Monday, 19 September 2016

Chicharron de orejas con chorizo. Mexican cricket salad with tortilla and Mezcal and orange dressing. Rose veal and pork tongue with almonds and grapes, caramelised onions and fennel and mangalitza pork black pudding. Wagyu beef cheek, tail and kidney ale stew with bone marrow dumplings and beetroot and horseradish dauphinoise. Apple and blackberry crumble.

Saturday 17th September 2016

Snack the Pony

OK, so pony did not feature too highly on the menu tonight but we loved the title so much that it had to go in. Tonight's OC had several sources of inspiration: a jar of roasted crickets sent via international delivery by our mexican friend Monica as a follow on to the Mezcal and cricket dust; the crispiest, fluffiest pigs ears ever tasted, served at one of my favourite restaurants (The Rose Garden, West Didsbury); and the discovery of a new source of procurement ( Welsh Wagyu beef offal. Come on, what's not to love?!

Joby, once again proving his fiendishly cunning ability at sourcing top quality edible products, brought the pony.

Chef: Simon

Venue: Simon

Members present: Simon, Jason, Joby, Pete, Dan, Jock, Tom, Steve, Adam.

Un Piece de Petit Cheval

Courtesy of My Brittle Pony.

Chicharron de Orejas.

8 pigs ears blanched for 3 mins, discard water and rinse ears in cold water. Simmer for 4 hours in water with onions, carrots, celery, bouquet garni. Press skin on plate on fridge overnight with weights. Dehydrate till crispy. Deep fry diced chorizo until crispy then remove chorizo and fry ears in batches till puffed and crispy.

Cricket tacos with Mezcal and orange dressing.

Dressing: 2 parts Mezcal, 1 part freshly squeezed orange juice, 1 part triple sec. Simmer for 20 mins then allow to cool.
Prepare salad of shredded cabbage, carrot, red onion, kohlrabi. Season with salt, coriander essence and fresh lime juice.
Cut corn tortillas into 10cm circles. Place salad and sprinkle with fresh coriander seeds and dry roasted crickets then drizzle over Mezcal dressing.

Rose veal tongue with almonds and grapes, caramelised onions and fennel and mangalitza pork black pudding.

Blanch tongue for 3 mins then skim and discard water and rinse the tongue in fresh, cold water. Simmer in water, salt, pepper, bouquet garni, carrot, onion, celery, 2 cloves and 6 allspice berries for 3 hours. Remove the tongue and peel as soon as can be handled. Remove any bones. Strain the stock and place the tongue back in it and leave to cool.
Make a quick demi-glace: gently fry 1 rasher of chopped bacon and onion in oil then add flour and allow to brown, add 600ml chicken stock, 1 tsp tomato puree and cook for 20 mins, skimming any oil from the top. Strain.
Deseed 180g white grapes. Heat  20g butter and add 60g shredded almonds and saute to light brown. Add the grapes, season and a few drops of lemon juice and cook for 3 mins. Add the heated demi-glace and 1 tsp tomato puree. Add 1 glass of sherry and reduce by half. Lay the sliced tongue in the pan and reheat gently.
Heat 2 tbsp olive oil and add 2 chopped onion and and 4 medium fennel (chopped and cored). Season and caramelise over medium heat, stirring occasionally, until soft and brown (about 20 mins).
Dice the black pudding and heat in the oven for 10 minutes.
Serve the tongue over a bed of onions and fennel with the sauce over the top. Scatter the black pudding around the side.

Wagyu beef cheek, tail and kidney ale stew with bone marrow dumplings and beetroot and horseradish dauphinoise.

Blanch the tail (1Kg) for 3 minutes, skim the top and rinse in clean water. Remove the kidney cores (700g) and brown, then leave in a colander for a few minutes: discard the bitter juices that drain off.  Brown the cheek (450g) and onions and add everything to the pot. Deglaze the pan with ale. Cover with chicken stock and ale (500ml of each), add bouquet garni, 1 tbsp muscovado sugar, 1 tsp balsamic vinegar, 1 tsp Worcester sauce, 1 tsp cocoa and cook on low in slow cooker for 9 hours. Skim occasionally.
Remove tail pieces and bouquet garni. Trim meat from tail and return to pan. Discard the bones and bouquet garni. Make a roux then add the liquid from the pot and allow to thicken. Reduce if necessary. Return liquid to pot.
Add 2 parts self-raising flour to one part bone marrow and season. Add mustard powder then slowly add water till can roll into balls. Turn cooker to high, place dumplings on top and cook for further 45 mins.
Thinly slice the beetroot in a food processor. Place 250ml cream in a bowl, add freshly grated horseradish and season. Add the beetroot and mix thoroughly. Lay the slices of beetroot in a buttered dish, cover with foil and bake in the oven at 160 deg C for about 60 mins. Press the beetroot down every 20 mins. Remove the foil and return to oven, uncovered at 200 deg C for 10 mins.

