Casual Testicle Curry Turned Indian Feast

The Indian Feast part will be focussed on here. The Casual Testicle Curry you will find over at Juls’ blog PepperandSherry. Juls has been a really supportive reader of here and offered lots of encouragement. She also gets a prize for being the first person to ask me write a Guest Post. I am also available for weddings and bar mitzvahs! So if you go over and read my guest post, I hope it doesn’t reflect too badly on Juls’ wonderful blog. Btw she blates loves the offal too.

To start with, I continued my ear obsession and made Sticky Tamarind Pig’s Ear Salad. This was made in pretty the same way as the rest of my pig’s ear salads, but I marinated the ears in tamarind, lime juice, chilli and garlic paste.

Then obvs, we had testicle curry. I invented my new method of de-sacking a testicle using scissors. I’m very proud of it. You can read the whole recipe for the testicle curry over at PepperandSherry (my first Guest Post), but to go with it I made some black cardoman chick peas, some celery seed flatbread and some raita!

All three extras were really simple to make.

The chickpeas were simply one onion chopped and fried, with a can of chickpeas, a can of tomatoes and four black cardoman pods added, then simmered for one hour.

The raita is really a sort of cucumber salad. You mix some white malt vinegar with a tablespoon of sugar and a pinch of salt, then mix them all togerther.

The celery bread comes from ‘Cook, Brew and Blend’ which is a great volume from the old Yard. It mixes a materia medica of herbs with advice for different organ systems, lifestyles, tips on using herbs, tips on making your own products and lots more. I love it. You can buy it here. The flatbread was very simple and went along the lines of add celery seeds to flour, with a bit of water, mix, then roll flat, then griddle on each side.

Then for dessert we had some chilli and lime sorbet that I made a while ago after a FoodiePenpals package. Nowadays I’m the sort of person who just has the perfect dessert in the freezer.

Lincolnshire Haslet – Nose to Tail Fortnight Day 14

Wow. The last day of nose to tail fortnight and my eating along the animal challenge.

How do I feel? Full of meat. I’ve got a craving for cauliflower.

How far along the animal did I get? All the way, baby!

Here is the full nose to tail body part list: pig head, cow foot, pig lung, cow heart, deer kidney, chicken liver, cow stomach, lamb testicle, pig trotter, cow tail, sausages and caul fat.

Haslet seemed a fitting way to end my nose to tail fortnight. Here is what wikipedia says:

Haslet, also spelt ‘Acelet’, is a porkmeatloaf with herbs originally from Lincolnshire, England. The name is derived from the Old Frenchhastilles meaning entrails^[1].

In Lincolnshire, haslet (pronounced hayzleht locally), is a meatloaf typically made from stale white bread, ground pork, sage, salt and black pepper.^[2] It is typically served cold with pickles and salad, or as a sandwich filling.^{[citation needed]}

Basically it is offal and off-cuts ground up with sage, salt and pepper; the pressed out of it; wrapped in caul fat; then baked. I haven’t tried to make it myself, mostly because Hargreaves of Spalding make the best ones and I try to alway have one in my Leeds-based freezer. It freezes really well and defrosts gently over-night.

I like to eat the end slices by themselves. As well as eating it cold, you can also fry it up and have it warm. A very versatile pork product indeed. The top should be a darker colour (due to the baking). If you look carefully at the picture above, you can see the pattern of the caul fat on the top. The caul keeps the haslet bound together.

In my sandwich on Sunday, I added fresh sage leaves and a few leaves of Jack-by-the-hedge. That made an excellent sandwich.

Don’t buy the stuff from the supermarket deli counter. It is minging. If you do, I’ll play you this Cyndi Lauper clip very early in the morning, so you faint from over-exposure to Shaggy. That’s real threat.

If you’d like to try a proper one, it can be arranged. You can either find a proper Lincolnshire butcher (if he doesn’t rub his hands together, he’s not the real deal) or send me a message and I can be your dealer.

Another Lincolnshire delicacy to try is Stuffed Chine. Shaggy loves it.*

 

*I imagine he does.

Lamb’s Testicles – Nose to Tail Fortnight Day 4

If you’ve come here from the FemaleDom website. That’s OK, but please can you sponsor my half marathon, before you get your greasy mitts on my testicle pictures?

£1/$1/1 euro would make an extra hundred pounds a day for good causes. You can do it anonymously.  I dare you:

http://beatms.mssociety.org.uk/netcommunity/lucymooreruns

Also, it just goes to show that a well-meaning, ethical endeavor can be highjacked for porny porn porn … *le sigh*

So we had testicles for tea. They come from the back-end of the animal – see we are working our way along. I testicles are a bit more out there than tripe even, so despite being super excited, I was also a bit wary. The excitement meant that I did exactly what I did yesterday and woke up really early and had two false postal alarms before the delivery man came with a big box.

The delivery man said he was very glad I was in the house. I said I was very glad to get my testicles. He looked uncomfortable.

