November Supper Club – 16 November, Menu and How to Book

October’s Supper Club

Well the October Supper Club was a brilliant night (even if I say so myself). We had a lovely range of people from their 20s to their very young at heart 60s. The food was good, the craic was better, and there were a few people feeling a little delicate the next morning.

I’m not a fan of platitudes like strangers are friends you just haven’t met yet. But really, don’t you get fed up meeting the same people! However since it’s Northern Ireland (the largest small village in Europe) we still had two guests who had never met before, but were able to work out that their family members worked together!

Try something different, meet a couple of new people and have a slap up meal.

Amuse bouche at the last supper club.

If you haven’t been to a supper club before, the concept is simple. Everyone eats the same 3 course menu, (plus a couple of treats), at a communal table. We’ll greet you with a welcome drink and a roaring fire, and you’re welcome to bring you’re own beer or wine. (We’re more than happy to look after vegetarians/vegans, or people with food allergies, but please let us know on advance. This way we can make sure we have something delicious for you)

Menu – November Supper Club

Starter

Feta, pecan, and pomegranate salad

Main Course

Porchetta (crispy roast loin of pork, with apple and fennel stuffing ), roast potatoes, seasonal vegetables.

Dessert

Triple chocolate verrine, and shortbread

November Supper Club

Cost per person is £25

£25.00

Come along, kick back, eat some good food and meet some new people.

Ts & Cs Sorry but refunds can’t be made for cancellations made within 24 hours of the event.

Barm Brack

Plump juicy fruit loaf with a hint of orange and spice. Yummy with butter, and is also amazing toasted.

Halloween is a big thing in Ireland. Before all the commercialised plastic jack o laterns, fake cobwebs and Americanised trick or treating, Holloween was an ancient Celtic festival. According to legend Halloween was the night your ancestors souls returned to earth. Mischief and mishaps could occur, and there is also sorts of folklore that changes depending on where you go in the country.

Barm back (bairin breac in Irish, and apologies to all Irish speakers if I’ve misspelled this) was traditionally eaten at this time. This roughly translates as speckled loaf. The loaf is speckled with raisins and sultanas plump from being soaked in tea. There are stories that people would include different items and if you got it in your slice of the bread that would be your fortune for the year. These included things like if you got a ring you would get married, a dried pea meant you would stay single, and piece of cloth foretold poverty. There are various recipes, some use yeast, this one doesn’t and is much more straightforward. I used ordinary tea in this recipe, but you can also use teas like Earl Grey, or fruit teas. Some people include treacle, but I don’t like it so I left it out. The grated orange zest isn’t traditional but it’s what I like.

Ingredients

275 Grams Raisins

100 Grams Sultana

50 Grams Mixed peel (some supermarkets sell mixed fruit, so you can just total up to 425 Grams and use this instead)

300ml Black tea

200 Grams Brown sugar

225 Grams Self raising flour

1 Tsp Cinnamon

1/4 Tsp Nutmeg

Grated zest of 1 orange

Line your baking tin with parchment paper, or else grease the tin well

Method

  1. The night before you make the barm brack, make 300ml of black tea. I just added a tea bag to hot water for a couple of minutes, don’t let it stew for too long or it will get bitter. You don’t need to leave this overnight, but try to leave it at least 3-4 hours
  2. In a bowl, add the sugar, flour, spices and orange zest and combine. Add an egg and then add the tea and soaked fruit and mix well.
  3. Transfer to a round 8 inch baking tin and bake in an oven pre-heated to 180 degrees for 90 mins. Because there is quite a lot sugar in this loaf, it goes quite dark. This is how it’s meant to be, but about half way through I cover the top with some tin foil to stop it taking on too much colour before it’s fully cooked.

Date and Walnut Wheaten Bread

Tell me whats not to like about bread still warm from the oven, and smeared with butter.

One of my favourite places to visit in Northern Ireland is Newcastle Co. Down. There are lots of things to love, breathtaking scenery, amusement arcades, seaweed baths, a lovely promenade, and the world class Tollymore forest Park. I visited recently and tried to find a little bakery that used to sell the most amazing date and walnut wheaten bread. Sadly the shop is gone but the visit inspired me to come up with a version of it which isn’t half bad.

The perfect mix of sweet and savoury.

This bread is great just sliced and slavered in butter/jam. It’s also savoury enough to taste great when topped with cheese, or along side soup. You can also devide the bread mix into eight to make little wheaten rolls.

