Lady Nom's Posts - Find a Supper Club2024-03-29T15:27:52ZLady Nomhttp://supperclubfangroup.ning.com/profile/LexSmithhttp://storage.ning.com/topology/rest/1.0/file/get/1969436975?profile=RESIZE_48X48&width=48&height=48&crop=1%3A1http://supperclubfangroup.ning.com/profiles/blog/feed?user=27mfw35605q0q&xn_auth=noPintxos Eveningtag:supperclubfangroup.ning.com,2012-05-23:4181778:BlogPost:1132022012-05-23T11:27:26.000ZLady Nomhttp://supperclubfangroup.ning.com/profile/LexSmith
<div class="clearfix full" id="post-title"></div>
<div class="entry"><div class="wp-caption aligncenter" id="attachment_321"><a href="http://www.ladynom.co.uk/wp-content/uploads/2012/05/IMG_52491.jpg" target="_blank"><img class="align-center" src="http://www.ladynom.co.uk/wp-content/uploads/2012/05/IMG_52491-300x200.jpg?width=300" width="300"></img></a><p class="wp-caption-text" style="text-align: center;">Serrano ham and tomato spread</p>
</div>
<p> </p>
<p><span>Another supper club down and once again we’re very grateful to our lovely guests who allow for these events to keep happening. As explained in my previous…</span></p>
</div>
<div id="post-title" class="clearfix full"></div>
<div class="entry"><div id="attachment_321" class="wp-caption aligncenter"><a href="http://www.ladynom.co.uk/wp-content/uploads/2012/05/IMG_52491.jpg" target="_blank"><img src="http://www.ladynom.co.uk/wp-content/uploads/2012/05/IMG_52491-300x200.jpg?width=300" width="300" class="align-center"/></a><p class="wp-caption-text" style="text-align: center;">Serrano ham and tomato spread</p>
</div>
<p> </p>
<p><span>Another supper club down and once again we’re very grateful to our lovely guests who allow for these events to keep happening. As explained in my previous post the theme for last week’s supper club was Pintxos. We started with small bite sized plates and moved up to larger Basque influenced sharing plates for the table. One of the things that I enjoy most about these events is being able to serve dishes that I don’t think people would ordinarily order off a menu, and there were a few of them this weekend, fortunately this has gone down well with our guests and I’m having fun coming up with some quirky dishes for our next best of British menu. Here are a few recipes and pictures from Saturday:</span></p>
<p style="text-align: center;"><span><strong>Gigante beans with Boquerones</strong></span></p>
<p style="text-align: center;"><span> 450g cooked dried gigante beans</span></p>
<p style="text-align: center;"><span>4 small piquillo peppers, stemmed seeded and cut into strips</span></p>
<p style="text-align: center;"><span>2 tbs finely chopped chives</span></p>
<p style="text-align: center;"><span>3 tbs flat leaf parsley</span></p>
<p style="text-align: center;"><span>2 tbs fresh basil.</span></p>
<p style="text-align: center;"><span>3 tbs red wine vinegar</span></p>
<p style="text-align: center;"><span>3 tbs extra virgin oil</span></p>
<p style="text-align: center;"><span>Salt and pepper</span></p>
<p style="text-align: center;"><span>8-12 cured boquerones</span></p>
<p style="text-align: center;"><span>4-6 hard cooked eggs.</span></p>
<p><span> 1. Combine the peppers, herbs, oil, salt and red wine vinegar to create a dressing. Toss the cooked beans in the dressing and leave to marinade for at least four hours.</span></p>
<p><span>2. Plate up individual portions of the bean salad and dress with the boquerones and quartered boiled eggs.</span></p>
<p> </p>
<p style="text-align: center;"><span><strong>Oysters with paprika mayonnaise</strong></span></p>
<div id="attachment_312" class="wp-caption aligncenter" style="text-align: center;"><span><a href="http://www.ladynom.co.uk/wp-content/uploads/2012/05/IMG_5259.jpg"></a><a href="http://www.ladynom.co.uk/wp-content/uploads/2012/05/IMG_5259-200x300.jpg" target="_blank"><img src="http://www.ladynom.co.uk/wp-content/uploads/2012/05/IMG_5259-200x300.jpg?width=200" width="200" class="align-center"/></a></span><p class="wp-caption-text">Oysters and Paprika Mayonnaise</p>
</div>
<p style="text-align: center;"> </p>
<p style="text-align: center;"><span>8 Oysters</span></p>
<p style="text-align: center;"><span>2 eggs, beaten.</span></p>
<p style="text-align: center;"><span>Bowl of flour</span></p>
<p style="text-align: center;"><span>Bowl of bread crumbs.</span></p>
<p style="text-align: center;"><span>Handful of capers.</span></p>
<p style="text-align: center;"></p>
<p style="text-align: center;"><span>Mayonnaise:</span></p>
<p style="text-align: center;"><span>2 egg yolks</span></p>
<p style="text-align: center;"><span>¼ tsp Dijon mustard.</span></p>
<p style="text-align: center;"><span>1 tbs white wine vinegar</span></p>
<p style="text-align: center;"><span>200ml sunflower oil.</span></p>
<p style="text-align: center;"><span>25 ml Olive oil.</span></p>
<p style="text-align: center;"><span>1 tsp Spanish smoked paprika.</span></p>
<p style="text-align: center;"> </p>
<p><span>Preparing the oysters:</span></p>
<p><span> The trick to opening oysters quickly and with as little mess as possible follow these four easy steps:</span></p>
<p><span>1. Have one tea towel on your work surface to prevent the oyster from slipping and another to cradle your oyster in.</span></p>
<p><span>2. Using either an oyster knife, or a kitchen knife without out the point, or one that you don’t mind the point breaking off, find the hinge of the oyster at the pointed end of the shell.</span></p>
<p><span>3. Wiggle your knife until you feel the catch release and slowly move your knife around the edge of the shell keeping the top of the knife in the arc of the shell.</span></p>
<p><span>4. Cut through the joining muscle on the roof of the shell and gently pry the oyster open.</span></p>
<p> </p>
<p><span>To prepare the oysters for deep frying:</span></p>
<p> </p>
<p><span>1. Carefully remove the oyster meat from the shells and lay out on clean kitchen towel ensuring that there is no grit on the meat.</span></p>
<p><span>2. Roll the meat in flour, coat in egg and then roll in breadcrumbs. Store in a kitchen towel lined Tupperware until ready to fry.</span></p>
<p> </p>
<p><span>For the Mayonnaise:</span></p>
<p> </p>
<p><span>1. Lightly beat the egg yolks, mustard, salt and vinegar together.</span></p>
<p><span>2. Drop by drop add the combined oils, beating constantly until the mixture begins to thicken. Do not rush this, eggs can only absorb oil at a certain rate and if you add the oil too quickly the mixture will split.</span></p>
<p><span>3. Once the mixture begins to thicken you can start to add the oil a little quicker, still beating constantly, again do not rush this.</span></p>
<p><span>4. Once you have a mayonnaise of a thick consistency stir through the smoked paprika, put in a storage container and refrigerate.</span></p>
<p> </p>
<p><span>Constructing the dish:</span></p>
<p> </p>
<p><span>1. Spoon a tea spoon of the mayonnaise into a cleaned oyster shell.</span></p>
<p><span>2. Deep fry the oysters until golden brown.</span></p>
