Wednesday, 18 November 2015


A much delayed guest blog by Tom Clarke

So it was with a great honour I was first invited to Offal Club earlier this year. Then to add to the prestige, after blogging on each of my first two visits, I was given the responsibility of writing the next installment of this blog, to write about the food, drink & quotes of 'Bar-B-Quoffal'

'Bar-B-Quoffal' took place at Dom's residence in "hipster ghetto Chorlton" (Ⓒ Jason), in September. That it's now November shows I shirked that responsibility very badly, I'm getting this one in just ahead of the next sitting...

So anyway, to THE OFFAL... 
(inter cut with random quotes across the evening, not sure who from, probably Jock..)

The theme for this running of The Offal Club was slightly different in that all dishes were to be cooked as Hephaestus intended - over the flames of a hot, hot barbecue. That's not to say the recipes below are strictly summer, as you know offal is just as good in the winter.  Just grill and eat indoors.

& think on, just one of these recipes would make a perfect side dish for any festive meal.

Yakitori skewers


What you need...

1 pound chicken hearts (this time sourced at Worldwide Foods in Rusholme...)

For the sauce:

    2 chicken carcasses cut into 6 to 8 pieces
    1 cup sake
    1 cup mirin
    1 to 1/2 cups soy sauce, depending on darkness
    3 tablespoons sugar
    Freshly ground black pepper

Dom gets to work

What you do...

     1. To make the sauce: Heat oven to 400 degrees. Spread the bones in a saute pan and roast until the bones are brown and the fond at the bottom of the pan is beginning to darken, about one hour.

2. Remove the pan from the oven and put on a stovetop. Deglaze the pan with about 1/3 cup of the sake, scraping up the browned bits until the bottom of the pan is clean. Then add in the rest of the sake, mirin, sugar, and soy sauce. Bring to a boil, then simmer until the sauce is thickened, about one hour. Season with black pepper. Leftover sauce will keep in the refrigerator indefinitely if reheated once a week.

3. To grill: skewer chicken hearts and set over a medium high flame or in this case,barbeque - far more effective.

When the chicken hearts are almost cooked through, about 2 minutes, baste with the sauce and grill again until sauce is dried, about 20 seconds. Baste again and grill just until the sauce is starting to dry, about 10 seconds. Sprinkle with sansho pepper if desired. 

Serve with wedges of lemon, salt, and mustard on the side.  

(& booze of course, as standard...)

Just ready to serve...


What you need...Extra virgin olive oil
1 1/2 teaspoons parprika
1 teaspoon ground cumin
Few springs of flat leaf parslay
1 garlic glove
Sea salt to taste

What to do...

1. Put 12 wooden skewers to soak

2. Put a little olive oil in a frying pan and place over a medium-high heat. When the oil is hot, add the liver and sear on both sides for 2-3 minutes each. Cut the live in two lengthwise and sear the cut sides.

3. Removed the liver onto a chopping board and dice the cubes about 4cm square. Transfer to a large mixing bowl. Add seasonings and mix well. Marinate for 1 hour at least, stirring regularly.

4. Thread the livers onto the skewers.

5. Gill over barbecue for 3/4 minutes each then serve immediately in pitta bread. 


Kidney in baked potato...

 What you need...(read closely)

For the Mujdei sauce (Makes 1 cup)

    • 1 bunch parsley, leaves finely chopped
    • 1 bunch dill, fronds finely chopped
    • 2 -3 large garlic cloves, finely minced or pressed
    • 1/4 cup sherry vinegar
    • About 1 1/2 teaspoons coarse salt
    • 1/2 teaspoon red pepper flakes
    • 1/2 teaspoon freshly ground black pepper
    • 1/2 cup strong concentrated chicken broth, at room temperature

Preparing the bacon and broad beans
Place the parsley, dill and garlic in a medium mixing bowl and toss to combine. Add the vinegar, salt, red and black pepper and stir. Pour in the chicken broth and mix until well combined. Let sit for 30 minutes so that the flavors blend. 

For the marinade; marinating and grilling liver

    • Juice of 2 lemons
    • 3 tablespoons olive oil
    • 1/2 cup dry sherry wine
    • 1 teaspoon fresh ginger, finely ground
    • 1/4 teaspoon red pepper flakes
    • 2 tablespoons fresh parsley, chopped
    • 2 pounds calf's or beef liver, cut into about 1 to1 1/2-inch thick slices
    • 1/2 cup melted butter
    • Salt and freshly ground pepper to taste

    To make the marinade: Juice the lemons and place the juice into a glass bowl; add the olive oil, sherry wine, parsley, ginger and red pepper flakes to the bowl and mix the ingredients well.

Rinse the liver with hot water and loosen the membrane covering the meat with your fingers. As you hold the liver under hot running water, pull the membrane off the liver and discard it. Place the liver into a shallow dish.

    Pour the marinade over the liver, and flip it several times to coat all sides with the marinade. Cover the dish with plastic wrap and place it in the refrigerator. Chill the liver in the refrigerator for about two hours.

Awaiting the main course...
    Ensure the barbecue is still hot. Remove the liver from the glass dish; discard the marinade and dry very well with pepper towels.

  Dip liver slices in the melted butter. Place on the barbecue about 4 inches above the fire. Grill until liver is browned, for about 3 minutes per side. Turn once. Do not overcook; it should be still pink inside.

    Remove from barbecue to a serving platter, sprinkle with salt and pepper and tent with foil for about 10-15 minutes; then, if you like, slice into thinner slices on a bias. Serve with the mujdei sauce. Grilled or sautéed in oil and butter onions and mushrooms is a very traditional side dish for liver.


In all glory...


Fresh outta the oven.

What you need....

For the pastry (makes double)

    500g plain flour, plus extra for dusting
    140g icing sugar
    250g unsalted butter, cubed
    4 egg yolks

For the filling...

...and the filling is from 'Heston at Home' (so buy the book cheapskates...)

What you do....   

 To make the pastry, mix the flour and icing sugar in a bowl. Rub the butter into the flour with your fingers until crumbly. Mix in the egg yolks. If the pastry is still too dry, add 1-2 tbsp water until it comes together. Roll into a ball and divide in half (freeze one half for another recipe). Flatten out the pastry with your hands, wrap the dough in cling film, then chill for at least 30 mins. While the pastry is chilling, make the filling. Beat all the ingredients, except for the zest, together. Sieve the mixture, then stir in the zest.

  Roll out the pastry on a lightly floured surface to about the thickness of a £1 coin, then lift into a 23cm tart tin. Press down gently on the bottom and sides, then trim off any excess pastry. Stab a few holes in the bottom with a fork and put back in the fridge for 30 mins.

    Heat oven to 160C/140C fan/gas 3. Line the tart with foil and fill with rice or dried beans. Bake for 10 mins, then remove the tart tin from the oven, discard the foil, and bake for another 20 mins until biscuity. When the pastry is ready, remove it from the oven, pour in the lemon mixture and bake again for 30-35 mins until just set. Leave to cool, then remove the tart from the tin and serve at room temperature or chilled.

Cutting it

With Carringtons just round the corner it was rude not to...

Firey vodka from Jock

Er, okay... until next time..enjoy the recipes...keep it #offal.

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