The official launch of Chris Badenoch’s book, The Entire Beast, took place last night. It’s the former Masterchef / current Iron Chef / future Josie Bones owner’s guide to using pretty much every part of an animal in the kitchen – with recipes either featuring beer as an ingredient or with suggested beer matches.
As a teaser, The Crafty Pint will be running a couple of offally good* entries from the book, starting with this:
GRILLED PEPPERED LAMB HEART
3 lamb hearts
3 tablespoons sea salt
3 tablespoons freshly ground black pepper
2-3 tablespoons olive oil
1 tablespoon freshly chopped flat leaf parsley
SERVES 4
Heart is a very underrated cut of meat. It is, after all, just muscle as are the rump and fillet. Don't be put off by the appearance – once the cut is sliced, I would challenge anyone to pick it as a heart.
Lamb heart is also very cheap: the hearts we used to photograph this dish cost $2 for three.
- Trim each lamb heart of all excess fat and cut the meat into strips that are the length of the heart and approximately 2cm wide.
- In a small bowl, combine the salt and pepper. Roll the lamb in the mixture until nicely coated.
- Heat the oil in a frying pan over medium heat. Fry the lamb pieces in batches for 3 to 5 minutes until browned all over but still pink in the middle. Be sure not to overcrowd the pan. Drain on paper towel.
- Sprinkle with the parsley and serve immediately with Roasted Baby Beetroots and Fennel, Radish and Orange Salad.
PERFECT BEER MATCH
- Biere de Garde
- Belgian Blonde Ale
- English Ale
*If John Cleese can get away with “The plaice is grilled, and the whole room's a bit warm, isn't it. I'll open the window” in Fawlty Towers then we refuse to rise above truly dreadful puns on this site.
