Men’s Health Australia - 01.07.2018

A tender piece of

meatlocated near

the thigh, chicken

oysters are also

known as “the chef’s

reward”, as they are

often surreptitiously

devoured before

serving. They’re a

treat for your body,

too. “This dark meat

is rich in zinc and

iron – for immunity

and energy

production – along

with vitamins A and

K,” says Lambert.

Plus, research by

the NYU School of

Medicine suggests

its taurine may have

benefits for heart

health. Look for two

small pieces of

meat on either

side of the

backbone. Just

don’t tell anyone.

FOR THE CHUTNEY

Pears, 300g

Apples, 50g

A clove of garlic

Ginger, 1tsp

Sugar, 120g

An orange

White wine vinegar, 120ml

Raisins, 50g

Saffron powder, pinch

Tomato concasse, 200g

26 OPULENT EPO PÂTÉ

Pack a little power into your next session with Hood’s energising chicken liver dish.

It’ll ensure you’re never spreading yourself too thin

Vit B5

Liver is the best source

of vitamin B5, giving

your cardio a

booster shot

27 THE BEST BIT OF ALL

PLAY

THE

ORGAN
Offal is an unsung
superfood. With these
indulgent recipes
from Paul Hood of the
Social Eating House,
you won’t have to
force it down either

INGREDIENTS
(SERVES 4)

Chicken hearts, 400g
Milk, 500ml
Button mushrooms,
150g, sliced
Butter, for frying
Baguette, 12 thin,
diagonal slices
Clariied butter, 120g
Brandy, 2tbsp
Stock, 100ml
Double cream, 3tbsp
Seedless grapes, 150g,
peeled

METHOD
01 Slice through
the hearts (our
apologies for the
violent start) and
soak them in milk for
an hour to soften the
meat. Fry the
mushrooms, keeping
the juices to one side.
02 To make the
croutons, fry the
slices of bread in
clarified butter until
golden. Sauté the
hearts, flambé in the
brandy, then tip out
the liquid. Add the
stock and juice from
the mushrooms,
then reduce.
03 Finally, add the
cream, mushrooms
and grapes. Plate up
with the sautéed
meat and croutons
for a hearty dish
of meaty fare.

25

INGREDIENTS

Chicken livers, 500g

A clove of garlic

Cream, 1½ pints

Eggs, 2

Nutmeg, pinch

Brandy, 2tbsp

Red meat jus, 2tbsp

METHOD

01 Blitz the pâté

ingredients in

a food processor,

seasoning to taste.

Butter a terrine

dish, add your liver

mix, then cook it

on a low heat for

an hour.

02 Now for the

chutney. Slice the

fruit into chunks,

then sweat it with

the garlic, ginger

and sugar. Once it

softens, stir in the

orange juice and

zest, vinegar,

raisins and saffron,

mixing well. Add the

tomato last.

03 When the pâté

is cooked, let it

cool, before serving

with the sweet

chutney and

buttery brioche.

Voilà! Consider

your muscle

glycogen well

prepped.

NUTRITION