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Posts Tagged ‘Supper Club’

  1. Japanese Supper with The London Foodie

    January 8, 2012 by Dini

    Japanese Umami Feast

    5th January 2012

    Fresh from his travels in Tokyo, TheLondonFoodie (Luiz) hosted the first of his Japanese Home Supperclubs, to showcase recipes from his travels and from recently published ‘Hashi Cooking’ by Reiko Hashimoto. This was the second Supperclub I attended, that Luiz had hosted, the first being the inaugural Grazing Asia event.

    Reiko's Hashi Cook Book

    Reiko's Hashi Cook Book

    There were no spaces left as a dining guest, but keen to increase my knowledge of this genre of cusine and take part in the event, I volunteered as a Kitchen Assistant for the evening. For diners, this supperclub was £35 per person (BYO), pretty good value considering the calibre and variety of ingredients used.

    Welcomed with a glass of wine, by Luiz and Dr. G (Luiz’s partner), I was made at home and what a beautiful home it was. I was particularly impressed with their pantry, divine cooking accoutrements and serviceware.

    Japanese Bowls

    Japanese Bowls

    Looking at all of the plates and bowls lined up, at a guess I’d say there were over a 100 for the 20 dining guests. I knew from this, that a serious feat was about to be performed by Luiz. Having started at 7am, Luiz was supper organised with a timed plan (which we almost stuck to) and had already done a lot of the mise en place. This was essential, as we were catering for 20 hungry diners and had a 6 course feast to be served pre-midnight…

    Luiz preparing the Sushi

    Luiz preparing the Sushi

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    Sushi selection

    Dainty hand-rolled sushi with sea-bream, mackerel and asparagus. The diners were treated to an accompanying aperitif of Gordon’s Gin & Tonic, which set off the night, with a lemon-twist (I told Dr. G, that lime might make a nice change for next time).

    Sushi selection

    Sushi selection

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    Salmon Sashimi ‘South American way’

    Delicate strips of tuna sashimi drizzled with a marinade and served with a sour-cream, wasabi avocado salad.

    Salmon Sashimi South American way

    Salmon Sashimi South American way

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    Spicy Pork with Seafood Nabe

    Spicy Pork & Seafood Nabe

    Spicy Pork & Seafood Nabe (pre-cooking)

    Typically, a one pot dish of seafood and vegetables, that cooks at the table in a claypot. I last tried this is in Laos, so it was great to see it in action again, it adds such drama and fun to the occassion. After the diners has wrestled over the seafood picks, we added some udon noodles, so they could slurp up the remaining cooking juices, which had a good spicy kick.

    Spicy Pork and Seafood Nabe

    Spicy Pork and Seafood Nabe (cooking)

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    Beef Fillet Tataki with creamy sesame dressing

    Luiz seared the fillets then allowed them to marinade and then delicately sliced and positioned over brined onions. For a supperclub, it was quite a luxury to have fillet. This was possible thanks to The Well Hung Meat Co who donated the meat and generously offered the diners 50% off their first orders.

    Beef Fillet Tataki with creamy sesame dressing
    Beef Fillet Tataki with creamy sesame dressing

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    Takikomi Gohan

    A mixed rice, bejewelled with 5 ingredients, this was a chicken and vegetable based one, dressed with mange tout chiffonade.

    Green beans and Kamaboko with Spicy Mayo

    Crunchy beans with a sliced fish cake (Kamaboko) garnish and wok-dressed in a zingy mayonnaise. I really like the contrast of textures, with the crunchy beans, creamy dressing and almost sponge-like fish cake slices.

    Green beans, Kamaboko and Spicy Mayo

    Green beans, Kamaboko and Spicy Mayo

    Tamagoyaki

    A beautifully rolled omlette, sweetened with sugar, seasoned with dashi and chives for pretty colouring. This was a real masterpiece, so when it was sliced, almost like a swiss roll, you could see the many delicate layers. Grated mooli and soy sauce were placed on the side.

    Tamagoyaki

    Tamagoyaki

    Aubergine Dengaku

    My favourite of the side dishes, using delicious aubergines. Luiz used the thin variety of aubergine, for faster cooking and also because they soaked up the Nasu Dengaku glaze (with white miso, mirin and sugar) more. They had a gratinated crust made with melted mozzarella and were garnished as with the green beans, with crunchy seasame seeds.

    Aubergine Dengaku

    Aubergine Dengaku

    Deep fried Tofu and Spinach Miso Soup

     A bubbling bowl of soup, that was great for cleansing at the end of the night.

    Tofu & Spinach Miso Soup

    Tofu & Spinach Miso Soup

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    Ice Cream Trio with Madeleine

     The scent of zingy lemon rind madeleines drifted through the room, kindly whisked up and baked fresh by Dr. G.

    Dr. G in Madeleine making mode

    Dr. G in Madeleine making mode

    This was a light and simple accompaniment to the smooth and creamy trio. The flavours were heavenly: Green Tea, Red Bean and Black Seasame. I’ve tried the flavours in various muses as created by Teanamu (when I’ve visited his Tea-House), however the last, was a new one. Luiz created it by making a praline with the black seasame seeds and then adding the brittle to the ice-cream mix, before churning.

    Ice Cream Trio with Madeleine

    Ice Cream Trio with Madeleine

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    I’ll hold my hand up and admit, the evening was ‘hard-work’ not all making up G&T’s and tasting for seasoning (unfortunately!). Alas, now I know that Luiz being a perfectionist, wouldn’t let a mere amateur like myself, scrimp on beautiful plating up or the taste of his dishes going out. Next time, I know I’m best suited on the receiving end and do what I do best… Eating. I wish I had been a fly-on-the wall whilst Luiz had done his mise en place, so that I could pick up tips or learn the recipes. The saving grace was the fact I could always refer to Reiko’s book (a signed copy) and Luiz promised to email his recipes too. This was a Japanese comfort eating at it’s best, really good hearty food, that hit the spot. However, in the kitchen, the execution was somewhat more intricate than usual comfort food and expertly executed by Luiz.

