Tag Archives: secret supperclub

February Menu – Ottolenghi Lunch

At the weekend we’re holding our second event of the year and are using Ottolenghi’s simple as our guide. Think exciting, fresh, unique combinations all served up with the usual Manor twists!

Here’s the menu, let us know what you think…

Feb 19 SC Menu

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Burns Baby Burns…

Last month we hosted our first event of 2019 and what better way to celebrate than with a Burns Night supper to celebrate all things Scottish. We took traditional recipes and put our usual Manor spin on things. We didn’t do an Ode to the Haggis though, maybe next time!

We started off with a welcome drink of Bramble Mac, Dan’s take on a whisky mac using his home infused blackberry whisky. Paired with this were our snacks, which were a lovely parallel of “high end” and “low end”, the former being Dan’s treacle cured salmon. Scottish salmon fillet was cured for a week in a dark, treacly mix. Little slithers were then served with smoked mayonnaise and a burnt grapefruit gel.  The latter snack was a mini cock-a-leekie pasty, my take on the soup, but pimped up with double cream and mustard then encased in puff pastry. Just like they’d come fresh from Greggs!

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Moving onto the starters, first up was a beautiful smoked haddock soufflé. Again showcasing some of Scotland’s finest seafood – this simple twice based soufflé was lovely and light and came with a sharp, lemony fennel salad.

Next up was a gamey, rich venison and black pudding scotch egg. A soft boiled quail’s egg encased in venison and black pudding and coated in a crisp crumb. This was served with a tart, creamy celeriac remoulade to cut through the richness of the meat.

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For our mains, we served up two dishes both closely linked to haggis, which just had to feature. First up was skirlie, often referred to as “poor man’s haggis”. This was potato cooked up with brown butter, pinhead oatmeal, lots of sage, rosemary and thyme and mace.  These little cakes were served up in their own little pans with bacon and cabbage.

Next up was a dish based on the classic haggis, neeps and tatties, with the addition of pork belly. Twice cooked pork belly with crispy crackling was served alongside a haggis bon bon, creamy tatties and pickled neeps to cut through the richness of the meat.

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Onto dessert, which was my take on cranchan. White chocolate parfait was paired with a rosewater infused raspberry sorbet, fresh raspberries and a raspberry and oat crumble. cool, creamy, tart and crunchy. Delicious.

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To finish off the evening, our guests were treated to a wee dram and Dan’s moreish whisky chocolate fudge. This was a lovely event to kick off 2019, with a mix of returning and new guests this was a relaxed, enjoyable event. But it doesn’t stop there. Next weekend we’ll be hosting our Ottolenghi lunch and we’ll be sharing the menu for that tomorrow.

December Menu – American Christmas

It’s time to mention the “C” word… Christmas! Next weekend we’ll be hosting our Christmas event and we’ll be taking inspiration from all things USA.

We’ll be cooking up some fun dishes with some American twists and festive cheer. Dan’s already got the tree up and here’s the menu. We can’t wait!

Wilde Roots

We hosted our first event in 6 months at the start of October, in honour of our 7th birthday. Susie was fresh from maternity leave and we thought, what better way to ease ourselves into supper clubbing than theming it round Michelin starred Tommy Banks’ book ‘Roots’! Needless to say we fiddled around with some of the ingredients and techniques to make it a bit more accessible!

Tommy is big into seasonality, fermenting, infusing and pickling. We kick started this theme with a welcome cocktail we called ‘Bramble Mac’. At its core this was whisky infused with blackberries and topped up with ginger beer. The blackberry whisky takes the smoky edge off the spirit and makes it very palatable and autumnal.

Snacks included little portions of thrice cooked parsnip chips served with a tangy, smoky beetroot ketchup. We also made little cheese and potato dumplings atop a herby tartare sauce.

