Monday, May 6, 2013

Cinco de Mayo Supper Club









Menu
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Nibbles: Guacamole and Salsa Fresca

Canape:  Gorditas with Gran Luchito and Queso Fresco (fresh homemade cheese)

Starter: Pork Tamales (savoury corn cakes stuffed with chile roasted pork)

Main: Lamb Barbacoa Tacos served with Lamb Consomme

Dessert: Chocolate Chile Cake with Mexican Cinnamon Ice Cream

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Tuesday, April 23, 2013

Gran Luchito Mexican Pop-up at W7 Emporium



**** All photos courtesy of Rosana McPhee ****

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 Welcome drink: Mexican Cosmopolitan

 Nibbles: Guacamole and Salsa Fresca (pico de gallo)

 Starter:  Gorditas with Gran Luchito and Queso Fresco (fresh homemade cheese)
              Pork Tamales (savoury corn cakes stuffed with red chile pork)

 Main: Gran Luchito Arrachera (skirt steak) with rice and beans

 Dessert: Chile Chocolate Cake with Mexican Cinnamon Ice Cream
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**** All photos courtesy of Rosana McPhee ****

Saturday, February 2, 2013

Gran Luchito Mexican Pop-up at Bambuni





In January, I had the exciting chance to cook at the lovely Bambuni cafe in Nunhead south east London. The menu was designed around a delicious new smoky chile paste, Gran Luchito.





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 Welcome drink: Paloma

 Nibbles: Salsa Fresca (pico de gallo) and Gran Luchito dip

 Starter:  Gorditas with Gran Luchito and Queso Fresco (fresh homemade cheese)
              Pork Tamales (savoury corn cakes stuffed with red chile pork)

 Main: Gran Luchito Arrachera (skirt steak) with guacamole, rice and beans

 Dessert: Chile Chocolate Cake with Mexican Cinnamon Ice Cream
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The beautiful skirt steak was purchased locally at Drings Butcher in Greenwich.

Monday, November 26, 2012

Thanksgiving

Menu
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Welcome drink: cinnamon-tamarind margarita

Starter: goat cheese with wild thyme honey, pumpkin oil and toasted pecans

The Feast:
 Turkey with porcini mushrooms
(bronze free range turkey from Drings Greenwich)
Mushroom Gravy
Herbed Stuffing
Sweet potatoes with pecans and marshmallows
Green beans with shallots
Mashed potatoes
Roasted beet root and Carrots
Subtly spicy cranberry-pear chutney relish
Salad with herbed pumpkin oil dressing

Dessert: Traditional Pumpkin Pie with whipped cream
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This was my 8th Thanksgiving since I moved to the UK...I have cooked every year except for one (I was working in New Zealand that year). Over the years I have perfected my menu to something I am very happy with. It is all very fresh...lots of fresh herbs...lots of colour...and mushrooms take a bit of a centre stage with the turkey as well. It's earthy autumn-y, it's a great menu. Not fancy, but a step up from what you might find in the average home. This year...as it was a supper club I added in a starter. I spent a long time mulling over options and finally came up with something I was very happy with. It involved goat cheese and wild thyme honey (both from The Cheeseboard in Greenwich) drizzled with Pumpkin Oil (online from Sous Chef) and toasted pecans. I really loved it and it was very pretty to look at too :)

The advantage to having made my Thanksgiving dinner so many times is that I have the routine down pat.

Two days before:
1. I roast the pumpkin and set in the refrigerator to drain over night.
2. I cook the cranberry pear chutney with ginger and a touch of crushed chile flakes. This fills the house with the most wonderful smells and making it a couple days early means it's even better on the day. 
3. I also make the porcini mushroom butter with mint, rosemary, thyme, garlic, and parsley and leave it overnight so the flavours come together.

























The night before:
I make the pumpkin pie...this year I made three!



On the Day...
Everything else...including the star of the show...Franklin the Turkey. I picked him up from Drings Butcher in Greenwich and then rubbed him down with the porcini mushroom butter I had made before. I think it's required that you name your turkey before you give them an intimate butter rubdown ;) He was an incredible turkey...his giblits were the biggest I have ever seen. We were amazed by the size of his breast bone and his legs and wings were soooo meaty. He. Was. Delicious.




















For a little extra pretty Autumn d├ęcor, I bought this beautiful arrangement from the local florist, The Rose Corner.
To read what a guest thought of this evening have a look at the post by Selena from Oh, The Places we will go

Saturday, November 17, 2012

Dia de los Muertos

Last Saturday, the Mexican Supper Club was held to celebrate Dia de los Muertos (Day of the Dead).


Menu
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Nibbles: Guacamole

Canape: Prawns in chipotle butter on polenta

Soup: Oxtail Soup with chipotle chile

Starter: Pork Tamales (savoury corn cakes stuffed with chile roasted pork)

Main: Coley Fish in Achiote Sauce with rice and beans

Dessert: Chocolate Chile Cake with Mexican Cinnamon Ice Cream

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The altar...with aniseed Pan de Muertos prepared by Teresa at Los Pastelitos in Bethnal Green. Her shop is open on Saturday and Sunday with coffee, hot chocolate, pastries and tacos.


























Also on display was a few pieces from Tramp in Disguise Lady of the Dead Collection based on Day of the Dead.

Sunday, October 21, 2012

a meaty mexican meal

Saturday was my second Mexican Supper Club.  Thirteen guests arrived in the rainy weather to enjoy my very meaty Mexican menu.

One of my guests, Selena, arrived with her camera and wrote a really lovely post about the evening... Have a look at her pictures and description of the evening here.

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Nibbles: Guacamole

Canape: Prawns in Chipotle butter on Polenta

Soup: Oxtail Soup with Chipotle chile

Starter: Pork Tamales (savoury corn cakes stuffed with chile roasted pork) 

Main: Mole Poblano over chicken (a savoury sauce made of chiles, fruit, nuts, seeds, spices and a little bit of dark chocolate) with rice and beans

Dessert: Chocolate Chile Cake with Mexican Cinnamon Ice Cream
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Wednesday, September 19, 2012

And it all begins...

My first supperclub was held on 8th September 2012. The sun was shining...the guests all arrived and there were margaritas for everyone...This was the menu and here are a few pictures of the evening!


Menu
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Nibbles: Guacamole

Canape: Prawns in Chipotle butter on Polenta

Soup: Sopa de Lima (Lime Soup with shredded Chicken)

Starter: Chile Cheese Tamales (Savoury corn cakes stuffed with Poblano Chile, Cheese and fresh corn)

Main: Carnitas rice and beans (carnitas=braised and roasted pork shoulder served with corn tortillas)

Dessert: Chocolate Chile Cake with Cinnamon Ice Cream
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