Saturday, 14 May 2011

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

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"


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