground 4 tablespoon plain flour Juice from half a lemon The zest from ¼ of a lemon, finely chopped ½ teaspoon brown sugar 1 tablespoon balsamic vinegar Pinch of salt 6 tablespoons of beer (mild!) or lager Olive oil for frying Method Mix the plain flour, ground spices, salt and add to a shallow dish and roll the liver in the mixture so it's really well covered Leave the liver in the flour while you cook the onions, so it grabs as much flour as possible Mix the beer, balsamic vinegar, lemon juice and lemon zest together and put to one side Heat a wok and add a few glugs of olive oil and gently fry the onions for 5 minutes until soft and golden, don't burn them Just as the onions start to colour, add the chopped bacon slices When the onions are done, reserve and keep warm Add a dash more oil if the wok is dry and over a low to medium heat, fry the liver for about 1 minute a side so it browns slightly and the blood runs a little. Turn the heat up high and add the liquid and the reserved onions and bacon and reduce to most of the liquid has gone You should be left with a nice gooey sauce Serve hot with peas and Sautéed potatoes
