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.
Preheat oven to 180C and grease a large baking tray with butter.
Heat olive oil in a frying pan and gently fry the onion, garlic and chilli until really soft.
Add the paprika, oregano and cinnamon and cook out for a couple of minutes, then add the spinach and cook until wilted.
Strain over a sieve to get rid of any excess moisture. Set aside to cool.
In a large bowl, mix the lemon zest with the pine nuts, parsley, parmesan and feta. Tip in the spinach and onion mixture and combine everything thoroughly.
One at a time, take a sheet of filo pastry and cut into two long strips. Keep the rest of the filo covered to avoid it drying out.
Brush each with melted butter. Put 1 tbsp of filling at one end then fold over to form a neat parcel, tucking in the edges. Brush with more butter to seal everything in.
Repeat with all of the filo until you have used all of the filling. Place the parcels on the baking tray and cook in the oven for around 20 minutes until golden and crisp. They will be a little soft due to the moist filling but will firm up once cooled. Cut each parcel in half to serve. Enjoy warm or 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 👩🏻🍳🍂🍴✨ •
A month or so ago I began a weekly routine of bringing baked treats into work every Monday but I have ‘slacked’ in recent weeks… Tonight I’ve baked an apple cake with cinnamon and ground almonds, topped with a little demerara sugar, more cinnamon and some flaked almonds. Hopefully this helps brighten my colleagues’ Wednesday tomorrow! Now to settle down in front of the tv in time for GBBO