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For starters Susie served up a colourful marinated heritage tomato salad, accompanied with pickled cucumber, herb oil, toasted pumpkin seeds and shavings of frozen goats cheese. Also offered was a flavourful onion braised spelt with truffle. Nutty spelt was cooked down in a sweet and umami packed onion broth and then served atop a cheesy custard and sliced truffle.

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For mains we started with a wedge of hispi cabbage that was charred and then roasted slowly in the oven, regularly basted with a smoky miso butter. This came with a fermented turnip puree that was about two months in the making and various pickled veggies – the perfect sweet, salty, sour combo.

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The meat course was seared venison loin, accompanied by butter roasted celeriac, pickled blackberries and rosemary salt. The lightly pickled blackberries cut through the rich gamey venison and the rosemary salt added a pungent herbal note.

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Dessert came in the form of little raspberry tarts – an almond pastry topped with berries and then smothered in a hay infused cream. I kid you not, hay was toasted in the oven and then infused with warm cream overnight. The result was quite nutty and tea-like, I recommend! This came with a cream cheese ice cream and lashings of berry coulis.

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Petit fours were mini almond and apple cakes. Think a Bakewell cake minus berries and with apple!

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As it was our birthday every guest also got three cans of Wilde Child beer. This beer is brewed less than a mile from the Manor and whilst strong, comes in lots of exciting and tasty flavours. We showcased some of their signature brews including:

  • Opaque Reality – Mango and Passionfruit Milkshake IPA
  • Beyond Redemption – Pineapple Milkshake IPA
  • Hedonistic Existence – Chocolate Ganache Stout

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We probably bit off more than we could chew, but it was good to be cooking again! If you like the sound of that then you can give all of this a go at Tommy’s new restaurant in York, which has the same name as the book. We’ll be back in November with afternoon tea inspired by the recipes of the lovely Nadiya Hussain.

October Menu 2018 – 7th Birthday

Guess who’s back!? After almost a year away from the Manor (in my case!) we’re back and raring to go to celebrate our 7th year running Leeds’ longest running supperclub!

And of course we haven’t made it east for ourselves and are diving straight into things by using the wonderful book Roots by the even more wonderful Tommy Banks! We’ll be pairing this menu with beers from local brewery Wilde Child too to boot.

Here’s the menu, it’s good to be back!

Oct 2018 SC Menu jpg

Foodie Chronicles of Christmas

Earlier this December we got the tree up and cooked up a melange of festive treats for our annual Christmas supperclub. Initially we’d picked the new Rick Stein ‘Road to Mexico’ book as our inspiration, to give a bit of a Central American twist to the traditional festive fare. However once we’d seen the book and accompanying series we were disappointed to find it a bit dull (sorry Rick!). Cue Nigel Slater to the rescue with his very endearing Christmas Chronicles offering – a festive take on his gorgeous kitchen diaries. And so our new theme was born – apologies to those who were looking forward to Rick, I’m sure we’ll revisit him again sometime in the new year!

The good thing about Nigel is that his recipes can be very simple but with some unusual and unexpected flavour combinations. So hopefully our menu did not let down, especially as it tried to veer away from boring Christmas fare. We started proceedings with a cocktail that was two weeks in the making. Sweet muscat wine, brandy, sugar, orange peel, dried apricots and star anise were steeped for a fortnight. Nigel serves this chilled as an after dinner tipple, but we lightened ours with a bit of prosecco to make a very seasonal aperitif.

Our canapés were mini versions of some of Nigel’s strong supper dishes. First up was a tiny version of his smoked fish pie. Rather than being topped with mash, these were little puff pastry parcels filled with a filthy filling of smoked salmon, smoked mackerel, cream and tarragon. I massively over estimated quantities and so now have a few large ones in the freezer ready for a rainy day! Second up were mini dishes of a leftover Christmas staple, bubble and squeak. This was brought bang up do date using sweet potatoes and Kale, paprika and chilli. To make this more luxurious, blue cheese was added to the mix and this was all topped off with a fried quail egg.

