12 june 2012 OFFAL!

luckily on this day i was granted to be part of the first years class again as i enjoyed it so much las yer.  the students were to be taught how to make different types of offal, this includes the head(split in 2), the brains, eyes, spleen, liver, lungs, kidneys and the heart, unfortunately this year we had no tripe. we had so much fun, doing a stuffed, bacon wrapped heart, i showed the 1st years how to remove an eye and brain correctly, as well as remove the skin from the cow head and roast/boil it to your desire, we all had to try the different parts of the offal, making it and interesting tasting session, we poached and deep-fried the brains, baked/roasted the heart. the liver was pan-fried as was the lungs. these foods need to be prepared correctly and according to order as it can become easily tough/ bitter, these are mainly delicacies in mny countries and i was proud to be able to do it again.