Starters - Gastro Nerd

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Weird recipes - ones for the specialist board. Cow Udder Eclairs - fry, then fill with smelted and whipped artichoke hearts, whipping cream and brown...

Weird recipes - ones for the specialist board.

Cow Udder Eclairs​ - fry, then fill with smelted and whipped artichoke hearts, whipping cream and brown sugar. Serve warm or cold.

Duck Blood Soup​ - use the blood of a freshly-killed duck or goose and stir in a quarter of a cup of vinegar.

Spam Shake​ - Blend together 1 can of spam, 1 tin of anchovies, 2x12oz cans of beer, 4oz tomato juice, 1 teaspoon of Dijon mustard, half a cup of chopped parsley, quarter of a cup of spring onions and a dash of Tabasco. Serve chilled.

Penis Stew​ - Scald a penis (calm down it's a ram's or bull's), drain and clean. Boil for 10 minutes, removing any scum. Fry onion, garlic and coriander and add the penis, sliced. Season and add enough water to cover the ingredients. Bring to the boil then cover and simmer for about 2 hours, or until tender.

Stuffed Squid With Chocolate Sauce​ - Mince squid head and tentaclesand mix well with half a pound of ground pork. Sautéd onion, garlic, carrot and parsley, add pork mixture, breadcrumbs and lightly-toasted pine nuts. Serve with a chocolate sauce.

Garlic Ice Cream​ - Soak gelatine in water. Bring milk, sugar and salt to the boil and then dissolve the gelatine in it. Cool, then add lemon juice and garlic. Chill the mixture until slushy, then whip some cream until thick but not stiff and fold carefully into the mixture. Freeze.

Fried Beaver Tail​ - Toast the beaver tail, then strip the hide away from the meat. Soak overnight in cold water, adding half a cup of vinegar and 1tbsp of salt. Remove from the brine, wash, then simmer in a solution of baking soda and water. Drain and dredge the tails in seasoned flour. Sauté at a low heat until tender. Add cooking wine, dried mustard, sugar, garlic powder and Worcestershire sauce and simmer gently for 10 minutes.

Curried Kangaroo Tail​ - Wash, blanch and dry the tail, dividing it at the joints. Fry and put to one side. Fry some onions, add flour and curry powder and cook gently for 20 minutes. Add some stock and bring to the boil, then replace the tail. Cover and cook gently until tender, then add some lemon juice. Place the tail on a hot dish and pour over the sauce. Serve with rice.

Stuffed Nasturtium Blossoms​ - With a knife, press about 1/2tsp of cream cheese into the centre of each flower. Add a caper and serve immediately or refrigerate until ready to serve, no more than 1 hour.

Source:www.bertc.com

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