Thursday, 3 August 2017

THE LONG OVERDUE FESTOFFAL BLOG | DECEMBER 2016

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Yes. This blog's been a bit too quiet over these last few months. Not acceptable. Really.

So ahead of August's Offal Club we thought it's more than time enough to do an update with the last two sittings. We apologise to our readers & please blame me (Tom) for the general tardiness... 

Anyway, to The Offal...

The Annual Festoffal of 2016 was hosted by Dan and as you'd expect, was truly amazing. 

To kick things of, how about some LAMB HEART JERKY?! 


LAMB HEART JERKY!

For the recipe, have a look at this link & obvious enpugh, swap out the beef heart for lamb heart (& remember this jerky was made in Altrinchinham, not Oregon..)

Ingredients: 
1 Lamb heart (3 pounds, in this case)
Marinade:
  • 1/3 cup tomato sauce
  • 1/5 cup soy sauce (call it a scant 1/4 cup if that’s easier; the quantities don’t matter that much.)
  • 1/5 cup Worcestershire sauce
  • 4 decent-sized cloves of garlic, crushed to bits
  • A good sprinkling of fresh coarse-ground pepper
Just mix all the stuff together and put it on the sliced heart in a low flat dish; cover and refrigerate for however long you like, turning the strips over every so often. I left mine in there all day.
Place strips on the dryer trays and dry at 155 F for as long as it takes – the weather and ambient temperature will have something to say about this. This took (early December in Oregon Alrincham) seven and a half hours.
DEAD PONY CLUB ALE WITH THE JERKY

Then next up we had Chilli Oxtail. Oh yes.

OX TAIL

Ingedients:
1 tablespoon vegetable oil
3 pounds oxtails (Beef)
3 garlic cloves (peeled and crushed)
1 yellow onion (medium, peeled and diced)
1 medium tomatoes (diced)
2 cups beef stock (Canned)
2 cups water (approximately)
2 tablespoons ground allspice (Freshly, or to taste)
salt (to taste)
freshly ground black pepper (to taste)
Tabasco Pepper Sauce (to taste)
Place beans in a small saucepan. Add 1 cup of the water, bring to a boil, covered, then turn off the heat. Allow to sit for 1 hour, covered, then drain.

Brown the oxtails well in the oil. Place the oxtails in a 6-quart stove-top casserole. Add the garlic, onion and tomato. Add the beef stock and enough water so it just covers the contents of the pot. Add the allspice, salt and pepper. Cover and simmer for 3 1/2 hours, adding the drained beans after 1 1/2 hours. Stir occasionally.

Remove the lid during the last hour of cooking if you want a thicker sauce. Be careful the pot does not dry out. Season with salt, pepper and Tabasco sauce.
Then next up...
FRIED LIVER WITH CUMIN
Ingredients:
    1 pound chicken livers
    Flour for dredging
    1 tablespoon safflower oil
    1 tablespoon butter
    1 clove garlic, minced
    2 shallots, minced
    ½ teaspoon ground cumin
    ¼ teaspoon ground coriander
    ½ cup heavy cream
    Coarse salt and freshly ground pepper to taste
    2 tablespoons fresh coriander, chopped

Dredge the chicken livers in the flour and brown them in the butter and oil. Remove and set aside.

Saute the garlic and shallots for two minutes. Add the cumin and coriander. Return the chicken livers to the pan and add the cream, salt and pepper. 
    
Garnish with coriander & salad and serve...
Cook until the livers are pink in the center and the sauce has thickened.
BOO!

MEAT & VEG.
Followed by Deer Heart Jaeger Schitzel!

Which inexplicably at the time of going to press,  I can't find a photo of?! 

 Ingredients:

    Gravy
    1 tablespoon butter
    1⁄4 cup finely minced shallot
    3 cups sliced button mushrooms
    2 1⁄2 cups beef stock
    1⁄4 cup all-purpose flour
    1⁄4 teaspoon season salt (I use Lawrys)
    Schnitzel
    1⁄3 cup all-purpose flour
    1⁄2 teaspoon cracked black pepper
    1⁄2 teaspoon salt
    16 ounces boneless venison steak, pounded to 1/4 Inch thick (4 4oz steaks)
    2 eggs, Beaten
    1⁄2 cup dry breadcrumbs
    3 tablespoons canola oil
    1 tablespoon lemon juice
    Garnish
    1 tablespoon minced parsley
    lemon wedge

Schnitzel
1⁄3 cup all-purpose flour
1⁄2 teaspoon cracked black pepper
1⁄2 teaspoon salt
16 ounces boneless venison steak, pounded to 1/4 Inch thick (4 4oz steaks)
2 eggs, Beaten
1⁄2 cup dry breadcrumbs
3 tablespoons canola oil
1 tablespoon lemon juice

Garnish
1 tablespoon minced parsley
lemon wedge

Gravy prep:
In 2 quart Saucepan melt butter and sautee shallot until transparent. Add mushrooms and stir occasionally until mushrooms are tender.

While mushrooms are sauteeing, in a separate bowl combine stock (cold) and 1/4°C Flour. Gradually stir into pan. Bring to a bubble and stir continually until thickened. 

Stir in Seasoned salt and remove from heat and set aside.
 Cutlets prep:

In 3 shallow dishes put 1/3 C flour, seasoned with salt & pepper in one, beaten eggs in another, and breadcrumbs in the last. Dip each pounded cutlet into the flour, then the eggs, then the breadcrumbs.
Heat oil in a 12 inch skillet and cook the steaks 4 to 6 minutes turning once until browned. Remove to paper towels then put on serving platter.
Sprinkle finished steaks with lemon juice and pour gravy over. Garnish with parsley and lemon wedges.


So it may seem we ate a lot on the evening, We did. Loads.

The next main course was...*drum roll*....

Venison Kidney Turbico

Ingredients:
8 venison kidneys
8 sausages
500g button mushrooms
500g button onions
1 tbsp flour
500ml chicken stock
1 tbsp tomato purée
Half the kidneys lengthways and remove the cores.
Brown the kidneys and the sausages, thick slice the sausages and set aside
Brown the button mushrooms and onions and stir in the flour
Add the stock and tomato purée and and return the kidneys and sausages to the pan

Simmer for 20 minutes

Serve. 

Phew! Amazing.

Then to conclude...


Pomegranate & Rose Mess

Ingredients:

Meringues

    2 large egg whites
    ¼ cup granulated sugar
    ¼ cup powdered sugar

assembly

    ¾ cup crème fraîche
    ½ cup mascarpone
    2 tablespoons powdered sugar
    ½ rose water (optional)
    6 ounces strawberries, hulled, halved if large
    1 pint strawberry or raspberry sorbet
    1 tablespoon pomegranate molasses or 1½ tsp. honey
    ¼ cup pomegranate seeds
    1 teaspoon ground sumac
    2 teaspoons dried rose petals (optional)


& lets not forget the wines...





Until the next (late) update, enjoy the receipes...





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