Meat club

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Posted at 2:30PM, 08 October 2009 by Gregor Shepherd - Chief sub-editor, olive magazine

Yes, it's about men, frustrated with their disappointing lot in modern, emasculating society, attempting to break free and re-connect with their masculine instincts. But that's where the similarity with Fight Club begins and ends. After all, as you can see, I am talking about it, and I shall also be wearing an apron at some point as part of the process.

My girlfriend (you knew she was going to come into it somewhere, didn't you?) has a peculiar attitude to meat. An ex-veggie, she now only eats beef, pork and chicken. She considers all other animals and birds too cute (I know, I know) and is none too keen on the offal of any of the above either. I don't know how common this is, but I do know, far, far better than you how frustrating it is.

I love meat of all kinds (well, food of all kinds, really) and I'm a keen cook, so although I'm very pleased to prepare vegetable, fish and pedestrian meat dishes, broadening my repertoire has a limit imposed from outside. However, I have recently struck upon an escape route from this hellish suburban dystopia. During the endless cycle of babysitting and children's parties that goes on round my way, I have discovered something amazing - it must be exactly how the discovery of sorority felt in the first, idealistic dawn of feminism - I am not alone.

The next time my other half goes out to bother some cocktails, we're eating meat round at mine

There's a bloke at the end of my street who loves a barbecue (does an amazing Bolognese, too), but is stymied by his wife's strict diet of tea and cake. The man directly opposite goes on food-based weekend jaunts with male friends to San Sebastian and loves cooking offal but is stuck behind his veggie spouse. And a man round the corner loves a bit of liver and bacon but can't get his wife to touch it.

Solution? Meat club. The next time my other half goes out to bother some cocktails, we're eating meat round at mine. Host does main, one brings a starter, another dessert, each of them brings a bottle of wine to match the course and the fourth bloke brings a bottle of brandy or whisky. It's my go first - I'm doing Ossobuco, an olive recipe of course. I'll let you know how it went.

Do you pine to cook something your partner loathes? And if so, what's your solution?

Comments

miniminx

8 October 2009, 4:31PM
miniminx

what a brilliant idea! i should send my bf to yours where he could indulge his passion for manky supermarket sliced corned beef to his heart's content (eeeeeeeeewwwwwwwwwww).

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Tom secrets!

9 October 2009, 12:22AM
Tom secrets!

I agree with you, even as a veggie! Culinary fascism is so pointless, I say let our stomachs guide us, not our spouses!

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ursula

14 October 2009, 3:09PM
ursula

I love to soak my meats overnight and was wondering whether using a flavoured cider with Pork would work. The cider I want to use is Brothers toffee apple cider - the description is:- http://www.brotherscider.co.uk/about/our-range/ Do you think this is suitable or should I use something else? and maybe adding moroccon seasoning, crushed dates and garlic and lashings of ground almonds.

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janine_from_olive

15 October 2009, 5:11PM
janine_from_olive

meaty pud Gregor? Can I suggest recreating the 'Sweet pate of pigs blood and chocolate' from Bocca di Lupo?

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Italiana

15 October 2009, 8:24PM
Italiana

Sweet pate of pigs blood with chocolate, orange and crushed walnuts....sounds yuk but we used to make it in southern italy and trust me its rather delicious! A sweet black pudding almost.

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aimathews

15 October 2009, 9:07PM
aimathews

I love my meat-don't think I would be fully able to live without it! MY mother's homemade chicken pie is a no 1-the chicken is cooked so tenderly and succently in a thick gravy. I also love my mother's roasts-the meat is cooked to perfection with the lamb falling off the knife when the roast is cut. I mainly like chicken in curry or baked in the oven with olives and mozarella on top, lamb would have to be my favourite as a roast, and beef steak cooked in a peppercorn sauce-delicious!

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Gregor

22 October 2009, 11:40AM
Gregor

Ursula â�� I don't think that cider would be a good idea, as it has strong flavours that would overwhelm the pork and would compete too much with the other ingredients you're intending to use. If You'd like to marinate your pork in cider, use a straightforward vintage cider instead â�� the other ingredients all sound good though!

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