OFFAL CLUB MANCHESTER PART TWO | MORE INNARDS...

OFFAL CLUB MANCHESTER

So after a quite amazing first visit to Offal Club earlier in the year, I was honoured to be invited back for the June event, this time hosted in the leafy endz of Bowden.

The menu is below & as you can see, pretty special. A visual run down of each course is after the jump but do head to The Offal Club blog for detailed recipes of each dish, when they get posted. This is more aperitif, content-wise...

OFFAL CLUB - JUNE 2015 MENU

OX HEART JERKY

Things got underway with the above, freshly cured ox heart jerky - despite appearances it wasn't the usual boot leather texture, it was super smooth. The freshness is key.

THE WINE LINE UP - BOTTLE ON LEFT FROM NEW BUTCHER'S QUARTER

OXTAIL & TAMARIND SOUP

The oxtail & tamarind soup was Thai hot & sour style, meat just falling off the bone. Coriander and chilli adding perfect weight. Again, one definitely to get the recipe for..

SWEETBREADS W/ MUSHROOM RISOTTO

Next up were sweetbreads on a mushroom risotto. 
 What are 'sweetbreads' you say? Kinda doughy sugary bread? Not quite...

[ From Wiki ] 

Sweetbreads or ris are culinary names for the thymus (also called throat, gullet, or neck sweetbread) or the pancreas (also called heart, stomach, or belly sweetbread), especially of the calf (ris de veau) and lamb (ris d'agneau), and, less commonly, of beef and pork.Various other glands used as food may also be called "sweetbreads," including the parotid gland ("cheek" or "ear" sweetbread), the sublingual glands ("tongue" sweetbreads or "throat bread"), and testicles (cf. Rocky Mountain oyster, prairie oyster, or lamb fries).

The "heart" sweetbreads are more spherical in shape, and surrounded symmetrically by the "throat" sweetbreads, which are more cylindrical in shape.

So now you know.

SWEET, SWEETBREADS...

NAKED WINE

The above Triangles was a Spanish acquisition from Naked Wines. At 14.5% it's not to be messed with - a full bottle & suddenly you're playing ragga real loud & demanding reloads...(nobody did mind)

& then the main event...

OSTRICH LIVERS IN THE PAN

ON THE TABLE...

& ON THE PLATE...

Spicy ostrich livers cooked with smoked bacon & onions, served with baby carrots & mashed potato. 

Was amazing. Search out the ostriches, get out the recipe & get cooking it. 

 Very much recommended.

& then, the conclusion...

ROASTED PEACHES

ROASTED PEACHES WITH AMARETTI BISCUITS & SANGUINACILLY

It's worth noting that the sanguinacilly on the above was made with pigs blood from the local abattoir. How many restaurants do you go to where they dress the pudding in locally sourced pigs blood, eh?

So many thanks to the amazing chefs, excellent hosts and all involved - another ace Offal Club. Keep an eye on Offal Club Twitter for updates on new posts, recipes etc 

TAUNTAUN OFFAL - MAYBE NEXT TIME?

OFFAL CLUB MANCHESTER | INNARDS...

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...

The end of night wine up... [ click to expand ]

Should have listened to this whilst dining. Spotted last week in Piccadilly Records: