Tag Archives: secret supperclub

Scandi Feast

It’s a couple of weekends ago now but at the end of September we brought hygge to the Manor through our Scandinavian Comfort Food events. We love anything Scandi and the dishes we prepared seemed an apt way to welcome in Autumn. We used some of our favourite Scandi cookbooks as our inspiration.

I wanted to serve aquavit to guests as a welcome tipple, but subsequently couldn’t find any that wasn’t going to break the bank – so I made my own! It’s actually pretty easy to do – simply infuse a good quality vodka with lemon peel, dill, star anise, caraway and fennel seed. It only needs a few days and then strain and chill. It does pack a punch, but I like my booze to be adult!

Our canapés were home cured gravadlax on little rye crackers, served with a creamy mustard and dill sauce. A classic Scandi combination. This was swiftly followed by a cute little frying pan holding a mini open rye sandwich of bacon and quail egg. This was given a Scandi twist with lots of mustard, dill, kale and a dash of truffle oil.

Our first starter was a comforting broth of celeriac and apple and little Swedish meatballs. The meatballs were flavoured with fennel and nutmeg and the broth was finished off with a pretty green dill oil and tangy cloudberry jam.

Next up was a light salad of roasted beetroot, pearled spelt and whipped goats cheese topped with hazelnuts. Another traditional combination, but a riot of vibrant colours, textures and flavours spiked with fennel and raspberry vinegar.

The fish course came courtesy of our Swedish food crush Niklas Ekstedt. In his amazing Stockholm restaurant he cooks everything over open fire and it’s one of the best meals we’ve ever had. His book is lots of fun, but not particularly accessible. I did his hay flamed cod – gently roasted cod was covered in hay at the last minute and then blowtorched. This imparted a lovely smoky flavour and the odd bit of sweet ash! This was served up with a filthy brown butter sauce and potatoes roasted with miso. Pickled cucumber with pink peppercorn helped cut through the extreme sweetness. The flavours were a great balance of sweet, salty, sour and umami. It’s a very special dish that I’ll cook again next time I want to show off a bit! There was lots of plate licking action in the dining room.

The meat course was a rye crusted lamb leg, boned and rolled then coated in a herb and mustard rye crumb crust, served with a classic Swedish Jansson’s temptation. Floury potatoes, cut into matchsticks, with fried onions, thick cream and the umami boost of pickled sprats (Swedish anchovies) baked in the oven. To cut through the rich lamb and the creamy potatoes, this was served with a simple salad of kale and lingonberries. A little early, but it looked like Christmas on a plate!

Dessert this month was Susie’s take on the traditional Scandi dish of Riskrem, which is cold rice pudding and sour cherries. It was Susie’s turn to use the blowtorch and she turned this into a brûléed rice pudding. The cherries were turned into a cherry gel, alongside some fresh cherries and almonds to bring this old school dessert bang up to date. However, we did keep to some Scandi traditions and kept a whole almond in the middle of one brûlée. The lucky recipient of this went home with a prize (as is the tradition at Christmas with this dessert!)

Finally our not so petit fours were mini marzipan cakes. These were nutty, sweet, moist and chewy and topped with a light crème fraiche frosting and some lingonberries – the perfect fika treat with a  coffee!

Next up will be our 6th birthday event, a foray  into Cyprus and Turkey, courtesy of our other food crush Selin Kiazim of Oklava. We’ve already started planning the menu and hunting down the obscure ingredients so watch this space for more news of that!

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September 2017 menu – Scandinavian Comfort Food

At the weekend, we’ll be opening up the Manor for two nights, serving up a wealth of delicious Scandinavian inspired delights for our guests.

Using recipes from some of our favourite Scandi cooks there will be some traditional dishes alongside some more modern interpretations.

As you know, we’re huge Scandiphiles so we’re really looking forward to this one!

