Tag Archives: Underground Dining

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

Ottolenghi (and friends!)

Now the excitement of the Leeds Indie Food 2017 ticket release has passed (thanks to all those who’ve booked on!) Here are a few details of the inspired by Ottolenghi event at the Manor the other weekend. I say ‘inspired’ because we messed around with the recipes that much that they probably weren’t that Ottolenghi in the end! The aforementioned chef has re-released his very first cookbook, complete with sexy new front cover. We’ve cooked many an Ottolenghi recipe over the years and whilst we’ve never hosted a supperclub from the his first book, we knew it would be a reliable and rewarding muse. What we’ve come to love Ottolenghi for is his simple approach to cooking – flavour comes first, then colour and then use of the most basic, straightforward cooking techniques so as not to compromise on either.

We started proceedings with canapés of cauliflower fritters and beef tacos. The fritter was soft and comforting, packed full of spice from chilli, cinnamon and cumin. Ottolenghi spikes his with a tart limey yoghurt and I couldn’t resist also dabbing on a mango chutney/ lime pickle combo to create a very flavourful mouthful. The taco was an adaptation of Ottolenghi’s beef fillet with watercress and mustard sauce stuffed in a soft taco!

The starters included a seafood and fennel salad and roasted aubergine with saffron yoghurt. The salad was a bit like a seafood slaw, which makes it sound horrible when it absolutely isn’t! Shaved fennel was marinated in sumac, coriander, chilli, dill and lots of lime juice. Fresh baby squid and king prawns were fried in salt and pepper and added to the mix. This was sweet, soft and crunchy – an unexpected taste sensation! The aubergine salad is what many regard as an Ottolenghi classic – his griddled aubergine with saffron yoghurt. Soft smoky aubergine, smothered in floral saffron yoghurt, spiked with basil and pomegranate.

The mains added yet more flavours into the mix and came in the form of a mushroom ragout and harissa spiced chicken. The ragout was not technically an Ottolenghi recipe but was inspired by a cheesy polenta porridge recipe I had spied of his in the Guardian. I wanted something hearty and seasonal to pair with it and stumbled across this top mushroom ragout recipe. A ton of mushrooms were cooked up in tasty sauce of marsala wine and porcini mushrooms and served atop a cornmeal porridge crammed full of parmesan cheese goodness. This was layer after layer of umami tastes and was a big hit in the dining room, perfect for a cold winter’s day. The chicken dish was a wild rice and quinoa salad, topped with harrissa chicken. Chicken thighs were marinated in homemade harissa paste and then roasted and served with the salad. A spicy, fresh affair with the chilli heat of the chicken tempered by the sharp, citrus and sweet elements of the salad.

We turned from winter to summer for our dessert which was a bright little clementine polenta cake. Again, not an Ottolenghi recipe as I wanted a cake that was entirely gluten free. These little polenta cakes were topped with a slice of caramelised clementine and even had the whole fruit inside the cake mix. They were doused in a sweet clementine syrup and came with a smear of clementine curd – a celebration of the little citrus fruit! I paired it with an orange blossom, pistachio and honey ice cream – again not an Ottolenghi recipe but actually a Sabrina Ghayour one, so not far off!

Our final offering with coffees were little almond florentines. Unlike traditional florentines, these were simple, orange zest spiked biscuits that whilst simple in appearance packed a punch.

So, whilst we may have strayed a little from our original intention of hosting an Ottolenghi supperclub, I think what it demonstrates is that these days a lot of people are doing Ottolenghi style food and when he first released his original book that was far from the case, which must be a good thing surely?!

Anyway, we’ll be back next in March with another beer and food supperclub which we’re very excited about!

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

 

January ’17 Menu – Scandi Afternoon Tea

Happy New Year to you all! We’re feeling rested (albeit still hungover) after the festive break and in a week’s time we’ll be kicking off our 2017 events.

Our first event of the year is an afternoon tea, using Scandinavian influences as our inspiration. We’ll be inviting out guests to partake in some Fika within the Hygge surroundings of the manor.

Think open sandwiches and rich bakes, this is a great way to start off the new year!

january-2017

Sirocco Sensation

We were pleased to be cooking from Sabrina Ghayour’s new book, Sirocco, this weekend. Sabrina is a fellow supperclub host done good. Her clever recipes are Manor favourites because they are simple to follow, use accessible ingredients and always super tasty, she’s a genius! We served up a hearty Autumn lunch to add a little Middle Eastern colour and spice to what was otherwise a dreary, wet November day.

nov2016

Our welcome cocktail was a preserved lemon gin martini. We went one step further than Sabrina by adding the brine from the lemons into the gin, a bit like a dirty martini. This was slightly salty, sweet from honey and sour from lemon juice. Probably not everyone’s cup of tea but a very decent take on a dirty  martini we felt!

Canapés included fennel and lamb “lollipops” – little lamb koftas flavoured with lots of fennel, apricot and spices, served with yoghurt and tamarind. a lovely combination of sweet and savoury. Also on offer were little potato and chickpea latkes. These crunchy little morsels were full of flavour from cumin and coriander seed and came atop a spicy tomato and coriander salsa.

We love a slider at the Manor and we combined a number of Sabrina’s recipes to create a Persian duck version. A whole duck was slow roasted with Persian spices and then shredded. This was drenched in honey and pomegranate molasses and then served in a little milk bun with a crunchy carrot, pomegranate and tahini slaw. This was swiftly followed by spiced orange and thyme skewers and freekeh salad. Chicken thighs were marinated overnight in orange, marmalade, thyme and and array of spiced and grilled till charred. The freekeh was spiked with sweet and sour flavours such as pomegranate and dried cranberries then freshened up dill and coriander.

We couldn’t do a Middle Eastern event without some form of tagine. To cut through all the meat this came in the form of a pumpkin, harissa, apricot and preserved lemon tagine. This was a lovely balance of spice, sweetness and savouriness. Sabrina serves hers with a soft boiled egg atop, so who are we to argue?!

Our last small plate was seared steak with roasted vegetables served with two dressings, red pepper and a lemon yogurt. The vegetables are roasted until charred then tossed with, drizzled with the sauces then topped off with pink seared beef. A striking, tasty dish indeed.

Dessert was a delicious blackberry and pistachio frangipane tart. The sweet pistachio paired up well with the tart blackberries. Alongside this was a very decadent cardamom and rose ice cream and some rose macerated blackberries. Sweet and satisfying.

And finally our petit four were lovely little sumac and orange shortbreads. Not a technically a Sabrina recipe but celebrating the best of Persian flavours nonetheless!

That’s it for this year. We’ve had a fab time cooking up some lovely things. We’ll be back in the new year cooking up some more treats from Rick Stein and Ottolenghi, yippee!

November ’16 Menu – A Middle Eastern Inspired Lunch

In less than a week’s time we’ll be opening up the doors of the Manor for our penultimate 2016 supperclub!

The them this month is Middle Eastern, using Sabrina Ghayour’s marvellous Sirocco for inspiration. We’re big fans of Sabrina, her dishes are simple, straightforward and so so tasty. We’re excited about the menu and excited to be greeting another bunch of lovely guests.

So here’s the menu! Let us know what you think!