New Dates for Sunnyside Supper Club

Good food and great craic.

Well folks, I know everyone is super busy in December, and then generally broke in January. With this in mind I’ve scheduled two new dates for the new year. This should allow everyone time to put this in the diary, sort baby sitters etc.

The first supper club of 2020 will be on Saturday, 01 February. The theme will be Greek food. Because it’s delicious, and at that time of year we probably need something that reminds us of sunshine.

The second date will be 21 March, I haven’t decided on a menu/theme but I’m open to suggestions.

As always, we provide a welcome drink on arrival, and a few extra treats, and the night is BYO.

I’ll be posting the menus and how to book shortly, so stay in touch. Supper club tickets also make a great Christmas present for the foodies in your life, or anyone who might just like to try something new.

Menu and how to book for 01 February Supper Club

Chicken with Leeks and Mushrooms

Perfect week night dinner.

Sometimes all you want after a long day at work, when you arrive home cold and wet is a tasty chicken dinner.

This a straight forward, easy to make dinner with plenty of vegetables. I usually serve this with mashed potatoes, or crusty bread to mop up all the delicious juices.

Serves 4

8 Small chicken thighs or 4 Large chicken thighs (I prefer to use chicken thighs that still have bone in because I think the flavour is better)

2 Leeks

250 Grams Mushrooms

250ml Chicken stock

125 Grams Half fat creme fraiche

1 Large sprig of thyme (fresh parsley also works well)

Brown chicken thighs before adding the vegetables

Method

  • Add the chicken thighs skinside down (you can remove the skin if you prefer) to large deep pan with a lid
  • Seal the chicken thighs on both side, and add sliced leeks and mushrooms
  • Cook for 5 minutes and then add the chicken stock
  • Cover the pan and simmer of 15 minutes (if you’re using large chicken thighs, give them another 5-10 minutes)
  • Remove the lid and cook for a further minutes to let the sauce thicken a little
  • Stir in the creme fraiche and remove from the heat before serving

Triple Chocolate Verrine

Rich and deliciously unctuous

This is a little teaser of the dessert for this week’s Supper Club. I like to test recipes before hand and this is a chocoholics dream.

I’m a total fan girl of Eric Lanlard (Cake Boy), his recipes are amazing. I wanted to try this for a while and eventually had a free day to try it. It’s not especially difficult, but it does take a while as you have to wait for the different layers to set.

I made mine in little jam jars. This is a really rich dessert, so you can make smaller versions in shot glasses if you don’t have an especially sweet tooth.

Top with some grated chocolate for a final flourish

Makes 4-6 jam jars, more if you’re using smaller glasses

Ingredients

Dark chocolate layer

75 Grams Dark chocolate

1 Tsp Caster sugar

2 Eggs (separated)

Milk chocolate layer

75 Grams Milk chocolate

1/2 Tsp Caster sugar

2 Eggs (separated)

White chocolate layer

2 Egg yolks

2 Tbsp Caster sugar

150 Gram White chocolate

250ml Double cream

Method

  1. Melt the dark chocolate and sugar in a heat proof bowl over a pan of simmering water. Remove from the heat
  2. Separate the eggs, and whisk the egg whites with an electric mixer until they reach the stiff peak stage
  3. Quickly stir the egg yolks into the slightly cooled chocolate mixture
  4. Fold the egg whites into the chocolate mixture until fully combined. Pour into glasses making sure there is an equal amount in each glass. Put into the fridge to set for 2 hours
  5. For the milk chocolate layer, break into small pieces and melt along the sugar in a heat proof bowl over a simmering water. Remove from the heat once melted.
  6. Separate the eggs, whisk the egg whites to the stiff peak stage.
  7. Add the egg yolks to the chocolate and mix well
  8. Fold the egg whites into the chocolate mixture and mix until thoroughly combined. Top up the glasses that already have the dark chocolate and put back in the fridge to set
  9. For the white chocolate layer, add the sugar and egg yolks to a heat proof bowl and heat over a pan of barely simmering water, whisk for 10 minutes. Remove from the heat and continue whisking until the mix looks light and creamy
  10. In a separate heat proof bowl, break up the chocolate and melt over a pan of simmering water.
  11. In another bowl (yes I should have mentioned that you’ll have a lot of washing up, but it totally worth it), whip the cream with an electric whisk until it forms soft peaks
  12. Add the melted chocolate to the egg and sugar mix and combine well
  13. Fold the mix into the whipped cream, and then add to the glasses. Chill for another 3-4 hours

I would recommend not serving this pregnant women, or very young children.