<p><span>3. Quickly fry some capers and use these to dress the shells.</span></p>
<p><span>4. Place the oysters on top of the mayonnaise and capers. Serve immediately.</span></p>
<p><span><br/></span></p>
<p style="text-align: center;"><span><strong>Squid cooked in ink</strong></span></p>
<p style="text-align: center;"><span> As I said I was particularly nervous about serving this dish. It tastes fantastic but is certainly not the most appealing in appearance. Thankfully our guests were adventurous, gave it a go and enjoyed it. If you can get past the colour I dare you to try it!</span></p>
<p style="text-align: center;"><span>1 Kg of cleaned chipirones or sliced large squid.</span></p>
<p style="text-align: center;"><span>2 medium onions diced, diced</span></p>
<p style="text-align: center;"><span>1 Kg of ripe tomatoes, diced</span></p>
<p style="text-align: center;"><span>2 green peppers, diced</span></p>
<p style="text-align: center;"><span>3 garlic cloves</span></p>
<p style="text-align: center;"><span>4 sachets of squid ink. (If you are buying and cleaning your own squid use the reserved ink sacs from the cleaning process, otherwise use pre-sachet squid ink – an awful lot simpler and a lot less mess).</span></p>
<p style="text-align: center;"><span>300ml dry white wine</span></p>
<p style="text-align: center;"><span>200ml fish stock</span></p>
<p style="text-align: center;"><span>olive oil</span></p>
<p style="text-align: center;"><span>Salt and black ground pepper.</span></p>
<p> </p>
<ol>
<li><span>Pour some olive oil in a big sauce pan (enough to cover the surface). Add the chopped onion and when transparent add one minced garlic clove.</span></li>
<li><span>When fragrant add the squid seasoned with some salt and pepper.</span></li>
<li><span>As the squid, cook through then add 2 sachets of squid ink and stir until thoroughly incorporated.</span></li>
<li><span>Add the wine and turn on a low heat while you prepare a sofrito.</span></li>
<li><span>In a large frying pan prepare a sofrito by frying off in olive oil the other chopped onion, 3 diced garlic cloves and the peppers.</span></li>
<li><span>When softened add the tomatoes. Season to taste and cook at a medium/low, stirring occasionally, heat until all the liquid has evaporated.</span></li>
<li><span>Use a hand blender to puree the vegetables and then push through a fine sieve to get a smooth sauce.</span></li>
<li><span>Combine the sauce with the squid and add the additional 2 packs of squid ink and fish stock.</span></li>
<li><span>Simmer over a low heat for 10 minutes stirring occasionally. The whole dish should take about 30 minutes to cook.</span></li>
<li><span>Dress with parsley and serve</span></li>
</ol>
<p> </p>
<p style="text-align: center;"><span><strong>Almond ice cream with almond brittle, lemon honey mousse, churros and chocolate</strong></span></p>
<div id="attachment_320" class="wp-caption aligncenter" style="text-align: center;"><span><a href="http://www.ladynom.co.uk/wp-content/uploads/2012/05/IMG_5280.jpg"><span><img class="size-medium wp-image-320" title="Deliciousness" src="http://www.ladynom.co.uk/wp-content/uploads/2012/05/IMG_5280-300x200.jpg" alt="" width="300" height="200"/></span></a></span><p class="wp-caption-text">Deliciousness</p>
</div>
<p style="text-align: center;"> </p>
<p style="text-align: center;"><span><strong>Almond ice cream, this is a KBF recipe</strong></span></p>
<p style="text-align: center;"><span> 500g flaked almonds, crushed</span></p>
<p style="text-align: center;"><span>675ml whole milk</span></p>
<p style="text-align: center;"><span>9 egg yolks</span></p>
<p style="text-align: center;"><span>105g sugar</span></p>
<p></p>
<p><span>1. Lightly toast the almonds under a grill or in a large frying pan. WATCH them at all times as the toast and subsequently burn very quickly.</span></p>
<p><span>2. Place the toasted almonds in a large pan with the milk on the stove.</span></p>
<p><span>3. Bring to the boil then remove from the heat, cover with Clingfilm and leave to completely cool.</span></p>
<p><span>4. Strain the cold almond milk through muslin, removing all of the flakes.</span></p>
<p><span>5. Weigh the almond milk into the TM bowl, if it is less than 675 top up with whole milk.</span></p>
<p><span>6. Add the other ingredients to the TM bowl and cook for 10m/80oC/Speed 4.</span></p>
<p><span>7. Mix for 5 seconds speed 5 before transferring to a glass bowl to cool.</span></p>
<p><span>8. Once completely cool churn in an ice cream maker until frozen.</span></p>
<p><span>9. Spoon into a plastic container and reserve in the freezer.</span></p>
<p style="text-align: center;"><span><strong> Lemon Honey Mousse</strong></span></p>
<p style="text-align: center;"><span>4 egg yolks</span></p>
<p style="text-align: center;"><span>2 eggs</span></p>
<p style="text-align: center;"><span>75 ml lemon juice</span></p>
<p style="text-align: center;"><span>60 ml runny honey</span></p>
<p style="text-align: center;"><span>60 ml cold butter, cubed</span></p>
<p style="text-align: center;"><span>375 ml whipping cream</span></p>
<p></p>
<p><span>1. In heatproof bowl, whisk egg yolks, eggs, lemon juice and honey.</span></p>
<p><span>2. Place over saucepan of simmering water over low heat; cook, stirring constantly, until mixture can mound on spoon, about 10 minutes.</span></p>
<p><span>3. Strain into large bowl. Add butter and stir until the butter melts.</span></p>
<p><span>4. Cover with Clingfilm and refrigerate until cold (about 2 hours. This can also be prepped in advance and kept in the fridge for up to two days).</span></p>
<p><span>5. In a bowl, whip the cream and fold one-third into lemon mixture.</span></p>
<p><span>6. When fully incorporated Fold in remaining cream.</span></p>
<p><span>7. To serve these I scooped out the inside of the lemons that I had juiced, drizzled a little honey into the bottom and scooped the mousse in on top. The lemon halves were then frozen so that they could be cut into wedges and then left to thaw in the fridge.</span></p>
<p> </p>
<p style="text-align: center;"><span><strong>Almond Brittle</strong></span></p>
<p style="text-align: center;"><span>100g flaked almonds</span></p>
<p style="text-align: center;"><span>100g golden caster sugar</span></p>
<p style="text-align: center;"><span>50g butter</span></p>
<p style="text-align: center;"><span>1/2 Tsp salt</span></p>
<ol>
<li><span>Lightly grease a baking tray.</span></li>
<li><span>Lightly toast the almonds either under the grill or in a large frying pan, watching all the time to make sure that they don’t burn.</span></li>
<li><span>Put the sugar, butter and salt in a heavy based frying pan with 4 tbs of water.</span></li>
<li><span>Heat through slowly, stirring occasionally until a thick dark caramel has formed.</span></li>
<li><span>Pout over the almonds, tilting if necessary to ensure even coverage.</span></li>
<li><span>Leave to cool.</span></li>
<li><span>Break into shards for serving.</span></li>
</ol>
