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| WW2 offal info poster |
Last Friday I was honoured to attend The Offal Club, an (in their own words) "irregular, almost all male dining experience started in Manchester in 2000 to celebrate and promote this much maligned food stuff"
It was ace. Every one of the six courses was unique but brilliant, would work perfectly at a Mr Coopers or equivalent. One day they maybe will.
The various chefs involved write the recipes on the Offal Blog though last Friday's aren't live as yet so in the meantime, I've posted pictures and detail on each of the courses below. Plus the wine. A lot of wine. Wine Club interrupted by offal courses. Again, ace.
First course was home-cured jowl with sourdough bread, pea & mint tartine with guanciale & radish.
Next up was rognon de veau "en Habit Vert": braised calf's kidney wrapped in wild garlic and spinach with mushroom sauce plus parnship & apple mash.
I think the course order changed a bit to what was on the menu (wine...) but third listed was 'A Gentleman's Winter Dumpling' - calf's kidney & onion baked dumpling with piccalilli & chilli jam.
Then it was 'Rognons de Veau de Moulin' - sauteed calf's kidney with cream, calvados & mustard sauce, served with rice.
Penultimate course was fricassee of lamb's sweetbreads & black pudding with pea puree, rhubarb & cider sauce & a garnish of preserved lemon peel.
& to conclude, a Manchester Tart with rhubarb & coconut, served with 2009 dessert wine (sourced at the excellent Hanging Ditch wine merchants).
Needless to say they were all amaze. Keep an eye on The Offal Club Twitter & blog for the recipes, much more professional photographs and links from the night. Massive thanks to all the chefs, sommeliers & host for a very proper club night.
& here, the wine & sherry...
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| The end of night wine up... [ click to expand ] |
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