Supperclubs & Sauce....really good sauce

Saturday's supperclub was a grand success, great guests, good food (if I do say so myself....) made for a fun evening, and no nervous breakdowns in the kitchen to be had...I had food bloggers on the guest list, including Alli from Pease Pudding, Mairi from Toast (who took the pics, thanks!) and Becs & Miriam from Lovely Wee Days, so no pressure then........

The menu was based on recipes from the new Supperclub Cookbook, I chose a mix of dishes which would work together as a delicious dinner and also let me cook for 8 people in a very ordinary kitchen with one oven without stress or to much alcohol. My guests enjoyed........

Kir Royale

Chipotle Lime Popcorn

French Onion Soup with Gruyere Toasts

Pork Belly Stuffed with Sage & Fennel

Quince & Apple Sauce

Potato & Celeriac Gratin

Braised Peas with Lettuce

Brussels Sprouts with Hazelnuts

Pavlova with Raspberries & Salted Caramel Sauce

Cheese- Kikorangi Blue

Crescent Dairy Flat White

Mahoe Very Aged Gouda

Oatcakes

Fig & Aniseed Bread

Fig Compote

Coffee & Mini Peanut Slabs





Pork and crackle, mmmmmmm







Can you make Pav better? Yep, add sauce......





How I do love cheese





The cutest little baby Peanut Slabs.........





I have been asked for the Salted Caramel Sauce recipe, this is true ambrosia, I'm pretty sure if you drizzled some on a bit of cardboard it would be a fine pud.

Salted Caramel Sauce (adapted from The Supperclub Cookbook by Kerstin Rodgers)

250gr  Sugar (Could use plain or caster)
1/4 cup of water
1/2 cup cream
1/2 tsp sea salt (don't use iodised table salt for this, if you don't have sea salt beg steal or borrow some)

Put the sugar & water in a heavy saucepan over a medium heat & leave to melt. Don't stir or fiddle, it just needs to melt. If you notice a little graininess say a silent prayer to the God of Sauces & hope it browns and turns to caramel before seizing up. This NEVER happened to me when I was growing up using thin crappy saucepans, now I am a grownup and used cast iron it does occasionally but as long as it isn't full grainy you can recover.
When the sugar turns brown (not black, when it will be bitter) take off the heat & whisking, add the cream. It will bubble and spit so be careful, when it has become a thick silky sauce, add your salt. Taste (carefully, this stuff can strip your tongue when boiling) and when cool store in a jar in the fridge. Administer a large spoonful straight when feeling sad, bored, sunny,  annoyed, happy, irritated, fed up or to decorate a pav or with ice cream. Or anything else.

To finish these are the flowers I had for the table. My mother went out in appalling weather & picked them from her garden. Thank's Mum.





Creamy beans with beef.....

What a busy week, month end, year end, sense of humour end, it's had it all. A quick healthy dinner was in order, something nourishing but maybe a little different? This hit the spot nicely, creamy beans, corn and carrots topped with tangy balsamic marinated beef, yum. The beans would also be great with fish or chicken, and are substantial enough not to require carbs .
This came by way of Jamie's America which I am enjoying on TV at the moment. I brought the book after seeing an episode the first time around, and it is one of my favorites. American food gets such a bad rap, sometimes rightly so. But they also gave us Mac n Cheese, Banana Splits and the Cheeseburger, for that alone I am prepared to cut some slack. This recipe featured on the Georgia episode, and originally contained Venison & Lima beans. Jamie substitutes Broad Beans, but I came across some frozen Edamame beans at the supermarket and used those instead, saves peeling, and they are not only tasty but very good for you.........and they look pretty.

Creamy beans with beef

Serves 2-3

1 large Sirloin steak
Clove crushed garlic
2 tbsp balsamic vinegar
2 tbsp olive oil
good grind of black pepper and salt

2 rashers of bacon (optional)
2 sprigs of rosemary
1 small onion finely chopped
1 stick celery finely chopped
1 carrot, scrubbed and finely chopped
2 cups frozen edamame beans (or use broad beans)
1 cup frozen sweetcorn
1 cup chicken or veg stock
More salt & fresh ground black pepper
big splash of cream

First marinate your steak by mixing together the garlic, oil and vinegar & pouring over the meat. Let rest at room temperature while you prepare your vegetables.