    Luiz has kindly invited me back to learn the recipes and sample all the dishes at leisure, so I’m very much looking forward to that experience.

    To find out more about Luiz’s supper’s or cooking club’s:
    Luiz’s twitter: @thelondonfoodie
    Luiz’s website: http://www.thelondonfoodie.co.uk/
    Reiko’s Hashi Cooking: http://www.hashicooking.co.uk/

  2. +65 Singaporean Supper Club

    December 23, 2011 by Dini

    Mountain of Chilli Crabs

    Seafood Feast, starring: Chilli Crab

    16th October 2011

    This Singaporean seafood odessy was hosted by PlusSixFive’s Host – Goz. He shared his cooking duties with: Malaysian co-horts Yolanda and Sharif (Wild Serai) and Singaporean, WenLin (Edible Experiences).

    I had tried for a while to go to a PlusSixFive Singaporean supper club, however with a lot of these supper clubs, space is a premium (as held in the hosts’ homes), they always sell-out very quickly. I had also heard various friends’ accounts from their experiences and was keen to book. When I saw that Goz was having a sea-food night with chilli-crab, I instantly booked and succeeded in getting a prized seat.

    I’ve been to Singapore twice and extravagantly dined out on all manners of cuisine, from hawker fayre to fine-dining. What I really enjoy about Singaporean food, is that it’s a bubbling mish-mash of ethnic cuisines coming together. Therein, it’s quite fitting that this meal was a combination of the best of Malay and Singaporean dishes.

    Goz’s apartment in the heart of Angel, was beautifully colourful and showcased some awesome art. I loved the fact he had commissioned a board (pictured) for his Supper Club, in prime location of the dining room. He also had his monitor on, with a +65 screensaver and his twitter feed running, all reminders of the fact this was a social media saavy host, who used the medium to invite and engage with food-lovers.

    ***

    Starter:

    Pork Belly Satay

    I’m so glad that this was pork for a change, rather than the usual chicken. A sticky peanut satay enveloped the pork belly strips, served with cleansing cucumber and red onion.

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    Fish Course:

    Chef’s Surprise Scallop

    Not quite sure what the surprise was, thankfully it was delicious. A fiery butter sauce, with crispy curry leaves, chilli and garlic, drizzled over the scallop and coral.

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    Mains:

    Sambal Prawns

    This was an old family recipe of Yolanda’s using Petai (stinky beans) and Belachan (shrimp paste from Bintulu, Sarawak, Malaysia). The sauce was sticky and fiery hot, which is the best combination for prawns. This was a dish that went pretty quickly as you can see from the empty plate.

    Stir-fried “Lala”

    Thankfully, a milder dish where the ‘LaLa’ (the Malay term for mussels), was cooked in a yellow bean, garlic, ginger and Chinese rice wine broth. I used the broth from this to sprinkle over my rice, as it was cooling compared to the other prawn/crab.

    Kang Kong Sambal

    This was another soothing dish of stir-fried morning glory, with garlic, chilli and belachan, I especially love the irony taste of these greens.

    Chilli Crab – (The Main Event)

    Almost like the curried style I am used to in Sri-Lankan cooking, in fact I believe they were Sri Lankan crabs used. I was glad that it was this style of dish and not the black pepper crab method I’d tried in Singapore. That indeed is hot, but doesn’t have the variety of spices and flavour that are used in this method. This was finger- licking food at it’s best. Thankfully, copious amounts of wet wipes were on hand. Nut-crackers were doled out but, the best way to get in there, was with fingers and sucking the blighters claws off!

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    Desserts:

    Chendol

    I loved the fact that Goz got us involved, helping to shave the ice, with his cool ice-shaving gadget. I’ve seen larger versions of this at Dishoom, for when they make their Gola Ices. The dish was shaved coconut milk ice with gula melaka (palm sugar), green noodle pieces and sweet red beans. It was simple and extinguished the fire in my mouth from the red-hot mains. I’m showing myself to be a feeble diner (as a Sri Lankan, I’m bowing my head in shame).

    Kueh Ubi Bingka and Kueh Lapis

    Goz got out a huge Japanese knife, this worried me, I thought someone had refused to pay…

    Thankfully, this wasn’t the case and he then started to carve the Kueh Lapis, this was fascinating to watch with the intricate layers being spliced.  These were tapioca and coconut milk based cakey sweets. The colourful one is poured in layers, the vibrant colours achieved through natural flavourings (green from pandan). Served up with rich coffee, these were a sweet digestif, quite rich, but I still managed to gobble a few.

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    That was that, I had contentedly eaten so much, that I practically needed to be rolled out. Unfortunately, I had to be snappy so that I could run and catch the last tube home. I can’t recommend this supper club enough, for £40 (BYO), you are fed more than handsomely and welcomed with such care and attention. I attended alone, but was tended to by the hosts and met some great food loving attendees that night, who were very inclusive. This dinner not only transported me back to great memories of my food adventures in Singapore, but reassured me that I could find authentic dishes here in London too, thanks to Goz, Yolanda & WenLin.

     
    To book onto one of Goz’s supperclubs or to find out more click below:
    +(65) / plusixfive A Singaporean Supperclub in London and
    Wild Serai – For Malaysian Supperclub and Recipe suggestions
     
     


    Edible Experiences