Some members requested that - since the recipes and pictures of various foods which I posted look so tantalising and they don't want those precious pictures/recipes being lost (because they're eager to try it out and taste it) - I should post them here instead.
He is Allah, other than whom there is no deity, the Sovereign, the Pure, the Perfection, the Bestower of Faith, the Overseer, the Exalted in Might, the Compeller, the Superior. Exalted is Allah above whatever they associate with Him [59:23]
He is Allah, other than whom there is no deity, the Sovereign, the Pure, the Perfection, the Bestower of Faith, the Overseer, the Exalted in Might, the Compeller, the Superior. Exalted is Allah above whatever they associate with Him [59:23]
He is Allah, other than whom there is no deity, the Sovereign, the Pure, the Perfection, the Bestower of Faith, the Overseer, the Exalted in Might, the Compeller, the Superior. Exalted is Allah above whatever they associate with Him [59:23]
For the dipping sauce:
1/2 cup vegetable stock
4 tbsp soy sauce
1 tbsp sweet chili sauce
2 tbsp dry sherry
1 inch ginger root, grated
Sprigs of cilantro, to garnish
For the tempura:
Vegetable oil
4 tbsp cornstarch
1/2 tsp salt
3 large egg whites
1 lb mixed vegetables; spinach leaves, halved mushrooms, sliced sweet potato, squash, eggplant, red pepper
deer eyes fresh and cleaned
To make the dipping sauce place the stock, soy sauce, chili sauce, sherry, and ginger in a large pan and bring to a boil. Simmer for 5 minutes.
Meanwhile, heat 1 1/2 inches of oil in a wok.
Mix together the cornstarch and salt. Whisk together the egg whites and 4 tbsp of very cold water until light and frothy. Dust the vegetable pieces and eyes with the cornstarch, then dip in the frothy egg; deep-fry in batches for 4 minutes until golden.
Drain on paper towels.
Pour the sauce into small bowls.
Pile the vegetables onto serving plates and serve with the dipping sauce.
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An Unusual Recipe from Colombia: Cow’s Eye Soup
Teach English as a Foreign Language Abroad
One of the benefits of teaching English as a foreign language abroad or living abroad in general, is the ability to prepare or at least try out some unusual recipes and foreign dishes you might never experience at home. Why else would one venture thousands of miles from home, brave storms, earthquakes, the elements and lord-only-knows-what else to teach English as a foreign language abroad? Okay, maybe for love (more than one English language teacher has married a foreign national or a stent), money or experience in one way or another. Nonetheless, you’ll still need to eat though, right?
Not in Colombia? How to Get Cow’s Eyes
First, truck your bunnies over to your local butcher and request from two to four cow’s eyes. I seriously doubt your supermarket ever carries them but a good butcher can get them for you if they are not readily available at a farmer’s market.
From these Colombian cooks can whip up a savory stew or soup dish for an unforgettable lunch.
Here’s a recipe on how you might go about it yourself:
Colombian Recipe for Cow’s Eye Soup
First, rinse the fresh cow’s eyes under running cold water
Then, place them in a pot or pressure cooker with lightly salted water
Next, add chopped onion, oregano and spices or your preferred spice bundle to taste as desired
After that, pressure cook for about 30 minutes or until the eyes are well softened
Finally, take out the cooked cow’s eyes when done
Colombia: Cow’s Eye Soup Stock Recipe
Add two or three diced yellow potatoes, two large white potatoes, one grated or chopped carrot and fined minced or grated arracacha to the cow’s eye liquid stock
Add in a coarsely diced Yucca as well, if available
Simmer the stock for about twenty more minutes or until vegetables are cooked and soft.
In a Separate Pan
In a separate pan, sautee together a small chopped onion, a whole scallion, 2 cloves of crushed garlic and a large chopped or grated tomato in a little oil until softened
Now dice the cooked cow’s eyes and add these to the sautéed mixture
Sautee for an additional few minutes until flavors are melded together
Everything should now be ready to serve
The final dish is often served with white rice, freshly made fruit juice and the enriched cow’s eye stock in a bowl on the side.
This method of cooking heart meat was inspired by a quick internet search looking for cooking temperatures for rump roast. It suddenly occurred to me that this might be a good way to cook heart, since it also can be fairly tough. Well, it was an epiphany. The roast was tender with an amazing flavorful (that rich steaky flavor that heart meat should have and not that almost liver-like flavor that it can have at times). My 2.5 year old even snuck around the table and ate all of my 5-year old’s meat when she wasn’t looking! Good thing there was more! This will likely become a weekly staple in our house from now on. Heart is definitely my favorite organ meat. I buy mine from a local farmer, but both US Wellness Meats and GrassFed Traditions sells them. The heart I used was on the small side for a beef heart, but I am confident that this would work up to about a 3-4 pound heart size. If the heart you want to roast is on the 4-6 pound side, I think you can make this even more simply by putting the roast in a pan (make sure it’s one that can handle high temperature cooking) and putting it into a 500F oven for 20 minutes. Then reduce the temperature to 275F (open the door so the oven cools down to 275 quickly), add the onion, cabbage and broth to the pan and cook for 20 minutes per pound for rare (I have done this successfully with a 4 1/2 pound roast). This would work beautifully with lamb heart as well.
1. Trim any vessels or tough sliverskin off the heart meat. This is easiest with a very sharp boning knife. Hearts are typically cut open already (part of the USDA inspection before you can buy it). If not completely open, finish the cut so the meat can lie flat.
2. Prepare some lengths of butcher twine. You’ll want 1 to go the length of the heart and then 1 per inch around the width of the heart.
