Bull’s glands with onions and pea potatoes
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ingredients
2 pcs bull glands 6 pcs medium potatoes 200 g frozen peas 3 pcs onions pcs vinegar pcs salt pcs black pepper pcs olive oil pcs butter
progress in the video above
Bull glands are a tasty delicacy, but it is associated with a lot of prejudice. The video recipe can be found below :).
1.
Cut the pears into roughly half-centric circles and place them in salted water to cook.
2.
Slice the onion into medium sized semicircles and sauté in olive oil.
3.
Place the bull’s glands in boiling salted water with a little vinegar and simmer for 5 minutes, after which remove the bull’s glands.
4.
When the potatoes are almost cooked, add the frozen peas.
5.
Slice the bull’s glands into rounds about a centimetre thick, season them on both sides with salt and pepper and place them in the hot olive oil.
6.
When they start to take on a golden colour, add more butter, fry them for a while more and then remove them.
7.
When the potatoes and peas are done, pour in some olive oil, butter, salt, pepper and sauté it all together.
8.
Finally, portion the bull’s gizzards onto the potatoes and sprinkle with scallions. Enjoy! Check out the video too, it explains everything with a picture ;). The quantities in this recipe are approximate, let everyone make it to taste 😉