<p> </p>
<p style="text-align: center;"><span>Churros</span></p>
<p style="text-align: center;"><span>250ml water</span></p>
<p style="text-align: center;"><span>125g butter</span></p>
<p style="text-align: center;"><span>1/4 teaspoon salt</span></p>
<p style="text-align: center;"><span>250g plain flour</span></p>
<p style="text-align: center;"><span>3 eggs, beaten</span></p>
<p style="text-align: center;"><span>Vegetable oil, for frying</span></p>
<p style="text-align: center;"><span>60g sugar</span></p>
<p> </p>
<ol>
<li><span>Place the water, butter and salt in a large pan and bring to the boil over a high heat. (To do this in a KBF place the ingredients in the bowl and cook at varoma/speed spoon until boiling).</span></li>
<li><span>Using a wooden spoon incorporate the flour stirring vigorously until the dough forms a ball. (KBF: insert the butterfly, add the flour and set for 1 min/100oC/speed 4)</span></li>
<li><span>Remove the dough from the heat; gradually beat in the eggs, stirring constantly until a sticky dough is formed. (KBF: Wait for the bowl to cool a little then set the speed to 4. Gradually add the beaten egg through the lid. Leave set at speed 4 for 2 minutes).</span></li>
<li><span>Scoop into a piping bag and reserve until needed for frying.</span></li>
</ol>
<p><span>To fry the churros:</span></p>
<ol>
<li><span>Bring oil either in a deep pan or deep fat fryer to temperature.</span></li>
<li><span>Carefully pipe portions of the churro into the oil and fry until golden brown.</span></li>
<li><span>Remove from the oil and leave to drain on kitchen towel.</span></li>
<li><span>When cool enough to handle coat in sugar and serve immediately with chocolate dipping sauce.</span></li>
</ol>
<p style="text-align: center;"><span><strong>Chocolate dipping sauce</strong></span></p>
<p style="text-align: center;"><span>1 tablespoon corn flour</span></p>
<p style="text-align: center;"><span>500ml milk</span></p>
<p style="text-align: center;"><span>120g dark chocolate, chopped. (I like quite bitter dark chocolate so used green and blacks 80% dark but a lighter chocolate can be used).</span></p>
<p style="text-align: center;"><span>40g sugar</span></p>
<p></p>
<ol>
<li><span>In a jug or bowl combine the corn flour with 250ml of milk and set aside.</span></li>
<li><span>In a large saucepan combine the chopped chocolate with the remaining 250ml of milk. (KBF: insert the butterfly into the bowl; add 250ml milk and the chocolate. Set to 8minutes/70oc/speed 1.)</span></li>
<li><span>Melt the chocolate over a medium/low heat stirring constantly.</span></li>
<li><span>Whisk the sugar and dissolved corn flour into the melted chocolate. (KBF: Add the sugar, milk and corn flour through the lid of the bowl).</span></li>
<li><span>Reduce to a low heat and cook for around a further 5 minutes until the chocolate is thickened.</span></li>
<li><span>Reserve in a warm place.</span></li>
</ol>
<p style="text-align: center;"> </p>
<div id="attachment_318" class="wp-caption aligncenter" style="text-align: center;"><span><a href="http://www.ladynom.co.uk/wp-content/uploads/2012/05/IMG_5275.jpg"><span><img class="size-medium wp-image-318" title="Quails" src="http://www.ladynom.co.uk/wp-content/uploads/2012/05/IMG_5275-300x200.jpg" alt="" width="300" height="200"/></span></a></span><p class="wp-caption-text">Quails</p>
</div>
<p style="text-align: center;"> </p>
<div id="attachment_317" class="wp-caption aligncenter" style="text-align: center;"><span><a href="http://www.ladynom.co.uk/wp-content/uploads/2012/05/IMG_5273.jpg"><span><img class="size-medium wp-image-317" title="Salt Cod" src="http://www.ladynom.co.uk/wp-content/uploads/2012/05/IMG_5273-200x300.jpg" alt="" width="200" height="300"/></span></a></span><p class="wp-caption-text">Salt Cod Courtesy of the Fish Society</p>
</div>
<p style="text-align: center;"> </p>
<div id="attachment_314" class="wp-caption aligncenter" style="text-align: center;"><span><a href="http://www.ladynom.co.uk/wp-content/uploads/2012/05/IMG_5263.jpg"><span><img class="size-medium wp-image-314" title="Defrosting Lemon Mousse Wedges" src="http://www.ladynom.co.uk/wp-content/uploads/2012/05/IMG_5263-200x300.jpg" alt="" width="200" height="300"/></span></a></span><p class="wp-caption-text">Defrosting Lemon Mousse Wedges</p>
</div>
<p style="text-align: center;"> </p>
<div id="attachment_319" class="wp-caption aligncenter" style="text-align: center;"><span><a href="http://www.ladynom.co.uk/wp-content/uploads/2012/05/IMG_5277.jpg"><span><img class="size-medium wp-image-319" title="Dipping Chocolate" src="http://www.ladynom.co.uk/wp-content/uploads/2012/05/IMG_5277-272x300.jpg" alt="" width="272" height="300"/></span></a></span><p class="wp-caption-text">Dipping Chocolate</p>
</div>
<p style="text-align: center;"> </p>
</div>Italy!tag:supperclubfangroup.ning.com,2012-04-23:4181778:BlogPost:1102622012-04-23T21:09:40.000ZLady Nomhttp://supperclubfangroup.ning.com/profile/LexSmith
<div class="entry"><p align="center">Where to begin with this! I fell in love with Italy the first time we got to visit as a family. After years of touring what felt like every corner of France EVERY holiday the accountant finally decided that perhaps we were over Frenched and would like to go somewhere else. Our first visit was also somewhat tactical, it was the Easter holidays and my brother and I had GCSE’s to be revising for. So, rather than being shipped off to experience the noise and…</p>
</div>
<div class="entry"><p align="center">Where to begin with this! I fell in love with Italy the first time we got to visit as a family. After years of touring what felt like every corner of France EVERY holiday the accountant finally decided that perhaps we were over Frenched and would like to go somewhere else. Our first visit was also somewhat tactical, it was the Easter holidays and my brother and I had GCSE’s to be revising for. So, rather than being shipped off to experience the noise and vibrancy of say Rome or Naples we went to stay in a villa, on the top of a hill, outside of a tiny town, in the middle of the Marche country side. I regret to say that the tactic worked, I did return home with a whole piece of DT coursework finished. I also returned home vowing to make as many trips to Italy as had been made to France. Whilst I could muse on about various trips and the eccentricities of my family and friends the fact remains that I fell head over heels for this boot shaped country and like any good love it has only developed over time. Our supper club this weekend isn’t focusing on any one region but rather swings a bit all over the place to try and make the most of the variance between the compass points. The Dolci course is being kept a bit of a secret for now but I can promise you that it’s lots of fun. So without further ado here is the menu for Around Italy in 20 Plates! (Tickets available <a title="Wegottickets" href="http://www.wegottickets.com/ladynom" target="_blank">here</a>)</p>
<p> </p>