3. Coast the inside of the heart with crushed garlic, salt and pepper. Roll the heart up into a roast shape with the seasonings on the inside (I found it easier to cut the heart in half lengthwise, and rotate one half around so that my roast didn’t have a fat side and a skinny side). Tie the lengthwise truss first. Then start tying the widthwise trusses every inch or so down the length of the heart, tucking in any bits as you go. This does take some practice, so don’t worry if it’s not perfect your first time (plus you can always cut a truss and redo it if you need to). When your heart is trussed, sprinkle more salt and pepper around the outside.
4. Slice onion into ¼” thick semicircles. Preheat oven to 275F.
5. Heat an oven-safe skillet, roasting pan or shallow pot over medium-high heat (I used a cast iron frying pan). Add tallow to the pan.
6. Place heart in pan and sear on each side, rotating every minute or slightly less with tongs until all sides browned. Once browned, remove from the pan and set aside.
7. Add onion to the frying pan and cook, stirring frequently, until starting to brown, about 5 minutes. Add cabbage to pan and stir, until wilted, about 1 minute.
8. Pour broth into the pan. Lay the roast on top of the cabbage and onion. Place in the oven and bake for 20 minutes per pound for rare (25 minutes per pound for medium-rare).
9. Remove from the oven and let rest 10 minutes. Remove the trusses, slice and enjoy! Serve with cabbage and onions. Also, the broth from the pan can be thickened to make gravy or poured au jus style over mashed cauliflower or turnips.
by MICHELLE KERNSHow to Cook Lamb Heart Photo Credit Santy Gibson/Demand MediaOrgan meats like hearts are some of the most underrated cuts available, notes cookbook author and "The New York Times" columnist Mark Bittman. A February 1993 article in "The Independent" supports this fact, noting that lamb heart is inexpensive, economical and easy to prepare. It is also rich in protein and essential vitamins and minerals like vitamin B-12, iron, copper, selenium, zinc and riboflavin. Use a low-fat method like broiling to prepare lamb heart and consume it only occasionally and in moderation, especially if you have high cholesterol or heart disease, as a 3-ounce serving of cooked lamb heart is high in saturated fat and cholesterol. Step 1
Photo Credit Santy Gibson/Demand MediaUse kitchen scissors or a sharp knife to remove as much fat and connective tissue from the surface of the lamb heart as possible. Rinse the heart and place it in a bowl of cold water mixed with a pinch of salt.
Step 2
Photo Credit Santy Gibson/Demand MediaPreheat the broiler. Lightly coat a broiler pan with non-stick cooking spray.
Photo Credit Santy Gibson/Demand MediaRemove the lamb heart from the salted water and gently pat it dry with paper towels. Place it on the prepared broiler pan. Step 4
Photo Credit Santy Gibson/Demand MediaBrush the lamb heart lightly with a 50-50 mixture of olive oil and your choice of vinegar. Season it with salt and pepper. Step 5
Photo Credit Santy Gibson/Demand MediaArrange the broiler pan so that the lamb heart is 3 to 4 inches from the heating element. Broil, allowing about 3 minutes for a heart that weighs approximately 4 ounces raw. Step 6
Photo Credit Santy Gibson/Demand MediaTurn the lamb heart over with a pancake turner. Baste with the oil and vinegar mixture and broil for an equal amount of time as the initial side. Step 7
Photo Credit Santy Gibson/Demand MediaUse a meat thermometer to ensure that the lamb heart has reached an internal temperature of 145 degrees Fahrenheit. Remove the lamb heart from the broiler pan and allow it to rest for at least 3 minutes before serving. Warnings
Avoid cooking lamb heart too long, says Bittman. The meat is best served medium-rare.
Tips
A cooked lamb heart yields one serving. If you're cooking for a group, plan on one lamb heart per person.
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How to Cook Lamb Heart Photo Credit Santy Gibson/Demand MediaOrgan meats like hearts are some of the most underrated cuts available, notes cookbook author and "The New York Times" columnist Mark Bittman. A February 1993 article in "The Independent" supports this fact, noting that lamb heart is inexpensive, economical and easy to prepare. It is also rich in protein and essential vitamins and minerals like vitamin B-12, iron, copper, selenium, zinc and riboflavin. Use a low-fat method like broiling to prepare lamb heart and consume it only occasionally and in moderation, especially if you have high cholesterol or heart disease, as a 3-ounce serving of cooked lamb heart is high in saturated fat and cholesterol.
Photo Credit Santy Gibson/Demand MediaUse kitchen scissors or a sharp knife to remove as much fat and connective tissue from the surface of the lamb heart as possible. Rinse the heart and place it in a bowl of cold water mixed with a pinch of salt.
Photo Credit Santy Gibson/Demand MediaPreheat the broiler. Lightly coat a broiler pan with non-stick cooking spray.
Photo Credit Santy Gibson/Demand MediaRemove the lamb heart from the salted water and gently pat it dry with paper towels. Place it on the prepared broiler pan.
Photo Credit Santy Gibson/Demand MediaBrush the lamb heart lightly with a 50-50 mixture of olive oil and your choice of vinegar. Season it with salt and pepper.
Photo Credit Santy Gibson/Demand MediaArrange the broiler pan so that the lamb heart is 3 to 4 inches from the heating element. Broil, allowing about 3 minutes for a heart that weighs approximately 4 ounces raw.
Photo Credit Santy Gibson/Demand MediaTurn the lamb heart over with a pancake turner. Baste with the oil and vinegar mixture and broil for an equal amount of time as the initial side.
Photo Credit Santy Gibson/Demand MediaUse a meat thermometer to ensure that the lamb heart has reached an internal temperature of 145 degrees Fahrenheit. Remove the lamb heart from the broiler pan and allow it to rest for at least 3 minutes before serving.
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