Saturday, 9 December 2017

Anticuchos; Sri Lankan Chicken Liver and Mango Curry; Steak, Kidney and Pheasant Pie; Treacle Tart.

Friday 8th December 2017

FestOffal 2017


Jock has long been wanting to demonstrate his value to OC beyond that of procuring expensive and delicious alcohols to accompany the food  and an ability to devour any and all offal put in front of him (positions he carries out admirably). Being of the "can't cook" variety has left him requiring the services of guest chefs and so Dom was recruited so that Jock could host. After a couple of clandestine meetings in Chorlton to prepare the menu (Dom: "I was thinking of cooking this"; Jock: "Great, that sounds lovely"; Both: "Sorted, another pint?") the scene was set for another fine evening.

Friday, 8 December 2017

OFFAL CLUB AUGUST 4TH 2017 | IT'S ALL ABOUT THE PIG


For this Offal Club things were kept very simple. 

Pete cooked a whole pig. 

& we ate it.

It was amazing.  

(no receipe other than 'cook the pig')

Prior to oven
In the oven
 & here's how we ate the pig with no name...

Starter: 

'tomato salad w/ white & black pudding & mushroom frittata'






 🇪🇸 🍅 🥗🍄🐷🔥

 Then onto the main course...

...first some prep...


 Here's the:

1) brain 
2) tongue 
3) cheek 
4) kidney 
5) eyeball

& all served with baby potatoes & carrots cooke din orannge & thyme....



Then for dessert, peached strawberries & mint with a champagne subayen (thanks Simon!)
& of course the drinking...



Cider brandy to finish...



Friday, 4 August 2017

SATURDAY NIGHT TAIL, TONGUE AND TRIPEAWAY | MARCH 2017 OFFAL CLUB


Another long overdue post, this one detailing Dan & Pete's amazing 'Saturday Nght Tail, Tongue and Tripeaway' menu back in March...look at that menu!   

Alternative menu, presented in modern parlance:

🐟🍃🐔🐃🐂🎂



First up, these crispy cod tonuges... ("OH MY COD...")

Ingredients: 
2 lbs fresh cod tongues, washed and dried
1 cup flour, seasoned with 1 tsp salt and 1/2 tsp pepper
4 ounces of salt pork cut into small 1/4 inch cubes (scrunchins)
2 Tbsp vegetable oil

Directions:
Wash the cod tongues and dry with paper towels. Toss in the seasoned flour until lightly coated. Cook the salt pork in a skillet over a medium heat until the pork pieces are crispy and have released or rendered their fat. Add the vegetable oil to the skillet. Fry the cod tongues over medium-high heat until crispy and golden brown on each side. Eat them plain or dip them in this simple, tangy tarter sauce.

Tarter Sauce

In a small bowl, combine 1 cup of salad dressing (such as Miracle Whip), 3 Tbsp of sweet pickle relish, 1 Tbsp lemon juice, 1 Tbsp Worcestershire sauce and a pinch of salt and pepper.


Prep & serving of said tounges...


 The evening's (at that point) reltviely untouched wine selection...


Don't be put off by this salad


 Spiced Crisp Chicken Livers

Ingredients:
    1 to 1 1/2 pounds chicken livers (US Wellness sells lovely free range.)
    2/3 cup coconut flour
    1 teaspoon smoked paprika
    1 teaspoon coarse (granulated) garlic powder
    3/4 teaspoon ground cumin
    3/4 teaspoon salt
    1/4 teaspoon ground black pepper
    1/4 teaspoon ground cloves
    2-4 tablespoons coconut oil

    Salad: pomegranate, fresh lemon and chopped fresh herbs (parsley, cilantro, or mint)

Directions:
 Cut chicken livers into 2-inch pieces and pat dry with paper towels.

In a small bowl, mix flour, paprika, garlic powder, cumin, salt, pepper, and cloves with a fork until blended. Pour the seasoned flour into a large ziplock bag, add the chicken livers, and shake gently until coated evenly.

In a large saute pan, heat 2 tablespoons coconut oil over medium-high until hot, about 3 minutes. Add about half the chicken livers in a single layer — try to arrange them so they don’t touch. Allow the bottom to brown well and form a crisp crust, about 3-5 minutes. Using tongs, flip the livers, and brown the other side. Set aside to drain on paper towels while you cook the second batch. You may need to add more coconut oil to the pan.

Place the livers on a serving plate and garnish with a squeeze of fresh lemon juice and a sprinkle of chopped fresh herbs.

These taste their crispy best if you eat them immediately, but since I’m the only person in the house who likes chicken livers, I had a lot to eat as leftovers. They were really tasty re-heated, just not as crisp. I had them three days in a row for breakfast, with a side of leafy greens sautéed with chunks of roasted butternut squash. It was luscious and kept me energized all morning.
 
 

Next up was the spectualer...Rigatoni With Sweetbread and Tripe Ragu (!) 


