It's just over 4 days till our second supper club - our first was an Italian feast in May and was a great success (we believe - the 3 guests certainly seemed to enjoy it: they're coming back).
We have 6 bookings this time, including 2 ladies who we don't know, which is really exciting, as they must have tracked us down on the website - thanks Ms Marmite - and found us on facebook, where we advertise. We also have two old friends who are new to the experience, and two from our previous dinner in May.
I've set myself quite a task with our supper clubs, in that we are doing taster courses, which means very small portions, but loads of courses. Our Indian baquet has 10, which includes the 2 desserts my wife is doing. She always handles the sweet stuff, while I slave over a hot stove.
In order to be more organized, I've typed out a schedule of things to do on Thursday, Friday and Saturday, so I don't panic too much. I can then stick it on the kitchen cupboard and cross it off as I do it.
With curries, a decent base sauce can be used for some of the dishes, about 3 in this case, so I can make that ahead. Most of the dishes are quite straight forward, although I'm trying new stuff out too, which I have practiced before hand. I'm happy with the deconstructed Chicken with Tikka mousse and masala dressing, but my newest creation, the 'Spectrum of Heat' concerns me a little, as I'm aiming to make a small line of chicken curry on a slate, which at one end is a korma, and gradually gets hotter as you work along it to the phal end. I made it the other night and added too many chillies, including a nice fresh scotch bonnet, and it ruined it. It was way too hot, so I'll have to think of another way of creating an increasing line of heat. I'll have a parallel line of chilli jam, and maybe one of yoghurt raita, but I will stress on the menu that the objective is to work along the line to a point you are happy with. You don't have to finish it!
I could maybe add increasing levels of chilli powder along a korma base, as I originally had 2 curries: a hot one at one end and the korma at the other, and tried to blend them progressively. I think it's a great idea, and I'll let you know when I perfect it.
I'm going to do a tarka dahl too, but there are hundreds of versions, and I've had many differing types. The best way I have found is to stew the lentils in onion and stock slowly for about an hour, then make up the tarka mix, fry it off quickly and add it just before serving. You want a nice caramelized onion garlic sizzle as you take it to the table.
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