The Offal Club

Black pudding samosas, lamb kidney bhuna, tarka dhal, cachumber salad and chapatti, cardamom rice pudding with stewed mango

2012-01-08T19:05:00.009Z

6th January 2012

Festoffal 2012.

A new year and new resolutions. Here at offal club we have tried to continually push the offal envelope, as our numerous posts attest. However, having painted ourselves into an offal corner with recent experiments with pig face and cow spleen, time was right for a back to basics approach...simple offal cooked very well. This time around an Indian theme, which oddly offal club have to date not embraced. It did at least show us that that there are virtually no puns that tie together indian food and kidneys, and that two years is adequate time to forget the last time offal club poisoned you.

Chefs: Jason and Howie.

Venue: Jason's house.

Members present: Jason, Howie, Simon, Jon, Jock, Dan and Mark

Starter: Black pudding samosa.

Samosa mix made from bury black pudding (x2), birdseye chilly (green, 1), fresh chopped coriander and one potato cut into small cubes and blanched in boiling water (5 minutes). Ready made samosa pastry from Hulme Asda strangely. Brush with melted Ghee and bake in oven at 180 degrees for 20 minutes. Served with Mango Chutney

Main: Lamb kidney bhuna, tarka dhal, cachumber salad and chapatti.

Bhuna prepared exactly as described here on twice the scale with half the onions, tasted phenomenal.

http://nidhiraizada.blogspot.com/2009/04/kidney-masala-lamb-kidney-masala.html

Remaining dishes all directly from Pat Chapmans Curry Bible (Hodder and Staughton 1997).

Tarka Dhal: 500g red lentils soaked for 3 hours then boiled for 30 minutes. Prepare the tarka by slow frying 2 onions in ghee for 20 minutes, then add 2 tsp cumin seeds, 1 tsp turmeric, 6 chopped garlic cloves, 3 tbsp curry powder, 3 tsp garam masala and salt and stir fry for a further 5 minutes. Combine with the drained lentils.

Cachumber salad: 1 red onion, 2 green chillies, 1/2 green bell pepper, 2 tomatoes all finely sliced. Add 1 tsp fennel seeds, 1 tbsp chopped coriander, 1 tbsp oil, 1 tbsp vinegar and mix

Chapatti's: Add warm water to 500g wholemeal flour and need to a dough. Rest for 10 minutes then split into 8. Roll out thinly and dry fry in a large hot non-stick frying pan.

Dessert: Cardamom rice pudding, stewed mango.

Rice pudding amply described here...

http://thefrugalcook.blogspot.com/2011/02/creamy-cardamom-rice-pudding.html

Stew the chopped mango pieces with sugar and a small amount of water for 20 minutes. Serve

Quotes of the night: Blah.

Excuses of the night: None, Mark turned up.

Next venue: Offal-off at Jons.

The final word: Jocks..."I can't shit, but other than that all is good. Top tucker"

Braised Pig's Head Fergus Henderson Style.

2011-11-19T16:14:00.001Z

7th October 2011

The Mark Addy Masterclass.

We in the Offal Club have long held the belief that the very pinnacle of offal consumption would be the eyeball and there seemed no more appropriate moment to achieve this feat than in the presence of the Great Offal Master himself: Fergus Henderson. In association with the Manchester Food and Drink Festival, Robert Owen Brown, head chef at the Mark Addy, and his team had put on a gourmet evening in honour of the great man and the Offal Club were in attendance. After a couple of fruitless attempts to persuade the waitresses to introduce us to Fergus, we realised we were going to have to take matters into our own hands. We quickly realised He was rather fond of the odd flaming tar stick so ingratiated ourselves while similarly nipping out for a breath of fresh air. Having paid homage to the Master, we then settled down to a delicious 5 course meal of which the main event was the classic Braised Pigs Head. Magnificent!!

Chef: Robert Owen Brown and his team.

Venue: The Mark Addy.

Members present: Howie, Jason, Simon.

Pan fried Ox Heart with Horseradish cream

Shrimp Soup

....and all that remained at the end.

Braised Pig's Head, straight from the kitchen...

Chocolate ice cream in a chocolate cup.

Sheeps curd cheese.

Quotes of the Night:

"I should have booked the table under the name of "Mro'Ffal""

To Fergus: "you're only offering me a cigarette because uwant to chain smoke." Fergus: "I dont care if I chain smoke or not."

"Salad?"

"I don't know what this gunjy shit is but it's quite nice"

"Infra temporal fossa that mate"

"My arse is really sensitive, I know when someone istouching my arse"

"I was gonna have a wank but I had a sleeping tabletinstead"

Deep fried Breaded Lamb's Testicles with Potato Cake "Soldiers" Courgette Spaghetti and Horseradish and Mustard Foams; T'hal (Lebanese stuffed sauteed beef spleen).

2011-09-21T18:37:00.014+01:00

Friday 16th September 2011

It's Spleen a Long Time Coming....

Offal club has been in session for many years, many more than indicated by this humble blog. With only a finite number of animals available sporting an equally finite number of organs, the time will come when we have sampled everything there is to sample from the fifth quarter. That day is not today however, where in spite of several conversations with butchers indicating Spleen was legally destined for the "BSE bins", tenacity by Jason secured two of the Northwests finest "Melts". Buoyed by a record number of offaliates in attendance, and armed with copious quantities of Lebanese wine, we embarked on the classic Lebanese dish T'hal, or stuffed spleen.

Pity then that it tasted of death, and chewy death at that.

Chef: Simon, Howie.

Venue: Simon's.