Apple and blackberry crumble.

Apples: peel, core and cut into chunks. Place in a saucepan with a little butter, water and sugar and heat on low until soft.
Place 300g plain flour, 250g cubed butter in food processor and pulse until coarse breadcrumbs. Add 70g demarara and 70g caster sugar. Place topping in fridge.
Place fruit (900g each of apples and blackberries) in buttered dish and sprinkle with sugar, 30ml Calvados, 1tsp each of cinnamon and ginger and mix. Cover with crumble. Bake at 200degC for 1 hour. Serve with ice cream and cream.

The Evening's Imbibement:

Quotes of the Night:
Joby, can you split your pony 9 ways?
It's like a pork gobstopper.
Why is yours green and pointy?

Prize of the evening:
Goes to Pete for the best Tom Selleck impression...Ever!

The Offalites Excuses:
I only have 1 sister and she's only 40 once.
Away with the kids that weekend.
Not gonna make it. Sorry. Long story. (Interpretation: I went out last night and stayed up all night and now am a complete wreck...).

And up next:
FestOffal at Dom's???

Saturday, 16 April 2016

Candied Pecan Bacon Popcorn. Blóðmör (Icelandic sheep’s blood black pudding), Abernathy smoked butter, Beetroot, Sour cream, Horseradish and Dill on Baltic Ryebread. Chicken Livers on a bed of Pea Greens and Duck Egg. Pea and Pig's Trotter Soup. Jamaican Oxtail and Chili. Tarte aux Abricots and Foie Gras Ice Cream.

Saturday 16th April 2016

Ready Stead Gout

And we're's Bowden Calling but this time Pete was host, fresh from his jaunt to the cardiac recovery unit. Dan continued working towards his dream to become to the world's greatest offal glacier (apparently the name for a professional ice cream maker as opposed to a mountain of ice) with great gusto. Pete got to grips with some trotters and oxtail and Joby brought some Icelandic sheep's blood black pudding and a virtual reality headset. Jock brought whiskey and lemoncello...

Chefs: Pete and Dan

Venue: Pete's

Members present: Simon, Jason, Howie, Dan, Pete, Joby, Adam, Jock, Tom.

And Dinner is served

Candied Pecan Bacon Popcorn

Blóðmör (Icelandic sheep’s blood black pudding), Abernathy smoked butter, Beetroot, Sour cream, Horseradish and Dill on Baltic Ryebread.

 Chicken Livers on a bed of Pea Greens and Duck Egg.

Pea and Pig's Trotter Soup.

and a crackling intercourse.

Although the crackling was intended to adorn the soup, a certain amount of wine ensured it was served a little later with a mighty Crunch.


Jamaican Oxtail and Chili.

that's some sweaty chili

Tarte aux Abricots and Foie Gras Ice Cream.

Post-prandial Entertainment: Virtuoffal Reality

The Evening's Imbibement:

Quotes of the Night:
You need to remove this from me.
I've always fancied you Jock.
We need to get a little offal gong to go with the gold cutlery.
It's like a bacon lucky dip.
Are you fingering the wine for a reason?
I've felched some pigs in my time.
Virtuoffal reality.
I was disappearing down a pink tube and not for the first time.
It's a triangular mound of fury.
It's like pate ice cream.
Will you be offended if I leave the strawberries?
Anyone fancy 100 cubic feet of popcorn?

Sunday, 24 January 2016

Chicken heart piri piri; Lamb's liver with lamb's lettuce; Lamb's heart "steak" and kidney pie; Blood orange cake.

Saturday 21st November 2015

Steve's Pissing Off(al) to Portugal.