Ingredients:
1 cup roughly chopped carrot
1 cup roughly chopped celery
1 cup roughly chopped white onion
3 tbsp. olive oil
8 oz. lamb or veal sweetbreads
Kosher salt
1 lb. honeycomb tripe
1 1⁄4 cups finely chopped guanciale
3 tbsp. tomato paste
1 cup white wine
2 cups canned tomato purée
2 tsp. crushed red chile flakes
1 lb. rigatoni
1⁄4 cup finely grated Pecorino Romano, plus more for serving
1⁄2 cup ricotta
1⁄4 cup finely chopped mint
 
Directions:
In a food processor, pulse the carrots, celery, and onions until finely chopped. In a 12-inch skillet, heat 2 tablespoons olive oil over low. Add the vegetables, and cook, stirring, until tender and lightly caramelized, about 1 hour.

Meanwhile, in a large pot of boiling water, add the sweetbreads and cook until tender, about 15 minutes. Drain the sweetbreads, and then let cool to room temperature. Using a paring knife, remove and discard the outer membrane, and cut the sweetbreads into 1⁄2-inch cubes.
 
In a large saucepan of cold, salted water, add the tripe and bring to a boil. Drain the tripe and then repeat this process twice, allowing the tripe to sit in the boiling water for 15 minutes after the third time boiling it. Drain the tripe once more, let cool to room temperature, and then cut into 1⁄2-inch cubes.

In a 12-inch skillet, add 1 cup of the guanciale, and then heat over medium-high. Cook, stirring, until golden brown and crisp, about 6 minutes. Using a slotted spoon, transfer the guanciale to paper towels to drain and return the skillet with its fat to medium heat. Add the tomato paste and cook, stirring, until slightly caramelized, about 1 minute. Add the caramelized vegetables, and cook, stirring, for 2 minutes. Add the wine, and cook, stirring, until reduced by half, about 2 minutes. Add the reserved tripe along with the tomato purée and 1⁄2 cup water and bring to a boil. Reduce the heat to low, and cook, covered and stirring occasionally, until the tripe is tender, about 2 1⁄2 hours.
 
Add the sweetbreads and 1⁄2 cup water to the sauce, and cook, stirring, until the sweetbreads break down into the sauce, about 20 minutes. Stir the cooked guanciale back into the sauce, and season to taste with salt and pepper. Remove the sauce from the heat and let cool to room temperature. (The ragu can be made up to this point and refrigerated for 3 to 5 days or frozen for 3 to 4 weeks.)
 
In a large pot of boiling, salted water, add the rigatoni and cook until al dente, about 13 minutes. 

Meanwhile, place the remaining 1⁄4 cup guanciale in a 12-inch skillet and then heat over medium-high. Cook, stirring, until the guanciale is caramelized and crisp, about 6 minutes. Add the remaining 1 tablespoon olive oil and the chile flakes, and cook for 1 minute. Using tongs, transfer the rigatoni to the sauce along with 1 cup of pasta water and toss to combine.

In a small bowl, stir the ricotta with the mint, and then divide the ricotta among 4 pasta bowls. Spoon the pasta over the ricotta in each bowl and then top with more pecorino to serve.
 


Then it was onto the Tail and Head of Ox with Horseradish Mash 

Bubblin'...




& the wines...





We'e got sometuing special for the next Offal Club, updates to follow...


Thursday, 3 August 2017

THE LONG OVERDUE FESTOFFAL BLOG | DECEMBER 2016

MENU
Yes. This blog's been a bit too quiet over these last few months. Not acceptable. Really.

So ahead of August's Offal Club we thought it's more than time enough to do an update with the last two sittings. We apologise to our readers & please blame me (Tom) for the general tardiness... 

Anyway, to The Offal...

The Annual Festoffal of 2016 was hosted by Dan and as you'd expect, was truly amazing. 

To kick things of, how about some LAMB HEART JERKY?! 


LAMB HEART JERKY!

For the recipe, have a look at this link & obvious enpugh, swap out the beef heart for lamb heart (& remember this jerky was made in Altrinchinham, not Oregon..)

Ingredients: 
1 Lamb heart (3 pounds, in this case)
Marinade:
  • 1/3 cup tomato sauce
  • 1/5 cup soy sauce (call it a scant 1/4 cup if that’s easier; the quantities don’t matter that much.)
  • 1/5 cup Worcestershire sauce
  • 4 decent-sized cloves of garlic, crushed to bits
  • A good sprinkling of fresh coarse-ground pepper
Just mix all the stuff together and put it on the sliced heart in a low flat dish; cover and refrigerate for however long you like, turning the strips over every so often. I left mine in there all day.
Place strips on the dryer trays and dry at 155 F for as long as it takes – the weather and ambient temperature will have something to say about this. This took (early December in Oregon Alrincham) seven and a half hours.
DEAD PONY CLUB ALE WITH THE JERKY

Then next up we had Chilli Oxtail. Oh yes.

OX TAIL

Ingedients:
1 tablespoon vegetable oil
3 pounds oxtails (Beef)
3 garlic cloves (peeled and crushed)
1 yellow onion (medium, peeled and diced)
1 medium tomatoes (diced)
2 cups beef stock (Canned)
2 cups water (approximately)
2 tablespoons ground allspice (Freshly, or to taste)
salt (to taste)
freshly ground black pepper (to taste)
Tabasco Pepper Sauce (to taste)
Place beans in a small saucepan. Add 1 cup of the water, bring to a boil, covered, then turn off the heat. Allow to sit for 1 hour, covered, then drain.