Members present: Jason, Simon, Howie, Jock, Adam, Dan, Dave, Jon.

Preparation:

The Unadulterated Lambs Testicle

The Unadulterated Beef Spleen.

Deep fried Breaded Lambs Testicles with Potato Cake "Soldiers", Courgette Spaghetti and Horseradish and Mustard Foams.

Lambs Testicles

4 Lamb's testicles (although I think we got Ram's).

Coat in seasoned flour, dip in beaten egg and roll in breadcrumbs. Chill in fridge for 30 mins, brush with egg and roll in more breadcrumbs. Chill for further 30 mins. Deep fry in hot oil till cooked.

Potato Cake "Soldiers".

500g floury potato, boil for 20 mins, drain and mash with butter and egg yolk. Shape into soldiers, bake on a lightly oiled tray for 40 mins, turning halfway through.

Courgette sphagetti.

Grate fresh courgette. Dress with lemon juice, olive oil and Dijon mustard dressing.

Foams.

1 onion and 1 garlic clove finely sliced and lightly fried. Add 250ml milk and 250ml cream, bay leaf and thyme and simmer till reduced by 1/3. Pass through sieve. Create foam using hand held blender and split in half. Add horseradish cream to one half and mustard powder to the other.

Nasturtium flowers: By Esme Caulfield, for Offal Club.

Main, T'hal (Lebanese stuffed sauteed spleen) with couscous.

(from The Fifth Quarter by Anissa Helou)

Lebanese Sauteed Spleen

Desert: Beetroot and chocolate brownies

(Hugh Fearnley-Whittingstall)

Beetroot and chocolate brownies

You can either grate or purée the cooked beetroot before adding to the mix - the latter gives a slightly more velvety texture. They work just as well with or without walnuts. Some people think that a brownie isn't a brownie without walnuts, while others can't stand them; it really depends on your personal preference. Makes 15 squares.

250g unsalted butter, cut into cubes, plus a little more for greasing

250g plain chocolate (about 70% cocoa solids), broken into squares250g caster sugar3 eggs150g self-raising flour (we use wholemeal self-raising)100g broken walnuts (optional)250g cooked and peeled beetroot, grated or puréed

Preheat the oven to 170C/325F/ gas mark 3. Lightly grease a baking tin that's roughly 20cm x 30cm in size and at least 2cm deep. Line the bottom with greaseproof paper and butter the paper, too. Put the cubed butter and chocolate into a heatproof bowl. Place this on an oven tray lined with a baking sheet, and put in oven to warm up. After a few minutes, remove, stir, then return to the oven to melt completely. (Alternatively, melt the chocolate and butter in the conventional manner, in a bowl held over a pan of barely simmering water). Preheat the oven to 170C/325F/ gas mark 3. Lightly grease a baking tin that's roughly 20cm x 30cm in size and at least 2cm deep. Line the bottom with greaseproof paper and butter the paper, too. In another bowl, whisk the sugar with the eggs until smooth and creamy. Stir in the chocolate mixture until well combined. Sift in the flour, stir, fold in the walnuts (if using) and beetroot. Pour into the prepared tin. Bake for 20-25 minutes, until a knife or skewer comes out with a few moist crumbs clinging to it - be careful not to overcook the brownies. Remove from the oven, then stand the tray on a wire rack until cool enough to cut into squares.

Wine: Lots of Chateau Musar. Fabled Labenese vintage, 2002-3

Post-Offal Entertainment: Discussing how bad spleen tasted

Quotes of the night:

"You wanna be careful you don't get the Shi-ites"

"Oh fuck is that what spleen looks like?"

"Is it one of those each? No. Thank fuck for that."

"If it's any kind of testicle I want it cooked through."

"Listen i could eat bollocks any time"

"It tastes processed, a bit like a bollock twisler"

"We're gonna tell the ladies it really does melt in your mouth"

"Do you want some ball batter?"

"I really like the spleen, the ironic thing is I can't stand couscous."

Acceptance of the night:

"For fear of being labelled a lilly-livered faggott, I haven't the heart to refuse, on this occasion. What time should I come a-lung?"

Excuse of the night:

"It's CavFest tomorrow so I have to spend all night stocking the bar"

"I'm offal-ly sorry"

"........................"(Oh Scott, how your silence is deafening!!)

Injury of the night: Howie, who ended up in in A&E with a fractured ankle after a kerb viciously attacked him.

The Final Word:

Jock: "Cheers for last night mate, I had a ball"

Roast Veal Bone Marrow Salad; Veal Sweetbreads with Grenobloise sauce, Dauphinoise potatoes and roast vine baby tomatoes.

2011-05-14T20:38:00.013+01:00

Friday 13th May 2011

Friday the 13th Part V(eal)

It's Friday the 13th and Jason's back, chopping things up. A secret under the counter handshake , a masonic wink and a pile of cash and suddenly he had appropriated the pinnacle of sweetbreads: veal pancreas. Accompanied by a light starter of roasted bone marrow, Fergus Henderson style, and we had the perfect meal to induct new member Jock.

Chef: Jason, Simon, Howie.

Venue: Jason's.

Members present: Jason, Simon, Howie, Jock.

Roast Veal Bone Marrow Salad.

(from Nose to Tail Eating by Fergus Henderson,)

Veal Sweetbreads with Grenobloise sauce, Dauphinoise potatoes and roast vine baby tomatoes.