Fry off the bacon rashers if using in a medium non stick pan until crispy. Take out of the pan and place on a paper towel to drain. Pour most of the fat out of the pan, but leave about a tbsp to fry off your onions, celery, carrot & chopped rosemary. Cook for about 15 minutes until the vegetables have softened, then add the beans, corn and stock to the pan, with a good grind of pepper.

At this point I would cook my steak.  I sprinkle my meat with salt, and on a preheated griddle pan, cook over a medium high heat for about 3 minutes a side until med-rare, then pop it in a warm place to rest while you finish your veg
Simmer your bean mix with the lid on for about five minutes, then take the lid off, pour in your cream, stir and let it bubble for a couple of minutes until it thickens. Add more liquid if there is not enough sauce to your taste, stock or extra cream. Taste and add salt if necessary.

To serve portion onto warm plates, slice the meat on an angle and put a few slices on top & sprinkle with your bacon. You may notice a lack of bacon in the picture, this is because I actually forgot about it, so maybe leave it somewhere visible....?

On an entirely different note, I have just finished a great book, written by a new New Zealand author called Tony Price. "Kicking Out" is Tony's first novel and it is a cracker.
If you like thrillers, give this book a go. It has a supernatural element, which isn't normally what I would go for, but the treatment is subtle and never feels unrealistic. I met Tony last year, and he not only can he write a good story, but he is a really  nice guy also. Tony has published this book himself, and if you click on the link it will take you to all the available stockists.

I have the utmost respect for anyone who has the perseverance to write 90,000 words, I have written much less, and it is hard! You write a page, read it the next day, wonder why anyone would want to read such drivel, write it again, read it the next day, and on it goes until you have a finished book or have lost your mind. I am still writing, so I clearly have not reached a decision on that one......

Tortilla Soup, ole....

Forgive the title, I did at least restrain myself on the ! front.
This is a great supper if you feel like a Mexican hit, but without any heaviness or cheese. It is essentially a tomato based soup with chilli and cumin, topped with tortilla chips, avocado and lots of lovely coriander. Light but packed with flavour, I added chicken, but it would be just as good without. Or with some fresh prawns, or even firm white fish.
The recipe it self is based on ones I found in Mexican Food Made Simple, by Tomasina Miers, and Lighten Up by Jill Depleix, with some tweaking to fit what I actually had in the pantry.

Tortilla Soup

makes three generous portions

Soup
1 red onion
Splash oil
3 cloves of garlic
1 tsp ground cumin
1 tsp dried oregano
Squeeze of tomato paste if you have it
1 small tin crushed tomatoes
4 small ripe tomatoes, chopped (or another small can if you don't have any fresh)
Half a chopped fresh red or green chilli, or a large pinch of chilli flakes
2-3tsp sauce from a tin of chipotle chillies (optional but adds wonderful flavour)
1.2 litres chicken or vegetable stock
1 skinless chicken breast if using, finely sliced, or fresh prawns

Put the oil into a medium saucepan, and add the onions. Cook over a medium-low heat until the onions are soft, then add the chopped garlic. Cook for a further two minutes, then stir in the cumin, tomato paste, oregano, tomatoes and chilli . Pour over the stock and stir it all together. Bring to a gentle simmer, and cook for 5 minutes.

Add the chicken if you are using it and cook a further 10 minutes, until the chicken is cooked through. If you are using prawns only cook for 4-5 minutes or they will become tough. Check the seasoning and spoon into bowls. Add plenty of the following toppings to taste

Toppings

Handful corn chips or baked fresh corn tortillas
Fresh red chilli, finely sliced
Avocado, peeled and diced
Squeeze of lime
Slivers of red onion
Lots of fresh coriander

This is such a great supper, filling but not heavy or greasy, even my nephew was satisfied, and he can eat like only a sporty 20 year old can....Who am I kidding, I can eat like a sporty 20 year old too, just seems I have forgotten the sporty bit...I do have it on good authority I was 20 once at least.

The chipotle chillis (actually jalapenos which have been smoked) are spicy and smokey and well worth including. I always find far to many in a can, so I fresh them in little ice cubes, and use them as needed. They defrost perfectly, just don't plop one into your drink by mistake.....

