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Nose-to-tail starter tips

So it’s nose-to-tail month this July! Maybe we’ve peaked your curiosity a little, you’ve learned how nutritious these cuts are and how using more of the animal it’s a great way to eat more sustainably – but where to start?

Of course the more meaty cuts such as beef cheek, shin and oxtail are perfect for your slow cooker and will render down to a meltingly tender and flavoursome casserole, soup or broth. Check out some tempting recipes here.

If you want to dabble with a bit of offal then why not add some ground liver or kidneys into your beef mince and whip up a tasty meatloaf. It will add a wonderful flavour and extra texture to your meatloaf and your family will thank you later for the added boost it will give to their nutritional intake.

If you’re a fan of pies and are savouring after that flaky crispy pastry hit with a delicious warm filling then why not take a traditional steak pie recipe and add in some lamb kidneys. This is an excellent way to introduce more of the traditional flavour and texture of this cut of offal to your palate without overwhelming it.

If it’s a crispy snack you fancy then get down to your local butcher and get some sweetbreads. Make sure you ask them to prepare them well by removing the outer membrane. Then you are ready go with a simple flour, egg and crumb combination and pan fry until crispy. Serve these as a delicious and nutritious snack alongside your favourite dipping sauce or with a light and refreshing salad.

If you are more of a smooth mover then have a go at making a pate to smother on your favourite crackers or a toasted piece of sourdough. Homemade pate is easier than you think and a great way to get the nutritious benefits of liver with fabulous flavours. Check out our pate recipe here.

How about a boil up? Bone broth is gaining popularity with many social media health influencers talking up the benefits of a good bone broth. You can easily get a bag of bones from your local butcher and chuck them into the slow cooker with mire poix of veges and seasonings. Don’t forget the all-important ingredient of apple cider vinegar to bring out all the goodness within the bones.

If you still feel a bit overwhelmed by all this, then why not check out a few restaurant menus to see who is serving offal? There is nothing better than being introduced to these unusual cuts than when it is cooked by a professional chef. New Zealand chefs would be the first to sing the praises of using every part of the animal. It’s a philosophy that many restaurants adhere to now to tell the full paddock to plate story. Chefs will mostly use offal as a secondary cut matched with a prime cut of beef or lamb on their main course plate.

Posted by Lisa Moloney

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