Soak 4 Veal Sweetbreads (pancreas not thymus) in water overnight, then blanch in salted water with a little white wine vinegar for 4 minutes. Allow to cool, then trim to remove membranes etc. Press between 2 plates overnight, refrigerated. Slice the sweetbreads into 3/4 inch slices, season with salt and pepper and dip in flour. Pan fry in olive oil for 6 minutes, turning frequently. When done remove to a warm plate, then add 4 Tbsp of butter to the pan, allow to brown for 1 minute, then add 2 Tbsp chopped parsley, 2 Tbsp chopped capers, salt and pepper. Serve immediately.

Jamie Olivers quick Dauphinoise (30 Minute meals).

Vine baby tomatoes roasted at 200C for 15 minutes.

Lemon Posset with Ginger biscuits.

Wine:

Post-Offal Entertainment: Arsehole (another classic card game)

Quotes of the night:

"If he'd warm his plates he be as good as me"

"You're just high on offal"

Scallops wrapped in Parma ham with black pudding and sauce vierge; Oxtail with Rioja and chorizo.

2011-01-29T23:14:00.014Z

29th January 2011

A Winter's Tail.

Jon B's birthday provided the perfect excuse to congregate once again. Oxtail was back on the menu and we discovered that even scallops can be "offalised" if you throw in some black pudding. Great plans for an all night poker session were sadly let down by the realisation that, once we had eaten, we just couldn't be arsed.

Chefs: Jon B and Howie

Venue: Simon's

Members present: Simon, Jason, Jon B, Howie and Dan.

Scallops wrapped in Parma ham with black pudding and sauce vierge.

http://www.bbc.co.uk/food/recipes/scallopswrappedinpar_89835

Oxtail with Rioja and Chorizo.

http://www.bbc.co.uk/food/recipes/oxtailwithriojaandch_82945

Chocolate Tort.

Wine: A light Mojito followed by the obligatory rioja.

Post-Offal Entertainment: Texas Hold 'em.

Quotes of the Night:

"I was high on worming tablets"

"That's the best starter I've ever had anywhere." - "he is from Rotherham though"

"What are you reading?" - "Poker tips from the pros."

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

2010-12-30T21:06:00.020Z

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.

http://www.tasteitaliamag.com/content.plm/233

Stuffed Braised Lamb's Hearts.

http://dine-online.co.uk/foodie/stuffed-braised-lambs-heart-an-alternative-christmas-dish/

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.

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.

2010-10-04T20:38:00.020+01:00

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.

Ox Tongue salad; Oxtail Surf 'n' Turf.

2010-05-11T21:41:00.012+01:00

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"

Nuts for SquOffal

2010-01-06T19:04:00.010Z

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).

Feel the Forcemeat

2009-10-31T20:52:00.009Z

28th October 2009

A visit to the annual Tatton Park food festival provided the inspiration (and the main ingredients) for the menu - a fine lancastrian blend of haggis and black pudding and some sausage skins. All was going brilliantly until we realised our beautifully curled sausages just looked like a big dog poo...

Chefs: Simon and Jason.

Location: Jason's house.

Member's present: Jason, Simon, Howie and Jon B.

Offal Tour de Forcemeat.

4 Slices of haggis / black pudding blend
Spring greens chopped
Cooking apple sliced crossways into 4
Tin of foie gras de canard
1 teaspoon of Dijon mustard
30ml white wine vinagre
1/2oz butter
10ml honey

Sautee the spring greens in the mustard and vinagre.
Melt the butter in a saucepan, add the honey and then the slices of apple over a medium heat till caramelised (about 2 minutes per side).
Pan fry the haggis/black pudding and the foie gras.
Complete the tower by placing the haggis/black pudding at the bottem, then the spring greens, the apple and top with the foie gras.

Sausage du Offal with Vegetable Mash and Onion Gravy.

Sausage skins
1lb pork belly
12oz pork kidney
12oz lamb's liver
8oz closed cap mushrooms
3 garlic cloves
1 teaspoon Colman's mustard powder

1/2 celeriac
2 potatoes
2 carrots
1oz butter
1 teaspoon of horseradish

2 onions sliced
1oz butter
1 tablespoon of flour
500ml chicken stock
150ml port
dash of worcesteshire sauce

Remove the skin from the pork belly and central core from the kidneys.
Put all the ingredients through a mincer then mix well manually with salt and pepper.
Load the sausage skins onto the sausage maker and fill to your heart's content!!
Roast the pork skin in the oven at 200^oC for 30 minutes and the sausages for 15 minutes.
Boil the celeriac, potatoes and carrots for 20 minutes, drain, mash and add butter, horseradish and salt and pepper.
Fry the onion in butter over low heat for 15 minutes till soft and brown.
Mix in the flour and cook for 1 minute then add the liquid. Simmer for 15 minutes.

The Girdle Buster
(from Nigella Christmas by Nigella Lawson)

Process 375g digestive biscuits with 75g soft butter and 50g dark and 50g milk chocolate pieces.
Press into a 23cm pie dish, and make a lip a little higher than the top of the dish. Freeze for 1 hour.
Scoop 1 litre of softened coffee ice cream onto base, cover in clingfilm and replace in freeze.
Melt 300g golden syrup, 100g light muscavado sugar and 75g butter in a pan then boil for 5 mins. Turn off the heat and add 2 Tbsp Jack Daniels. Add 125ml double cream and leave to cool.
Pour over the set pie and place back in freezer. Serve from frozen.

Wine: Rioja

Post-offal entertainment: Finally Goldeneye on the Nintendo64 was reborn!! Then we realised it was really outdated and actually a bit shit and moved on to L4D and Wii Mario Kart.

