Sunday, 30 March 2008

Kidney’s Turbigo with Pig’s trotter stock.

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.


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 160oC 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
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.

1 comment:

Steve Berke said...

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