I also freeze fresh corn tortillas, these I defrost as needed, brush lightly with oil and pop into a 170C oven for about 5 minutes to crisp up. This is a great alternative to frying, and unlike a lot of brought corn chips has no weird flavourings.

For more Mexican ideas go here

Exciting Supperclub news!

To celebrate the publication of "Supperclub" , the rather gorgeous new cookbook available here by Ms Marmitelover Kerstin Rogers  I am having an Autumn Book Celebration Supperclub , a rather wordy title (how apt) for what will be a rather wonderful evening. I am doubly excited as there is a very delicious Pork Belly recipe in the book which was provided by me! So no prizes for guessing what the main course for dinner will be......

For those of you who are new to the concept, you basically come along to my house where I will feed you a delicious 4 courses (and a cheeky little welcome drink) and not ask you to do the dishes.

You bring your tipple of choice ( I cant sell booze so please BYO), and some cash to make a donation towards the evening.....

I suggest $65 but if you have just won lotto by all means pay more. You can come alone or with friends, seating is communal so you will never feel like Billy no Mates.

Cocktails will be served at 7pm on Saturday 16th April, please email me if you would like further info or to make a booking . Seating is strictly limited (to the size of my lounge) so be in quick....

plumkitchen@hotmail.co.nz

Supperclubs have become increasingly popular in the UK, especially London, and the US. The book provides loads of info on setting up a supperclub, as well as plenty of great recipes. .....for NZ & Australian readers Amazon are doing free shipping out here until Mid May so get in now.

If you are in New Zealand and keen to start your own supperclub please do get in touch! For more info also check out http://supperclubfangroup.ning.com/ which is a directory of all things supperclub around the world.

Plum Kx

PS Please forgive the use of two exclamation marks in this post, but I'm excited ok.......

Special request savoury mince...

Savoury Mince was Mr PK's special request for dinner this week. I'm not sure how many people would actually request mince, but since I do the cooking, and we usually eat what I choose (democracy is alive and well in this marriage....) it would be a bit churlish to refuse.
To be frank mince was a bit of a nightmare dish of my childhood, and to this day one of my sisters pretty much refuses to eat it. Mum never really got the hang of browning the meat, so mince in gravy was gray and pallid, despite her valiant attempts to bronze it up with soya sauce, or God forbid, Vegemite.
But I am a girl who likes a challenge, so this is my first attempt at savoury mince, and it is really rather fabulously good actually ..........yep,  modest as well as democratic.
P.S If you are going to make this you must first swear on your wooden spoon to BROWN your meat, if not for you, then think of your kids.



Savoury Mince
(enough for two with plenty for lunch the next day)

1 onion, peeled and chopped
Splash of oil
Sprinkle sea salt
500 gr good topside mince
1 clove garlic, chopped
1 carrot, peeled and grated
1 1/2 cups beef stock
Splash of worster sauce
1 tbsp tomato sauce (I used homemade but store brought would be fine, or use tomato paste)
Lots of ground black pepper
1/2 cup frozen peas
Couple of dried porcini mushrooms if you have them
2 eggs - optional, but rather lovely
Splash of vinegar
Bread for toasting

In a medium frying pan put your oil and over med-low heat fry your onions until soft and translucent. Now crank the heat up to high. I mean UP, this is where you need to brown your mince, and nothing but hot will get a nice colour to the meat. Be bold. Fry stirring and breaking up the meat for about 10 minutes, until any liquid that comes out had evaporated, and you can smell rich meat, not that ickky smell you get from stewing beef.........

While this is happening pour 1/4 cup of boiling water over the porcini and leave to soak.

Now turn the heat down to med low again, and add your garlic & carrot to the pan, stirring for another minute. Pour in the beef stock, then the worster sauce and simmer for about 5 minutes. Add the porcini soaking liquid, and the porcini, which I chop up roughly.

Simmer for about 15 minutes, until the carrot is soft, the mince cooked and there is about 1 cup of liquid left in the pan. If it looks dry add a little more stock. Thicken by stirring in a slurry made with the cornflour into which you have mixed 1/4 cup of cold water. Add it gradually, stirring until you have reached a thickness you are happy with.