Excuses:
Holidays and birthdays got in the way again.

Quotes of the night:

"You could enter this on vegetarian master chef"

"I need some sausage juice"

"Next time: Offal sushi!"

"I dream of the zombie apocalypse"

"I love the smell of the Wirral in the morning"

Next venue: Offal club North (Howie is the new Mark)...

.

Nads and Glands: the sweet taste of offal.

2009-06-27T16:54:00.021+01:00

Friday 26th June 2009.

Deciding it was time to plunge headlong into some serious offal, we managed to procure some lamb's sweetbreads (thymus) and sweetmeats (otherwise known as fries, oysters, testicles or just plain bollocks) for a 4 course extravaganza. With the combination of a tex-mex recipe for the sweetmeats (aptly named "Mexi-cojones"), a prawn cocktail (sadly we could not get hold of a cock's tail) and a kidney/sweetbread fricassee the menu was nearly complete. Joel and Scott were newly inducted and Joel surpassed himself by providing the sweet. He even managed to include a pancetta garnish and some gelatin; in the words of Monty Burns "it's made from hooves, you know".

Chefs: Simon and Joel.

Location: Simon's house.

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

Mexi-Cojones

4 lamb’s testicles

Marinade:

4 spring onions

1 oz butter

Rind of ½ lime

Teaspoon finely grated ginger

Juice 1 orange

Juice ½ lime

Juice ½ lemon

75ml soy sauce

30g muscovado dark sugar

Teaspoon smoked paprika

Avocado salsa:

2 avocados

200ml milk

2 teaspoon finely chopped chives

Tomato and sweet pepper salsa:

3 medium tomatoes, skinned, deseeded and diced

½ sweet pepper diced

2 spring onions, finely chopped

2 teaspoon chopped fresh coriander

Juice ½ lime

½ garlic clove finely chopped

Wash the testicles thoroughly in copious running water. Place in cold water and bring to the boil to gently blanch. Remove just before boiling point and refresh under cold water. Slice.
Make the marinade. Melt the butter and fry the spring onions for 3 minutes. Add the other marinade ingredients and then simmer for 5 minutes. Add several ice cubes to cool. Add the sliced testicles and place in the fridge for at least an hour.
Peel and dice the avocadoes. Take half this and add the milk and chives and then liquidise. Season to taste.
Combine the tomatoes, pepper, onions, coriander, garlic and lime.
Heat a frying pan, melt a knob of butter and fry the sliced testicle with a little marinade over a high heat for about 1 minute per side.
To serve, place some diced avocado on the plate and cover with the avocado puree. Place the testicles on top with a teaspoon of the cooked marinade from the frying pan and the tomato salsa next to it. Garnish with Doritos.

Prawn and Sweetbread Cocktail

(adapted from Tetsuya by Tetsuya Wakuda)

250g lamb’s sweetbreads

100ml white wine

3 cloves of garlic unpeeled

Bouquet garni (thyme, parsley, celery, bay leaf)

4 king prawns, peeled

Plain flour

4 asparagus sliced

8 green beans

3 oyster mushrooms sliced

Salad leaves

Sauce:

100ml chicken stock

15ml Madeira

10ml sherry vinegar

5ml truffle oil

Wash the sweetbreads thoroughly in copious running water. Cover with cold water, white wine, garlic and bouquet garni and bring to the boil to gently blanch. Remove just before boiling point and spread out on kitchen paper to dry. Once dry, remove any skin and sinew.

Butterfly the prawns by slicing down the back and remove the digestive tract.

Dust both the prawns and sweetbreads in flour and saute in olive oil until brown but not overcooked then set aside.

Combine the stock, Madeira, vinegar and boil, then add the truffle oil.

Saute the asparagus, beans and mushrooms.

To serve, place the salad on the plate and cover with a few vegetables, then lay the prawns and sweetbreads on top with a little sauce.

Kidney and Sweetbread Fricassee.

(from The Fifth Quarter by Anissa Helou)

250g lamb’s sweetbreads (prepared as above then dusted with flour)

4 lamb’s kidneys deskinned and cored.

2 shallots

15ml cognac

100ml chicken stock

5 dried porcini mushrooms

Potatoes

Teaspoon of Dijon mustard

Broad beans

Soak the mushrooms in 50ml freshly boiled water.

Saute the sweetbreads and kidneys then set aside.

Saute the shallots in the same pan then deglaze with cognac. Add the stock. Remove the mushrooms, slice and add. Add the mushroom water leaving 5mls behind as there is always a little grit. Bring back to the boil then add the kidneys and sweetbreads.

Serve with mustard mash and top with the broad beans.

Rhubarb Pannacotta with toast, vanilla ice cream and pancetta.

Wine: Mainly Rioja with a chardonnay for the prawn cocktail.

Post-offal entertainment: A brief, failed attempt to relive past glory days with Goldeneye on the Nintendo64 (damn those digital TVs!) was followed by Wii tennis and Mario kart.

Excuses:
"Damn, working again"
"I have a wedding, but will be placing bids on ebay for the doggy bag"
"I'm playing golf: you enjoy your balls and I'll enjoy mine"

Quotes of the night: "that's not the first time you've had balls in your mouth"

Next venue: Offal club North at Howie and Joel's

The Olaf Club

2009-06-27T16:04:00.009+01:00

Thursday 2nd April 2009

Given the near exhaustion of offal possibilities following previous gatherings (and being slightly scared of those that are left), and in recognition of Dan's location in the frozen hinterlands beyond the M60, he proposed an alternative: a gathering of the Olaf Club, a scandinavian themed gastronomic fest with obligatory Viking helmets.