Ingredients

275 Grams Plain flour

200 Grams Wholemeal flour

175 Grams Dates (chopped)

75 Grams Walnuts (chopped)

50 Grams Butter (melted)

1 Egg

1 Tsp Baking soda

1/4 Tsp Salt

250ml Buttermilk (I didn’t have buttermilk, so you can improvise as I did. I used normal milk and added 1 Tbsp of lemon juice and left it to sit for 10 minutes)

Simple round loaf with a cross cut across the centre

Method

  1. Preheat your oven to 200 degrees
  2. Add the flours, walnuts, dates, salt and baking soda to a bowl and combine
  3. Make a well in the centre of the flour mixture, add the egg, and melted butter. Add the milk a little at a time until you have quiet a moist dough.I like to use my hands to mix the ingredients, but you can also use a wooden spoon.
  4. Turn the dough onto a floured surface, and shape into a circle, around 14-16cm in diameter
  5. Put the loaf onto baking sheet lined with parchment paper. Cut a cross across the loaf, about a third of the depth of the loaf
  6. Bake for 45 minutes, check the loaf is ready by tapping the bottom to makes it sounds hollow

Braised Beef with Cheese Scone Dumplings

I made this as the main course for the October Supper Club, and had clean plates all round. This is proper Winter is coming, comfort food. Beef, cooked long and slow in dark velvety beer to make a rich unctuous gravy.

Serve up with some buttered greens, I made dauphinoise potatoes but mashed potatoes works well too.

If this wasn’t delicious enough, light tasty cheese scones bake on top, giving a crunchy top. Plenty of winter vegetables add to the rich savouryness of it all. This also freezes really well.

The lovely folks at NORN IRON Brew Co. gave me some of their amazing beers, and I used their Temple Imperial Porter, but if this isn’t available other dark stouts will do.

Serves 6

Ingredients

500ml Porter, stout or other dark beer

100 Grams Smoked Bacon

750 Grams Chuck beef

2 Carrots

1 Leek

2 Stalks of celery

1 Tbsp Tomato Puree

250ml Beef stock

4 Stalks of Thyme (or 1 Tsp of dried thyme)

Salt and pepper

For the scones

200 Grams Self-raising flour

50 Grams Butter

100 Grams Mature Cheddar Cheese (grated)

50-75ml Milk

1/2 Tsp Garlic powder

Method

  1. Cut the bacon into small strips and fry in a large dry pan until crispy. Remove the bacon and set to one side
  2. Cut the beef into 2-3 cm chunks and brown in the same pan used to fry the bacon, remove from the pan
  3. Cut the vegetables into chunks and add to the pan, cook for 5 minutes, add the tomato puree and cook for a further 5 minutes
  4. Add the meat back to the pan, add the the stock and beer to the pan and stir to make sure all the tasty crispy bits get stirred into the sauce
  5. Cover with a lid and simmer for 90 minutes
  6. Remove the lid and check the seasoning, allow to simmer for another 30 minutes without the lid to allow the sauce to thicken, then allow to cook
  7. For the scones, cut the butter into small cubes, and rub into the flour
  8. Add the garlic powder, and grated cheese and stir until we’ll distributed
  9. Add the milk a little at a time, until the mix comes together and is moist but not too sticky
  10. Turn onto a floured surface, and cut into 6 equal sized pieces (don’t handle too much or the scones will be tough)
  11. Place the scones on top of the beef mixture. Bake in an oven pre-heated to 180 degrees for 30 minutes until crispy and golden

October Supper Club

Having dinner with a bunch of strangers can be a little intimidating. So on a mild October evening, a small group of brave souls took a chance on a night in with the Sunnyside Supper Club.

The fire lit and just waiting for people to arrive.

We had a fantatic mix of people. A couple, a pair or friends who wanted a night out that was a little different and some solo diners who were foodies and wanted to meet new people. In this group we had people who lived a couple of streets away, and two ladies that originally hailed from as far away as Trinidad and New York.

Fantastic beers from NORN IRON Brew Co. in Belfast.

We also had some local flavour with delicious beers that the lovely people at NORN IRON Brew Co. provided. I used their Temple Imperial Porter as the base of my beef dish, and almost had to stop people licking their plates.

A cheeky little amuse bouche of creamy pumpkin soup in espresso cups

I’ll admit I was nervous, would everyone turn up, would they like the food, and would everyone mix OK. I needn’t have worried. Everyone turned up, and they rolled home unable to eat another bite. Wine flowed, stories were shared and I actually laughed until I cried at one point.

The brave souls who decided to try the Sunnyside Supper Club.

A big thank you to all the gorgeous people who helped make it such a brilliant night.