<p align="center"><strong>Aperitif</strong></p>
<p align="center">~ Panella, Olives & Martini Rosso ~</p>
<p align="center">(Fried Chickpea Cakes)</p>
<p align="center"><strong>Il Primo</strong></p>
<p align="center">~ Arancini ~</p>
<p align="center">(Rice Balls with hot red pepper sauce)</p>
<p align="center"><strong>Secondi</strong></p>
<p align="center">~ Gelato di Parmigiano-Reggiano e Carta da Musica ~</p>
<p align="center"> (Parmigiano ‘ice cream’ with Sicilian Music Bread)</p>
<p align="center"><strong> </strong></p>
<p align="center"><strong>Pastasciutte</strong></p>
<p align="center"> ~ Rotolo di Spinaci e Ricotta ~</p>
<p align="center"> (Rolled Pasta of Spinach and Ricotta)</p>
<p align="center"><strong>Carne</strong></p>
<p align="center">~ Agnello Toscano e fagioli ~</p>
<p align="center">~ Ensalada de Sicillia ~</p>
<p align="center">(Tuscan Roast Lamb with Beans with Sicilian Salad )</p>
<p align="center"><strong> </strong></p>
<p align="center"><strong>Dolci</strong></p>
<p align="center"><strong> </strong>~ Uova con Soldati ~</p>
<p align="center">(Eggs with Soldiers)</p>
</div>...Chocolate...tag:supperclubfangroup.ning.com,2012-03-27:4181778:BlogPost:1085782012-03-27T18:22:25.000ZLady Nomhttp://supperclubfangroup.ning.com/profile/LexSmith
<div class="clearfix full" id="post-title"><h2><a href="http://www.ladynom.co.uk/general/chocolate/" title="…Chocolate…">…Chocolate…</a></h2>
</div>
<div class="entry"><p>I have to admit that I have a bit of a love-hate relationship with chocolate. Not in the mad ‘I love it and can’t stop eating it’ Bridget Jones esque scenario but more in the ‘I can’t bring myself to love it sense’. I just don’t enjoy the sticky dry mouth that results from over indulging in milk chocolate and for…</p>
</div>
<div id="post-title" class="clearfix full"><h2><a href="http://www.ladynom.co.uk/general/chocolate/" title="…Chocolate…">…Chocolate…</a></h2>
</div>
<div class="entry"><p>I have to admit that I have a bit of a love-hate relationship with chocolate. Not in the mad ‘I love it and can’t stop eating it’ Bridget Jones esque scenario but more in the ‘I can’t bring myself to love it sense’. I just don’t enjoy the sticky dry mouth that results from over indulging in milk chocolate and for this reason tend to stay pretty clear of it. On the flip side I do quite like dark chocolate, but it has to be very dark, very bitter and in very small quantities. For this reason, coupled with the fact that my average body temperature is somewhere in the realms of oh I don’t know, the central fires of mount doom, I’ve never really forayed into chocolate making or shaping. Equally pastry making has to be undertaken with a bowl of iced water to cool said hands down to prevent the kitchen from becoming coated in gooey, sticky mess. Seeing this as a pretty major failing I have decided to embark on a number of chocolate/pastry experiments, this being the first.</p>
<p>Disclaimer: I am in no way professing to be any sort of master chocolatier and have (according to the other half at least) woken up in the night and sleep-explained to him that I will never be a good pastry chef or chocolatier, because my hands are just too hot.</p>
<p>So with hot hands and TM at the ready I decided that I was going to try and make some pretty chocolate twirls and decorate them with flavoured cream, sorbet and fruit syrup. Simple enough she muses to herself. Simple ‘twas not.</p>
<p>Stage 1: Tempering.</p>
<p>Seemed simple enough following instructions courtesy of Thermomix and Beverley Dunkley, Head of the <a href="http://www.chocolate-academy.com/" target="_blank">Barry Callebaut UK Chocolate Academy</a>:</p>
<table border="0" cellspacing="1">
<tbody><tr><td>Ingredients</td>
</tr>
<tr><td valign="top">800g Callebaut 811 chocolate callets</td>
</tr>
<tr><td>Method</td>
</tr>
<tr><td valign="top">1. Weigh 450g Callebaut 811 chocolate callets into the TM bowl. Melt 7 minutes/50°C/Speed 1.<br/>2. Test temperature of chocolate:<br/>• if it reads over 40°C add 150g of 811 chocolate<br/>• if it reads 39°C add 85g of 811 chocolate<br/>• If it reads 38°C add 70g of 811 chocolate<br/>3. Stir 2 minutes/Speed 1/Measuring Cup OFF.<br/>4. Test chocolate by spreading 2 tsp on a piece of paper:<br/>• If it sets in an environment of 19 to 21°C and has a shine, the chocolate has enough stable crystals and is ready to use.<br/>• If it sets but is streaky, cool three minutes longer in the TM bowl with the TM lid off. Test: it should now have a shine.<br/>• If it does not set, the chocolate needs more solid chocolate buttons melted into it gently, then re-test.</td>
</tr>
</tbody>
</table>
<p> </p>
<p>There used to be a shop near where I live that you could buy callets from but it closed a little while ago so I settled for using green and blacks (thankfully it was on offer!) Now this bit wasn’t too hard. Nice clear instructions and importantly very little contact with said chocolate.</p>
<p>Stage 2: trying to do something decorative with melted chocolate.</p>
<p>Fortunately the kitchen has granite worktops which, in theory, are nice and cool. Before getting ahead of myself and attempting wildly ambitious decorative art I settled with the idea of chocolate coating the counter and using a paint scraper to roll cigarillos of chocolate. Upon consultation of the internet I was advised to place said scraper at an 80-90 degree angle and apply firm pressure in a sweeping movement to gain desired ‘cigarillo’ effect. I think that this is one of those things that is going to take a reasonable amount of practice because 90% of my ‘cigarillo’s’ came out looking like flakes, still pretty, but not exactly what I had in mind.</p>
<p>Onwards and upwards she says to herself; regardless I shall try curved chocolate shapes. Again post internet consultation (and a couple of sticky messes on baking paper) acetate was obtained, scored and slavered with said tempered chocolate and left to set. This was somewhat more successful though I think that the pieces I made were too large owing to the richness of the chocolate. Pictures below. None of them are works of art but hey, at least I’m giving it a go and we all have to start somewhere!</p>
<p>On another note I added vanilla extract and stem ginger syrup to double cream and then lightly whipped it which was super delicious. More notes on chocolate attempting fun to come!</p>
<p> </p>
<div id="attachment_224" class="wp-caption aligncenter"><a href="http://www.ladynom.co.uk/wp-content/uploads/2012/03/Chocolate-one.jpg"><img class="size-medium wp-image-224 align-center" title="Giant Shard" src="http://www.ladynom.co.uk/wp-content/uploads/2012/03/Chocolate-one-300x200.jpg" alt="" width="300" height="200"/></a></div>
<div class="wp-caption aligncenter"></div>
<p> </p>
<div id="attachment_221" class="wp-caption aligncenter"><a href="http://www.ladynom.co.uk/wp-content/uploads/2012/03/c2.jpg"><img class="size-medium wp-image-221 align-center" title="c2" src="http://www.ladynom.co.uk/wp-content/uploads/2012/03/c2-300x200.jpg" alt="" width="300" height="200"/></a><p class="wp-caption-text"></p>