Lamenting the lack of offal, Jason insisted on lowering the tone by garnishing the lovingly made cardomom cake with butterscotch Angel Delight.

Chef: Dan

Location: Dan's house

Members present: Dan, Mark, Howie, Jason and Simon.

Jone's Swedish Meatballs

Meat: (the main ingredient)

2 pounds ground lean meat: use beef, pork or veal (may use some textured vegetable protein ground beef substitute)

Filler: (to give the meatballs the right consistency)

2 eggs

1 cup milk, cream, meat broth or water

1/2 cup all-purpose flour OR 1/2 cup fine bread crumbs OR 1 cup torn bread OR 1 cup mashed potatoes

Salt and Pepper:

Salt to taste (1 1/2 teaspoons suggested)

Pepper to taste (white or black pepper - 1/2 teaspoon suggested)

More Flavor:

Option 1:

1 minced onion

1/4 tsp dry mustard or 1/4 teaspoon allspice

Option 2:

1/4 tsp dry mustard

1/8 tsp ground nutmeg

By hand or on medium speed with an electric mixture, thoroughly blend the ground meat, filler, salt and pepper, and other flavorings. Beat until very well mixed.
Form into balls about 3/4"-1 1/2" in diameter: do this by hand, or use a tablespoon-sized cookie scoop, or a melon baller. Makes 30-150 meatballs depending on how large they are.
Serves 6-8, more on the smörgåsbord.

Red Cabbage

1 good-sized red cabbage

2 red onions, peeled and sliced

225g fresh cranberries

50g butter, melted

3 juniper berries, optional

½tsp ground cinnamon

½tsp ground ginger

5tbsp soft brown sugar

5tbsp red wine vinegar

Preheat the oven to 150C/ 130C Fan/Gas 2.
Remove any tough outer leaves from the red cabbage and discard. Finely shred the rest of the cabbage and make a layer in the bottom of a casserole dish. Then add a layer of onion slices and scatter over a handful cranberries. Continue layering up the dish in this way, finishing with cranberries on the top layer.
Whisk the melted butter, juniper berries, cinnamon, ginger, brown sugar and vinegar together and season with salt and pepper. Pour over the cabbage and cover with a tight fitting lid. Cook in the oven for 2½ to 3 hours, stirring once or twice, until tender.

Swedish Cardamom cake

(serves 8)

40g butter, chilled, cubed

1/4 cup plain flour

1/4 cup demerara sugar

1 lemon, rind finely grated

Base:

3 eggs

1 cup caster sugar

2 1/2 teaspoons ground cardamom

125g butter, softened

300ml carton cream

2 1/2 cups self-raising flour

1/2 cup flaked almonds

Preheat oven to 180°C. Grease and line a 7cm deep, 10cm x 21cm (base) loaf pan, allowing a 5cm paper overhang. Rub butter into flour to resemble fine breadcrumbs. Add demerara sugar and lemon rind. Mix well. Set aside.
Make base: Process eggs, sugar and cardamom until combined. Add butter. Process until smooth. Add cream and flour. Pulse until combined. Spoon into pan.
Sprinkle almonds over cake, pressing in with your fingertips. Sprinkle with lemon rind mixture.
Bake for 1 hour or until a skewer inserted into the centre comes out clean. Stand for 5 minutes in pan.
Use baking paper overhang to lift cake onto a wire rack to cool. Slice and serve.

Wine:

Post-offal entertainment: A Wii extravaganza: tennis, boxing

Excuses: None (amazing what happens when offal's off the menu...)

Quotes of the night:

Next venue: Could it be back to Mark's?

The succulent tripe of Ca L’Isidre.

2009-03-28T19:00:00.020Z

Thursday 26th March 2009

As You Tripe It.

Finally Offal Club's tripe virginity has been shattered. A new offal cookbook and a couple of truly offalicious recipes brought the soft, delicate flesh of the cow's stomach lining (hmm - suddenly it doesn't sound so good....) to our table. Tonight it is tripe.

Our new favourite book is The Fifth Quarter by Anissa Helou.
Tonight was also a special affair as we inducted Simon Connolly. A local gastronome from West Didsbury.

Chef: Simon

Location: Jason's house

Members Present: Jason, Howie, Simon and Simon C.

Kidneys baked inside potatoes

(from ‘The Fifth Quarter’ by Anissa Helou)

4 large baking potatoes, washed and dried
4 Lambs kidneys, trimmed with the cores removedSalt and pepper
Preheat the oven to 180/Gas Mark 4

Cut off 1/3 of each potato horizontally choosing the knobbly side for the top third - the will eventually be the lid to cover the kidney with; the flatter bottom part will make it easier for the potatoes to sit straight on the baking sheet

Using a grapefruit knife, core out enough of the inside of the larger part of the potato to create a snug next for the lambs kidney. Season the inside of the cavity to taste, and place the kidney inside. Season the kidney.

Remove a little of the inside of the potato lid so that it sits flush on the bottom part. Season its inside to taste and place it over the kidney to cover. The potato should still look like its whole. Prepare and fill the remaining potatoes in the same way.
Place the potatoes on a baking sheet, leaving a little space between each. Bake in the pre heated oven fir 1.5 to 2 hours, or until the potatoes are completely done. You can test for doneness by squeezing the potato to see if it gives.

