Thursday, 30 December 2010

Chocolate Pasta (Hotel Chocolat), pan-seared Foie Gras and Figgy sauce; Chicken Liver Risotto; Stuffed Braised Lamb's Hearts.

10th December 2010

Liver Let Die.

FestOffal 2010 is upon us. Retreating to the frozen wastes of Sale, the grand plan of feasting on Reindeer heart was somewhat let down by the purveyers of fine Scandinavian foods (Liddle) so we settled for an assortment of liver and lamb's heart instead. Then while compiling the blog we discovered a group of London foodies had plagiarised our name AND tag line......

Chef: Dan and Simon, (Jon provided desert).

Venue: Dan's house.

Members present: Simon, Jason, Dan, Jon.

Chocolate Pasta (Hotel Chocolat), pan-seared Foie Gras and Figgy sauce.

Combine 100ml Sauterne, chicken stock, 1 tablespoon redcurrent jelly and sliced dried figs and reduce for 15 minutes. Cook the pasta and fry the foie gras. For God's sake don't
get tinned foie gras unless you like a melted mess.



Chicken Liver Risotto.







Stuffed Braised Lamb's Hearts.






Wine: An aperitif of Prosecco with a mulled wine ice cube, plenty of red and a nice Sauterne to finish with Grandma's mince pies.









Post-Offal Entertainment: Shithead (a card game - not just a term of endearment)

Quotes of the Night:
"Its good to be eating something for the first time (that no-one will ever eat again)"
"When we asked the sommelier what we should have with this he said Irn-Bru"
"I'm never buying f*****g tinned foie gras again"
"I think I'll have some more. No Jon. think about your heart"

Excuses of the Night:
"I've only just regained the power of my legs after the flu jab (but I'm off raving for New Years eve tomorrow)"

Next Venue: Some fancy restaurant courtesy of our London affiliates.

Monday, 4 October 2010

Devilled Lamb's heart Kebab; Lamb's Kidneys and Blackberry Chutney; Fromage du Tete; Deep fried Brain Salad with Anchovies and Crispy Pig's Ear.

1st October 2010


How to Get aHead in Offaltising.

We thought it was only fair to share the burden of cooking this time. Jason and Simon came up with a couple of starters but Simon C clearly felt his debut cooking experience at the Offal Club required something special. Working on the principle that no great meal is complete without a cheese course, and accepting of course that vegetarian dishes are clearly unacceptable, he out did himself with a magnificent "Fromage du Tete". And then he just had to work out what to do with the brain...



Chef's: Jason and the 2 Simons.

Venue: Simon's house.

Members present: Simon, Jason, Simon C and Adam.




Devilled Lamb's heart Kebab.

(adapted from Hugh Fearnley-Whittingstalls

"River Cottage Everyday")


8 lambs hearts, quartered and cleaned placed in a pan of water with 1 large chopped onion, 2 chopped carrots, 2 bay leaves and 2 sprigs of thyme and 4 peppercorns. Simmer gently for 2 hrs, remove the hearts and allow to cool, then trim again and slice thinly. Fry the hearts in a little olive oil for a few minutes until starting to brown then add a mixture of 2 small glasses Sherry, 2 Tbsp cider vinegar, 2 tsp redcurrant jelly, splash of worcestershire sauce, 2 tablespoons english mustard, salt and pepper and large pinch cayenne peppe
r. Allow to reduce then add 2Tbs double cream and and continue until sauce is reduced and thick.
Flatbreads are made by combining 250g plain flour with 1 tsp salt and 1 Tbs garlic infused olive oil. Mix to a sticky dough and kneed for 5 mins. Cut into 8 and roll each flat. To cook heat a dry frying plan and cook the flatbreads f

or about 1 minute each side until cooked and starting to brown.
Serve the hearts with a generous helping of sauce on a bed of rocket on the fresh warm flatbread.
Lamb's Kidneys and Blackberry Chutney.

Half the kidneys length ways and remove the core then fry for a couple of minutes. Fry several rashers of streaky bacon and some finely sliced savoy cabbage and courgettes in the bacon fat. Once everythings cooked pour the blackberry chutney (kindly donated to us!) to warm in the saucepan. Pile up on the plate: courgettes, cabbage, chutney, kidneys, bacon.




Fromage du Tete.

A recipe in pictures:



































Deep fried Brain Salad with Anchovies and Crispy Pig's Ear.







Cheesecake and Ice Cream.
The finest money can buy (at Tescos).









Wine: Plenty of red.









Post offal entertainment: "Zombies" the board game.
Quotes of the night:
"Have you got any homemade picallili?"
"Thanks for giving me head"
"I need to be in a k-hole to play this game"

Excuses of the night:
"having dinner with work colleagues" - translation - "having dinner with my real friends"

Next venue:
The hinterlands of Sale are calling.





Tuesday, 11 May 2010

Ox Tongue salad; Oxtail Surf 'n' Turf.