Not one to sit around and twiddle his fingers, Steve had decided that, in the same week he retired from work, he was going to provide his inaugural chefing experience at Offal Club and then promptly emigrate to Portugal. Clearly enamoured of the usual innards based humour employed at OC, his menu was carefully prepared for maximum effect. He had prepared the full 5 courses that has became the standard to which we aspire, expecting the usual double figures of Offaliates. Sadly a litany of last minute poor excuses decimated our number to a measly 6 (with enough pie for at least 20). Not even the voracious Jock could finish his plate. 

Chef: Steve

Venue: Simon's

Member's present: Simon, Jason, Steve, Joby, Dan, Jock.

Aperitif: A shot of Mescal with orange and Cricket salt (freshly imported from Mexico).

Hot Piri Piri Chicken Hearts

Lamb's Liver on a bed of Lamb's Lettuce

Steak and Kidney Pie

Lemon and Blood Orange Cake with Apple Rose

Wine's of the Night:

Quote of the Night:

I've been eating this pie for 20 minutes but my plate hasn't gone down at all.

Excuses of the Night:

I got a better offer from my girlfriend.
My wife's going out with your wife so I have to babysit the kids.
I told you already that I was out with my parents tonight.
I'm going to the 20th anniversary of Megadog.
I'm in hospital - I just had a heart attack.

Next Venue:

Pete's cardiac recovery unit.

Wednesday, 18 November 2015


A much delayed guest blog by Tom Clarke

So it was with a great honour I was first invited to Offal Club earlier this year. Then to add to the prestige, after blogging on each of my first two visits, I was given the responsibility of writing the next installment of this blog, to write about the food, drink & quotes of 'Bar-B-Quoffal'

'Bar-B-Quoffal' took place at Dom's residence in "hipster ghetto Chorlton" (Ⓒ Jason), in September. That it's now November shows I shirked that responsibility very badly, I'm getting this one in just ahead of the next sitting...

So anyway, to THE OFFAL... 
(inter cut with random quotes across the evening, not sure who from, probably Jock..)

The theme for this running of The Offal Club was slightly different in that all dishes were to be cooked as Hephaestus intended - over the flames of a hot, hot barbecue. That's not to say the recipes below are strictly summer, as you know offal is just as good in the winter.  Just grill and eat indoors.

& think on, just one of these recipes would make a perfect side dish for any festive meal.

Yakitori skewers


What you need...

1 pound chicken hearts (this time sourced at Worldwide Foods in Rusholme...)

For the sauce:

    2 chicken carcasses cut into 6 to 8 pieces
    1 cup sake
    1 cup mirin
    1 to 1/2 cups soy sauce, depending on darkness
    3 tablespoons sugar
    Freshly ground black pepper

Dom gets to work

What you do...

     1. To make the sauce: Heat oven to 400 degrees. Spread the bones in a saute pan and roast until the bones are brown and the fond at the bottom of the pan is beginning to darken, about one hour.

2. Remove the pan from the oven and put on a stovetop. Deglaze the pan with about 1/3 cup of the sake, scraping up the browned bits until the bottom of the pan is clean. Then add in the rest of the sake, mirin, sugar, and soy sauce. Bring to a boil, then simmer until the sauce is thickened, about one hour. Season with black pepper. Leftover sauce will keep in the refrigerator indefinitely if reheated once a week.

3. To grill: skewer chicken hearts and set over a medium high flame or in this case,barbeque - far more effective.

When the chicken hearts are almost cooked through, about 2 minutes, baste with the sauce and grill again until sauce is dried, about 20 seconds. Baste again and grill just until the sauce is starting to dry, about 10 seconds. Sprinkle with sansho pepper if desired. 

Serve with wedges of lemon, salt, and mustard on the side.  

(& booze of course, as standard...)

Just ready to serve...


What you need...Extra virgin olive oil
1 1/2 teaspoons parprika
1 teaspoon ground cumin
Few springs of flat leaf parslay
1 garlic glove
Sea salt to taste

What to do...

1. Put 12 wooden skewers to soak

2. Put a little olive oil in a frying pan and place over a medium-high heat. When the oil is hot, add the liver and sear on both sides for 2-3 minutes each. Cut the live in two lengthwise and sear the cut sides.

3. Removed the liver onto a chopping board and dice the cubes about 4cm square. Transfer to a large mixing bowl. Add seasonings and mix well. Marinate for 1 hour at least, stirring regularly.

