Offal Meatballs with a Cherry Jus on a Bed of Cauliflower Purée
Gut health advocate Navneeta from @lets_eat_better_together shows us how to create nutrient-dense offal meatballs laid on a bed of creamy puréed cauliflower topped off with a deliciously fruity cherry jus. When it comes to a dinner that is also great for your gut, look no further!
Offal Meatballs with a Cherry Jus on a Bed of Cauliflower Purée
Gut health advocate Navneeta from @lets_eat_better_together shows us how to create nutrient-dense offal meatballs laid on a bed of creamy puréed cauliflower topped off with a deliciously fruity cherry jus. When it comes to a dinner that is also great for your gut, look no further!
- Serves: 4
- Prepare: 10 Minutes
- Cook: 20 Minutes
- Difficulty: medium
WHO ARE THE ORGANIC BUTCHERY?
Starting life as an organic farm in the heart of the West Country, The Organic Butchery is proudly founded on a long history of organic principles. We source the best quality organic grass-fed and wild meats, sustainable fish and organic free-range poultry from trusted local suppliers and like-minded brands to guarantee the highest standards of animal welfare and environmental stewardship. Our mission is to approach butchery with a whole-carcass perspective, to make the most of every animal that crosses our blocks, which means we offer you cuts that you will never see on the supermarket shelves.
WHAT IS ORGANIC OFFAL?
As we value every animal we rear, we’re big believers in our nose to tail philosophy - making use of the entire carcass. Once considered the most prized parts of the animal, cuts like liver, kidney and heart are packed full of nutritional goodness and flavour, with the added bonus of being thrifty, too.
Ingredients
For The Offal Meatballs
- 200g organic shoulder of pork, roughly chopped and minced
- 200g pork liver roughly chopped (as fine as possible)
- 300g streaky bacon or bacon lardons, finely chopped
- 100g cooked pork skins
- 2tbsp beef tallow
- 1tbsp seaweed herb seasoning
- 1tbsp dried parsley
- 1tbsp turkish urfa chilli powder
- 30g black garlic paste
For The Cauliflower Puree
- 1 cauliflower, washed with leaves trimmed off and 2cm of the tough stem cut
- 2tbsps unsalted butter
- 4 medium garlic cloves, thinly sliced
- 1 small banana shallot, roughly chopped
- 250ml double cream
- ½tsp sea salt
For The Cherry Jus
- 400g whole cherries
- 400ml beef stock
- 175ml glass of red wine
- 1 cup water
- meat juices from the offal meatballs
Method
For The Offal Meatballs
- 2-4 hours before you plan on cooking, salt the pork skins and leave to dry for 2-4 hours. Roast in the oven at 210°C until crispy. Grind in a spice blender until fine in texture
- Preheat oven to 170°C
- In a large metal bowl, place your raw minced pork shoulder, bacon, pork skin breadcrumbs, pork liver and spices
- Mix well with your hands and create little balls within the palms of your hands
- In a pan of melted tallow gently brown the offal meatballs
- Place them in an oven proof dish, lined with baking paper and cook for 30 minutes
For The Cauliflower Puree
- Cut the cauliflower into florets and steam for 4-5 minutes
- Melt butter in a pan and add the garlic and shallots
- Cook for five minutes until soft and translucent (stirring frequently)
- Add the cauliflower and cream, stirring to warm through
- Add lid and simmer for a further 2-3 minutes
- Using a blender, blend the cauliflower and cream to form a smooth purée
- Season with sea salt and serve as a base to the offal meatballs in a large serving dish
For The Cherry Jus
- Wash your cherries, removing the stems and stones
- From the oven dish your offal meatballs have been cooked in, pour the meat juices into pan and add the cherries
- Add wine and stock and bring to boil
- Reduce heat and simmer to reduce until a sticky, jammy sauce (make sure you stir frequently so it doesn't burn)
- Drizzle over the cauliflower and offal meatballs, adding edible flowers if wanted
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WHO ARE THE ORGANIC BUTCHERY?
Starting life as an organic farm in the heart of the West Country, The Organic Butchery is proudly founded on a long history of organic principles. We source the best quality organic grass-fed and wild meats, sustainable fish and organic free-range poultry from trusted local suppliers and like-minded brands to guarantee the highest standards of animal welfare and environmental stewardship. Our mission is to approach butchery with a whole-carcass perspective, to make the most of every animal that crosses our blocks, which means we offer you cuts that you will never see on the supermarket shelves.
WHAT IS ORGANIC OFFAL?
As we value every animal we rear, we’re big believers in our nose to tail philosophy - making use of the entire carcass. Once considered the most prized parts of the animal, cuts like liver, kidney and heart are packed full of nutritional goodness and flavour, with the added bonus of being thrifty, too.
Frequently asked questions
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All of our offal is organic, it has come from animals that have been fed a natural diet, free from chemicals and antibiotics, so these organs are some of the healthiest you can eat. Offal is extremely nutritious and packed full of vitamins, minerals and amino acids that are essential for good health. Liver for example, is a great source of vitamin A. The heart is rich in vitamin B12 and the kidneys are great source of lean nutrition.
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All of our offal is organic, and we value every animal we rear so we're firm believers in eating head to hoof. This is how our grandparents would have eaten – making use of every part of the carcass. Unfortunately, as meat has become an everyday commodity, our collective food culture has lost sight of the nutritional value and deliciousness of some of the parts not considered 'prime'. Cuts like liver, kidney and heart are packed full of goodness and flavour and come with the added bonus of being thrifty. Haven't tasted much offal? Go on, give it try!
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Offal is often cast aside and not considered a ‘prime’ cut, however at The Organic Butchery we value every animal we rear so we're firm believers in eating head to hoof. This is how our grandparents would have eaten – making use of every part of the carcass. Offal cuts include liver, heart, kidneys, and tongue.
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Organic offal includes some of the lesser favoured cuts of meat but cooked well items like heart, liver, kidney and tallow or lard can be humble ingredients that make delicious meals. Because all of our offal comes from organic animals who have been ethically reared to some of the most stringent standards in the world of farming and food production, with animal welfare a top priority, you can be assured you are buying organic offal of the highest quality.