Odd Bits: How to Cook the Rest of the Animal-Jennifer McLagan

  • Title: Odd Bits: How to Cook the Rest of the Animal
  • Author: Jennifer McLagan
  • Released: 2011-10-01
  • Language:
  • Pages: 248
  • ISBN: 190641761X
  • ISBN13: 978-1906417611
  • ASIN: 190641761X

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Featured Recipe: Wine-Braised Beef Cheeks Serves 6 Ingredients 3 cups / 750 ml red wine 1 onion, halved and sliced 2 carrots, peeled and diced 2 stalks celery with leaves, sliced 4 cloves garlic, germ removed 2 fresh bay leaves 1 large sprig rosemary 1/4 teaspoon black peppercorns 2 to 3 beef cheeks, about 3 pounds / 1.4 kg total, trimmed (see page 29) Coarse sea salt and freshly ground black pepper 2 tablespoons beef dripping or lard 1/2 calf’s foot, about 1 pound / 450 g, prepared (see page 100) (optional) 2 teaspoons red wine vinegar 1/4 cup chopped flat-leaf parsley Instructions Pour the wine into a large saucepan and bring it to a boil. Reduce the heat so the wine bubbles gently. Tip the saucepan slightly away from you and, using a long match, light the wine. Once the flames die out, light it again, and keep lighting it until it no longer flames. Pour the wine into a large bowl (there should be about 21/2 cups / 625 ml). Add the onion, carrots, celery, garlic, bay leaves, rosemary, and peppercorns. Set aside to cool. Cut the beef cheeks into 2 or 3 pieces so that all the pieces are the same size. Place in the marinade, cover, and refrigerate overnight, turning a couple of times if possible. Remove the cheeks from the marinade, pat them dry, and season with salt and pepper. Strain the marinade, keeping the liquid and the solids separate. Preheat the oven to 300°F / 150°C. In a heavy flameproof casserole or Dutch oven, melt half the fat over medium-high heat. When the fat is hot, add the cheeks in batches and brown. Transfer the cheeks to a plate. Lower the heat, add the vegetables, herbs, and peppercorns from the marinade, and cook, stirring, for 5 minutes, or until they soften. Pour in the reserved marinade liquid and bring to a boil. Return the cheeks with any juices to the pan, add the calf’s foot, and return to a boil. Cover the meat with a piece of wet parchment paper and the lid, transfer to the oven, and cook for 3 to 4 hours, or until the cheeks are very tender. Transfer the cheeks and the foot to a plate. Strain the cooking liquid through a sieve into a bowl, pressing on the vegetables to extract all the juice; discard the solids. Let the cooking liquid stand for 5 minutes, then skim off the fat and set the fat aside for another use. Return the cooking liquid to the pan and bring to a boil. Continue to boil until the liquid coats the back of a spoon. Meanwhile, cut the meat and skin from the calf’s foot into small dice; discard the bones. Return the cheeks and diced foot to the reduced sauce and reheat gently. Add the vinegar and taste, adding more salt, pepper, and/or vinegar if necessary. Sprinkle with the parsley and serve. Alternatives: Oxtail, beef shoulder, or shank --This text refers to an alternate edition.

Review 'Jennifer McLagan is a writer to trust. Her last two tomes, Fat and Bones, take subjects and ingredients we tend to shun and lavishes them with the care, eloquence and scholarship they really deserve. Her new book Odd Bits is every bit as fine. This is as much a work of reference as a labour of love. The recipes are alluring, as is the writing.' - Tom Parker Bowles Mail on Sunday (Live magazine) 'There have been other books about offal, but none approached with anything like the chutzpah employed by Jennifer McLagan in Odd Bits...the award-winning author of Fat has rummaged about among the innards of the beast and brought forth something surprisingly delicious.' Telegraph magazine 'Studded with enriching literature, and written with care and knowledge. It's an important and much-needed book.' City AM 'Jennifer McLagan's Odd Bits was my "oh wow" moment' - Zoe Williams (Food Books of the Year) The Guardian 'An absorbing journey...Jennifer McLagan is an enthusiastic and knowledgeable cheerleader' - John Walsh The Independent 'A treat for anyone who values the treasure that lies beyond the breast and loin...the heart and soul of this book is economical and delicious eating' - Nigel Slater The Observer Listed in 'The 50 Best Cookbooks of 2011' - 'Offers more than your average meat book' Huffingtonpost.com 'Clever, approachable and enthusiastic book...Peppered with excellent quotes and a luxurious amount of food history...her firm and witty voice comes with huge authority.' Metro 'Splendidly titled...she treats the (odd bits) with unapologetic gusto and respect, and provides accessible and persuasive recipes.' - Matthew Fort The Lady 'A superb book - well written, witty and full of excellent prose. Odd Bits is full of great conversations and fine pictures of the finished dishes, a little madness and a lot of brilliant information.' Caterer & Hotelkeeper 'Packed full of surprisingly tempting recipes, the book also delves into the rich historical and religious roles of these unusual meats' Great British Food magazine 'McLagan's enthusiasm for her subject is contagious, and her insight and humour should get even non-believers to consider the pleasure of odd bits.' Essentially Catering 'Expert advice and delicious recipes to make these odd bits a part of every enthusiastic cook's repertoire.' Home Farmer magazine pdf