</div>
<p> </p>
<div id="attachment_225" class="wp-caption aligncenter"><a href="http://www.ladynom.co.uk/wp-content/uploads/2012/03/c31.jpg"><img class="size-medium wp-image-225 align-center" title="c3" src="http://www.ladynom.co.uk/wp-content/uploads/2012/03/c31-300x200.jpg" alt="" width="300" height="200"/></a><p class="wp-caption-text" style="text-align: center;"> </p>
</div>
<p> </p>
<div id="attachment_223" class="wp-caption aligncenter"><a href="http://www.ladynom.co.uk/wp-content/uploads/2012/03/c4.jpg"><img class="size-medium wp-image-223 align-center" title="c4" src="http://www.ladynom.co.uk/wp-content/uploads/2012/03/c4-300x200.jpg" alt="" width="300" height="200"/></a><p class="wp-caption-text"></p>
</div>
<p> </p>
</div>All Things Springtag:supperclubfangroup.ning.com,2012-03-12:4181778:BlogPost:1076102012-03-12T18:18:22.000ZLady Nomhttp://supperclubfangroup.ning.com/profile/LexSmith
<div class="clearfix full" id="post-title"></div>
<div class="entry"><p>Finally the weather is starting to improve (even in Manchester!) and we’re busy planning for our next event on the 31<sup>st</sup> March. The menu celebrates some of the incredible flavours coming into season, bringing with them a bit of lightness after the comfort-eat-inducing winter. The centre piece of this meal will be Michele’s signature stew – so called Lazarus because it quite literally raises people from the dead it…</p>
</div>
<div id="post-title" class="clearfix full"></div>
<div class="entry"><p>Finally the weather is starting to improve (even in Manchester!) and we’re busy planning for our next event on the 31<sup>st</sup> March. The menu celebrates some of the incredible flavours coming into season, bringing with them a bit of lightness after the comfort-eat-inducing winter. The centre piece of this meal will be Michele’s signature stew – so called Lazarus because it quite literally raises people from the dead it is so good. I promise that I’m not being melodramatic; it’s even been administered to patients in intensive care! More details will be released <a href="http://www.ladynom.co.uk/menage-a-trois/213/" target="_blank">here</a> soon.We’re looking forward to seeing you soon LN x</p>
<p>Tickets are available from <a href="http://www.wegottickets.com/event/157600">http://www.wegottickets.com/event/157600</a></p>
<p align="center"><strong><br/></strong></p>
<p align="center"><strong>Aperitif’s</strong></p>
<p align="center">~ Rhubarb Mule ~</p>
<p align="center">~ Crushed Broad Beans, Goats Cheese & Lemon Oil Crostini ~</p>
<p align="center"><strong><br/></strong></p>
<p align="center"><strong>Amuse Bouche</strong></p>
<p align="center">~ Pea Veloute garnished with Morecombe Bay Shrimp ~</p>
<p align="center"><strong><br/></strong></p>
<p align="center"><strong>First Course</strong></p>
<p align="center">~ Mimosa Salad ~</p>
<p align="center"><strong><br/></strong></p>
<p align="center"><strong>Second Course</strong></p>
<p align="center">~ Lazarus Stew ~</p>
<p align="center">~ Crusty Bread and Green Accompaniments ~</p>
<p align="center"><strong><br/></strong></p>
<p align="center"><strong>Dessert</strong></p>
<p align="center">~ White Chocolate & Ginger Pave, Rhubarb & Cointreau Sorbet,</p>
<p align="center">served with a Rhubarb Galette & Pistachio Crumb ~</p>
<h2 align="center"></h2>
<p align="center"><strong>Cheese</strong></p>
<p align="center">~ Selection of Local Cheeses with Hand-Made Biscuits ~</p>
</div>Our First Night!tag:supperclubfangroup.ning.com,2012-03-07:4181778:BlogPost:1071032012-03-07T11:45:46.000ZLady Nomhttp://supperclubfangroup.ning.com/profile/LexSmith
<p>I’m sorry that it has taken me until the middle of the week to get this up, will do better in future. I’d just like to start by saying a huge thank you to all our guests from Saturday; it was very exciting to have 19 of the 20 places filled for our first ever evening. We had an amazing time looking after you all and your lovely feedback was a great way to end a hectic day (I also think that I can skip the gym this week after all the running up and downstairs I did!). Here are a couple of…</p>
<p>I’m sorry that it has taken me until the middle of the week to get this up, will do better in future. I’d just like to start by saying a huge thank you to all our guests from Saturday; it was very exciting to have 19 of the 20 places filled for our first ever evening. We had an amazing time looking after you all and your lovely feedback was a great way to end a hectic day (I also think that I can skip the gym this week after all the running up and downstairs I did!). Here are a couple of pictures that we managed to snap throughout the day/evening (well mostly towards the end).</p>
<div id="attachment_195" class="wp-caption aligncenter"><a href="http://www.ladynom.co.uk/wp-content/uploads/2012/03/rolling-grissini.jpg"><img class="size-medium wp-image-195 align-center" title="Rolling Grissini" src="http://www.ladynom.co.uk/wp-content/uploads/2012/03/rolling-grissini-200x300.jpg" alt="" width="200" height="300"/></a><p class="wp-caption-text"> Rolling Grissini</p>
</div>
<p> </p>
<div id="attachment_192" class="wp-caption aligncenter"><a href="http://www.ladynom.co.uk/wp-content/uploads/2012/03/MG_4942.jpg"><img class="size-medium wp-image-192 align-center" title="Dips" src="http://www.ladynom.co.uk/wp-content/uploads/2012/03/MG_4942-300x200.jpg" alt="" width="300" height="200"/></a><p class="wp-caption-text"> Plating Up.</p>
</div>
<p> </p>
<div id="attachment_193" class="wp-caption aligncenter"><a href="http://www.ladynom.co.uk/wp-content/uploads/2012/03/MG_4948.jpg"><img class="size-medium wp-image-193 align-center" title="Fattoush" src="http://www.ladynom.co.uk/wp-content/uploads/2012/03/MG_4948-300x200.jpg" alt="" width="300" height="200"/></a><p class="wp-caption-text"> Fattoush ready to go.</p>
</div>
<p> </p>
<div id="attachment_194" class="wp-caption aligncenter"><a href="http://www.ladynom.co.uk/wp-content/uploads/2012/03/MG_4953.jpg"><img class="size-medium wp-image-194 align-center" title="Dusting the truffles" src="http://www.ladynom.co.uk/wp-content/uploads/2012/03/MG_4953-300x200.jpg" alt="" width="300" height="200"/></a><p class="wp-caption-text"> Dusting the Truffles</p>
</div>
<p> </p>
<div id="attachment_197" class="wp-caption aligncenter"><a href="http://www.ladynom.co.uk/wp-content/uploads/2012/03/table-1.jpg"><img class="size-medium wp-image-197 align-center" title="table 1" src="http://www.ladynom.co.uk/wp-content/uploads/2012/03/table-1-300x200.jpg" alt="" width="300" height="200"/></a><p class="wp-caption-text">S Some of our Lovely Guests</p>
</div>
<p> </p>
<div id="attachment_196" class="wp-caption aligncenter"><a href="http://www.ladynom.co.uk/wp-content/uploads/2012/03/table2.1.jpg"><img class="size-medium wp-image-196 align-center" title="table2.1" src="http://www.ladynom.co.uk/wp-content/uploads/2012/03/table2.1-300x200.jpg" alt="" width="300" height="200"/></a><p class="wp-caption-text"> Enjoying Truffles and Syrian Jewels</p>