Friday 7th May 2010

From Tongue to Tail.

We were soooo close to offal club north, we could almost taste it. Sadly Simon had double-booked so the whole thing got cancelled. As penance he had to do the next one. A slight difference to the usual offal description of nose to tail eating, primarily because "nose" is not renowned for its culinary qualities.

Chef's: Simon and Jason.

Venue: Jason's house.

Members present: Simon, Howie, Jason, Dan, Scott.


Pork Scratchings.
Simmer a pig's tail in stock for an hour. Drain and roast for 30 mins. Chop up into small pieces and enjoy.

Ox Tongue salad.

Sliced Ox tongue, Rocket and watercress, lightly poached Pear and currants and 2 Poached quail's eggs.


Ox Tail Surf 'n' Turf.
(adapted from Tetsuya by Tetsuya Wakuda)





Raspberry Cheesecake Brownie.
(Hummingbird Bakery Cookbook, p104)



Wine: A selection of Carrington's finest Riojas.
Post offal entertainment: Table football.
Quotes of the night:
"Come on Scott, let me take you home...."


Excuses of the night:
"Not feeling well at the moment and will probably suffer badly if exposed to booze and meat"








Wednesday, 6 January 2010

Nuts for SquOffal

Sunday 3rd January 2010.

With relatives, presents, and seasonal benders behind us, it was time to celebrate the true meaning of christmas, a Festoffal 2010 to start the new year. The long rumoured Offal Club North had again failed to materialise due to a problem with franchising, so once again we located to the Offal Clubs spiritual home, Didsbury. As luck would have it this coincided with legendary local meat purveyors Axons branching out into rodents, and a supply of oven-ready Squirrel was secured. Not strictly offal, and in fact the offally bits had not made it out of the abbatoir, but no one passes on the opportunity to eat squirrel, and anyway, we more than compensated for it with the starter. The desert was, once again, an inspired Offal Club North production courtesy of Joel: a squirrel's head and even including those pesky squirrel footprints...

Chef's: Jason and Joel.


Venue: Jason's house.


Members present: Simon, Howie, Jason, Joel, Scott.



Devilled Lambs Hearts on Toast with Red Onion Marmalade

(from Hugh Fearnley-Whittingstalls River Cottage Everyday)


  • Cut 4 lambs hearts into quarters and trim / clean.
  • Simmer gently for 1 hr 45 mins in a pan of water containing 1 chopped onion, 1 chopped carrot and 1 chopped celery stalk, a bay leaf, sprig of time and a few black peppercorns. Allow to cool then slice thickly.
  • Quickly fry the heart pieces in a little oil until they start to brown, then season. Add a small glass of sherry and allow to bubble for a minute, then add 1 Tbsp cider vinegar, 1 Tbsp Redcurrant jelly and allow to dissolve. Add a couple of splashes of Worcestershire sauce, a large pinch of Cayenne pepper, 1 Tbsp English Mustard.
  • Allow to concentrate until nice and glossy, add 2 Tbsp double cream and shake to dissolve.


Onion marmalade

  • Fry 3 sliced red onions on a low heat in butter until soft (10 mins), add 6 tablespoons balsamic vinegar and concentrate until most of the liquor has evaporated.
  • Add one chicken stock cube and a small amount of water - concentrate again.
  • Arrange devilled hearts and onion side by side on a single slice of toast, garnish with chopped pasley and serve.


Squirrel Stew with Tomato

(adapted from the rabbit recipe in Hugh Fearnley-

Whittingstalls River Cottage Everyday)



  • Joint 6 squirrels (legs, arms, saddle but lose the ribs, its not worth it).
  • Season.
  • In a large casserole fry 8 slices of streaky bacon, chopped.
  • Brown the squirrel pieces, then add 4 sliced carrots, 4 sliced celery sticks, 2 sliced onions and allow to colour. Add 4 bay leaves, some fresh thyme, a few peppercorns, 4 garlic cloves finely chopped, 1 Tbsp tomato puree and 1.5 kg of tomatoes (peeled, deseeded, chopped). Add one glass of white wine and enough water to just cover.
  • Place with lid on in oven at 140 C for 2 hrs, by which time most of the squirrel is falling of the bones.
  • Serve with mashed potato and tail garnish.


Ginger's Nuts



Wine: Vega Oliveras Tempranillo, Casillero del Diablo Cabernet Sauvignon, Vina Ecoyen Navarra, Wolf Blass Yellow Label Cabernet Sauvignon, Albacore Red Blend

Post offal entertainment: Wii sports resort, sword fighting and table tennis. Nurofen.

Quotes of the night:

"It tastes great cold!"

"What does "1" do?"

"Stop pressing the fecking B button!"


Excuses of the night:

"at the mother in-law's"

"operating in the morning"

"off to Ireland"


Next venue: Offal Club North have promised (damn those New year resolutions).