Sept 2017.jpg

Vegetarian Fine Dining

Last weekend we went completely vegetarian. We always aim to cater for all dietary requirements at the Manor but we like to put the veggies first every now and then. I used to be a veggie when I was a student so I don’t really feel like I’m missing out if I don’t have meat. I think these days vegetarian food has a much better reputation, helped by the exciting flavour combinations people are prepared to experiment with – as demonstrated by the likes of our foodie friends at Swine that Dines. They do a monthly veggie small plates menu where I’ve eaten some of the best food of my life.

Flavour is probably the most important aspect of cooking for me, and so we picked a menu that would showcase some strong, spicy and unusual flavours, all in veggie form. In fact most dishes were actually vegan or could be made vegan by omitting the minor dairy elements. People seemed up for it as well, at least two thirds of the crowd were not even vegetarian!

Susie got me a spritz book for my birthday this year and so I’m slowly making my way through it at each supperclub, as the recipes produce such lovely, refreshing aperitifs. This month I picked a Nero Chinato spritz, which was muddled blackberries, cocchi and prosecco. Very late summer inspired!

Our canapes started our veggie tour of the world, the first being ullunde vadi – Sri Lankan street food inspired by my recent travels. These chewy little lentil doughnuts came stuffed with a punchy, sweet and sour onion and chilli relish. Then it was onwards to Mexico with a smoky butternut squash tostada. A crunchy tortilla topped with spicy paprika spiked squash, topped with pink pickled onions and coiander oil.

Next on our culinary tour was Turkey. We’ve said before how our current food obsession is Selin Kiazim of Oklava and so I was keen to test a recipe ahead of our Oklava themed event in October. Ricotta stuffed dumplings came paired with a charred wedge of cabbage, a naughty yoghurt and cream sauce, chilli butter and toasted pinenuts. The sauce could essentially make anything taste nice and the spicy chilli butter cut through all the dairy richness.

Next was a detour to Asia via Greece with a real fusion of a salad consisting of black rice, aubergine, watermelon, feta and sesame! Black rice and griddled aubergines were tossed in a salty, umami miso,ginger and lime dressing and then topped with feta, watermelon and a chilli sesame caramel brittle. The salty savoury flavours were washed away by the watermelon, leaving you ready for another mouthful. This combination sounds bonkers, but our guests seemed to love it!

My Middle Eastern take on a risotto was up next and was packed full of unusual flavours including sumac and preserved lemon. This was topped with little bread and butter pickles, made from tiny Turkish cucumbers. The tart little pickles cut through the creaminess of the risotto and provided a lovely crunch against the comforting softness.

We stayed around the Middle East for Susie’s take on another of Selin’s recipes – chilli roast roast cauliflower. Smeared with sweet and spicy Turkish pepper paste, the cauliflower was roasted and charred and then topped with a tahini sauce, pistachios and pomegranates. A herby bulghur wheat salad accompanied. Roasting cauliflower really brings out the nuttiness of the vegetable yet retains the bite.

And then it was back to the UK for dessert – using a dessert recipe from Edinburgh’s Mark Greenaway. Mark’s recent book ‘Perceptions’ is full of complicated Michelin starred recipes, most of which I will never try. However the dessert section is very colourful and appealing and he breaks down all the steps in a (fairly) accessible way. I tried out the brown sugar cheesecake, bramble sorbet and tomato caramel. This was a beautiful little dish full of unusual flavour combinations. The brown sugar cheesecake was creamy and light and with a touch of butterscotch; the bramble sorbet full of summer hedgerow flavours; and the tomato caramel surprisingly fruity and zesty. It was a bit of a labour of love, but worth it!

And so we proved vegetarian food can be as exciting and fulfilling as anything else, we certainly didn’t miss the meat! Next up is our Scandinavian double bill at the end of September, where we will probably be welcoming in the start of Autumn. You’ll also no doubt have seen that we’ll be taking a wee break after January so that Susie can go on maternity leave (not my baby I hasten to add!). If you’ve managed to book on to our last round of events, then well done! If not then keep an eye on the blog and on twitter as we’ll advertise any cancellations as they arise.