Brown the oxtails well in the oil. Place the oxtails in a 6-quart stove-top casserole. Add the garlic, onion and tomato. Add the beef stock and enough water so it just covers the contents of the pot. Add the allspice, salt and pepper. Cover and simmer for 3 1/2 hours, adding the drained beans after 1 1/2 hours. Stir occasionally.

Remove the lid during the last hour of cooking if you want a thicker sauce. Be careful the pot does not dry out. Season with salt, pepper and Tabasco sauce.
Then next up...
FRIED LIVER WITH CUMIN
Ingredients:
    1 pound chicken livers
    Flour for dredging
    1 tablespoon safflower oil
    1 tablespoon butter
    1 clove garlic, minced
    2 shallots, minced
    ½ teaspoon ground cumin
    ¼ teaspoon ground coriander
    ½ cup heavy cream
    Coarse salt and freshly ground pepper to taste
    2 tablespoons fresh coriander, chopped

Dredge the chicken livers in the flour and brown them in the butter and oil. Remove and set aside.

Saute the garlic and shallots for two minutes. Add the cumin and coriander. Return the chicken livers to the pan and add the cream, salt and pepper. 
    
Garnish with coriander & salad and serve...
Cook until the livers are pink in the center and the sauce has thickened.
BOO!

MEAT & VEG.
Followed by Deer Heart Jaeger Schitzel!

Which inexplicably at the time of going to press,  I can't find a photo of?! 

 Ingredients:

    Gravy
    1 tablespoon butter
    1⁄4 cup finely minced shallot
    3 cups sliced button mushrooms
    2 1⁄2 cups beef stock
    1⁄4 cup all-purpose flour
    1⁄4 teaspoon season salt (I use Lawrys)
    Schnitzel
    1⁄3 cup all-purpose flour
    1⁄2 teaspoon cracked black pepper
    1⁄2 teaspoon salt
    16 ounces boneless venison steak, pounded to 1/4 Inch thick (4 4oz steaks)
    2 eggs, Beaten
    1⁄2 cup dry breadcrumbs
    3 tablespoons canola oil
    1 tablespoon lemon juice
    Garnish
    1 tablespoon minced parsley
    lemon wedge

Schnitzel
1⁄3 cup all-purpose flour
1⁄2 teaspoon cracked black pepper
1⁄2 teaspoon salt
16 ounces boneless venison steak, pounded to 1/4 Inch thick (4 4oz steaks)
2 eggs, Beaten
1⁄2 cup dry breadcrumbs
3 tablespoons canola oil
1 tablespoon lemon juice

Garnish
1 tablespoon minced parsley
lemon wedge

Gravy prep:
In 2 quart Saucepan melt butter and sautee shallot until transparent. Add mushrooms and stir occasionally until mushrooms are tender.

While mushrooms are sauteeing, in a separate bowl combine stock (cold) and 1/4°C Flour. Gradually stir into pan. Bring to a bubble and stir continually until thickened. 

Stir in Seasoned salt and remove from heat and set aside.
 Cutlets prep:

In 3 shallow dishes put 1/3 C flour, seasoned with salt & pepper in one, beaten eggs in another, and breadcrumbs in the last. Dip each pounded cutlet into the flour, then the eggs, then the breadcrumbs.
Heat oil in a 12 inch skillet and cook the steaks 4 to 6 minutes turning once until browned. Remove to paper towels then put on serving platter.
Sprinkle finished steaks with lemon juice and pour gravy over. Garnish with parsley and lemon wedges.


So it may seem we ate a lot on the evening, We did. Loads.

The next main course was...*drum roll*....

Venison Kidney Turbico

Ingredients:
8 venison kidneys
8 sausages
500g button mushrooms
500g button onions
1 tbsp flour
500ml chicken stock
1 tbsp tomato purée
Half the kidneys lengthways and remove the cores.
Brown the kidneys and the sausages, thick slice the sausages and set aside
Brown the button mushrooms and onions and stir in the flour
Add the stock and tomato purée and and return the kidneys and sausages to the pan

Simmer for 20 minutes

Serve. 

Phew! Amazing.

Then to conclude...


Pomegranate & Rose Mess

Ingredients:

Meringues

    2 large egg whites
    ¼ cup granulated sugar
    ¼ cup powdered sugar

assembly

    ¾ cup crème fraîche
    ½ cup mascarpone
    2 tablespoons powdered sugar
    ½ rose water (optional)
    6 ounces strawberries, hulled, halved if large
    1 pint strawberry or raspberry sorbet
    1 tablespoon pomegranate molasses or 1½ tsp. honey
    ¼ cup pomegranate seeds
    1 teaspoon ground sumac
    2 teaspoons dried rose petals (optional)


& lets not forget the wines...





Until the next (late) update, enjoy the receipes...