</div>
<p> </p>
<div id="attachment_198" class="wp-caption aligncenter"><a href="http://www.ladynom.co.uk/wp-content/uploads/2012/03/table-3.jpg"><img class="size-medium wp-image-198 align-center" title="table 3" src="http://www.ladynom.co.uk/wp-content/uploads/2012/03/table-3-300x200.jpg" alt="" width="300" height="200"/></a><p class="wp-caption-text"> More of our Lovely Guests</p>
</div>
<p> </p>
<p>To comply with a couple of requests below are the recipes for our main meat platter (slow cooked spiced lamb), Veggie option (Fennel and Feta Kofte) and the Fattoush salad. We’re really glad that you enjoyed yourselves and the clean plates made us very happy indeed.</p>
<p><strong>Slow Cooked Spiced Lamb. ( Serves 4 )</strong></p>
<ul>
<li>A good glug of olive oil.</li>
<li>800g lamb shoulder cubed.</li>
<li>1 tbs Sumac</li>
<li>1 tbs Cumin</li>
<li>1 tsp paprika.</li>
<li>1 tsp black onion seeds.</li>
<li>24 spring onions diced</li>
<li>Zest and juice of 2 lemons</li>
<li>500ml lamb stock.</li>
<li>4 tbs dry cherries (you can get these at an Asian supermarket or in the baking section in Waitrose)</li>
<li>1 large bunch of parsley finely chopped</li>
<li>Toasted Pine nuts to dress.</li>
</ul>
<ol>
<li>Heat the oil in a large pan and brown the lamb, stirring to make sure that it’s cooked evenly.</li>
<li>Add the spring onions and the spices and cook for another 5-6 minutes until completely coated.</li>
<li>Add the lemon zest, juice, stock and half the parsley then cover and simmer on a low heat for 1 ½ – 2 hours until the meat is tender and almost falling apart.</li>
<li>Remove from the heat and stir in the cherries and remainder of the parsley.</li>
<li>Plate up and finish with a little squeeze of fresh lemon juice and a generous sprinkle of toasted pine nuts.</li>
</ol>
<p><strong>Fennel and Feta Kofte ( Serves 4 )</strong></p>
<ul>
<li>1 large fennel bulb either sliced thinly with a mandolin or very finely sliced with a knife (you want the strips to be almost transparent.</li>
<li>1 tsp toasted fennel seeds</li>
<li>8 spring onions diced.</li>
<li>½ large bunch of parsley finely chopped.</li>
<li>100g crumbled feta.</li>
<li>3 eggs</li>
<li>4 tbs plain flour</li>
<li>1tsp baking powder</li>
<li>Olive oil to fry.</li>
</ul>
<ol>
<li>Combine the ingredients in a bowl and season with black pepper.</li>
<li>Roll the mixture into small Kofte.</li>
<li>Heat the oil in the pan.</li>
<li>Fry the Kofte for 3 minutes on each side or until golden and a little bit crispy.</li>
<li>Drain on kitchen towel on a plate.</li>
<li>Serve hot or cold.</li>
</ol>
<p><strong> </strong><strong>Fattoush/Fattouche</strong><strong> ( S</strong><strong>erves 8 )</strong></p>
<ul>
<li>2 tsp sumac</li>
<li>¼ tsp allspice</li>
<li>¼ tsp freshly ground black pepper</li>
<li>1 medium red onion slice</li>
<li>4 cos lettuces washed and dried – this seems excessive lettuce to me?</li>
<li>4 radishes sliced</li>
<li>2 ripe but firm tomatoes roughly diced</li>
<li>2 cucumbers diced</li>
<li>A good handful chopped parsley</li>
<li>1 garlic clove crushed with salt</li>
<li>Juice of 1 lemon</li>
<li>40ml olive oil</li>
<li>½ tsp balsamic vinegar</li>
<li>1 piece of Arab flat bread</li>
<li>60g butter</li>
<li>60ml olive oil</li>
</ul>
<ol>
<li>Add the sumac, allspice and pepper to the sliced onion and rub in well.</li>
<li>Cut the lettuce crosswise into 3 cm strips.</li>
<li>Place in a large bowl or platter the radishes, tomatoes and cucumbers</li>
<li>Cut the brad into 2 cm triangles and melt the butter and oil in a frying pan till foaming</li>
<li>Fry the bread in two batches until golden</li>
<li>Remove and drain on paper towels.</li>
<li>Mix the garlic, salt with the lemon juice.</li>
<li>Whisk the olive oil and vinegar.</li>
<li> When ready to serve add the spiced onions to the other salad ingredients add the lemon garlic mixture and stir well.</li>
<li>Finally pour over the dressing and add the fried bread – mix well gently and serve straight away.</li>
</ol>
<p>I hope that you can have some fun making these and once again a big thank you to all our guests. If you didn’t manage to come to our opening night but are interested in what we do the details of our next six events are on the events page or for our next event tickets are available from this link:<a href="http://www.wegottickets.com/event/157600">http://www.wegottickets.com/event/157600</a>. Hopefully we will see you soon! x</p>
<p> </p>
<p>———————————————————————————————</p>
<p> </p>
<p><a href="https://twitter.com/#!/LadyNom1">@LadyNom1</a> <a href="https://twitter.com/#!/Lex_Smith">@Lex_Smith</a> brilliant evening in Manchester’s (and UK’s) best supper club. The food was better than most restaurants! Congrats.</p>
<p> </p>
<p><a href="https://twitter.com/#!/LadyNom1">@LadyNom1</a> he he! You’re the superstars, twas fab! Hope you had a sit down today x</p>
<p> </p>
<p><a href="https://twitter.com/#!/goodgobbleblog">@goodgobbleblog</a> <a href="https://twitter.com/#!/LadyNom1">@LadyNom1</a> can recommend, we loved it x</p>
<p> </p>
<p><a href="http://www.facebook.com/profile.php?id=555984258"><strong>Gavin Tracey</strong></a> I heard the guy from Bolton was a bit rough. The food was brilliant in taste and quantity, I would recommend everybody to go.</p>The Pancake Conundrumtag:supperclubfangroup.ning.com,2012-02-28:4181778:BlogPost:1058492012-02-28T11:40:44.000ZLady Nomhttp://supperclubfangroup.ning.com/profile/LexSmith
<p>This time last week I was prepping for the annual arrival of Shrove Tuesday – Pancake Day. In the Christian calendar it marks the last day before the start of Easter (Ash Wednesday). Having been brought up a catholic we only really tended to have pancakes on this one day, which considering how much I love them now seems rather bizarre. I’ve also become aware that pancakes, or rather pancake preferences, are quite the controversial topic. The battle lines seem to be drawn on two fronts:…</p>
<p>This time last week I was prepping for the annual arrival of Shrove Tuesday – Pancake Day. In the Christian calendar it marks the last day before the start of Easter (Ash Wednesday). Having been brought up a catholic we only really tended to have pancakes on this one day, which considering how much I love them now seems rather bizarre. I’ve also become aware that pancakes, or rather pancake preferences, are quite the controversial topic. The battle lines seem to be drawn on two fronts: “American” vs. European, and Sweet vs. Savoury. I have to say that whilst I can appreciate the merits of an I-hopesque doughy cake (otherwise known as a drop scone or scotch pancake) for me they are just a little bit too much. The housemate on the other hand strongly disagrees with this and would quite happily guzzle the fluffy little monsters topped with streaky bacon and maple syrup any day of the week. Savoury vs. sweet? I say both!</p>
