Cooking || Gizzard and Vegetable Potato Bake

Gizzard and Vegetables Potato Bake

Who loves Gizzard? I love Gizzard! It's gamey chewy meatiness greatly appeals to my carnivorous side. My monthly grocery shopping isn't complete without a bag (or two) of Gizzards.

In Nigeria gizzard is usually served peppered (boiled, fried, then stir fried in onions, scotch bonnet peppers and capsicum)

But I often find peppered gizzard tough and with the kind of dentition I have, it ALWAYS gets stuck in my teeth!

Luckily, I've found a way to cook gizzards without it ending with my gums bleeding. The secret is adding Meat Tenderiser to the initial boiling process. Not only does the gizzard cook in HALF the time, but the texture is nice and soft that even my 1 year old can chew on it with her gums

Here, I've modified my classic potato and veg bake to include gizzards as the protein. You can also replace the gizzards with minced meat, smoked frankfurters, shredded chicken etc. the possibilities are endless.

We had ours on a bed of fresh English Spinach. It was delicious!

What goes in! (Serves 5-6)

• 1kg peeled potatoes
• 500g chicken gizzards
• 3 Medium onions, sliced
• 2 cloves garlic
• 2 inches ginger
• 4 large carrots in 2 inch sticks
• 1 cup green beans in 2 inch sticks
• 2 green peppers julienned
• 1/4 cup of grated cheddar cheese
• 3 tablespoons vegetable oil
• 2 tablespoons tomato paste
• 1/2 tsp meat tenderizer
• 1 tsp curry powder
• 1/2 tsp coriander powder
• 1/2 tsp black pepper
• 1/2 tsp oregano leaves
• 3 seasoning cubes
• Salt to taste

Here's How it goes!

1. Place about 1 liter of water in a stock pot and add one onion, half the garlic and ginger, 3 stock cubes, curry powder meat tenderizer and a pinch of salt. Put it on medium heat for at least 30 minutes until a fork passes through easily. Cut the cooked gizzards into bite sized pieces.

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In a separate pot, cover the potatoes with water and boil for 15 - 20 minutes.

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Preheat the oven to about 200 degrees Celsius (medium for gas ovens)

In a non stick pot, heat the oil and add the onions. Stir fry for two minutes then add the remaining garlic and ginger until fragrant.

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Add the bite sized gizzards and stir for 5 minutes. Add the carrots and green beans and stir fry until sealed. If it's getting dry, add the gizzard stock one ladle at a time.

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Add the tomato paste and a cup more of the gizzard stock. Stir continuously.

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Grease a ceramic baking dish. Slice the potatoes in half and transfer to the dish. Spoon out the gizzard sauce and toss. Don't forget to add the green pepper too!

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Top with cheddar cheese and bake at 200C for 25-30 minutes.

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Enjoy!

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