Showing posts with label supperclub. Show all posts
Showing posts with label supperclub. Show all posts

Friday, 10 March 2017

Dinner at Ms Marmite Lover with South African Flavorking Plums

One of many supper clubs left to attend on my long list! Mind you I have attended quite a few over the years, but I finally I managed to visit Ms Marmite Lover, who launched the supper club/underground restaurant movement in the UK in 2009 with her supper club The Underground Restaurant.

The evening  I attended It was a was all about  South African Flavorking plums! All recipes and drinks had Flavorking plums as ingredients.  You probably think I have misspelt the name of the glorious stone fruit - Not I haven't!  Thanks!  what's the name Flavorking - full of flavour or flavor - the spelling depends where you come from.

Flavorking plums are a majestic presence in a fruit bowl thanks to their size, colour and sweetness.  These plums are quite large and have a deep crimson blush flash. They are very juicy and full of flavour as the name suggests. This fruit has a punch taste that’s reminiscent of bubblegum. Their season is quite short so run to the supermarket now and try this delicious fruit.  Available at M&S for a limited time.

The dinner

Prosecco with plum syrup

we started with a rather tasty and quite addictive
 Prosecco with plum syrup

Plum-cured cold smoked salmon canapé

Followed by little morsels of Plum-cured cold smoked salmon canapés - The salmon was cured by Kerstin herself in her home - fabulous!

Mushroom and tofu gyoza with plum sauce and purple sweet potato and blood orange

Once seated we started the event with Mushroom and tofu gyoza with plum sauce and purple sweet potato and blood orange - I love gyozas, and I was quite impressed by the homemade parcels - so beautifully done!  I am not good at making Gyoza but I have an exceptional talent to eat them!

This is going to sound a bit unusual but OMG that has good!  Sea bass en papillote on a bed of plum noodles with umeboshi plums and bergamot zest with plum salsa -  the sea bass was delicate, and the salsa was extraordinary! It was fruity, sweet, lemony, aromatic with a slight kick of chilli on the finish,  recipe here!

plum fruit leather

Goulds cheddar cheese board with plum fruit leather and plum pickled burdock root - the fruit leather was a brilliant idea.  Great fun and quite delicious.

Plum clafoutis - comfort food on a cold evening - a winner!

It was a nice evening with  lots of laughter,  it was good to meet new folks and catch up with old friends!

Disclosure: I was a guest at this event- everything you are reading here are my words and my opinions.

Sunday, 31 July 2016

#mylondonsupperclubs : Taste of Nepal

This Nepali supper club cooking and menu was the creation of Asha Pradhan, who came to London 14 years ago. She grew up in Kurseong in the district of Darjeeling surrounded by tea gardens. When she lived in India, Asha loved to volunteer to cook at weddings, village festivals and enjoyed taking part in all festivities.

Asha is an enthusiastic singer and even today sings while cooking and has been working with Asma of Darjeeling Express since 2012.  The food she made at her  Nepali supper club was a mix of classic home comfort dishes and special festive dishes.

The Nepalese cooking takes heavy influence from its neighbouring countries India, China and Tibet. It's mountainous and until 1950's was a secluded country with difficult in transport and trade together with its geographical setting,  the focus is on using locally grown produce.

Common ingredients found in the Nepalese cuisine include lentils, potatoes, tomatoes, cumin, coriander, chillies, peppers, garlic and mustard oil. Yoghurt or dahi is popular across Nepal, in drinks (Lassi) and desserts (Sikarni)

The fried rice dish of Pulao (also know as Pilaf and Pilau) is popular with locals, Asha made hers using ghee.  Grains, such as cornmeal and barley, in addition to potatoes, unleavened bread and dhido are readily available.

The Momo is a steamed dumpling which is the staple in the Himalayan region where Asha comes from- influenced by Tibetan dumplings- Darjeeling momos have distinctive spicy dipping sauces which are usually very spicy.

The slow cooked goat curry and the rice doughnut is a traditional combination served during the festive celebration of Lakshmi Puja (worshipping the goddess of wealth) Diwali (festival of light) and Bhai pota (a day to honour your brother)- the Sel roti is sweet and made in large quantities over the week during these three festivals.

 The prawn dish and rice were both made with homemade ghee which is clarified butter- in the cold Himalayan foothills, where life was traditionally physically challenging, a festival was a time to eat well!

