The Supper Club London

Next Supper Club Friday 24th May for charity (fully booked)

admin — Sun, 05 May 2013 19:33:52 +0000

Menu:
~ Ajo blanco (white almond gazpacho) with caramelised beetroot, grapes and dill (many thanks to chef Ignacio Pinilla at Copita for this recipe)
~ Organic chicken breast stuffed with garlic, saffron, coriander and cumin, mejadra rice, seasonal vegetable
~ Mango and cardamom fool with fresh Alphonso mango
~ Tea/coffee, hazelnut swirls
Suggested contribution £23. All proceeds from this event will be donated to fund-raising for Trinity Hospice.

Future dates: Friday 14th June, Friday 28th June.

Next Supper Club Thursday 2nd May

admin — Sun, 14 Apr 2013 13:06:29 +0000

Menu:
~ Caramelised endive with Serrano ham
~ Roast pork belly with marmalade and verjuice glaze, roasted garlic and butterbean mash, purple sprouting broccoli
~ Pastiera millefiori with fior di latte (Pastiera is a traditional Neapolitan tart made with ricotta, eggs, cooked wheat and candied peel)
~ Tea/coffee, orange and cardamom truffles
Suggested contribution £23.

Future dates: Friday 24th May, Friday 14th June.

mrhyde.com

admin — Sat, 30 Mar 2013 13:22:07 +0000

“Five highlights of London’s burgeoning supper club scene.” Follow this link and click on the risotto photo for 26:03:2013

Next Supper Club Friday 12th April (fully booked)

admin — Mon, 25 Mar 2013 17:18:26 +0000

Menu:
~ Caramelised endive with Serrano ham
~ Roast pork belly with marmalade and verjuice glaze, rhubarb and plum relish, seasonal vegetables
~ Lemon tart with passion fruit mascarpone cream
~ Tea/coffee, orange and cardamom truffles
Suggested contribution £23.

Future dates: Thursday 2nd May, Friday 24th May.

Next Supper Club Thursday 21st March

admin — Sun, 03 Mar 2013 17:36:33 +0000

This menu is inspired by my visit to Sicily last October:
~ Linguine ai gamberi (prawns) with garlic, lemon, chilli, parsly, pistachio and bottarga grattugiata
~ Sea bass fillet beccafico with diced peppers and caponata
~ Lemon tart with Marsala ice-cream
~ Tea/coffee, brutti ma buoni

bottarga grattugiata = dried tuna eggs, beccafico is a stuffing made from olives, anchovies, capers, raisins, pine nuts, almonds, parsley, orange and lemon juice.

Suggested contribution £23.

Future dates: Friday 12th April, Thursday 2nd May.

Next Supper Club Friday 1st March

admin — Sun, 10 Feb 2013 10:55:17 +0000

Suggested contribution £23. Menu:
~ Chestnut, chorizo and chickpea soup
~ Pork cheeks in white wine and thyme with apple, broad beans and Pedro Ximénez balsamic, seasonal vegeteables
~ Orange caramel custard
~ Tea/coffee, madeleines

Future dates: Thursday 21st March, Friday 12th April.

Recipe for Roasted Pumpkin Soup

admin — Sat, 09 Feb 2013 15:08:17 +0000

Ingredients (serves 8)
1 pumpkin (about 1.75 kg), 4 cloves garlic (unpeeled)
1 large onion, finely chopped, 1 large carrot
1 litre vegetable stock, 4 large sage leaves, chopped
100ml single cream
Plain yoghourt, pumpkin seeds and grated nutmeg for the garnish

Preheat the oven to 180C.
Quarter the pumpkin and deseed. Split the carrot in half lengthways. Coat (or spray) both lightly with olive oil, season with salt, pepper and nutmeg and place on a baking tray in the oven together with the garlic.
Remove the garlic after 30 mins.
Roast the pumpkin for another 15-20 minutes until soft.
Fry the onion gently in olive oil until soft.
Add the peeled pumpkin and carrot, both diced, the peeled garlic, chopped sage and stock. Bring to the boil and simmer for about 20 mins. Alllow to cool and then blitz. Add the cream and check the seasoning (add more stock if you prefer a thinner soup).
Serve with a dessertspoon of yoghourt, a sprinkle of pumpkin seeds and a pinch of grated nutmeg.

Next Supper Club Thursday 7th February

admin — Mon, 21 Jan 2013 09:43:20 +0000

Suggested contribution £23. Menu:
~ Roasted pumpkin soup, gorgonzola and thyme grissini
~ Teriyaki and coriander salmon, quinoa, soya beans, broad beans and peas in a miso dressing
~ Cranberry and blueberry torte with butterscotch sauce

Future dates: Friday 1st March, Thursday 21st March.

Next Supper Club Friday 18th January (fully booked)

admin — Wed, 02 Jan 2013 09:54:28 +0000

Suggested contribution £23. Menu:
~ Roasted pumpkin soup, gorgonzola and thyme grissini
~ Teriyaki and coriander salmon, soya beans and broad beans in a miso dressing
~ Christmas pudding soufflé with Marsala ice-cream

Future dates: Thursday 7th February, Friday 1st March.

Merry Christmas from the supperclub-london

admin — Sun, 16 Dec 2012 17:38:53 +0000

2013 dates: Friday 18th January, Thursday 7th February, Friday 1st March.