A Homemade Life
Welcome to Homemade Life.

To take full advantage of everything offered by our forum, please log in if you are already a member or join our community if not ....

Who is online?
In total there is 1 user online :: 0 Registered, 0 Hidden and 1 Guest


Most users ever online was 62 on 10th April 2015, 8:24 am
Latest topics
» What are you harvesting today?
by Chilli-head Today at 8:39 pm

» Trying to avoid wilting in the July garden
by Chilli-head Yesterday at 11:31 pm

» Weekend at the Kettlewell hostel
by Chilli-head 13th July 2018, 4:56 pm

» No-dig gardening & weed control
by freebird 10th July 2018, 7:40 pm

» Pest Controls...
by Chilli-head 9th July 2018, 2:09 pm

» Summer has arrived in the garden in June
by Dandelion 26th June 2018, 9:26 pm

» whats on the menu
by Chilli-head 25th June 2018, 9:38 pm

» Proud for once ....
by freebird 18th June 2018, 8:22 am

» An excellent walk - 3 days in Snowdonia
by FloBear 8th June 2018, 6:23 pm

» The magazine rack
by Chilli-head 1st June 2018, 4:44 pm

» Hoping there May be a bit less rain on the garden !
by Chilli-head 31st May 2018, 8:40 pm

» Housekeeping
by Dandelion 31st May 2018, 4:42 pm

» Breadmaker recipes
by FloBear 8th May 2018, 9:16 am

» Hand Weeding Tool
by FloBear 2nd May 2018, 5:03 pm

» Gardening between the April showers
by FloBear 30th April 2018, 8:52 am

» What have I done in the workshop today?
by Chilli-head 28th April 2018, 6:51 pm

» Knitting in the round
by FloBear 12th April 2018, 11:51 am

» Anyone braving the garden in March ?
by Chilli-head 1st April 2018, 10:21 pm

» Seed swap anyone?
by FloBear 15th March 2018, 3:56 pm

» Waste collection consultation
by Ploshkin 4th March 2018, 9:20 am

We have 238 registered users
The newest registered user is Pat B.

Our users have posted a total of 45667 messages in 2358 subjects
Similar topics
HML on FaceBook
RSS feeds

Donate to our Charity
The Homemade life supports Kiva - microloans for people in developing countries working to change their lives.  These loans are repaid to our KIVA account, so your donation is used many times to help different people - literally the gift that keeps on giving..


Go down

default Offaloaf

Post by Wilhelm Von Rhomboid on 20th March 2011, 11:49 pm

So, as detailed elsewhere i had loads of bits and bobs of pig to use up: lungs, liver, hearts etc. I had considered making faggots, but then realised given the quantities i had I would end up with hundreds of the things; I had considered Lungemos, but a Norwegian friend told me it was rather like lung porrage and quite vile, so I thought i might have trouble selling that in to my kids.

So in the end I decided to make a sort of faggoty-mix cum hurky, cum haslet. The discussion of haslet with Pol and the success of Blood Loaf made me decided the loaf tin was the format to go for - large enough to use up product in bulk and easy to store in the freezer and convenient for serving.

Okay so i had:

a bit over a kilo of hearts, which I removed all the membranes and tubes from and chopped

a couple of kilos of lung (I actually had twoce this amount but used some elsewhere and didn't want the lung to overwhelm)

4 tongues

lots of lovely liver

and a couple of chunks of meat.

First everything was trimmed and put through the mincer. As you can see

Some of the parts of this lung look frankly less appetising than the nice soft yummy parts. Although the mincer will make short work of any tube and gristle, we are not short of material so can cut away the less appealing parts.

feeding liver through a mincer tends to produce a rather less than solid result, and at this stage it does look rather like a bucket of poo.

next the tongues:

at top you can see a whole one, at bottom a trimmed and halved one - look at the lovely texture of that meat!

And then some meat to offset all the offal - i used a 50/50 meat to offal ratio.

No need to worry about being neat - it is all going in the mincer.

Next some breadcrumbs

this was about 1.2 kilos. Loaf from the sale counter at the shop - it shouldn't be too fresh. And it was only 20p a loaf.

the bread whizzed into crumbs and 250g lard goes in with the meats

along with:

10 eggs (one has rolled out of shot), beaten

10 large-ish onions, finely chopped and sweated until translucent

and last but not least some chopped chives and sage

and then it is all mixed together

good handful of salt, loads of pepper, some ground mace and Bob is your Uncle. It has to be really well worked togeher - this takes a while.

Then packed into greased loaf tins and cooked for about 1 1/2 hours until juices run clear and internal temp of 76 is reached.

A couple of Offaloaves. One has already been partially demolished by Bea and Leo, who were very partial to it. These were the first batch - the evenness of colour got better as I finessed the time and temperature.

Several more offaloves chilling. they are wrapped tightly in clingfilm for the nightto preserve moisture and firm up.

Wilhelm Von Rhomboid

Posts : 2942
Join date : 2009-11-08
Location : Schloss Rhomboid, Carpathia.


Back to top Go down

default Re: Offaloaf

Post by Compostwoman on 21st March 2011, 12:00 am

Looks like a terrine, but with even more offal.

I bet it is wonderful!


Posts : 5689
Join date : 2009-11-08

Back to top Go down

default Re: Offaloaf

Post by GB on 13th April 2011, 5:47 pm

You must really love your family to share those tongues with them Shocked pig tongue is FABULOUS just simmered till tender, skinned and trimmed and then all the kids locked up so you dont have to share Laughing

It looks really good Billy! Dont know about the lungs though, have tried a left over lung or two I have missed when cleaning poultry and they are really chewy and not very nice. Are pigs lungs nice or do they just add bulk to your loaf?

Laugh and the world laughs with you, laugh hysterically, for no apparent reason, and they'll leave you alone!

The Gods answer all our prayers. Unfortunately, sometimes, the answer is no!

"When in doubt, choose to live!"
Homemade Moderator

Posts : 3156
Join date : 2009-11-14
Location : Georgia

Back to top Go down

default Re: Offaloaf

Post by MrsC on 13th April 2011, 8:49 pm

That looks really good Billy. I have to say that the scale of your cooking frightens me somewhat. Where on earth do you find big enough pots and pans etc and a kitchen big enough to store it all in! (Let alone space for the food itself!) I struggle and there are only three of us here.

Mrs C

My blog, Being Mrs C: http://www.beingmrsc.com
Mr C and my other project, UK Nature Blog: http://www.uknatureblog.com
Homemade Moderator

Posts : 1876
Join date : 2009-11-10
Location : St Albans


Back to top Go down

default Re: Offaloaf

Post by mr_sfstk8d on 13th April 2011, 10:00 pm

I'm guessing there have been years of estate sale foraging in "old country" coming away with some of those old timey great kitchen implements. Heaven's know I envy that sort of equipment.

Wait, did that come out poorly?? Embarassed

Posts : 584
Join date : 2010-12-01
Age : 40
Location : Peoria, IL, US

Back to top Go down

default Re: Offaloaf

Post by Sponsored content

Sponsored content

Back to top Go down

Back to top

- Similar topics

Permissions in this forum:
You cannot reply to topics in this forum