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 👩🏻🍳🍂🍴✨ •
A warm Feta & Butternut Squash Salad with Roasted Tenderstem Broccoli, Red Onion, Peppers, Tomatoes & Olives, topped with Toasted Chilli Seeds, Fresh Mint and a Pomegranate Dressing. Just what was needed after a busy weekend and a cold Autumn Monday.
I don’t often have time during the week for this but at weekends I love a warming bowl of oat and chia seed porridge made with almond milk, honey, blueberries, raspberries and flaked almonds. Breakfast for me is so important for many reasons – I never, ever miss it (unless I’m forced to wait until brunch!)
Tonight’s dinner was a sesame and soy roasted kale, spring onion, peas and sweet potato topped with a lime & coriander chicken thigh skewer. Recipe below (serves 2)
Cut 2 chicken thigh fillets into chunks and put in a bowl with juice of half a lime and a good handful of chopped fresh coriander. Season with salt and pepper.
Chop the sweet potato into chunks, season and roast in the oven with a little vegetable oil at 190C for about 20 minutes until tender.
Add 1/2 tsp chilli powder, 1 tsp cumin and 1 tsp coriander to the roasting tin then mix in 2 chopped spring onions and two large handfuls of kale. Thread the chicken thigh chunks onto two skewers and place on top of the veg. Drizzle everything with a bit of sesame oil and soy sauce and season well with black pepper.
Roast for 15 minutes until the chicken thigh skewers are cooked all the way through. At about 10 minutes, add the peas to the roasting tray.
Distribute the veg between plates and top each one with a chicken skewer. Garnish with more fresh coriander and squeeze over some more lime juice for extra zingy-ness.