My London Supper Clubs is a series of delicious  pop-up dinners celebrating the diversity of London in the aftermath of Brexit and the brainchild of Asma Said Khan from Darjeeling Express. The Nepali Supper Club is the first of many dinners to come all hosted at 68 and Boston in Soho, London.  I enjoyed this dinner immensely, even thought I never tried food from Nepal. Twelve dishes were served -  What a treat!

Nepali supperclub

Asha Pradhan Nepali Supper Club

Asha Pradhan

Momo is Nepal’s version of dumplings, and usually, contain steamed vegetables or meat. Momo is generally accompanied by one or two dips, often with a tomato base or fermented vegetables. Condiments in Nepal are sometimes quite spicy, and often contain raw chilli and garlic. Similar to the Gyoza found in Japan, Momo is also consumed in parts of India, Bhutan and Tibet, and are a very popular snack - and delicious too! The dips were outstanding!

VEGETARIAN SINGARA (contains peanuts),  samosa is a fried or baked dish with a savoury filling - nicely crisp!

SAAG KO PAKORA (spinach fritters), is a fried snack (fritter). Originally from India and very nourishing and look the tomato dip - almost gone!


KHASSI KO BHUTUA (goat curry): Bhutan is a traditional Newari (Nepali) food that is eaten in Nepal especially in festival seasons.

chicken curry  cooked with potatoes, lots of spices, turmeric, coriander, green chillies, cumin seeds, fennel seeds, cinnamon, fenugreek, cloves and red chilli.
Juicy prawns cooked with onions, ginger, garlic and turmeric


Very tasty rice with clarified butter (ghee)

SEL ROTI (rice doughnuts) - I feel in love with this one!
Rice flour bread /doughnut is deep fried and worked into a circular shape. It is the perfect snack or breakfast treat, and they are often consumed during religious festivals. They were served with the savoury dishes, I liked the contrast of sweet and savoury.

radish relish with turmeric, mustard, Szechwan pepper and hot chilli

KALO DAL (black lentils)
Split Black Urad Beans cooked with Szechwan pepper, ghee, red chillies, Himalayan herb (jimbu), asafoetida and garlic.  Cooked in an iron pot when slowly cooking in this pot, the daal takes in a deep black colour with rich flavour.Love it!


KHEER - Nepali rice pudding is a very traditional dessert severed in Nepalese cuisine. It is served in almost every celebration. It's sweet and smooth in texture, this dish provides what I call 'big hug' to the taste buds after eating spicy Nepali foods. This rice pudding is made with coconut, cardamon, cloves and it was served chilled.
MAKAIBARI ORGANIC TEA (single estate Darjeeling Tea from Kurseong)

For more info on the next supper club dates and menus : Darjeeling Express

Friday, 1 July 2016

Amazonian Flavours Supper Club in London

It's been a while since I've attended a supper club. Last Wednesday, I went back to one of the best in London, at The London Foodie, where Chef Jorge Baumhauer da Silva is having a chef residency, Taste of Amazon. I had the pleasure to sample some of the most exciting Brazilian fare available at the moment. 

Brazilian Chef Jorge comes from Belem, the capital of the state of Pará, which is a port city and gateway to Brazil’s lower Amazon region. The cuisine of Belem do Pará is considered to be indigenous, authentic and known for championing local ingredients.

Chef Jorge Baumhauer da Silva has over 20 years cooking experience. As the head chef at Ceviche Old Street, his cooking is vibrant, fresh, and well presented.

I was told that some ingredients and even some of the tableware were brought from Brazil to make the experience very genuine. The room looked so beautiful and inviting. The smells coming from the stove were captivating.  I had tried Amazonian food before in São Paulo many years ago, so I was very excited to have the opportunity to try it again in London.  
Chef Jorge Baumhauer da Silva

The evening started with a delicious cupuaçu caipirinha and deep fried ox cheek with breadfruit croquettes served with a tasty red guava and bird's eye chili jam for canapés. Cupuaçu is a tropical rainforest fruit related to cacao. It is very nourishing, and it has a unique tropical aroma. 

Next, we were guided to our seats and enjoyed a truly special dinner.
The dishes were so well crafted, with a touch of modern and creative interpretation.  The service was helpful and pleasant, but it would have been useful to have the menu at the table with descriptions.

At first, I thought the portion sizes were small, but after eight courses, I was glad about the scale of the portions - they were just right!
casquinha de caranguejo de Belem do Para - crab dish
The first course was Chef Jorge's take on dressed crab; crab two ways, seasoned white crab meat lovely presented on red mild flavoured radicchio leaf and deep fried crab, slightly crisp, served with a paste of coriander and parsley dusted with cassava grit  - lots of textures and colour.

