9
May
So, yesterday we had our offal dinner at the Dock Kitchen. As you know from my previous post, I had devised the menu and Stevie and his chefs cooked my recipes, very well I may add. The dinner was a great success and everyone seemed to be having a terrific time. We did too. I had put the lamb’s head interlude on the menu more for shock and fun value, not expecting everyone to want to eat or even touch the heads. But every single table not only ate the cheeks and brains but they also ate the eyes. Well, almost all did. I think one lady didn’t. I went from table to table to show how to get the eye out of its socket and to cut off the black part which is the iris before they could eat the fatty fleshy bit. Perhaps it was my irresistible charm and humour (!) that convinced them; or perhaps it was because the eye looked totally innocuous and rather appetising.
Anyhow, they all seemed to enjoy it as they enjoyed the stuffed tripe and the Jerusalem mix made with pieces of testicles, sweetbreads, liver, kidney and heart marinated and sautรฉed very quickly (Sami Tamimi gave me the recipe when I was writingย Mediterranean Street Food) which we served on tandur bread baked by a pretty Brazilian young chef — actually they are all very young in that kitchen, and pretty. Here are a few photos of the dinner which you will be able to see in the autumn on Great British Food Revival in their offal episode! And for those of you who want to try some experimental offal, go to Blanch & Shock‘s offal dinner tomorrow, all part of Sustain’s nose to tail fortnight. It is sold out but you may get lucky if they have some cancellations!
The lamb’s head picked clean!
Young Alex Duda putting the bread in the tandur oven.
One head coming out of the tandur.
The heads after they were baked for two hours in the oven and before being crisped up in the tandur.
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13
There is 13 comments on this post
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May 9, 2012 at 1:13 pm
Gruesome, as usual!
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May 9, 2012 at 1:22 pm
but aliosha, i hope you liked it all the same ๐
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May 9, 2012 at 2:16 pm
Amazing but gruesome!
Well jell of the tandur
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May 9, 2012 at 4:52 pm
amazing. you have the same comment as aliosha ๐
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May 10, 2012 at 12:13 pm
Thanks again for this – an amazing experience and we had such a great time.
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May 10, 2012 at 12:17 pm
i am delighted to know that you enjoyed it chris and i loved reading your post about it. made me smile all the way through ๐
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May 10, 2012 at 3:55 pm
Sounds amazing, wish there were pictures of the other dishes!
How was the tripe made? Was it stuffed the ‘Aleppo’ way?
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May 10, 2012 at 4:43 pm
If you follow the link that i put for the tripe hamdi, you will see exactly how it was made. and here is blog post of the dinner that is very amusing ๐ http://cheesenbiscuits.blogspot.co.uk/
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May 13, 2012 at 8:42 am
Very funny indeed, thank you for the link! And the ‘ghamme’ seems yummy! Thanks again ๐
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May 17, 2012 at 11:58 am
I always say that I’m lucky to be married to a man who would eat absolutely everything, but he draws the line at seliodka, Russian pickled herring and offal. On the other hand, when we were traveling through Turkey, he ended up eating everything, from tripe to liver and loved it. So, perhaps, we both could visit you for one of your offal dinners when we finally settle in our new place. ๐ I bet that your charm will convert him completely.
And I just wanted to say how much I love these series. Your offal book is such a great reading too.
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May 17, 2012 at 12:40 pm
that would be so cool victoria. did you see francois simon’s film about his visit to london, and coming to my baby goat supper club. he took the head back to paris with him and filmed how i took the brains out of the head. will definitely put it on the menu when you come over ๐
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May 17, 2012 at 12:52 pm
Oh, I missed that! Is it online?
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May 17, 2012 at 2:17 pm
yes. here is the link http://francoissimon.typepad.fr/simonsays/2012/05/simon-says-tv-deuxi%C3%A8me-journ%C3%A9e-%C3%A0-londres.html — at 7.14