Monday, 24 November 2014

Chicken Liver Creme Brûlée; Goose Gizzards with Mushrooms, Fennel and Radish Salad; Marmalade Duck Hearts on an Apple and Celeriac Rosti with Duck Boudin, Port Sauce and a Beetroot Foam; Fabada Asturiana; Blood Orange Cheesecake.

Friday 21st November 2014

Ceps and Duck and Rock n Roll

With Jason and Howie laying down the gourmet offal gauntlet at the last meeting, it was clear that a further 5 course extravaganza was required; fortunately inspiration was at hand during my usual summer jaunt to South West France. In the world's centre for duck and goose farming, I have been annually perplexed at my inability to find duck hearts. However all that changed this year with the discovery of the picturesque town of Bazas and, more importantly, a delightfully well stocked deli therein. Sure enough, there in the small butchery counter, vacuum sealed in their plump pink perfectness, sat 16 fresh duck hearts. Snapping them up, along with a tin of duck boudin (duck meat and pig's blood) and a tin of goose gizzards confit, I whisked them back to our hotel, already salivating at the potential possibilities. Of course there was the slight issue of getting them back to England without them spoiling, but it's amazing what can be achieved with a bag of frozen peas and a large towel.

The date was set, the invites went out. Some morcilla Iberico de Bellota from the Cheese Hamlet and some internet research gave enough for 3 recipes. Then Dom came back with his reply: "I've found a potential starter I fancy trying....chicken liver creme brulee by Blumenthal - have you had it?" No but I was certainly looking forward to it! With Jason agreeing to throw in desert, our second 5 course extravaganza was set. The recipes went out with a request for matching wines and, while Jock was a little thrown by the full sticky marmalade duck hearts recipe, his local off licence representative was apparently very excited, persuading him to acquire some Chateau Musar which certainly worked a treat. Dan brought his friend Pete, who had been angling for an invite for some time and I think it's fair to say thoroughly enjoyed himself. Even Jon managed to come. Sadly Joby was unable to make it so our photography was not up to his usual high standard but the food and drink more than made up for it.


Chefs: Simon, Dom, Jason

Venue: Simon's

Members present: Simon, Jason, Dom, Howie, Dan, Jock, John, Pete.


Crispy Roasted Pig's Tails
(a little extra deliciousness from the Fabada Asturiana)




Heston Blumenthal’s Brûléed Chicken Liver Parfait with Fig and Date Chutney.
by Dom

Recipe














Salad of Goose Gizzards Confit with Mushrooms, Fennel and Radish.
by Simon


1 tin of goose gizzards confit, cleaned, trimmed and sliced
8 oz mushrooms, sliced
1 fennel, sliced with tough outer leaves removed
radishes, sliced
lemon juice and olive oil

Bake the gizzards in a little goose fat and salt and  pepper for 20 mins. Slice the fennel and radish thinly and leave in iced water for at least 15 mins then spin dry. Fry the mushrooms over a medium heat until nearly dry then add a little salt. After a minute add the gizzards and cook for a minute.
To serve: arrange the fennel and radish on a plate then add some gizzard and mushrooms.  Drizzle with lemon juice and olive oil.


Sticky Marmalade Duck Hearts with Apple and Celeriac Rosti and Duck Boudin in Port Gravy with Beetroot foam.
by Simon

Plump pink perfectness

Duck and Port Gravy (adapted from The Constance Spry Cookery Book)
4 giblets, chicken or duck
800ml Chicken stock
mirepoix of carrot, celery, onion
mushrooms, tomato
60ml port

Roast the giblets without the liver at 220degC in a little goose fat for 15 mins, turning a couple of times. Pour off the fat then pour over 100ml chicken stock and roast for another 15 mins. Add the pounded liver and another 200ml stock and simmer for 5 minutes. Strain through muslin and reserve.
Brown slowly mirepoix (1oz carrot, ½ oz celery, 2 oz onion) in ¾ oz goose fat, careful not to burn onion. Add ¾ oz flour and brown further. When the flower is turning a nutty brown, add 1 small chopped tomato and cook for another couple of minutes to remove the moisture. Add 500ml stock, 10ml mushroom peelings, bouquet garni and simmer for 1 hour. Depouiller the sauce (strain then simmer for 15 mins slightly tilted on a skewer, adding a spoonful of cold stock every few minutes, skimming any fat that rises). Add the port and the reserved juices above (which have now become gelatinous). Continue simmering until syrupy.

Apple and Celeriac Rosti
500g celeriac
200g cooking apple
1 Egg
15ml Flour

Mix salt and egg in a bowl then coarsely grate celeriac and apple into the bowl and mix again. Sprinkle over the flour then mix again. Leave to stand for 10 mins. Heat a little oil in a muffin tin at 200degC then firmly press some of the rosti mixture into each hole. Drizzle with oil then bake for 30 mins. Turn over, drizzle with  a little more oil then bake for another 30 mins.

Sticky Marmalade Duck Hearts
60ml home made Seville orange marmalade
35ml soy sauce
20ml balsamic vinegar
Juice and rind of half an orange
1 clove of garlic, crushed

Remove any fat and cartilage from the hearts and cut in half lengthways. Marinate hearts in marmalade, soy sauce, orange juice and rind and garlic for 30 mins before cooking. Heat goose fat in large frying till smoking hot then pan fry for 1 minute each side then put aside to rest. Pour off excess fat then deglaze pan with marinade and reduce till syrupy.

Beetroot Foam
1 extra large beetroot
Carrot, onion, celery.
500ml water

Place all the ingredients in a pan and simmer for 1 hour. Strain and reduce to the desired concentration. Add Emulzoon and Xanthazoon (from Biozoon) and froth up using a handheld blender.

Duck Boudin
1 tin of duck boudin
Arrange into patties and then roast in a hot oven for 10 mins.

To serve: Place the duck hearts on the rosti and drizzle over a little of the reduced marinade. Place the boudin nearby and drizzle a little gravy over the top and then down one side, laying some beetroot foam on the other side.


Fabada Asturiana with Spring Cabbage and Brussel Sprouts and Spanish Pueblo Bread.
by Simon



11 Pig tails
Mirepoix (onion, celery, carrots)
Bouquet garni (thyme, bay, parsley)
Mushroom peelings

3 tins of white beans
600g of chorizo
15ml smoky spanish paprika
4 cloves of garlic
600g of morcilla de Iberico de Bellota

To make the pork stock: put the tails in 5 litres of water and boil for 5 mins. Discard all the water and wash the tails to get rid of all the scum. Put all the ingredients together in a pan with 5 litres of water and simmer very gently for 3 hours. Strain and reserve the stock. Discard the vegetables and reserve the tails and allow to go cool.

Roast the tails at 220degC for 1 hour with a liberal sprinkling of salt for a deliciously crispy starter.

Place the stock and the remaining ingredients in a large pan and simmer gently for about an hour. Finely slice the cabbage and brussel sprouts, blanch in boiling water for 2 minutes then quickly cool in cold water and drain. Just before serving, heat up in a large frying pan with 10ml of cider vinegar. Serve with spanish pueblo bread (courtesy of the Barbakan deli).

Blood Orange Cheesecake
by Jason

Not containing actual blood which was possibly an oversight by the Hummingbird Bakery.  From Cake Days by Tarek Malouf and The Hummingbird Bakers, published by Collins.  Unusually sized cake tin from Lakeland.




Quotes of the Night

Your problem mate is you don't follow through, which in some instances can be a good thing

Like a carnivorous Liberace

This is what Kate Winslet would taste like

What has a gizzard?  Birds, no blokes

How did you hear about offal club? From Dan over the last 2 years. He gets £6.50 for each new recruit

I'm a lapsed Jew. So there's no obligation to service your wife on a Friday then?

I was known as the Jew that cooked the best bacon butties in university

Were we piping for children in need?  No it was faggots.