One of the benefits of feeding people, apart from watching their face brim with joy as they eat your food, is that hopefully, one or some of them will remember to give back. After all, they are getting free food, lol. Cough, cough, apologising to my friends who will read this. Okay, I am naming and shaming you guys right now, lol. I will start charging you guys as from henceforth, unless you are bringing something in return. Before you object, wine doesn’t count because you guys end up drinking it, knowing fully well that I don’t really drink. Lol. There’s still hope for you guys, because one of you was really sweet and he came over with a packet of chicken gizzard a few weeks ago. I was so excited and lots of ideas of what to do with it were swimming through my head. It was nice to receive a food related gift the bearer didn’t partake out of, as I had cooked ahead of his visit. Did you read that, guys? Bring along something you are not going to partake in. Lol
As a throwback to my posts how to cook Indomie three ways; HERE, HERE and HERE, I decided to cook Gizzard 3 ways. One way was sure; Peppered gizzard, for the other two I decided to make Gizzard Nkwobi, and Skewered Gizzard. After boiling the gizzards, oh dear, I picked a toothpick and I was munching away. I haven’t had gizzards in such a long time, I guess I missed it so much. So, sorry guys, you will only get to see step by step pictures of the first two. For the third version, you would only see the end product. My apologies once again. Lol.
Peppered Gizzard – yummy isn’t it
Gizzard Nkwobi – something different
Skewered Gizzard and King Prawns
I will be writing about each method in a different post, starting with Peppered Gizzard, so see you at the next post. Cheers.
jane says
August 12, 2013 at 1:27 amHi Dooney,
i haven’t received any mail since July 26th . i was getting worried. kept saying i would come check the website but never found the time. found the time today eventually and saw that i have missed out on quite a few things and also noticed the change of the site(congrats on that). I had to resubscribe again for your emails so hopefully i start getting them soon
by the way, i am seriously waiting for the nkowbi gizzard. i have had gizzards in my freezer for a while now. i stumbled on a Chinese market sale and went gizzard crazy. i bought so much that the cashier was looking at me funny at check out. well that’s what happens when you have been away from home food for soooooo long. so i have tried everything with this my gizzards from cooking, frying, peppered, grilling etc. now that nkowbi gizzard is a must try. please can you post the recipe this week? i would be traveling for work next week and would not be back for a while,,,, that is a long time to be away form lovely home food. plssssssssssss
dooneyrooney says
August 12, 2013 at 1:33 amHello Jane. Ever since I changed the hosting of the blog, I have been getting the same kind of comments from old subscribers. I am guessing, with a new platform, the emails stopped sending. Thank you for subscribing again. You will start getting email notifications now. Nkwobi gizzard, follows the same recipe as Nkwobi that I posted on the blog. Simply substitute the boiled cow legs for boiled gizzard. Nothing changed. As I have already written about Nkwobi, I felt it will just be a repetition and I don’t want to come across as that kind of food blogger who just fills the space instead of new content readers will want to see. Here’s the link to my Nkwobi recipe http://www.dooneyskitchen.com/2013/07/26/nkwobi-a-novices-experience/
jane says
August 14, 2013 at 2:44 amThanks Dooney foe getting back to me. I would try it this weekend
dooneyrooney says
August 14, 2013 at 3:23 amYou are welcome Jane. Please let me know how it turns out