4. Thread the livers onto the skewers.

5. Gill over barbecue for 3/4 minutes each then serve immediately in pitta bread. 


Kidney in baked potato...

 What you need...(read closely)

For the Mujdei sauce (Makes 1 cup)

    • 1 bunch parsley, leaves finely chopped
    • 1 bunch dill, fronds finely chopped
    • 2 -3 large garlic cloves, finely minced or pressed
    • 1/4 cup sherry vinegar
    • About 1 1/2 teaspoons coarse salt
    • 1/2 teaspoon red pepper flakes
    • 1/2 teaspoon freshly ground black pepper
    • 1/2 cup strong concentrated chicken broth, at room temperature

Preparing the bacon and broad beans
Place the parsley, dill and garlic in a medium mixing bowl and toss to combine. Add the vinegar, salt, red and black pepper and stir. Pour in the chicken broth and mix until well combined. Let sit for 30 minutes so that the flavors blend. 

For the marinade; marinating and grilling liver

    • Juice of 2 lemons
    • 3 tablespoons olive oil
    • 1/2 cup dry sherry wine
    • 1 teaspoon fresh ginger, finely ground
    • 1/4 teaspoon red pepper flakes
    • 2 tablespoons fresh parsley, chopped
    • 2 pounds calf's or beef liver, cut into about 1 to1 1/2-inch thick slices
    • 1/2 cup melted butter
    • Salt and freshly ground pepper to taste

    To make the marinade: Juice the lemons and place the juice into a glass bowl; add the olive oil, sherry wine, parsley, ginger and red pepper flakes to the bowl and mix the ingredients well.

Rinse the liver with hot water and loosen the membrane covering the meat with your fingers. As you hold the liver under hot running water, pull the membrane off the liver and discard it. Place the liver into a shallow dish.

    Pour the marinade over the liver, and flip it several times to coat all sides with the marinade. Cover the dish with plastic wrap and place it in the refrigerator. Chill the liver in the refrigerator for about two hours.

Awaiting the main course...
    Ensure the barbecue is still hot. Remove the liver from the glass dish; discard the marinade and dry very well with pepper towels.

  Dip liver slices in the melted butter. Place on the barbecue about 4 inches above the fire. Grill until liver is browned, for about 3 minutes per side. Turn once. Do not overcook; it should be still pink inside.

    Remove from barbecue to a serving platter, sprinkle with salt and pepper and tent with foil for about 10-15 minutes; then, if you like, slice into thinner slices on a bias. Serve with the mujdei sauce. Grilled or sautéed in oil and butter onions and mushrooms is a very traditional side dish for liver.


In all glory...


Fresh outta the oven.

What you need....

For the pastry (makes double)

    500g plain flour, plus extra for dusting
    140g icing sugar
    250g unsalted butter, cubed
    4 egg yolks

For the filling...

...and the filling is from 'Heston at Home' (so buy the book cheapskates...)

What you do....   

 To make the pastry, mix the flour and icing sugar in a bowl. Rub the butter into the flour with your fingers until crumbly. Mix in the egg yolks. If the pastry is still too dry, add 1-2 tbsp water until it comes together. Roll into a ball and divide in half (freeze one half for another recipe). Flatten out the pastry with your hands, wrap the dough in cling film, then chill for at least 30 mins. While the pastry is chilling, make the filling. Beat all the ingredients, except for the zest, together. Sieve the mixture, then stir in the zest.

  Roll out the pastry on a lightly floured surface to about the thickness of a £1 coin, then lift into a 23cm tart tin. Press down gently on the bottom and sides, then trim off any excess pastry. Stab a few holes in the bottom with a fork and put back in the fridge for 30 mins.

    Heat oven to 160C/140C fan/gas 3. Line the tart with foil and fill with rice or dried beans. Bake for 10 mins, then remove the tart tin from the oven, discard the foil, and bake for another 20 mins until biscuity. When the pastry is ready, remove it from the oven, pour in the lemon mixture and bake again for 30-35 mins until just set. Leave to cool, then remove the tart from the tin and serve at room temperature or chilled.

Cutting it

With Carringtons just round the corner it was rude not to...

Firey vodka from Jock

Er, okay... until next time..enjoy the recipes...keep it #offal.