Keevil and Keevil were the testicle-suppliers that came up when I googled ‘buy testicles’. A lot of other things came up, including testicle implants. I can say that when I emailed yesterday panicking that they hadn’t arrived, they were very nice and have been very kind on twitter. Have a look at their website – they have meat boxes themed by London borough – apt since their actual premises is in Smithfields (which I learnt yesterday was one of the first places that Huguenot silversmiths settled after fleeing France in the 1600s)! What I liked best was their very low post and packaging. So many online meat suppliers either insist you buy over £40 or charge £20 just to deliver. You can’t try the product if you have to fork out stupid money just to get it sent.

And here, they are my bag of testicles:

I think the smile on face here is meant to convey a) Gosh four! I thought I’d only get too and b) I bet my hair looks very bouffe in these pictures. Bonus testicles are always good. Yes that is puffy bedhair. You can also see my pyjama top covered in strawberries. I am that glamourous. Look at those lovely balls. Hmmmmm …

So now I had the testicles what was I meant to do with them? There was some conflicting advice. On the one hand Jennifer McLagan advised to soak them overnight, skin, poach, re-poach and so on, which all sounded very good but time-consuming. On the other Anissa Helou said you could do that, or just skin them and use them as they were. The latter advice suited me better because Daz had to go to rehearsal so tea needed to be made with some fair haste.

Daz is my very supportive boyfriend, but he wasn’t entirely convinced that eating testicles would be a delicious thing. He did say he would try them, and I said that was fine, if he didn’t like them then we had sausages to quickly fry. But he does get an award for being a Big Brave Boy.

So, how do you prepare a testicle? Basically, the testicle lies within three membranes and you need to cut it out them before you can use it. Below is a step-by-step photojourney of the de-sacking, but basically you use a knife to make a small nick, widen it with your fingers (there is a tearing sound) and then to in effect, turn the ball-sack inside out.

Step 1: Membrane the first. Pinch the skin of the testicle up and put the point of your knife in to make a little cut. Then make the cut wider, using your fingers or a knife, to then turn it inside out.

Here we have both testicles inside-outed, to the side I think is the tube that take sperm to the penis and some other biology. I wasn’t sure whether I should eat it or not, so erred on the side of caution. (The other two testicles are in the freezer, so I might experiment with those.)

Step 2: Sack the second, do exactly the same. Here you can see me pulling the membrane away with my fingers. If you push a bit with your finger, then pull it comes away pretty nicely.

Step 3: Membrane the third. This one is the trickiest. Your really have to use your fingers (or maybe a spoon) to push the membrane and the body of the testicle apart. If you don’t do that, the flesh will rip and you won’t have a lovely smooth edible bollock. So go gently, teasing flesh and sinew apart.

And this is the testicle that you have to cook with. It is soft and also a bit like one of those jelly tube things that if you squeeze it shoots out your hand. Gel-filled and purple? No? Anyway, they are slippery and I dropped one. BUT I caught it with my knees. Offal Save!

I know these instructions are quite long, but it’s quite intuitive when you get going. There are instructions from Anissa Helou here and Jennifer Mclagan’s view here and a much more exhaustive account in ‘Odd Bits’. I don’t have Fergus Henderson’s books yet, so I don’t know what he thinks, but I’m sure he likes them.

So now I had some testicles, what was I going to do? I found a lot of recipes that recommended crumbing and frying them. I thought this sounded a good idea because most fried things are nice, and frying isn’t too heavy a flavour so the flavour of the testicles (which I was told was mild) comes through. I sliced the testicles into rounds holding on firmly but not tightly and then I chucked some spelt flour, some ground black pepper and the zest of half a lemon into a bowl and covered the testicles discs in the mixture so they were covered both sides. They only take a minute to cook each side, so I got my vegetables ready and then cooked the balls at the very end.

Here are my lovely little testicle fritters, they look pretty good don’t they? The taste is lamby, but in a mild way. So even if you don’t like lamb, I think you’d like these. The texture is like one of the quenelle dumplings – like a REALLY firm mousse. They do leak some juices. I don’t *think* its jizz.

And here was our final dinner. If you are interested in the vegetables: to the left we have kale steam-fried with ground ginger, red chilli and half a lamb stock cube; to the right stir-fried purple sprouted broccoli with wild garlic* wilted over the top just from the heat of the pan. The punchier flavours of the vegetable went really well with the creamiest of the testicles. Bit of lemon to squeeze. Tortilla – mostly because Yorkshiremen have to have bread at every meal.

And here’s my favourite little Yorkshireman, digging his testicle fritter!

That IS a nice face he’s doing. Apparently lambs testicles are a very potent aphrodisiac. Just saying. The other thing I’d like to say is please don’t all rush out and buy shed loads of testicles so that they are the only type of meat being demanded and whole carcasses are thrown out in the street. At the moment I think they disappear at the abattoir most of the time and then get turned into things we don’t know about (can anyone enlighten me?). It’s much better that people buy them for what they are and treat them with respect. (Even if that respect is turning them inside out three types and frying in hot oil. Still respect.)

Would you eat a testicle?

Have you eaten a testicle?

Don’t worry, I will try to even out the gender balance and find an udder or a womb.

*We FORAGED the wild garlic today, down in Kirkstall near the Aire. There is quite the crop far down on the banks. I also got some nettles and some cleavers for JUICING! *tries not to look like a smug Guardian reader*