Find a Supper Club

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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).

                                                        Rolling Grissini

 

                                                      Plating Up.

 

                                             Fattoush ready to go.

 

                                              Dusting the Truffles

 

S                                        Some of our Lovely Guests

 

                                 Enjoying Truffles and Syrian Jewels

 

                                         More of our Lovely Guests

 

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.

Slow Cooked Spiced Lamb. ( Serves 4 )

  • A good glug of olive oil.
  • 800g lamb shoulder cubed.
  • 1 tbs Sumac
  • 1 tbs Cumin
  • 1 tsp paprika.
  • 1 tsp black onion seeds.
  • 24 spring onions diced
  • Zest and juice of 2 lemons
  • 500ml lamb stock.
  • 4 tbs dry cherries (you can get these at an Asian supermarket or in the baking section in Waitrose)
  • 1 large bunch of parsley finely chopped
  • Toasted Pine nuts to dress.
  1. Heat the oil in a large pan and brown the lamb, stirring to make sure that it’s cooked evenly.
  2. Add the spring onions and the spices and cook for another 5-6 minutes until completely coated.
  3. 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.
  4. Remove from the heat and stir in the cherries and remainder of the parsley.
  5. Plate up and finish with a little squeeze of fresh lemon juice and a generous sprinkle of toasted pine nuts.

Fennel and Feta Kofte ( Serves 4 )

  • 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.
  • 1 tsp toasted fennel seeds
  • 8 spring onions diced.
  • ½ large bunch of parsley finely chopped.
  • 100g crumbled feta.
  • 3 eggs
  • 4 tbs plain flour
  • 1tsp baking powder
  • Olive oil to fry.
  1. Combine the ingredients in a bowl and season with black pepper.
  2. Roll the mixture into small Kofte.
  3. Heat the oil in the pan.
  4. Fry the Kofte for 3 minutes on each side or until golden and a little bit crispy.
  5. Drain on kitchen towel on a plate.
  6. Serve hot or cold.

 Fattoush/Fattouche ( Serves 8 )

  • 2 tsp sumac
  • ¼ tsp allspice
  • ¼ tsp freshly ground black pepper
  • 1 medium red onion slice
  • 4 cos lettuces washed and dried – this seems excessive lettuce to me?
  • 4 radishes sliced
  • 2 ripe but firm tomatoes roughly diced
  • 2 cucumbers diced
  • A good handful chopped parsley
  • 1 garlic clove crushed with salt
  • Juice of 1 lemon
  • 40ml olive oil
  • ½ tsp balsamic vinegar
  • 1 piece of Arab flat bread
  • 60g butter
  • 60ml olive oil
  1. Add the sumac, allspice and pepper to the sliced onion and rub in well.
  2. Cut the lettuce crosswise into 3 cm strips.
  3. Place in a large bowl or platter the radishes, tomatoes and cucumbers
  4. Cut the brad into 2 cm triangles and melt the butter and oil in a frying pan till foaming
  5. Fry the bread in two batches until golden
  6. Remove and drain on paper towels.
  7. Mix the garlic, salt with the lemon juice.
  8. Whisk the olive oil and vinegar.
  9.  When ready to serve add the spiced onions to the other salad ingredients add the lemon garlic mixture and stir well.
  10. Finally pour over the dressing and add the fried bread – mix well gently and serve straight away.

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:http://www.wegottickets.com/event/157600. Hopefully we will see you soon! x

 

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@LadyNom1 @Lex_Smith brilliant evening in Manchester’s (and UK’s) best supper club. The food was better than most restaurants! Congrats.

 

@LadyNom1 he he! You’re the superstars, twas fab! Hope you had a sit down today x

 

@goodgobbleblog @LadyNom1 can recommend, we loved it x

 

Gavin Tracey I heard the guy from Bolton was a bit rough. The food was brilliant in taste and quantity, I would recommend everybody to go.

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