Monday, 4 October 2010

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.

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.

No comments: