Saturday, 9 June 2018

Bacon bread, black pudding and poached egg; Tex-mex lambs fries, gaucamole, salsa, frijoles; Lambs sweetbreads in breadcrumbs, french beans, capers and blackcurrant sage; Otolenghi's Eton mess

Friday 8th June 2018

The First Offal of Summer

Jason was hosting this one and I had been drafted in as sous chef. He had been given some home-made black pudding by a friend at work (thanks Dave!!) and was keen to do something with sweetbreads. We have often fondly recalled our first experience with lambs fries and so decided to give the same recipe another go for the third dish. 3 Little Pigs obligingly provided the goods. We have previously only tried lambs thymus sweetbreads so were quite excited when we were given pancreas instead (sometimes known as heartbreads). Even better, our butcher friends threw in a couple of bags lambs fries for free. Clearly the testicle market is having a lull at the moment.

Venue: Jason's

Chefs: Jason and Simon

Member present: Jason, Simon, Dan, Pete, Jock, Tom, Dom, Adam, Joby, Mike.

Sunday, 18 March 2018

Russian salad with beef tongue; Haggis arancini; Eastern spiced Pork belly; Chicken Livers Katmis Gvidzli; Quyrdak with Lamb's tongues and kidneys; Plov with lamb's neck; Chocolate guinness cake

Saturday 17th March 2018

The Beast from the East

Adam had offered to sacrifice himself on the altar of OC chef tonight. Fresh from his return having been living in Kazakhstan for several years, his creative juices were flowing with ideas for offal dishes with an Eastern theme. A magnificent feast was laid on while the wind and snow were howling outside carried from a Siberian weatherfront appropriately nicknamed The Beast from the East.

Chef and Host: Adam

Offaliates present: Adam, Simon, Jason, Howie, Jock, Pete, Dan.

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.

Chefs: Dom and Joby

Host: Jock

Offaliates present: Jock, Dom, Joby, Simon, Jason, Dan, Pete, Simon C, Steve, Tom.


Joby started us off with his take on Anticuchos, a peruvian street food of marinated ox heart skewers accompanied by a delicious, hot chili relish.

Sri Lankan Chicken Liver and Mango Curry

Steak, Kidney and Pheasant Pie

A founder member of Pie Club, Dom really does make an astonishingly good rough puff pastry.

Heston's Treacle Tart

The Wine

Friday, 8 December 2017


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...


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

 ๐Ÿ‡ช๐Ÿ‡ธ ๐Ÿ… ๐Ÿฅ—๐Ÿ„๐Ÿท๐Ÿ”ฅ

 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


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...")

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

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

    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)

 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 sautรฉed 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 (!) 

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 purรฉe
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
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 purรฉe 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 


& the wines...

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