One of the first challenges of the offaltarian diet you’d think was Eating Out. As a lot of vegetarians find, restaurant menus can be quite limited in what they offer and part of the point of my year of offal eating is to broaden out what I eat, as well as to make up my holistic carnivore debt.
As a very lucky lady, I got taken for the second time to Kendells restaurant in Leeds. It is very nice indeed. It’s pretty well-known for all the food awards it has won. It’s an excellent place to eat. What I want to add to the blogosphere of food writing was that the offal dishes that I ate, were not just excellent offal dishes, but were excellent dishes in their own right.
As a starter I had Boudin Noir which is French black pudding. There’s not a lot of similarities between it and the rounds you can buy in the supermarket. Soft, delicious and melting, I had to hold myself back from scoffing it all up super fast.
For my main course I had Foie de Veau which is calves liver, more of this in a second. Less recently than our trip to Kendells I was in Lincolnshire at the cafe I used to work at. In the Shire, offal is still pretty big. Liver and onions is on a lot of menus and people don’t think anything of it. I ordered Liver and Onions as part of my pact to order offal whenever I can. It was pretty gross. Cooked, frozen and re-heated, the liver was GREY and tough and I couldn’t finish it. So there was still a little trepidation when I ordered my baby-cow liver at Kendells.
I should have known not to be worried, because it was the tastiest meat I think I’ve ever eaten. Thin tender slices of pink-in-the-middle-sticky-grilled-charm on the outside, I well loved it. In all seriousness it was a whole new carnivorous experience. Liver is amazing when it’s done well. If you’re iffy about it, please don’t be, just go somewhere good and try it out! At Kendells served with creamy mash, crispy bacon, home-made onion rings and fried sage you can’t get any better! New taste sensation=liver+fried sage!
I’ve read a bit about calves liver now and if you’re thinking of going out and getting some, please ask your butcher if it’s continental or British. Continental is bad as the calves are kept in pretty nasty conditions. However that is outlawed in animal-loving England – even the RSPCA says it’s ok to eat British rose veal. There are a couple of companies that come up in a google search that appear reputable, so I might buy from them. Here and here. In fact I’ve already put together an order with the Alternative Meat company, oh yes! In my ignorance I didn’t ask the question at Kendells when I sat down to eat, but I’m crossing my fingers that it was Nice Veal.
Overall I would like to say a big Thank you to Kendells for introducing me to offally good delights and making me think further (after the eel debacle I should have known) about the provenance of the offal I’m eating!