The Lung Kiss Goodnight.
Realising we only had 6 weeks till New Year and had to get in our minimum quota of 4 meetings a year, we hastily called another dinner. Dom was keen to demonstrate his culinary prowess with something from his Sichuan Cookbook and Simon, after the success of the pig's lung both in faggots and smothered in wasabi and soy sauce, was keen to take things a step further. For Dom it was a quick trip to Manchester's finest chinese Superstore, Wing Yip. For Simon, a quick phone call to the local farm shop (Nixon's farm shop) led to some beef lung being put to one side, fresh from the Thursday slaughter, although slight alarm bells were raised when they asked what we intended to with it (clearly eating it was not something they considered). Two things are apparent on googling "beef lung": it is an Indonesian delicacy and a popular dog treat. So the question remained, which one would we end up with?
Opening Cocktail: Bourbon, port and rum. Apparently it's called a Suburban.
|Why are we drinking this?|
From "Sichuan Cookery" by Fuschia Dunlop. Offal Club rating: 9/10.
Paru Goreng Barempah (Deep Fried, Spiced Beef Lung) with Nasi Lemak (Coconut Rice).
|This really is just a single beef lung|
There are a number of recipes on the internet based on Indonesian / Malaysian deep fried beef lung so I took what seemed like the best bits and put this one together.
|Just the tender bits.|
Although I was offered both lungs, a single one was more than enough, giving 1.2kg of meat at the cost of just £1. It was straight forward to prepare, just slicing off all the fat and gristle. Easy to handle and no smell.
|It fits nicely into a single pot.|
1.2kg paru-paru (cow's lungs)
5 lemongrass stalks lightly bruised in pestle and mortar
4 bay leaves lightly bruised in pestle and mortar
5ml tamarind paste
|Oh no it doesn't!|
10 garlic cloves
5 x 5cm piece of ginger
5 toasted candlenuts
15ml fennel seeds
20ml coriander seeds
15ml turmeric powder
10 ml Sambal Oelek (Chilli paste)
1 Onion sliced
1 Aubergine sliced
½ Cauliflower in florets
|Looks almost good enough to eat.|
Handful of fresh coriander chopped
oil for cooking
Put the lungs into a pot with enough water to cover it, with lemongrass, bay, tamarind and salt and boil for 2 hours. While the lungs had no odour during preparation, the cooking pot smelled delightfully of dog food. Drain and set the lung aside to cool.
Pound the marinade ingredients in pestle and mortar to medium fineness. Slice the cooled lungs into 1cm thick slices. Mix with the marinade and leave for at least an hour in the fridge.
|Deep fried crispy lung|
Conclusion: The crispy outer part of the lung was pretty tasty but the soft bit inside still had a slight dog food taste. If I did it again, I would slice the lungs up in 5mm thick pieces and then slice lengthways in 1cm pieces so the whole piece became crispy. Otherwise it was pretty good. Offal Club rating 7/10.
|Paru Goreng Barempah with Nasi Lemak|
2 cups brown basmati rice
4 cups (500ml) coconut milk
1 slice ginger
Salt to taste
50g whole peanuts, dry roasted
Put the rice in a pot with the coconut milk and ginger slice and add a pinch of salt. Mix and cook until the rice is done and all the liquid has been absorbed (about 25 mins). Serve with the roasted peanuts.
Chocolate Pudding with Melting Raspberry Centre.
Although we debated adding a little blood powder to the chocolate pudding, we decided that after the experimentation of the lungs it was time for some good old fashioned deliciousness and boy did this hit the spot!! I couldn't find any recipes for a raspberry liquid centre so based it on Heston's recipe (http://www.goodfood.com.au/good-food/cook/recipe/liquid-centre-chocolate-pudding-20121123-29u04.html) but swapped the chocolate ganache for raspberry coulis. Offal Club rating 9/10.
Makes 6 ramekins.
Approx 200ml juice from sieved raspberries
Icing sugar to taste (approx. 60ml)
Chocolate pudding mix
200g Dark chocolate, chopped (minimum 60% cocoa solids)
200g Unsalted butter
80g Plain flour
½ tsp Salt
160g Golden caster sugar
Press the raspberries through a sieve and then whisk in the sieved icing sugar. Place in an ice cube tray in the freezer till completely frozen (at least 4 hours).
In the meantime, sieve the flour and salt together into a bowl. When the chocolate is cool, add the flour and salt and mix thoroughly. If left to stand this becomes quite thick and is harder to work.
When ready to serve, pre-heat the oven to 180C.
Using a mixer fitted with the whisk attachment, whisk the eggs and sugar for approximately 8 to 10 minutes or until light, fluffy and creamy.
Fold a third of the egg mixture into the chocolate, being as gentle as possible. Add the remaining egg mixture and fold until well combined.
Place an ice cube of coulis in the centre of each ramekin and pour the pudding mix around it.
Place the ramekins in the oven. Bake for 15 minutes until the pudding mix is fully set. Serve immediately with cream and / or vanilla ice cream.
Wine and Sake:
Quotes of the Night: