Wednesday, 23 May 2012

Toad in the Hole with black pudding, Andouillette de Troye and pork kidneys in bacon

Friday, 11th May 2012 

The theme for tonight's Offal Club arose from Hugh Fearnley Whittingstall's "The Meat Cookbook" and the concept that kidneys wrapped in bacon made an excellent "Toad". Having toyed with several possible ideas including Hole in the Heart (pan-fried ox heart topped with a horseradish foam-filled yorkie pud) or the even more pun-tastic Tongue in the Hole (which we leave to your imagination...), the recipe was confirmed when Jason's boss returned from France with 3 packets of Andouillette, otherwise known as Pig-colon sausage. Some black pudding, kidneys in bacon and lashings of onion gravy completed the dish. Our habit of sending invites out 2 weeks in advance continued to show dividends with another fine turn-out including 2 new offaliates, Paul and Joby. Indeed Joby not only brought his own home-made black pudding to compliment Simon C's home made focaccia but his performance with a camera has now earned him the title of Official Offal Photographer. Jason's Manchester tart provided a fitting end to another fine evening.


Chefs: Starter: Simon C, Joby; Main: Simon; Desert: Jason.

Venue: Simon's house.

Members: Simon, Jason, Howie, Simon C, Joby, Jon, Dan, Jock, Paul.

Starter: Joby's Black Pudding Crostini.

Home made Black pudding by Joby.  Home made Focaccia by Simon C.  Styling by man at C&A.

Main: Andouillette de Troye, Pork Kidneys in Bacon and Black Pudding Toad in the Hole with Celeriac and Carrot Horseradish Mash, Stir-fried Cabbage and Mustard and Onion Gravy.

The Andouillette was variously described as "fecal", and "delightful", with scores ranging from 2 to 8 out of 10.  Try it if you get the opportunity, but don't say we recommended it.

Pudding: Manchester Tart.

We used Marcus Waring's fine recipe found here:

Suggestions of what to do with all the spare dessicated coconut on a postcard please

Quotes of the night:
"This is Howie's get gout weekend"
"It's like sweaty foot"
"You've got to punch it down"
"Does anybody want any focaccia"
"I like tripe sausages. The ironic thing is I hate Yorkshire pudding"
"The tripes up there with the spleen"
"A tripe / spleen fricasee would be the holy grail for me"
"Imagine that it's not as good as bollocks"
"Offal club has boundaries, we're not animals you know"

Last word: Jon "Manchester tart...that's not made from rendered prostitutes is it?"

Next time: BBC2


j said...

Love it! Well, love the post, and loved the night. Still not sure about the poo sausage though…

My evening was punctuated by the less-than-pleasant experience of faecal burps. And talking of punctuation, it's less tripe and more colon (or at least semi-colon…)

Anonymous said...

Dear Offal Club,

I'm spending 2012 eating offal instead of the other cuts of meat I normally would. I was wondering whether it would be possible to come to one of your evenings, to share the offal love.

Thanks very much, your work is inspiring. Is spleen really that bad?


Simon said...

Hi Lucy

We have been thinking of breaking with tradition and having a Ladies Night, so will let you know.

Regarding the spleen, to be fair it had a mixed review from offaliates. While some, like myself and Jason, were less than impressed, others enjoyed it. Jock in particular demonstrated a definite fondness. As for the taste, I found it like a very rich liver with a slightly more chewy texture. I wondered whether the huge slabs I served up were probably a little overpowering, so perhaps thinner slices would be the way to go next time. It was great fun to prepare though and made a delicious sauce. Apparently spleens used to be used to make the gravy for steak and kidney pies, so our butcher told us.

All the best