Spoon onto your toasted bread and top with a poached egg. The egg isn't essential, but it is quite delish when the yolk breaks and dribbles all over the mince, mmmmm

To poach an egg

You may already do this quite happily, in which case please read on. If poaching makes you a little nervous, fear not, just follow these instructions (I eat an egg most days for breakfast, often poached, if I can do it pre coffee, you can do it anytime......)

Have a pan of water just below simmering (with a few bubbles ALMOST breaking the surface) , into which add a splash of vinegar, any sort will do.
Take a spoon and stir it around a couple of time, like you are stirring your tea. This creates a whirlpool effect, break a fresh egg into a cup, then pour it gently into the middle of the whirlpool. The action of the water stops the egg spreading into a mess.
Pop the lid on and wait for 3-4 minutes, the white will be set, the yolk wobbly.
Use a slotted spoon to lift the egg onto a piece of folded paper towel to drain.
Viola, perfect poached egg.

The porcini may sound a bit odd, but in effect it is my version of Mum's infamous Vegemite. Mushroom is a very savoury flavour, which I think is essential in this. If you don't have porcini, I would add a splash of soya sauce, again a very savoury taste.
I personally don't like much tomato flavour, I think it turns the mince into something more similar to bolognaise. I want rich brown gravy instead , not the most attractive dish perhaps, but so good. Perfect for supper, but also popping up once again on cafe menus for brunch.
I may even convert my sister.........

Quince & apple sauce for the whole year....

What's in a name? If the knobbly, unyielding Quince was called something warm & fuzzy would it be more popular? Honey berry perhaps, for it's amazing fragrance, or Rose Fruit, after the pretty colour the flesh turns on cooking? Quince is hardly a head turner, but then in the raw, neither is the fruit. Cook it up however, and you have a wonderfully perfumed flesh, which also combines well with other fruit. Boring old apple sauce becomes something else altogether.
And the best bit? I will show you how to bottle it, so after the all too brief  quince season is over, you can have a delicious reminder with your pork or duck. Or how about dolloped onto rice pud , stirred through apple crumble, or with your morning muesli and yoghurt. Bottling is easy, even I can do it, and it makes you feel just so darn competent, you will want to preserve everything you can lay your hands on

Before we crack on a quick word on jars. I find the easiest for a beginner (ie me!) is the Bormioli Rocco Quattro brand, available in NZ at Mitre 10 or for about half the price at Arthur Holmes, but you will have to buy a box of 12. They have a rubber seal inside the lid, and a pop up closure, which once treated in water sucks in and lets you know your seal is good. They also look pretty....

Quince and Apple Sauce (from Preserves, the River Cottage Handbook 2, by Pam Corbin)

Enough for 3-4 250ml jars

500 gr Quince (2 large ones)
Juice 1/2 lemon
500 gr Cooking apples -I used Granny Smith
125 gr sugar

First peel and core your quince. I used a small sharp knife, cutting off the skin and chopping the fruit into four and cutting out the core, the same as you would an apple. Chop the flesh into chunks and put in a large saucepan with the lemon juice & 500 mls water. Bring to the boil and simmer for 8 minutes.
Peel and core your apples, cut into chunks and add to the saucepan with the sugar. Boil for another 10-15 minutes until the fruit is completely soft and can be pushed through a sieve.
While this is happening, wash your jars in hot soapy water, then put into an oven at 140C for about 10 minutes, this will sterilise them.

When you have pushed your fruit through a sieve (or if you cant be bothered, just give it a good beat with a wooden spoon) put it back on the heat & bring up to the boil. At this stage it is ready to use, and can be stored in a jar in the fridge for a week or so. If you want to store it for longer (and lets face it, how much sauce can you eat in a week?) then you can preserve it by following these simple instructions.

Take your jars out of the oven and fill with your sauce. Put on the lids  ( I sit mine in a sauce pan of simmering water to keep them germ free) and tighten. Then pop them into a saucepan with a folded tea towel on the bottom, large enough to hold the jars without touching, and cover with warm water. I use the same pan I cooked the sauce in, giving it a quick wash.

