Monday, 19 September 2016

Chicharron de orejas con chorizo. Mexican cricket salad with tortilla and Mezcal and orange dressing. Rose veal and pork tongue with almonds and grapes, caramelised onions and fennel and mangalitza pork black pudding. Wagyu beef cheek, tail and kidney ale stew with bone marrow dumplings and beetroot and horseradish dauphinoise. Apple and blackberry crumble.

Saturday 17th September 2016

Snack the Pony

OK, so pony did not feature too highly on the menu tonight but we loved the title so much that it had to go in. Tonight's OC had several sources of inspiration: a jar of roasted crickets sent via international delivery by our mexican friend Monica as a follow on to the Mezcal and cricket dust; the crispiest, fluffiest pigs ears ever tasted, served at one of my favourite restaurants (The Rose Garden, West Didsbury); and the discovery of a new source of procurement ( Welsh Wagyu beef offal. Come on, what's not to love?!

Joby, once again proving his fiendishly cunning ability at sourcing top quality edible products, brought the pony.

Chef: Simon

Venue: Simon

Members present: Simon, Jason, Joby, Pete, Dan, Jock, Tom, Steve, Adam.

Un Piece de Petit Cheval

Courtesy of My Brittle Pony.

Chicharron de Orejas.

8 pigs ears blanched for 3 mins, discard water and rinse ears in cold water. Simmer for 4 hours in water with onions, carrots, celery, bouquet garni. Press ears on plate in fridge overnight with weights. Cut into slices and dehydrate till crispy. Deep fry diced chorizo until crispy then remove chorizo and fry ears in batches till puffed.

& here's the CRUNCH...

Cricket tacos with Mezcal and orange dressing.

Dressing: 2 parts Mezcal, 1 part freshly squeezed orange juice, 1 part triple sec. Simmer for 20 mins then allow to cool.
Prepare salad of shredded cabbage, carrot, red onion, kohlrabi. Season with salt, coriander essence and fresh lime juice.
Cut corn tortillas into 10cm circles. Place salad and sprinkle with fresh coriander seeds and dry roasted crickets then drizzle over Mezcal dressing.

Rose veal tongue with almonds and grapes, caramelised onions and fennel and mangalitza pork black pudding.

Blanch tongue for 3 mins then skim and discard water and rinse the tongue in fresh, cold water. Simmer in water, salt, pepper, bouquet garni, carrot, onion, celery, 2 cloves and 6 allspice berries for 3 hours. Remove the tongue and peel as soon as can be handled. Remove any bones. Strain the stock and place the tongue back in it and leave to cool.
Make a quick demi-glace: gently fry 1 rasher of chopped bacon and onion in oil then add flour and allow to brown, add 600ml chicken stock, 1 tsp tomato puree and cook for 20 mins, skimming any oil from the top. Strain.
Deseed 180g white grapes. Heat  20g butter and add 60g shredded almonds and saute to light brown. Add the grapes, season and a few drops of lemon juice and cook for 3 mins. Add the heated demi-glace and 1 tsp tomato puree. Add 1 glass of sherry and reduce by half. Lay the sliced tongue in the pan and reheat gently.
Heat 2 tbsp olive oil and add 2 chopped onion and and 4 medium fennel (chopped and cored). Season and caramelise over medium heat, stirring occasionally, until soft and brown (about 20 mins).
Dice the black pudding and heat in the oven for 10 minutes.
Serve the tongue over a bed of onions and fennel with the sauce over the top. Scatter the black pudding around the side.

Wagyu beef cheek, tail and kidney ale stew with bone marrow dumplings and beetroot and horseradish dauphinoise.

Blanch the tail (1Kg) for 3 minutes, skim the top and rinse in clean water. Remove the kidney cores (700g) and brown, then leave in a colander for a few minutes: discard the bitter juices that drain off.  Brown the cheek (450g) and onions and add everything to the pot. Deglaze the pan with ale. Cover with chicken stock and ale (500ml of each), add bouquet garni, 1 tbsp muscovado sugar, 1 tsp balsamic vinegar, 1 tsp Worcester sauce, 1 tsp cocoa and cook on low in slow cooker for 9 hours. Skim occasionally.
Remove tail pieces and bouquet garni. Trim meat from tail and return to pan. Discard the bones and bouquet garni. Make a roux then add the liquid from the pot and allow to thicken. Reduce if necessary. Return liquid to pot.
Add 2 parts self-raising flour to one part bone marrow and season. Add mustard powder then slowly add water till can roll into balls. Turn cooker to high, place dumplings on top and cook for further 45 mins.
Thinly slice the beetroot (a mix of golden and purple) in a food processor. Place 250ml cream in a bowl, add freshly grated horseradish and season. Add the beetroot and mix thoroughly. Lay the slices of beetroot in a buttered dish, cover with foil and bake in the oven at 160 deg C for about 60 mins. Press the beetroot down every 20 mins. Remove the foil and return to oven, uncovered at 200 deg C for 10 mins.

Apple and blackberry crumble.

Apples: peel, core and cut into chunks. Place in a saucepan with a little butter, water and sugar and heat on low until soft.
Place 300g plain flour, 250g cubed butter in food processor and pulse until coarse breadcrumbs. Add 70g demarara and 70g caster sugar. Place topping in fridge.
Place fruit (900g each of apples and blackberries) in buttered dish and sprinkle with sugar, 30ml Calvados, 1tsp each of cinnamon and ginger and mix. Cover with crumble. Bake at 200degC for 1 hour. Serve with ice cream and cream.

The Evening's Imbibement:

Quotes of the Night:
Joby, can you split your pony 9 ways?
It's like a pork gobstopper.
Why is yours green and pointy?

Prize of the evening:
Goes to Pete for the best Tom Selleck impression...Ever!

The Offalites Excuses:
I only have 1 sister and she's only 40 once.
Away with the kids that weekend.
Not gonna make it. Sorry. Long story. (Interpretation: I went out last night and stayed up all night and now am a complete wreck...).

And up next:
FestOffal at Dom's???