Well I finally bought some giblets and cooked with them. Not the traditional recipe from Mum but an opportunity to have giblets for lunches at work this week.
I was sort of inspired by Yummy Lummy’s friend Barb (the Salmon Fishing Queen) who blogged about giblets overnight.
The casserole is simple, viz., celery, carrot, onion, tomatoes and chicken pieces with the giblets. I also added a large egg plant (aubergine) to absorb all the flavours (curry powders, mixed herbs and spices) and add some bulk along with a little rice.
I’ll be able to heat this up at work and enjoy it for lunch.
Giblets from Belconnen Chicken
I bought 250 g of chicken giblets from Belconnen Chicken at Westfield Belconnen.
As I was preparing the casserole I also prepared some salmon for dinner.
I pat the salmon dry and get it to room temperature before frying.
As well as giblets I had chicken pieces and aubergine (egg plant) in there too.
There is lots of egg plant in there.
The salmon was pretty nice.
I served the salmon with cabbage, asparagus, broccolini, spring onions and coriander. The skin was super crispy.
After five hours at 150 °C it’s hard to discern the giblets. The flavour will be rich and amazing.
After five hours at 150 °C it’s hard to discern the giblets. The flavour will be rich and amazing.