July 2017 Menu – Bastille Lunch

We’ve had enough time to recover from our May Big Brunch Challenge and we’re rested and raring to go with our next run of supperclub events! Next week, we’ll be celebrating all things French and celebrating Bastille Day with a wonderful lunch.

Some traditional dishes with modern twists, this will be an exciting one. Here’s the menu, we can’t wait to get cooking.

July 2017

A very long weekend!

We have been very much overdue some evening supperclub events and so a few weeks ago we hosted not one but two and threw some craft beer in for good measure! Rick Stein’s lovely ‘Long Weekends’ book was our muse. If you’ve seen the accompanying TV series he went all over Europe in search of good food. Our resulting menu could have been a bit random to be honest, what with all that culinary choice. But we think we nailed it, if we do modestly say so ourselves!

Our beer pairings came courtesy of North Brewing, brewed only a few miles away from the Manor at Sheepscar. North Brewing beer is probably some of our favourite beers at the moment – fresh and full of flavour. Lucky guests got four cans to sup at their leisure. This included a Kolsch style lager, a couple of very strong IPAs (my favourite being the punchy and hoppy Transmission) and a coffee, coconut porter.

Our canapés took guests to Copenhagen at first and came in the form of little Frikadeller, which are cod fishcakes spiked with a curried remoulade sauce. The fishcakes came crammed with cod and no potato filler whatsoever. I could literally eat the remoulade on everything, it’s the ultimate tartare sauce. Our next location was Berlin, with what seemed a very British canape – rare seared beef with horseradish cream, but encased in a choux bun, a spin on roast beef and Yorkshire puddings!

Starters took us to Reykjavik in the first instance, with a very delicate Icelandic fish soup. This was an unusual combination of ingredients that was a hit in the dining room. A creamy, buttery fish soup was poured over sour apple and gently poached hake and anointed with pink peppercorn and dill oil. Very refined, pretty and very tasty! Next up was Susie’s arancini salsicca from Palermo. A rich saffron risotto ball stuffed with fennel spiked sausage meat and deep fried, paired with a sweet and sharp tomato and basil sauce.

For mains Cadiz was our next stop with a very simple but flavourful griddled mackerel (fresh from Leeds market that day) paired with a pirinaca salad of tomato, onion and peppers. Such clean fresh ingredients needed to sing for themselves. Next we detoured to Vienna for a very rustic pickled cabbage leaf stuffed with pork and paprika and served with buttery parsley potatoes. This was a very comforting and warming dish with the cabbage having flavours of yummy sauerkraut.

Dessert took us to Bordeaux with Susie’s flourless chocolate cake from Aquitaine. A light yet rich cake, this was paired with shards of almond biscuit, salted chocolate ganache, Chantilly cream and fresh and freeze dried raspberries. A wonderfully decadent mouthful indeed!

Our final destination was Spain because what else could we serve for petit four, after all that food, than deep fried rice pudding. Yep that’s right! These are the best doughnuts you’ll ever try. Lemony, vanilla rice pudding, crammed with boozy raisins, deep fried til golden and then rolled in cinnamon sugar. What’s not to like?!

So, that’s it for a few months from us. We’re back in May for our sold out Big Brunch events for Leeds Indie Food. We’ll be taking time off in June as well but do keep an eye out this Spring for tickets to our July, August, September events. See you soon!

March ’17 Menu – Inspired by Rick Stein with North Brewing Co Beers

Time’s flown by since our Ottolenghi event last month and next weekend we will be welcoming 24 guests over two evenings to enjoy an array of delights inspired by Rick Stein’s new book, Long Weekends.

Here’s the menu, we’ll be taking our guests on a culinary tour of Europe, from Reykjavik to Palermo to Vienna and beyond! All washed down with four beautiful beers from Leeds’ own North Brewing Company.

We cannot wait!

march-2017

February ’17 Menu – Ottolenghi Inspired Lunch

We’re already through with January and coming up to our second event of the year! This time we’re lunching and using the reissued version of the Ottolenghi cookbook as our muse. Bold, sunny, spiced flavours to tingle those taste buds.

We’re looking forward to cooking this up, would love to know what you think!

february-2017