<p>So, it’s after Pancake Day, why am I posting about pancakes? Well lots of countries have a healthy pancake culture (Holland, America, France, Iceland [the pancake pan we brought back from a holiday there in 1996 is still a firm companion and their choice filling of whipped cream and homemade jam is to die for]) so why is it that we have to wait a whole twelve months to come across a day that celebrates them? Being a resident Mancunian I lamented the loss of the Dutch Pancake House on St Peter’s Square which was the only place outside of home or the Christmas market that I could ever get my hands on delicious and positively gargantuan crepes. There are rumours that a spinoff of the house has opened in the Arndale centre as a stall but the people running it don’t look the same and the pancakes are definitely not in the same proportions.</p>
<p>I digress, my love for the pancake house probably stems from the fact that they were such a rare occurrence at home. It was also the first place to ever introduce me to savoury pancakes: gorgeous smoked ham, oozing melted cheese and just enough pepper to give it a kick, my qualms about savoury pancakes quickly disappeared. I know that the cool thing to do is to try and be subversive with these posts and create something ‘alternative’ to pancakes but I’m sorry, I like them just as they are and I’d like to share with you my two favourite pancake recipes – One savoury, one sweet – oh and I dare you to make them this week!</p>
<p>KBF (Kitchen best friend – interim name) indicate Thermomix instructions rather than conventional equipment instructions.</p>
<p><strong><span>Basic pancake batter mix:</span></strong></p>
<ul>
<li>110g plain flour</li>
<li>2 large eggs</li>
<li>270ml milk</li>
<li>Pinch of salt/sugar depending on savoury/sweet choice.</li>
<li>(For sweet I find that 1 tsp of vanilla extract or seeds from ½ vanilla pod are extra delicious)</li>
</ul>
<p>KBF: All ingredients in bowl mix for 1 min speed 6. Let stand for at least 20 minutes or so before using.</p>
<ol>
<li>(Non KBF) Whisk the ingredients together in a bowl with an electric whisk until smooth, if using a hand whisk, whisk the flour, eggs and half the milk to start with then add the rest of the milk to ensure that you get lots of air into the batter and all of the lumps out.</li>
</ol>
<p>To cook the pancakes melt a knob of butter in a frying or pancake pan (if you have one). It’s important that the heat isn’t too high otherwise the butter will burn, nor too low otherwise you’ll have really greasy soggy pancakes. I like my pancakes quite thin so I take half a ladle of batter, pour it into the middle of the pan and then in a circular motion move it round the pan, tipping any excess out of the side of the pan. Obviously if you like them a little thicker use half a ladle per pancake.</p>
<p>Make sure that the first side is a lovely caramel brown before either flipping or turning with a spatula.</p>
<p>So, once you’ve got a lovely pile of pancakes what do you do with them? My savoury filling of choice is Fruits de Mere with a white wine cream sauce. I like this because it’s particularly adaptable to people’s fish/shellfish preferences and the rich creamy sauce perfectly complements flaky fish and silky smooth pancakes. You can use any combination of fish or shellfish that you like, if I’m making these for the family at home I will stick mainly to shellfish and crustaceans, so scallops, mussels, clams and prawns. As I was at my house this year and I have a housemate who isn’t particularly fond of shellfish I went with a nice mix of smoked haddock (the smokiness adds a lovely depth of flavour to the sauce), salmon, cod and prawns.</p>
<p>Sweet pancakes are a little bit more controversial with people being particularly defensive of their favourite filling. Whilst nutella and banana is delicious, lemon and sugar classic and cinnamon and sugar an American favourite, I am standing in vehement defence of my favourite: Hot sticky cherries and vanilla ice-cream.</p>
<p><strong><span>Fruits de Mere and White Wine Cream Sauce. (Makes filling for roughly 8 pancakes)</span></strong></p>
<ul>
<li>Heat fan oven to 180<sup>oc</sup>/Gas mark 5</li>
<li>500g Fish/Shellfish/Crustaceans of choice – chopped into bite size pieces.</li>
<li>60g butter.</li>
<li>200ml dry white wine.</li>
<li>2 shallots</li>
<li>4 chestnut mushrooms</li>
<li>400ml Double Cream</li>
<li>A generous handful of parsley.</li>
<li>Salt and Pepper to taste.</li>
<li>Optional extra: Table spoon of capers.</li>
</ul>
<ol>
<li>Begin by frying off the fish (and capers if you like them) in 30 grams of butter, season lightly with salt and pepper – It only needs to be lightly fried because the cooking will be finished by baking in the oven.</li>
<li>KBF: Place the shallots and mushrooms in the bowl, chop speed 6 for 5 seconds and scrape down the sides. Melt the remaining 30g of butter. Add this to the bowl and sauté the mushrooms and shallots for 4 minutes, temperature 100, speed 1.</li>
<li>To make the sauce in a pan fine chop the mushrooms and shallots and follow the recipe as per the KBF but ensure that you keep stirring all the way through and do not let the cream boil</li>
<li>Add the wine to the bowl and heat at 90 degrees for a further 2 minutes speed 1.</li>
<li>Add the double cream and cook for a further 5 minutes, temp 90, speed 1. Add salt and pepper to taste.</li>
<li>While the sauce is cooking fill each of the pancakes with a spoon of the fish mixture. Roll them up into little logs and line them up (fold down) in a casserole or ovenproof baking dish.</li>
<li>Sprinkle the pancakes with a little parsley, a crack of pepper and then cover with the cream sauce.</li>
<li>Bake for a further 15-20 minutes in the centre of the oven.</li>
<li>Serve either with salad or vegetables.</li>
</ol>
<div><div class="mceTemp mceIEcenter"><dl id="attachment_172" class="wp-caption aligncenter">
<dt class="wp-caption-dt"><a href="http://www.ladynom.co.uk/wp-content/uploads/2012/02/P1000749.jpg"><img class="size-medium wp-image-172 align-center" title="Fresh out of the oven" src="http://www.ladynom.co.uk/wp-content/uploads/2012/02/P1000749-225x300.jpg" alt="" width="225" height="300"/></a></dt>
<dd class="wp-caption-dd"> A little bit crunchy on top, oozing in the middle.</dd>
</dl>
</div>
<p> </p>
<div class="mceTemp mceIEcenter"><dl id="attachment_173" class="wp-caption aligncenter">
<dt class="wp-caption-dt"><a href="http://www.ladynom.co.uk/wp-content/uploads/2012/02/P1000750.jpg"><img class="size-medium wp-image-173 align-center" title="Baked" src="http://www.ladynom.co.uk/wp-content/uploads/2012/02/P1000750-300x225.jpg" alt="" width="300" height="225"/></a></dt>
<dd class="wp-caption-dd"> Sprinkle with Parsley to Finish</dd>
</dl>
</div>
<p> </p>
<div class="mceTemp mceIEcenter"><dl id="attachment_174" class="wp-caption aligncenter">
<dt class="wp-caption-dt"><a href="http://www.ladynom.co.uk/wp-content/uploads/2012/02/P1000751.jpg"><img class="size-medium wp-image-174 align-center" title="All Plated Up" src="http://www.ladynom.co.uk/wp-content/uploads/2012/02/P1000751-300x225.jpg" alt="" width="300" height="225"/></a></dt>