Los succulentos Callos Ca D’Isidre (Succulent tripe of Ca L’Isidre)

(from ‘The Fifth Quarter’ by Anissa Helou)

6 tbsp extra virgin olive oil
1 large onion finely chopped
1 head of garlic
1 ham bone
1 bouquet garni
150g Jabugo ham (or Serrano) sliced medium thick
150g thin chorizo
2 ripe tomatoes, peeled, seeded and finely chopped
1-2 dried chilli peppers, crushed fine
2 tsp Spanish smoked paprika
1 kg cooked tripe, half honeycomb and half regular, cut into pieces about 4cm square
2-3 tbsp flour
100 ml white wine

Put the olive oil in a large sauce pan and place over a medium heat . When the oil is hot, add the chopped onion and the garlic and cook, stirring occasionally, until golden,

Add the ham bone , bouquet garni, ham and chorizo and sauté for a minute or so. Add the tomatoes, chilli pepper and paprika and simmer for 5 minutes.

Add the tripe and sprinkle the flour all over . Stir well. Then add the white wine. Let it bubble for a minute or to then add 750 ml of water. Reduce the heat and simmer for 2-3 hours on the lowest heat. Stir occasionally especially towards to the end of cooking. The sauce should not reduce so much as thicken. If you feel the tripe is starting to stick remove from the heat.
When the dish cools, the sauce will set in a jelly. Re-heat it over a very low heat, adding a little water to loosen.

Served with strips of crispy pig skin (skin, salt, pepper, olive oil, in with the potatoes 45 mins from the end)

Wine: A refreshing little Condrieu.

Dessert: The usual last minute oversight left the Offaliates with Vanilla Carte D'or ice cream several months past its best eaten with KitKats. Because we are special.

Quotes of the night:

"We don't sell bones" Axons Butchers, Didsbury

"Not sure what kind of tripe it is, we just buy it in a big bag" Axons Butchers, Didsbury

Post offal entertainment: Wii Tennis, MarioKart Wii, Wii Baseball, an ambitious lesson in Left4Dead for Simon C

Excuses: Joel, Jon and Dan.

Next venue: At Dan's

Pigeon Breast salad; Braised Rabbit with Black Pudding and a Cider sauce.

2009-01-03T19:44:00.011Z

Thursday 18th December 2008

A Game Respite.

Chef: Jason

Location: Jason's house

Members Present: Jason, Howie, Simon and Dan.

Jon B nearly ran but fell at the last hurdle.

Starter: Pigeon breast salad with tomato chutney

For the chutney - 15 yellow cherry tomatoes, 150 g sugar and 50 ml Cointreau, simmer for 20 mins until thick and allow to cool.

For the balsamic reduction - Balsamic vinegar 250 ml, Port 50 ml, Red wine 50 ml, Sugar 100 g, 1/2 a cinammon stick, 1 clove, zest of 1 small orange. Simmer and reduce by 3/4. Allow to cool. Pan-fry the pigeon breast in butter and olive oil for 3 minutes, turning once, rest for 5 mins. Serve the sliced pigeon breast on rocket over the tomatoe chutney, with balsamic reduction.

Main: Braised Rabbit with Black Pudding and a Cider sauce

(from The ultimate Game Cookbook by Tom Bridge)

Coat 900g boned rabbit pieces in 50g seasoned flour and brown in oil, and transfer to a casserole. Cover with thinly sliced shallots (500g) and briefly fried slices of Bury black pudding. Pour over chicken stock (150 ml), cider (150 ml), Worcestershire sauce (1 teaspoon) and season. Place the lid on the casserole and cook for 90 mins at 160 degrees Centigrade. Serve with Parlsey and Whole grain mustard mash (made with Creme Freche).

Wine: Red, lots of it (although outdone by the girls book club apparently), Stella, Sloe Gin

Post offal entertainment: Left 4 Dead (Demo) - Xbox360, Mario and Sonic at the Olympic Games and Mario Kart Wii - Nintendo Wii. Also watching Howie's one man mince pie eating tournament.

Next venue: At Dan's, if we can get flights to Sale.

I heart Offal: Braised Double-Stuffed Lamb's Heart

2008-08-02T20:11:00.019+01:00

Saturday 2nd August

A last minute decision to have offal left most of our members floundering with excuses - the usual trio enjoying the delights of lamb's heart.

Chef: Simon

Location: Simon's house

Member's present: Howie, Simon, Jason

Menu/recipe:

Braised Double-stuffed Lamb’s Heart

3 Lamb’s hearts
Black pudding
Streaky bacon
5 large flat-cap mushrooms – finely chopped
A teaspoon of Colman’s mustard powder
2 teaspoons of thyme – finely chopped
A mirepoix (onion, carrot, celery) – finely chopped
A cup (225ml) of lamb stock
A cup of red wine

Wash the blood from the inside and trim the fat off the outside of the hearts then brown the outside in a frying pan.

Fry up half an onion in the fat and then add the mushrooms after a couple of minutes. Add the mustard powder and the thyme. Use this mix to stuff the right half (the thin-walled cavity) of the hearts. Press black pudding into the left side of the hearts.

Wrap with bacon and secure with wooden tooth picks/skewers. Place in a casserole pot. Surround with the mirepoix. Pour in the stock and wine.

Cover and cook in the oven at 150^oC for 2 hours.

Remove the hearts. Liquidise the vegetables to thicken the sauce.

Serve with mashed potato and rocket.

Accompanying wine: Cote du Rhone villages, Jaboulet 1998.

Post-offal entertainment: Halo 3 online multiplayer; Call of Duty 4; Wii tennis and boxing.

Excuses of the night:
"already have plans for Saturday"

"will be in Sardinia"

"already using up a ticket out for Friday night. Although I have not seen any official quota system in place in our house, I get the feeling there is one, actually."