Tiras de Hamachi with tomato vinaigrette perfectly paired with champagne
Tiras de Hamachi with tomato vinaigrette was the second course. A take on Peruvian Tiradito: Raw fish - Arapaima, Amazonian tomatoes (tamarillho) vinaigrette, decorated with deep fried fish skin. I really enjoyed the tamarillo sauce
superfood salad

The third course was a very creative dish, a vibrant superfood salad made of  avocado filled with açaí paste and amaranth grain, jambo (rose apple fruit) and passion fruit vinaigrette.  I could eat this dish anytime of the day including breakfast. 
Oxtail terrine

Terrine the Rabada com pupunha was the fourth course, an oxtail terrine with peach palm fruit, which is, in fact, the fruit of the palm tree. It was a revelation as I have never tasted it before.
My favourite of the night was the fifth course, Caruru, a Northern Brazilian dish made of okra, palm oil, onion, dried shrimp, and toasted peanuts/cashew, served with a massive prawn and little rice ball - full of textures it was just perfect!

Course number six was Maniçoba, a festive Amazonian dish. Made with leaves of the cassava, salted pork, dried meat, and smoked ingredients, such as bacon and sausage and boiled for a week! It was served with cassava grit, white rice and pork scratching.
Pato no tucupi - Duck  dish
The final savoury dish was one of the most famous dishes of the region, pato no tucupi, boiled duck cooked in tucupi, a sauce extracted from wild manioc root in Brazil's Amazon jungle that must be boiled for hours before being applied to any cooking. This plate was served with rice and plantain - fantastic!
I forgot how much I like rice with banana - thanks Chef Jorge for the reminder! 

A condensed milk mousse topped with quinoa, chocolate and coffee soil, pop-corn of amaranth and decorated with edible mini rainforest orchid and fennel seed crest - That looked lovely, and it was a sweet, light finish to our meal.

For more info on prices and dates for next supper clubs contatc:
Luiz Hara - The London Foodie

Until next time why not join me on  InstagramTwitter and Facebook…X 

Thursday, 18 February 2016

EatAbout, eating at a chef's home

If you think we have experienced all supper clubs, wait till you hear this!  EatAbout's concept is to eat out at a professional private chef's home (some are Masterchefs, others Michelin star and others super enthusiastic and accomplished cooks) with a group of friends, no strangers allowed. There are a variety of menus and price range to appeal to everyone.

EatAbout is essentially a new alternative to restaurants. The chefs serve delicious dishes made with fresh locally sourced ingredients. You’ll love the food, and because we cut out traditional overheads, you’ll like the prices too. With 27 chefs on their books, they have hosted over 100 people in our first four weeks, and the reviews have been very positive indeed!

I had the opportunity to have a very intimate dinner with four larger than life and incredibly funny London-based bloggers I already knew and try the London Lobster and seafood feast.

The location was in Central London and very convenient to get to. Felix and Philip, the young founders of EatAbout,  welcomed us to their home and hosted us with flair and grace.  Felix cooked the food while Phillip successfully controlled and entertained us in the dining room.

The dinner

Oyster Bar
6 Whitstable Oysters served with Mignonette sauce and lemon

Lobster Thermidor

1/2 Lobster Thermidor - I love a lobster, and this one was sensational!
Served complete with a Bechamel cognac sauce and Gruyère cheese.
Saffron Fish Soup

Saffron Fish Soup
A creamy saffron fish soup with salmon, cod and shrimp served with fresh bread. The secret recipe by Felix and his dad - my favourite dish of the evening - so much so I was looking around to get some more!

Dessert - sweet, light and simple - perfect finish!
Warm Apple, Rosemary and ice cream

There's something adventurous to eat with strangers at a pop-up restaurant or a supper club. But at times is just super to have an intimate dinner with friends and to have the luxury of a private chef doing all the hard work before, during and afterwards.  It was an exceptional experience!

Thanks to the lovely ladies Tash, Alex and Lauren for the laughs and great company. Felix and Phillip for the beautiful food - great hosts.   
Disclosure: I was a guest of EatAbout for a complimentary private dinner with London-based food and travel bloggers to review their service.  We had a blast!
A photo posted by Rosana | London (@rosana_mcphee) on
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