John Myers
Ingredients for 6 servings:
- 1 kg chicken gizzards
- 250 g carrot(s)
- 250 g shallot(s)
- 3 garlic cloves
- 250 g mushrooms
- 150 g peas, frozen, green
- 1 tbsp, heaped paprika paste, mild
- 1 tbsp, heaped tomato paste
- 200 ml port wine
- 500 ml meat stock or vegetable broth
- 100 ml soy sauce, dark, naturally brewed
- 100 g wheat flour
- Fat for the wok
- Salt and pepper, white, finely ground
Instructions
Working time approx. 40 minutes; Rest time approx. 5 minutes; Cooking/baking time approx. 2 hours; Total time approx. 2 hours 45 minutes
easy to prepare, without the addition of artificial additives
The weights of the ingredients refer to cleaned and prepared ingredients. Clean and dice the carrots, shallots, and garlic. Also clean and slice the mushrooms if they are too large. Wash the gizzards, remove any calluses, meticulously pat them dry with kitchen paper, and then coat them with flour. It is important, however, to wipe off any excess flour, as otherwise the ragout would become too thick. Brown the meat vigorously in a greased wok or roasting pan. When it has turned a golden brown, remove the meat. Now fry the shallots, garlic, carrots, and mushrooms in the frying fat, adding the tomato and bell pepper paste, stirring occasionally, until the paste is evenly browned and a browning has formed. Deglaze with the port wine, loosen the browning with a wooden spoon, and allow the wine to reduce completely. Return the fried gizzards to the wok, pour in the stock and soy sauce, and stir in. This ragout should now simmer gently for about 90 minutes. However, it’s very important to stir occasionally, otherwise you risk burning the mixture. About 10 minutes before the end of cooking, stir in the peas and cook them as well. Season with salt and pepper.
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