Bring the water up to simmering point. This is 88C, but if you don't have a thermometer don't worry, just look for gentle bubbling, it wont hurt if the temp is a little over 88C, but you don't need a full rolling boil. Simmer for 5 mins, fish the jars out of the water (I use Mr PK's BBQ tongs, but you can get special ones in cookware shops) and pop onto a wooden board or another tea towel.

Leave to get cold. As the jars are cooling you will hear a popping sound , this is the top sucking in, your sign the jar has sealed and is airtight. If you don't get this, and to be honest I didn't with one jar the first time simply repeat the 5 minute simmer step. I realised after the first fail it was because I had not twisted the cap on tightly, simmering to get an airtight seal on a jar you have not closed properly is an exercise in futility....

If this sounds horribly long winded trust me it isn't, the whole thing took about 45 minutes, and required nothing more complex than the right jars, a saucepan, a few tea towels and a wooden spoon. Preserving this way means you don't need to use loads of sugar or salt, the whole four jars took just over 1/2 cup of sugar, so the sauce isn't sickly sweet. And if you are like me, it is lovely to have a step in the roast "process" already done, I have forgotten the sauce on more than one occasion..........and I come from a family where there will ALWAYS be someone who asks, "but where is the apple/mint/horseradish/plum sauce"........

For further tips and tricks on bottling, preserves and general domestic fabulousness, I can totally reccomend this book, I love River Cottage anyway, but this book especially has me ready to bottle and preserve anything and everything.

Forgive the rambling nomenclature lecture at the start of this post, but I was reminded of a funny story the other day, a lesson in the whims of fashion I suppose.
My sister was walking my nephew home from school, when he turned to her and said "oh Mum, this boy started in my class today & he's got a really funny name"
Now to give you some context my nephews name is Otis, and he attended a rather trendy city primary school, chock full of Oliver's, Mika's, India's, and I believe at least one Tarquin. As you can imagine my sister was intrigued to know what an Otis would possibly think of as a "funny" name.....
The response?
"His name's Ken"

This ones for you Ken.

Visiting the Farmers Market...

I was up in Kerikeri seeing my sister over the weekend, so had the chance to visit the Bay of Islands Farmers Market.
This is a fantastic market, I always find something good to buy, it is well set out and easy to navigate. I love visiting Farmers Markets, it is the best way to find out what is fresh, seasonal and local, often at a fantastic price. You can often also pick up things that are a little more unusual, which may be uneconomic for supermarkets to stock.
In Auckland I visit the Saturday Parnell Farmers Market, (for a post about that see here) or the Sunday Clevedon Village Farmers Market. Both are worth visiting for fresh seasonal goodies, and of course a great coffee

On this trip I picked up fantastic Mahoe Cheese, fresh quinces and glorious fresh figs, what a treat!

This stall, Fifteen Acre Figs was beautifully presented, with an array of fresh figs, and dried fig products. I restrained myself from buying one of everything, and brought home a gorgeous box of purple juicy fruit. This is the beauty of the market, produce that may not travel well, such as figs, is grown locally, and has to get not much further to your kitchen. I was tempted to make a simple salad, but cleaning out the freezer (what a job!) turned up a tub of Kapati Vanilla Ice cream. This made me think of warm juicy figs over cold ice cream, I don't make lots of puddings, but this was too tempting.

Roasted Marsala Honey Figs

This is so easy, but the result is utterly delicious, no one will believe how easy it is...

12 ripe figs
1/4 cup sweet Marsala (or sherry, port or even sweet wine would be perfect)
Big dollop of runny honey (my boss brought in a jar of her Dad's own honey, score!)
a pinch of cinnamon
Small knob of unsalted butter

Take your figs & slice each one through the top, leaving the base intact. Put into a small ovenproof dish , you want a reasonably snug fit. In a small bowl whisk together the Marsala, honey & Cinnamon.

 Pour over your figs, then put a small know of butter into each fig. Put into a hot 200C oven for 12-15 mins until bubbling & fragrant. Pour over good ice cream...or bad ice cream, or any ice cream you want. It will be divine either way.

This is such an elegant but easy dessert I cant recommend it enough. If you have never tried figs before give it a bash, you wont be disappointed

 If you have a favourite producer and /or Farmers Market, make sure you vote at the Taste Farmers Market New Zealand Awards . Check here for a list of Farmers Markets in your area and get along. 
And if you see fresh figs, go for it!