Sunday, 8 January 2012

Black pudding samosas, lamb kidney bhuna, tarka dhal, cachumber salad and chapatti, cardamom rice pudding with stewed mango

Festoffal 2012.

A new year and new resolutions. Here at offal club we have tried to continually push the offal envelope, as our numerous posts attest. However, having painted ourselves into an offal corner with recent experiments with pig face and cow spleen, time was right for a back to basics approach...simple offal cooked very well. This time around an Indian theme, which oddly offal club have to date not embraced. It did at least show us that that there are virtually no puns that tie together indian food and kidneys, and that two years is adequate time to forget the last time offal club poisoned you.

Chefs: Jason and Howie.

Venue: Jason's house.

Members present: Jason, Howie, Simon, Jon, Jock, Dan and Mark

Starter: Black pudding samosa.

Samosa mix made from bury black pudding (x2), birdseye chilly (green, 1), fresh chopped coriander and one potato cut into small cubes and blanched in boiling water (5 minutes). Ready made samosa pastry from Hulme Asda strangely. Brush with melted Ghee and bake in oven at 180 degrees for 20 minutes. Served with Mango Chutney

Main: Lamb kidney bhuna, tarka dhal, cachumber salad and chapatti.

Bhuna prepared exactly as described here on twice the scale with half the onions, tasted phenomenal.

Remaining dishes all directly from Pat Chapmans Curry Bible (Hodder and Staughton 1997).

Tarka Dhal: 500g red lentils soaked for 3 hours then boiled for 30 minutes. Prepare the tarka by slow frying 2 onions in ghee for 20 minutes, then add 2 tsp cumin seeds, 1 tsp turmeric, 6 chopped garlic cloves, 3 tbsp curry powder, 3 tsp garam masala and salt and stir fry for a further 5 minutes. Combine with the drained lentils.

Cachumber salad: 1 red onion, 2 green chillies, 1/2 green bell pepper, 2 tomatoes all finely sliced. Add 1 tsp fennel seeds, 1 tbsp chopped coriander, 1 tbsp oil, 1 tbsp vinegar and mix

Chapatti's: Add warm water to 500g wholemeal flour and need to a dough. Rest for 10 minutes then split into 8. Roll out thinly and dry fry in a large hot non-stick frying pan.

Dessert: Cardamom rice pudding, stewed mango.

Rice pudding amply described here...
Stew the chopped mango pieces with sugar and a small amount of water for 20 minutes. Serve

Quotes of the night: "I think my mouth is bleeding"
"I've made it in to the blog"
"You can't do raving on offal" (although apparently Howie disagrees)

Excuses of the night: None, Mark turned up.

Next venue: Offal-off at Jons.

The final word: Jocks..."I can't shit, but other than that all is good. Top tucker"

1 comment:

Robin said...


I'm a producer on a BBC TV show called the Great British Food Revival and we're doing an episode on offal. We're looking for some offal fans and I wondered whether we could come and speak to the offal club. I'm at or on 020 7424 7631 and would love to tell you more about what we're up to.