Supper Club Reviews

Chicken Liver Pate

Submitted by: Cullen, Avril and Sanchia of Wyett’s Meat and Deli

Ingredients:
100g Chicken livers
1 onion finely chopped
275ml oil
150 ml port / med cream sherry
300g soft butter
Salt and pepper

Method:
Place 100g of chicken livers in milk overnight. The following day remove from the milk and clean very well. Pan fry the livers in a little olive oil and 1 medium onion finely chopped. Once livers are browned but still pink in inside remove from pan and cover with port or medium cream sherry. Refrigerate for 4-6hours. Drain livers and process in food processor whilst adding your butter. When blended through, take a spoon full at a time and push it through a kitchen sieve. Removing any pieces that won’t go through. Refrigerate for a few hours till firm. Serve with cracker or melba toast.

Serving suggestion or themes of which to use this meal:

Serve as a starter to any meal!

Reason for choosing this recipe to share with the people:

Cooking level of difficulty out of 5, with 5 being the hardest:
3

Authentic Musakka

Recipe submitted by: Nikki Bowles, Cherry On The Top

Ingredients:
• 1 onion
• Olive oil
• Garlic cloves
• 600gm extra lean minced beef
• 140 gm tomato paste
• 1 cup red wine
• 2 cinnamon sticks
• 1 tsp dried oreganum
• 2 bay leaves
• 1 cup water
• 3 large potatoes
• 100gm butter
• ½ cup flour
• 50ml full cream milk
• 1 tsp salt
• 1 tsp white pepper
• 1 tsp ground nutmeg
• 2 large eggs
• 3 large aubergines

Method:
Fry the onions in olive oil till translucent. Add the garlic and meat and brown them. Add the tomato paste, red wine, cinnamon, oreganum, bay leaves and water – stir. Put a lid on the pot and let this mixture simmer for 20-25 minutes. In the mean time, deep fry the potato slices until light brown and tender or bake in the oven till cooked.�

For the béchamel sauce: melt the butter until foaming and whisk in the flour. Allow this to cook for a couple of minutes until light brown. Add a little milk at a time and whisk until all the lumps are out and eventually a thick sauce will develop. Season with salt, white pepper and nutmeg and remove from the heat. Add the eggs and whisk and then set aside.

To assemble: Slice the aubergines lengthways and cut around the edges and scoop out the filling. Chop the aubergines into 1cm cubes and add to the meat mixture. Place them cut side down on a baking tray and drizzle with olive oil. Bake at 180c for 15 minutes. Remove from the oven and start assembling. Add 1tablespoon sauce to the aubergine, add potato slice, then meat mixture and then add white sauce over. Place back in the oven for 20-30 minutes until the béchamel has puffed up and is golden brown.

Serving suggestion/themes for which to use this meal:
A lovely warm dinner to serve your family and friends in winter. Make for an authentic Greek evening supper!

Reason for choosing this recipe to share with people:
It's easy to make and impressive to serve!

Cooking level of difficulty out of 5, with 5 being the hardest:
You just need to be able to cook.

Lamb Curry

Serves 4
1-2hrs cooking time
Recipe submitted by: Somdeb & Shreela Banerjee, Tata Steel

Ingredients:
• 5tbsp vegetable oil
• 900g/2lb lamb fillet, cut into 3cm/1in cubes
• 2 onions, roughly chopped
• 3 garlic cloves, peeled and crushed
• 1tsb red chilli powder
• 4 bay leaves
• 4 each of cloves and cardamom whole
• 2 cinnamon sticks
• 1½tbsp grated fresh ginger
• 1½tbsp ground turmeric
• 1½tbsp garam masala
• 2½tbsp ground cumin powder
• 2tbsp ground coriander powder
• 1 tbsp chilli powder
• 6 large tomatoes, roughly chopped
• 200g/7oz plain yoghurt
• Salt
• Steamed basmati rice, to serve

Method:
Marinate meat in plain yoghurt for 2-3hrs.
Heat a large pan and add 2tbsp of the vegetable oil and then the lamb in batches. Cook over a high, heat for 3-4minutes or until the lamb is golden-brown all over, then remove and set aside.

Reduce the heat and add the remaining tablespoons of vegetable oil. Add bay leaves and whole spices. Fry till golden brown. Add the onions, fry till soft and golden. Add garlic, chilli powder and ginger and fry for 2-3 minutes, until golden and softened. Add all the tumeric, garam masala, cumin and coriander powder and fry, stirring well, for one minute.

Slowly add the rest of the marinade. Add the tomatoes and bring to a simmer till oil floats to the surface. Add the lamb and enough hot wter to just cover the lamb. Stir well, scraping the bottom of the pan to deglaze and release any residue at the bottom of the pan. Heat the mixture until simmering, then cover and cook on a low heat for about one hour, or until the lamb is tender and cooked through. Add chopped coriander leaves, season to taste with salt and stir well.

Serving suggestion/themes for which to use this meal:
Serve onto warm plates with steamed basmati rice and sambal for a traditional Indian meal with friends and family. Perfect on a cold winters night to warm the body and soul.

Reason for choosing this recipe to share with people:
It is a simple traditional Indian dish.

Cooking level of difficulty out of 5 – 5 being the hardest:
2

Mushroom Starter

Recipe submitted by: Tania Evert, Pentlands Guest House

Ingredients:
• 2 packets (250g) tagliatelle pasta
• 4-8 giant mushrooms
• 6 cloves of garlic – chopped
• Olive oil, dor drizzling
• Salt and pepper
• 1 small onion – finely chopped
• ½ cup white wine
• ½ packet dried mushrooms
• 1 tub of cream (250ml)
• 3 tbsp (45ml) chopped parsley
• ½ cup grated parmesan cheese

Method:
Cook the pasta, drain and set aside. Preheat the oven to 200c. Place the mushrooms on a baking tray and scatter some garlic over the top. Drizzle olive oil and season. Roast the mushrooms for 15 – 20 minutes, or until cooked through. Heat a glug of oil ina pan and fry the onion until soft. Add the reaming garlic and fry for another minutes. Add the wine and cook to reduce by half. Add the dried mushrooms, cream, parsley and cheese and allow to simmer for a minute – season. Toss the pasta and mix until well coated in the sauce. Top the baked mushrooms with a generous mound of pasta and sprinkle with parsley.

Serving suggestion/themes for which to use this meal:
A wonderful, presentable option to start the meal off successfully.

Reason for choosing this recipe to share with people:
It’s easy to make and impressive to serve!

Cooking level of difficulty out of 5 – with 5 being the hardest!
2