Sunnyside Supper Club – New Date, 10th September 2022

Apologies, but I have to change the date of the next Sunnyside Supper Club to 10th September.

My little Kitchen Elf and general dogs body (her term, not mine), has been surprised with a romantic weekend away on the original date planned, meaning we have to push things back by a week. Never let it be said that I got in the way of true romance!

In the mean time don’t forget to vote for your favourite menu.

French Menu

Starter – French Onion Soup with Gruyere Crouton

Main – Beef Bourguignon (vegetarian option – mushroom bourguignon), Dauphinoise Potatoes, Buttered Greens

Dessert – Tarte au Chocolat

Italian Menu

Starter – Gnocchi with Hazelnut Pesto

Main – Chicken Marsala, chicken thighs cooked in a creamy mushroom and Marsala sauce, (vegetarian option-Aubergine Parmesan), Italian Salad, Homemade Italian Bread

Dessert – Tiramisu

To book please complete the form below, or feel free to contact us if you have any questions.

10th September – Sunnyside Supper Club

Sunnyside Supper Club – 10th September 2022

£35.00

N.B. We have a 24 hour cancellation policy.

Chocolate Chip and Walnut Pie

Any type of chocolate dessert is normally a winner. This pie is similar to a Kentucky Derby pie, I have left out the bourbon, and reduced the sugar because I found the original version overly sweet. The finished result is still rich and delicious and feels really indulgent.

This is divine served with whipped cream or vanilla ice cream. If you’re short on time you can use shop bought pastry or even a pre-made pastry case.

Serves 8

(For the pastry case)

125 Grams Butter

200 Grams Plain flour

2 Tbsp Sugar

Pinch of salt

Cold water

For the filling

125 Grams Butter (melted, and allowed to cool)

125 ml Golden syrup

4 Eggs

200 Grams Brown sugar

50 Grams Plain flour

150 Grams Walnuts (roughly chopped)

125 Grams Dark chocolate (roughly chopped) or chocolate chips

1 Tsp Vanilla extract

Method

  1. For the pastry, add the butter, sugar and salt and flour to a food processor and pulse until it resembles breadcrumbs, (you can use the old fashioned rubbing in method if you don’t have a food processor). Gradually add cold water until the mix comes together as a dough. Form into a ball and wrap in cling film and then chill in the fridge for 30 mins
  2. Grease a 12 inch pie dish/tin, ideally one with removable base. Remove the pastry from the fridge and roll out on a floured surface or between two pieces of parchment paper until 1/2 cm thick (you can check the size by placing your tin the centre of the pastry and checking there is enough room to cover the depth of your tin)
  3. Carefully transfer the pastry to the pie dish and gently ease the pastry into the edges, place in the fridge and chill for another 30 mins. Trim any excess pastry that hangs over the edge of your pastry case
  4. Preheat your oven to 180 degree (Celsius), place a sheet of baking parchment in the prepared party case and add baking beans (I use old uncooked rice, rather than buying the fancy clay baking beans), Blind bake for 20 minutes and then remove the baking parchment and baking beans
  5. For the filling mix, whisk the melted butter (make sure its cool), eggs and add the sugar, vanilla extract and golden syrup and whisk until it lightens in colour and increases in volume (the sugar should have dissolved)
  6. Whisk in the flour, ensuring there are no lumps, and then fold in the chocolate and walnuts with a spatula
  7. Pour the filling mix into the pastry case and bake at 180 degrees for 45 minutes, until the centre of the pie is just starting to set (it will continue to cook as it cools)
  8. Cool for a couple of hours before serving with whipped cream or ice cream