A lovely evening hosting a private supper club for five fabulous ladies.
The menu consisted of a clementine martini on arrival with roasted spiced nuts, followed by my traditional pitta, hummus and garlic yoghurt dip.
I then served a main course of roasted chicken thighs with fennel and orange, served with cavolo nero in a pecan and herb dressing, sumac roasted potatoes and roasted baby carrots with cinnamon and yoghurt, and finally a dessert of chocolate almond torte with cointreau cream.
This Kale, Sweet Potato, Olive, Roasted Veg & Feta Salad with a Herb Tahini Dressing is both healthy and hearty, perfect for a January lunch or dinner. Recipe below (serves one). Any of the veg can be switched to whatever you have to use up!
Salt and pepper
40g curly kale
1/2 tsp cumin
1/4 large sweet potato
1/4 red onion
4 tenderstem broccoli spears
4 cherry tomatoes
4 chestnut mushrooms
1 tbsp mixed seeds
1/2 tsp paprika or chilli flakes
Handful fresh herbs (such as parsley, coriander, mint)
1 tbsp tahini
1 tbsp water
1 small garlic clove
Start by removing the hard stalks from the kale and massaging the leaves in a serving bowl with a little oil and some salt to tenderise. Leave to one side.
Preheat oven to 200C / 180C fan. Finely slice the red onion and chop the sweet potato into small chunks. Spread out on a baking tray. Drizzle with a little oil, season with cumin, salt and pepper, then put in the oven for about 20-25 mins.
Halfway through, halve the broccoli, mushrooms and tomatoes then add to the baking tray.
Once the veg are cooked, take out of the oven and leave to cool slightly.
Crush the garlic clove, then in a small bowl, mix the tahini, juice of the lemon, garlic and water together and season with salt and pepper. Chop the fresh herbs and add most of them to the dressing.
Start assembling your salad by arranging the veg and olives on top of the kale. Crumble over the feta, then sprinkle over the mixed seeds.
Drizzle the dressing over the top then garnish with fresh herbs and a sprinkling of paprika or chilli flakes. You could also garnish with some pomegranate seeds if you have any. Add a little more black pepper to season. Enjoy – I like to eat this at room temperature.
Last night’s supper club for a local customer in Chester was a great success. I arrived at my lady’s house mid afternoon to finish cooking and set up, then served the guests their starters and mains before leaving them to it with the desserts available for them to help themselves to! I had very nice feedback when I was there, and it was a pleasure for me to provide dinner for such lovely people.
Busy evening spent preparing many elements of this menu, which will be served tomorrow at a supper club that I’m hosting for one of my local customers. Full of seasonal ingredients and some of my favourite flavour combinations 👩🏻🍳🍂🍴✨ •
I’m a bit obsessed with roasting everything I can at the moment! I think it’s just the best way to get maximum flavour into each ingredient 👌🏼
Tonight’s dinner is an all in one roasted traybake of sausages, butternut squash, kale, red onion and peas, seasoned with salt, pepper, oregano and parsley and topped with a harissa & garlic yoghurt dressing.