Bia Rebel – Belfast

Bimimbap

I’ll admit I was late to the party when it came to Bia Rebel. A small ramen bar, 5 minutes from me on Belfast’s Ormeau Road. I was afraid it might be one of those places that opens to alot of hype but can’t sustain it. But this place is a little gem, and has had glowing reviews for food critics like Jay Rayner.

The place is tiny, but has become a local sensation. They’re best known large steaming bowls of noodles and vegetables, with different options for carnivores, vegetarians and vegans.

I didn’t have time to sit in, but seating is limited, so I ordered my food to go. Noodles bowls are the things people travel miles for, but I was food bullied by a friend who raved about their Bimimbap. She wasn’t wrong! This is a Korean dish of slow cooked pork rice and vegetables. It was amazing, the pork was well flavoured sweet and tender. The vegetables and herbs were fresh and delicious and offset the gentle heat of the dish. Honestly, it took take away Asian food to a whole other level.

Unfortunately for my waistband, I think I’m going to become a regular.

Pear and Ginger Upside Down Cake

Sticky delicious caramel, soft juicy pear, and a light sponge with a gentle hum of ginger.

It’s that time of year, frosty mornings, long dark nights and cravings for comfort food.

This cake is perfect with custard as a dessert, or just enjoy a slice along with a cup of tea or coffee.

Use pears that are not too soft and mushy, so they will stay in tact during baking.

Yummy as a tea time treat.

Ingredients

For the caramel

1 Orange (juice, keep the zest for the sponge)

60 Grams Butter

330 Grams Brown sugar

For the cake

4 Pears

1 Tsp Ground ginger

3 Eggs

375 Grams Plain flour

2 1/2 Tsp Baking powder

220 Grams Sugar

250 ml Vegetable oil

125 ml Milk

Method

  1. Add the sugar, butter, and orange juice to a pan. Bring to boil, ans simmer for 2-3 minutes until caramel begins to thicken. Allow to cool slightly
  2. Add the sugar, oil, orange zest, eggs to a bowl and with an electric whisk until throughly combined
  3. Then add the flour, baking powder, and groung ginger gradually. Half way through adding the other ingredients add the milk.
  4. Whisk until the batter is thoroughly combined
  5. Peel and core the pears, cut into thick slices or quarters . Arrange in the bottom of a well greased 9 inch spring form cake tin
  6. Cover the pears with the caramel, then add the cake batter on top.
  7. Bake in an oven preheated to 220 degrees for 10 minutes, reduce the heat to 180 degree and bake for a further 55 minutes, or until a skewer comes cleanly out of cake.
  8. Allow to cool completely before removing from the tin

Green Eggs and Ham Fritatta

Super tasty way to use up leftovers

I hate food waste. So when I see stuff has been hanging about the fridge for a couple days I try to find a way to use it up.

I had some lardons left from another dish I had made. I also had some feta cheese and vegetables. I decided to make a fritatta, which is great to slice up and use from breakfast or brunch, and makes a great lunch box filler.

Fritatta packed full of green veggies, salty bacon and feta cheese.

Ingredients

8 Eggs

100 Grams Feta cheese

100 Grams Lardons (cut up streaky bacon would also work)

1 Onion (finely chopped)

100 Grams Kale (cooked)

100 Grams Frozen peas (thawed)

1 Tbsp Chopped parsley (optional)

Salt and pepper

Method

  1. Heat a large pan, and add the lardons
  2. Fry until crispy, and then remove from the pan
  3. Add the onion to the pan, cook over a low heat until soft
  4. The kale, parsley and peas, and crumble the Feta cheese into the oan
  5. In a separate bowl, crack 8 eggs and beat, before adding to the frying pan.
  6. Remove the pan from the heat and mix all the ingredients well
  7. Transfer to a 8 inch x 12 inch baking tin. Bake for 15-20 minutes in an oven pre heated to 200 degrees. Cook until just firm and allow to set in the tin

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.