Pear, walnut and blue cheese salad.

We started off with a welcome drink, and I experimented with Negroni’s, some people liked them for others it was a too alcoholic, so they went with prosecco or one of the range of beers that NORN IRON Brew Co. provided. After a little shot of soup served as an amuse bouche to get everyone’s appetite started, we had a light salad with pear, blue cheese and walnuts. The main event was braised beef, cooked long and slow in Porter and topped with cheese scone dumplings. I’ll be posting the recipe soon. I also had a vegetarian version made with mushrooms and walnuts in a red wine sauce. Some meat eaters also tried some this as a second helping and we’re impressed that it was proper veggie comfort food.

Braised Beef with cheese scone topping, creamy potatoes dauphinoise, and buttered kale.

I had planned to make an apple and blackberry galette, but it turns out I missed the local blackberry season by a week or two, so added cinnamon instead. I had both ice cream and custard on offer and most people had both. I’d never had both with a dessert before, but it definitely works.

Apple and cinnamon galette

Possibly the filthiest brownies ever made.

Fudgy brownie, topped with chewy marshmallow and then a layer of crunchy rice crispies coated in peanut butter and chocolate.

Anyone who follows this blog has probably worked out that I try to make reasonably healthy recipes. However, I think there is always room for some filth in your life. A good basic brownie is hard to beat, and there are endless variations you can make. I like food with different textures, so when I saw a version of this from Yammies Noshery, I had to try to make them. Apart from the fact these taste like a little square of heaven, they’re also gluten free. So you can treat your intolerant loved ones to something other than a coconut macaroon. These are great for Halloween parties or judge because you feel like a bit of filth.

Ingredients

For the brownies

260 Grams White sugar

180 Mil Vegetable oil

4 Eggs

1 Tsp Vanilla bean paste

200 Grams Cocoa powder

1/4 Tsp Salt

60 Grams Chocolate chips (or chopped chocolate)

For the topping

180 Gram Bag of mini marshmallows

250 Grams Chocolate

160 Grams Peanut butter

75 Grams Butter

400 Grams Rice crispies

These little nuggets of deliciousness melt and toast up to add another layer of flavour

Method

  1. Line a 9 x 13 inch baking tin, and preheat your oven to 180 degrees
  2. For the brownies, add the oil and sugar together and mix until we’ll combined. Whisk in the eggs, and vanilla, then add the cocoa powder and salt and mix until combined.
  3. Fold in the chocolate chips, and pour into your lined baking tin. Bake of 17 minutes (if you prefer a more cakey brownie leave them in the oven for another couple of minutes)
  4. Take the brownies out of the oven and sprinkle the top with mini marshmallows, and return to the oven for another 8 minutes
  5. The marshmallows should have melted and be looking slightly toasted around the edged
  6. Allow to cool before adding the next topping (I didn’t wait and it was a nightmare to spread)
  7. For the crunch topping, put the chocolate, butter, and peanut butter in a large microwave proof dish.
  8. Microwave for 30 seconds at a time and stir, taking care that the mix doesn’t burn
  9. When melted, add the rice crispies and mix until they are fully coated
  10. Spread the mix over the cooled marshmallow topped brownies and allow to set before slicing into small squares (these are seriously rich, and can always have another one if you can manage it)
Allow the marshmallows to cool be trying to spread the crunch topping

Potato, Sausage, and Apple Skillet

I love a quick dinner after a long day when standing cooking holds little appeal. If you can be organised enough to cook extra potatoes for dinner the day or two before this makes this even quicker.

My sort of comfort food

Nothing says comfort food to me like spuds. Crispy fried potatoes, meaty pork sausages and hot sweet apples makes a really dreamy combination. On a chilly Autumn evening this makes a perfect dinner, it’s also really good with fried egg on top.

Serves 4

Ingredients

500 Grams Cooked potatoes cut into chunks (I like to leave the skins on)

8 Pork sausages (cut into chunks)

2 Red onions (thinly sliced)

2 Dessert apples (cut into chunks)

2 Tbsps Olive oil

Salt and pepper

Method

  1. Heat 1 Tbsp of olive oil in a large skillet or heavy frying pan
  2. Add the cut up sausages and onions, and stir occasionally until browned
  3. Remove from the pan and set to one side. Add the other tablespoon of oil to the pan and add the potatoes, cooking until brown
  4. Add the sausages, onions, and apple to the pan, cook for another 5 minutes. Season with salt and pepper, and if you’re feeling really fancy you could sprinkle over some chopped herbs like parsley, or sage