OFFAL: Breaded Testicles with Peppers & Onions
- 4 Packs or 1kg of Eversfield Organic Testicles
- 50ml white wine vinegar
- seasoned flour for dusting
- 2 beaten eggs
- 100g fresh organic breadcrumbs
- 2 tbsp vegetable oil
- 40g unsalted butter
- 1 small bunchof flat-leaf parsley leaves
Vegetables:
Order the Eversfield Organic Vegetable Box for a seasonal selection of veg to use in this recipe (subject to availability)
- 1 large organic onion, peeled and finely sliced
- 3 organic garlic cloves, finely sliced
- 1 large organic red pepper, seeds removed, sliced
- 1 large organic yellow pepper, seeds removed, sliced
- 3 tbsp extra virgin olive oil
- 100ml water salt and pepper
- With a sharp knife, split the tough muscle surrounding each testicle and remove the inner meat.
- Discard the muscle tissue and transfer them to a large saucepan.
- Cover with water and vinegar. Bring to the boil and simmer for 15 minutes, until tender.
- Drain and rinse under cold water until cool.
- Slice each testicle into 1cm thick ovals and set aside.
While the testicles are cooking:
- Put the onion, garlic and peppers into a large pan.
- Add the olive oil and water.
- Cover and cook on a high heat for about 10 minutes, until soft.
- Season well and set aside.
- Toss the sliced testicles in the flour, followed by the beaten egg and finally the breadcrumbs.
- Heat a large pan with the vegetable oil and fry each piece of testicle in a single layer, for 3-4 minutes until golden.
- Add the butter, let it sizzle for a minute and stir in the parsley.
- Season the testicles and serve with the stewed peppers.
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