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.
Dinner this evening – homemade coleslaw, hummus and tzatziki with a cucumber, tomato, spring onion & herb rice salad in a chilli oil and lime dressing, accompanied by some beef koftas and ciabatta. All washed down with a glass of Malbec 👌🏼🍽🍷
Look at that colour 😍 worth making from scratch for the colour alone, but the fresh, vibrant flavour is also incredible! Will be serving this later as part of our dinner when our friends from Lincoln come to visit us. Saturday morning spent very happily in the kitchen! 👩🏻🍳
I decided to blend Zhoug (green chilli and herb paste) into my usual Hummus recipe for this weekend’s dinner and it worked really well! It brought just a little bit of heat and a lovely zingy flavour to the dip, without losing its hummus identity.
Classic hummus is delicious, but I like that it can also take on such a wide variety of additional ingredients, allowing you to change it up each time depending on the particular cuisine or style of food you are serving with it.