<dd class="wp-caption-dd"> Fishy Goodness</dd>
</dl>
</div>
<p> </p>
<div class="mceTemp mceIEcenter"><dl id="attachment_175" class="wp-caption aligncenter">
<dt class="wp-caption-dt"><a href="http://www.ladynom.co.uk/wp-content/uploads/2012/02/P1000755.jpg"><img class="size-medium wp-image-175 align-center" title="Fish Pancakes" src="http://www.ladynom.co.uk/wp-content/uploads/2012/02/P1000755-300x225.jpg" alt="" width="300" height="225"/></a></dt>
<dd class="wp-caption-dd">The Last Picture I Managed to Take Before they got Gobbled.</dd>
</dl>
</div>
</div>
<p> </p>
<p><strong><span>Hot Sticky Cherry Mix.</span></strong></p>
<p>You can either do this with fresh black cherries or with tinned black cherries in syrup. The tinned ones are slightly quicker to do as the syrup helps speed up the reduction of the juice, plus it means you can make them when black cherries are out of season. This fruit reduction makes enough for roughly 4 pancakes which doesn’t sound like a lot but they are rich, though it’s easy to make too many of them if like me you have eyes bigger than your stomach!</p>
<ul>
<li>1 400g tin or 500g fresh black cherries.</li>
<li>If using fresh cherries – 5 tbs caster sugar and 20ml water, if using tinned – 3 tbs caster sugar.</li>
</ul>
<ol>
<li>Pit the cherries.</li>
<li>Basically put the cherries, and syrup if tinned, sugar (and water) into a pan and heat through until reduced so that the sauce is sticky thick syrup.</li>
</ol>
<p><strong><span>Vanilla Ice Cream – You can either buy this or make it. This is a recipe for Ice cream in the KBF:</span></strong></p>
<ul>
<li>2 egg yolks</li>
<li>250 ml double cream</li>
<li>250 ml full cream milk</li>
<li>150 gm sugar</li>
<li>Seeds from 1 vanilla bean or 1 teaspoon vanilla extract.</li>
<li>pinch salt</li>
</ul>
<ol start="1">
<li>Place all ingredients in Thermomix bowl and Cook 5 minutes at 80C on Speed 4.</li>
<li>Place the mixture in a stainless steel bowl and place in freezer until firm but NOT frozen.</li>
<li>Take the ice cream from the freezer, cut into medium size pieces and place back in Thermomix bowl.</li>
<li>Mix for 20 seconds on speed 9 then reduce down to speed 4 for 10 seconds.</li>
<li>Return to freezer until ready to serve.</li>
</ol>
<p>You can also make this crème anglaise by hand and churn it in an ice cream maker if you don’t have a KBF.</p>
<p>To Serve put a generous spoon of the cherries in the centre of a pancake, add a scoop of velvety soft ice-cream, fold in half and eat it before all the ice-cream melts! I’m sorry there aren’t any pictures of these...they got eaten too quickly. I guess I’ll just have to make some more...damn! (Will insert some pictures when I've done this)</p>Flavours of the Middle East Menutag:supperclubfangroup.ning.com,2012-02-23:4181778:BlogPost:1055492012-02-23T15:00:00.000ZLady Nomhttp://supperclubfangroup.ning.com/profile/LexSmith
<p>For any of you who are yet to book a ticket or would like to know what's being served up at our opening night here's the menu and a couple of sneaky pictures! Tickets are only £20 and available from <a href="http://www.wegottickets.com/event/156166">http://www.wegottickets.com/event/156166</a></p>
<p> </p>
<p align="center">Aperitif’s</p>
<p align="center">~ Lychee Martini or Pomegranate Fizz ~</p>
<p align="center">~ Grissini ~ Olives ~</p>
<p align="center">Amuse Bouche…</p>
<p>For any of you who are yet to book a ticket or would like to know what's being served up at our opening night here's the menu and a couple of sneaky pictures! Tickets are only £20 and available from <a href="http://www.wegottickets.com/event/156166">http://www.wegottickets.com/event/156166</a></p>
<p> </p>
<p align="center">Aperitif’s</p>
<p align="center">~ Lychee Martini or Pomegranate Fizz ~</p>
<p align="center">~ Grissini ~ Olives ~</p>
<p align="center">Amuse Bouche</p>
<p align="center">~ Spiced Scallops & Cauliflower Veloute ~</p>
<p align="center">Mezze</p>
<p align="center">~ Flatbreads ~ Baba ghanoush ~ Mint Cucumber & Yoghurt ~ Saffron Labneh ~</p>
<p align="center">~ Lamb Hummus Platter ~</p>
<p align="center">~ Fattoush ~ Beetroot Salad ~</p>
<p align="center">Roast meat</p>
<p align="center">~ Yiahni (slow cooked lamb with spring onions. cherries and lemon) ~Fennel & Feta Kofta</p>
<p align="center">~ Jewelled Couscous ~</p>
<p align="center">Palate Cleanser</p>
<p align="center">~ Lychee & Rose Sorbet ~</p>
<p align="center">Desserts</p>
<p align="center">~ Syrian Jewels ~ Passion Fruit Truffles ~ Mint Tea.</p>
<p align="center">For the table</p>
<p align="center">~ Pomegranate Cooler ~ Mint & Lemon Water ~</p>
<p align="center"></p>
<p align="center"><a href="http://storage.ning.com/topology/rest/1.0/file/get/1978592204?profile=original" target="_self"><img src="http://storage.ning.com/topology/rest/1.0/file/get/1978592204?profile=original" width="448" class="align-center"/></a></p>
<p align="center"></p>
<p align="center"><a href="http://storage.ning.com/topology/rest/1.0/file/get/1978592227?profile=original" target="_self"><img src="http://storage.ning.com/topology/rest/1.0/file/get/1978592227?profile=original" width="448" class="align-center"/></a></p>
<p align="center"></p>
<p align="center"><a href="http://storage.ning.com/topology/rest/1.0/file/get/1978593921?profile=original" target="_self"><img width="750" src="http://storage.ning.com/topology/rest/1.0/file/get/1978593921?profile=RESIZE_1024x1024" width="750" class="align-center"/></a></p>
<p align="center"></p>
<p align="center"><a href="http://storage.ning.com/topology/rest/1.0/file/get/1978595583?profile=original" target="_self"><img width="750" src="http://storage.ning.com/topology/rest/1.0/file/get/1978595583?profile=RESIZE_1024x1024" width="750" class="align-center"/></a></p>
<p align="center"></p>
<p align="center"><a href="http://storage.ning.com/topology/rest/1.0/file/get/1978597235?profile=original" target="_self"><img src="http://storage.ning.com/topology/rest/1.0/file/get/1978597235?profile=original" width="448" class="align-center"/></a></p>
<p align="center"></p>
<p align="center"><a href="http://storage.ning.com/topology/rest/1.0/file/get/1978597531?profile=original" target="_self"><img width="750" src="http://storage.ning.com/topology/rest/1.0/file/get/1978597531?profile=RESIZE_1024x1024" width="750" class="align-center"/></a></p>
<p align="center"><a href="http://storage.ning.com/topology/rest/1.0/file/get/1978598051?profile=original" target="_self"><img src="http://storage.ning.com/topology/rest/1.0/file/get/1978598051?profile=original" width="299" class="align-center"/></a></p>
<p align="center"></p>
<p align="center"><a href="http://storage.ning.com/topology/rest/1.0/file/get/1978598064?profile=original" target="_self"><img src="http://storage.ning.com/topology/rest/1.0/file/get/1978598064?profile=original" width="299" class="align-center"/></a></p>