Our soup offering was a simple cauliflower and leek soup topped with a crouton of sourdough and toasted cheese. I made the soup a little more festive with the addition of chive oil and crushed pink peppercorn, which gave it a lovely peppery after taste. The crouton was homemade sourdough, courtesy of the fab course I did at Leeds Cookery School, and topped with Leeds Blue (a locally made Pecorino courtesy of our friend Mario Olianas, an award winning cheesemaker).

Also for the second of the starters, we looked to Italy for inspiration. Susie made little balls of gnudi, a light dumpling made from ricotta and parmesan. These need a minimum of 24 hours chilling on a bed of semolina to to form a skin that holds the dumpling together. This is an important step as they will disintegrate upon boiling otherwise! The dumplings were sat atop a herby pesto made of basil, pine nuts, lemon and avocado for extra richness.

We served the best of the meats for our main courses, and no turkey was to be seen anywhere! First up was an amazing piece of pork belly from the guys at Tancred Farm. They’re based out York/ Wetherby way and are always at the Leeds farmers markets. They rear their own pigs and the meat is of an incredible quality and at competitive prices as you’re buying straight from the producer. I braised the belly in pear cider for 3-4 hours, pressed it overnight, marinated it in miso, mustard and honey and then roasted it until it was soft, charred and crispy round the edges. The pork was super moist and the marinade an amazing musky, umami – I’m putting it on everything from now on, it’s even good on a piece of meaty cod! It was served up with a lightly pickled pear, roasted slices of pumpkin, dukka (a dry nutty, seedy, spice mix), pork jus and crackling crisps. Very colourful on the plate and full of bursts of flavour.

Our final meat celebration was a meltingly tender seared beef skirt from the wonderful butchers at Keelham Farm Shop which is literally on Susie’s doorstep. This was sat atop a mound of creamy, cheesy spinach polenta and then brought together with a fresh, zesty, herbed gremolata.

Our final course was Susie’s decadent Christmassy dessert of set chocolate mousse, which was served with a mascarpone cream, salted caramel sauce and hazelnut praline. A brilliant combination of rich chocolate, sweet caramel, creamy mascarpone and the crunch of the nuts and caramel.

We’ve become a bit infamous for our not so petit fours (aka Grand Fours) and so not to be out down I rustled up Nigel’s fig and orange shortbreads. These are a cross between a fig roll and a mince pie. Essentially its a sweet, nutty, zesty shortbread dough with a figgy filling baked inside. They’re not too sweet and have a drier texture than a mince pie. We served these in halves as they were so humongous!

As it’s Christmas we sent our guests home with little take home treats as a gift. These included yet more humongous shortbreads and a mini Christmas cake topped with a marzipan star. Nigel has a few cake recipes in the book, and this basic one is a light fruit cake that focuses on fruit and citrus zest rather than spice. So if you’re not a Christmas cake fan, you might still like this.

So that’s it for this year. We do technically have a Georgian lunch in early January – unless Susie gives birth early! In which case I might have to weigh up how much I can do on my own! Although I’ve had lots of lovely offers of help, so I might be ok!

In terms of the rest of 2018, we’re likely to be back once Susie has settled into motherhood. In the meantime I’m in the process of setting up some events with a twist for Feb and March. I’ll be going on tour in the North Leeds area, as a big proportion of our customer base is from there. It’ll be the same Manor experience but in an exciting new venue. Watch this space for ticket details. I’ll try and get these out before Christmas in case people want to buy tickets as a present for a loved one. If you’re not already signed up to the blog then make sure you do as that’s the best way to be alerted once tickets go on sale.

December 2017 Menu: Nigel Slater’s Christmas

This coming weekend we’ll be hosting two consecutive evenings where we’ll be celebrating all things Christmas!  Using Nigel Slater’s beautiful book The Christmas Chronicles as our inspiration we’ll be cooking up a number of not-so traditional festive treats for our diners.

We’re really looking forward to bringing some Christmas cheer and spirit at the weekend. We’d love to know what you think.