Ugly but delicious. These are the two words that best describe this 1,5 kg unique piece of meat. With its pleasant, silky texture that is much softer than what you would expect from an average meat and its strong, unmistakeable ‘beefy’ taste it is a delicacy every meat lover should try once. Those who are willing to overcome their prejudice and wait out long, long hours of cooking will be rewarded with an experience that is unlike any other. Love it or hate it.
Simple but powerful. Just a large cut of steak, medium-rare, some roasted vegetables, some green stuff for decoration. An immaculately white plate to make it stand out and almost feel like it’s ready to jump out of the screen and right onto your fork, so you can put a chunk of warm, still slightly bloody, soft meat into your mouth, feel the fibers disintegrating between your teeth, the tasty juices spread around your tongue, and say: my life is now complete. Need I say anything more for meat lovers?
I can imagine few better meals than taking a fresh cut of meat, filling it with all the stuff you love, then baking it in the oven in a breadcrumb coating. When one finally takes these protein bags out of the oven, all of which are thick from the delicious juicy stuff they can hardly contain within, cuts them in half, and sees the slow-flowing, steaming mixture of cheese, spices and mushrooms (or anything you could think of filling into it) seeping out from between the two layers of meat, releasing mouth-watering smells, one cannot withhold the smile of satisfaction that breaks out on his/her face. It is about time I share such a recipe on this blog.
Today I figured it was time to introduce one of the more controversial food categories to the blog – offals. The first example shall be a simple but delicious chicken heart stew, made the Hungarian way. While I realise many people might have second thoughts about eating the various internal organs such as heart, liver, kidney, stomach, etc., I think it is simply a matter of social programming and there is absolutely no reason why we shouldn’t consider, for instance, the heart of an animal a food. Open minded people ought to be much more adventurous (and self-critical) than following their social programming and judge food by its taste and nutritional value. Both of which are quite alright in the case of chicken hearts.
It’s been a while since I left behind my London life and with it the endless repetition of 9 to 5 office hours. Even though it’s been almost a year and a half since my leaving, the bottle of single-malt Scotch whiskey I got from my colleagues as a leaving present was still not even nearly empty, in fact roughly half of it still remained. The simple reason behind this is that I don’t really like whiskey as such. I fully appreciate that this bottle of 25 year old Scotch is of excellent quality as revealed by its fantastic smell also, but going further than smelling and actually drinking it is not really my thing any more. However, I have absolutely no problem with adding a mild whiskey flavour to the meat I cook. The rest, I think, is self explanatory.