"my wife and I are out celebrating our anniversary that night. How about I pop round after we get back??"

Quote of the night: I've got sweaty ears!

Next venue: Mark's house (no, really, it's going to happen)

.

Calves' Liver with Blacksticks Blue Cheese and Parma Ham

2008-06-16T21:05:00.012+01:00

9th June 2008

Unable to keep away from the offal delight, Howie has returned to his roots to live "up North". Unfortunately the downside was having to move back in with his Mum - it'll never last.

Chef: Howie

Location: Simon's house

Member's present: Howie, Simon, Jason, John B

Menu/recipe:

Blue cheese dumplings

(from Gary Rhodes, New British Classics)

1 kg Potatoes, skin on
175g Blacksticks Blue cheese
175 g Plain flour
1 Egg
1 Egg yolk
Salt and pepper
Olive oil

Boil the potatoes for 20 minutes, allow to cool aslightly and peel then mash.
Add the cheese until melted in, then the flour and eggs. Season. Add a touch of grated nutmeg.
Roll mixture into 2 cm balls then poach in simmering water for 3-4 minutes (tip - when ready the dumplings will rise to the surface).
Transfer into iced water, then refrigerate until ready.
Prepare the dumplings by gently pan frying in a little olive oil with a knob of butter until golden.

Calves' Liver with Parma Ham and Blue cheese sauce

(from Gary Rhodes, New British Classics)

4 slabs of calves liver
4 pieces of parma ham
100 g Butter unsalted
1 Shallot, chopped
1 Bay leaf
1 Tbsp white wine vinegar
1 Glass white wine
100 ml Chicken stock
2 Tbsp Single cream
50 g Blacksticks Blue cheese

Fry the liver for a couple of minutes each side then do the same with the parma ham.
Melt a small knob of butter and soften the shallot with the bay leaf.
Add the white wine vinegar and reduce by three quarters. Add the stock and reduce by half. Add the single cream then add the rest of the butter a little at a time. Add the chopped cheese and simmer gently so as not to separate the cheese.
Season, strain through a seive and serve.

Accompanying wine: Campo Viejo reserva

Post-offal entertainment: Halo 3 multiplayer; Wii tennis and bowling.

Quote of the night:

"AAAAAARGH" Simon after John B spilt red wine on his new white sofa.

"AAAAAAAAAAAAAAAAAAAAAAARGH" Simon after Jason spilt red wine on his new white (albeit now slightly red) sofa.

Next venue: Mark's house (but he keeps promising....)

Haggis al Fresco

2008-06-16T19:39:00.008+01:00

10th May 2008

Choosing the one night of the year it's actully warm enough to dine outside, Howie produced 2 properly made (ie. by professionals) haggis. Jason went to the entire effort of boiling them up. We even managed to drag George out, although he did insist on drinking non-alcoholic beer.

Chef: Jason

Location: Jason's house

Member's present: Howie, Jason, Simon, George.

Menu/recipe:

Howie's Haggis with Butternut Squash and Mashed Potato

Two fine Haggis sourced by Howie from ?, wrapped in foil and simmered in water for 45 mins (small one) and 1hr 15 mins (large one).

Butternut squash, boiled, seasoned and mashed, placed in Ramikins and topped with breadcrumbs, parmesan and a light splash of olive oil. Baked in the oven, 20 mins 180oC. Potatoes: Boiled. Seasoned. Mashed.

Drink: Kronenberg 1664 (except George who was driving)

Garden furniture: B&Q

Post-offal entertainment: GTA IV, with headset and controller split between different offaliates

Quotes of the night (to various anonymous online gamers):

George: "Are any of your mum's fit?"

Howie: "Are you French!? I love the French, but I couldn't eat a whole one."

Howie: "Think this guys got Tourette's"

Next venue: Simons house, Howie cooking.

.

Inspiration for a future Offal Club night?

2008-04-16T19:40:00.008+01:00

Year of the Glutton Blog

Or alternatively see the master himself prepare the same dish (even the kids love it!!):

Fergus Henderson cooks Pig's Head!

Offal club goes live!!

2008-03-30T20:26:00.001+01:00

6th March 2008

Finally Offal Club gets the recognition it deserves (ie. very little!). Having been invited onto Ready Steady Cook, Mark was able to get a plug in for Offal Club. Sadly the reference to Fight Club seems to have been lost on them....

Chef:

Place: Ready Steady Cook

Attendees: Mark, Ainsley, a large audience of red tomatoes and green peppers.

Kidney’s Turbigo with Pig’s trotter stock.

2008-03-30T10:27:00.004+01:00

29th December 2007.

Ah, the glories of Kidney’s Turbigo, the original and still most cooked offal club dish. Following the November extravaganza, Howie was finally lured back “up North” for an offal club renaissance. Having rung up 15 butchers in the area in a fruitless search for tripe (apparently lots of people in Manchester still eat tripe at Christmas), Simon was left with some lamb’s kidneys, black pudding sausages and a pig’s trotter. In honour of Howie’s return it was back to the first offal club recipe of them all but with an added "trotter" twist. As usual most members came up with various excuses as to why they could not attend (never admitting to fear of the offal). John B got somewhat caught out after saying he was on holiday that night and then a week later asking us if we wanted to come round to his house on the same night for a drinks party!

Chef: Simon

Location: Simon's house

Members Present: Simon, Jason, Howie, John B.

