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maltatoday, WEDNESDAY, 14 JUNE 2017 14 Food Nose-to-tail on Gourmet Today TV In the past no food went to waste. If we killed an animal we used every part, from the expensive cuts like the fillet to the cheaper cuts – the offal, feet etc. As people became more affluent, they started to discard the cheaper cuts as they sought out better pieces of meat. Today nose-to-tail dining is making a comeback and recipes from the past are becoming trendy again. On last week's episode of Gourmet Today TV, Michael Diacono made some easy recipes using offal, ones he remembers from his childhood, lamb brains in beurre noisette, brain fritters and pasta with a chicken liver sauce. Don't miss Gourmet Today TV, every Saturday, on TVM, at 16:05. Brain in buerre noisette Ingedients • 150g lamb brains • 1 tbsp butter • Salt and pepper • A few sage leaves • 1 tbsp capers • 1 tbsp vinegar • Handful parsley, finely chopped Method 1. Boil the brains in salted water for approx 12 mins until cooked through. Drain and set aside. 2. Melt the butter in a pan and season with salt and pepper. 3. Add the sage and allow the butter to cook until it turns a hazel colour. 4. Add the brains and cook for a few mins until warmed through. 5. Add the capers and the vinegar. 6. Cook for another minute and serve immediately with fresh parsley. This recipe first appeared on Gourmet Today TV, aired on TVM on 10 June 2017. Brain fritters with egg salad Nose-to-tail cooking is making a comeback with dishes featuring offal becoming more and more popular. This is a dish Michael Diacono remembers from his childhood. Ingedients • 300g lamb brains • Handful parsley • Salt and pepper • 3 eggs Egg salad • 2 hard-boiled eggs • Handful pistachios, finely chopped • Handful capers, finely chopped • Handful parsley, finely chopped • Pepper Method 1. Boil the lamb brains in salted water for approx. 12 mins until cooked through. Drain. 2. Add the brains to a food processor with the parsley and season with salt and pepper. 3. Add the eggs and mix well. 4. In a pan melt the butter with a little olive oil. 5. When the fat is hot, add tbsps of the brain batter to the pan and allow to cook until set on one side, approx 3 mins. 6. Flip over and cook on the other side. 7. To make the egg salad, separate the whites from the yolks and finely chop the whites. 8. Add the pistachios, capers and parsley and season with pepper only. 9. Add a little olive oil and mix well. 10. Chop the egg yolks and put in a separate bowl. 11. Serve the fritters topped with egg salad and sprinkle over the chipped yolks. 12. Add a little fresh parsley and serve. This recipe first appeared on Gourmet Today TV, aired on TVM on 10 June 2017. Penne with chicken livers and sage Chicken livers add depth of flavour to this pasta dish. Michael Diacono uses gluten-free pasta to accommodate friends with allergies. Ingedients • 500g Rummo gluten-free penne • Knob butter • Olive oil • ½ onion • 2 cloves garlic • 4 large chestnut mushrooms • 200g chicken livers, cleaned and roughly chopped • A few leaves sage • 2 tbsp balsamic vinegar • 1 glass sherry • 150ml fresh cream • Handful parsley • Pecorino, to serve Method 1. Boil the pasta in salted water until al dente. 2. Heat some butter in a pan with the olive oil and add the onion and the garlic and cook until soft and translucent. 3. Slice the mushrooms and add to the pan. 4. Add the chicken livers and the sage and fry until just cooked. 5. Add the balsamic vinegar and mix well. 6. Add the sherry and allow to cook for a few mins. 7. Add the cream and mix well. 8. Add the pasta to the sauce and cook for the last couple of mins in the sauce. 9. Add the parsley. Mix well and serve with a little cheese. This recipe first appeared on Gourmet Today TV, aired on TVM on 10 June 2017.