Menu/recipe:

Pig’s Trotter Stock

(adapted from Beyond Nose to Tail by Fergus Henderson)

2 pig’s trotters
Vegetables (onion, carrot, celery stick, head of garlic)
bouquet garni (bay leaf, thyme, pasley)
some peppercorns
300ml Madeira
chicken stock

Place 2 pig’s trotters in a casserole dish, cover with water and bring to the boil for 5 minutes. Discard the water.
Add the blanched trotters, some vegetables, bouquet garni, peppercorns, Madeira and chicken stock to cover. Cook in an oven at 160^oC for 3 hours.
Strain and keep the liquor.
Once the trotters are cool, pull apart in a fruitless search for something edible other than skin and fat (one small piece of meat was available!).

Kidney's Turbigo

9 lambs kidneys
Butter
8oz black pudding sausages
12 shallots
8oz button mushrooms
425ml pigs trotter stock

Skin the kidneys, halve them lengthways through the core then remove the core with a pair of scissors.
Heat some butter in a large pan, brown the kidneys quickly a few at a time on both sides then place in a sieve over a bowl to allow the bitter juices to be removed.
Brown the sausages, onions and mushrooms and place on a separate plate as they are done.
Return everything to the pan (but discarding the kidney juice) and pour over the stock. Simmer for about 1 hour.
Remove the meat and vegetables and then boil the sauce rapidly adding small knobs of butter one at a time until a thick consistency.
Serve with mash potato.

Recommended wine: A magnum of Chateau Clos de le Tour.

Post-offal entertainment: The mandatory Halo 3 multiplayer followed by Call of Duty 4 and Guitar Hero 3.

Quote of the night: “Don’t fear the offal John!”

Next Venue: Mark's house.

Ballotine of Pheasant rolled with Bury Black Pudding and Lamb’s Liver and Devilled Kidney's.

2007-11-26T18:48:00.006Z

Welcome to the inaugural blog post from The Offal Club.

This blog will bring you pictures, recipes and the occasional anecdote from all offal club meetings.

This particular evening was noteworthy as Mark seemed unable to keep his offal to himself after going home.

Chef: Simon

Location: Simon's House

Members Present: Simon, Jason, Mark , Daniel.

Menu/Recipe:

Ballotine of Pheasant rolled with Bury Black Pudding and Lamb’s Liver.

Pheasant (boned)
Lamb’s liver
Bury black pudding
50ml Cream
200ml Chicken stock
100ml Madeira wine
1 tablespoon Redcurrant jelly
2 rashers of streaky bacon

Lay the deboned pheasant out flat, skin side down.
Remove the skin from the black pudding and mold it in your hands then press it onto the pheasant meat, creating a thin layer.
Cut the liver into strips about 1 cm thick and lay over the black pudding, covering the pheasant except for about 7cm at one end. Fold this end over to cover the adjacent liver.
Peel the skin from the meat where it has been folded over. Turn the fold over again to create a roll, using the skin flap to pull it tight.
Tie the roll up with string. Place 2 rashers of bacon atop the roll.
Roast the ballotine for 50 mins at 200O C.
Carve into slices about 1 cm thick.
Put the stock, Madeira and cream into a pan and bring to the boil then simmer for about 5 minutes to thicken. Add redcurrant jelly to taste.

Devilled Kidneys.

2 kidneys per person
1 teaspoon Worcester sauce
2 teaspoon Dijon mustard
1 teaspoon lemon juice

Remove the fat and sinew from the outside of the kidneys. Cut in half length ways. Remove the central tough core with a pair of scissors.
Skewer 4 kidney halves together length ways to prevent curling. Grill each side for 2 minutes.
Mix the worcestire sauce, mustard and lemon juice together and paint onto the kidneys using a pastry brush. Grill each side for a further 1 minute.
Serve with seasonal vegetables.

Recommended Wine Fugue de Nenin, Pomerol 2001 (Domaine Delon).

Post Offal Entertainment: Halo 3 (multiscreen/multiplayer)

Quote of the Night (Mark's wife the following day): "I don't mean to be rude but has anyone else been violently sick after eating your offal!"

Next Venue: Mark's house.

The Offal Club

Black pudding samosas, lamb kidney bhuna, tarka dhal, cachumber salad and chapatti, cardamom rice pudding with stewed mango

Braised Pig's Head Fergus Henderson Style.

Deep fried Breaded Lamb's Testicles with Potato Cake "Soldiers" Courgette Spaghetti and Horseradish and Mustard Foams; T'hal (Lebanese stuffed sauteed beef spleen).

Roast Veal Bone Marrow Salad; Veal Sweetbreads with Grenobloise sauce, Dauphinoise potatoes and roast vine baby tomatoes.

Scallops wrapped in Parma ham with black pudding and sauce vierge; Oxtail with Rioja and chorizo.

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

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.

Ox Tongue salad; Oxtail Surf 'n' Turf.

Nuts for SquOffal

Feel the Forcemeat

Nads and Glands: the sweet taste of offal.

The Olaf Club

The succulent tripe of Ca L’Isidre.

Pigeon Breast salad; Braised Rabbit with Black Pudding and a Cider sauce.

I *heart* Offal: Braised Double-Stuffed Lamb's Heart

Calves' Liver with Blacksticks Blue Cheese and Parma Ham

Haggis al Fresco

Inspiration for a future Offal Club night?

Offal club goes live!!

Kidney’s Turbigo with Pig’s trotter stock.

Ballotine of Pheasant rolled with Bury Black Pudding and Lamb’s Liver and Devilled Kidney's.

I heart Offal: Braised Double-Stuffed Lamb's Heart