Upcoming September Supperclub

Now that the first supperclub is out of the way, I can’t wait for my second! I have been ruminating over the menu and have decided to focus on a style of cuisine that I admire fantastically – ever since having been in Mexico a few years back. My menu is inspired by traditional Mayan and Aztec flavours of Mesoamerica. “Inspired” being the operative word as, although I adore the flavours and dishes I was lucky enough to taste in Mexico (mole, atole, pozole), I can’t help playing around with ideas. In fact its no fun if I can’t. Anyway, please see below for details and let me know if you can make it.

xxx

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SUPPERCLUB EVENING – SUNDAY 1 SEPTEMBER

Hosted by Home from Home

September Theme: A Mesoamerican Journey through Mexico

It’s being kept intimate with just 10 spaces available and a maximum allocation of three tickets per person! There is a suggested donation £30 and BYO (I’m more than happy as always, to give suggestions for those that care about what wine to pair up the food with).

Proposed September menu is as follows:

Starter:

Cerviche of salmon with pink peppercorn and vanilla

– or –

Cerviche of seasonal vegetables prepared in a ginger-citrus marinade (veg)

Main

Slow cooked stuffed lamb with rich and spicy mole

– or –

Stuffed baby squash with a black bean chocolate mole (veg)

each served with quinoa salsa, tamarind guacamole and a coriander-courgette fritter

Dessert

Prickly pear ice-cream served with a tequila snap basket and a cinnamon rice pudding mousse (veg)

An aperitif, extra courses and coffee will be served on the night, so please let me know about any dietary issues or allergies.

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Venue is in Clapham on Sunday 1 September from 7pm to 10.30pm (dessert should be served around 9.45pm). Diners are seated around a large table so you should be comfortable, happy even, to chat and meet new people.

If you are interested then do contact me on yohini.nandakumar@gmail.com to ask any questions or book places. There is a £10 deposit on reserving a place to contribute to the cost of ingredients although to the extent that you either give me 3 days’ notice or can’t make it but I find a replacement for the full cost, the deposit is refunded.

Very best, and I hope I see you soon

Yohini

Home from Home

yohini.nandakumar@gmail.com

http://www.home-from-home.net

 

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The Live Crab and the Fat Pig

This week is nice. Finally now that I’ve gotten my first supperclub out of the way I can get back to enjoying classes at the cookery school. No more sneaking off for an hour to buy orange tomatoes, in theory this week is something I can relax into…

Except that on Monday I killed my first creature… Well no, once again a slightly misleading statement… I’ve stepped on insects (unknowingly), dumped a bowl of prawns into boiling water, fished mackerel but this was the first time I took a knife and plunged it into the central nervous system of a creature that just moments before was blinking at me. Because crabs blink. And that was the most unnerving thing about the whole thing. That, and the fact it struggled so hard when I tried to hold it down… Not that I’ll turn vegetarian because of it, quite the opposite in fact – I feel absolutely obliged to eat all of the crab dish that we make from it. None of my crab will be going into the bin (you’d be surprised- maybe horrified- at the amount of food we each end up taking home and, quite frankly, chucking out).

Anyway, using quite a lot of force, I finally managed to plunge the oyster shuck knife into the part underneath the crab’s flap under which its central nervous system lies. An interesting thing about crabs is that you can’t boil them alive even if you wanted to because its natural defence mechanism is to shed its limbs and not killing the crab before boiling makes the meat tough.

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Crab cakes on Thursday will be made from the picked crab. I shall dutifully eat every last morsel. Not that that’s a tough ask you understand, its just that we usually make so much food, and much of it is  enough to feed four so there really aren’t enough days in the week to get though all the food that we make.

For example, this Tuesday we not only killed the crabs but we made yogurt pannacotta with poached figs and we cooked pork fillet en papilotte with celeriac dauphinoise and made cookie dough (a good portion of which was consumed by me before it even reached the fridge). We ate the pork and some tiramisu (that out tutor had demonstrated the making of) for lunch and later the pannacotta as a… post dessert-dessert…

After picking our crab (which involves merrily pulling out the crab fresh from the cavities and legs of the crab and then spending the same amount of time again, searching for any shell that has fallen into the bits of meat) we were free to make our lunch. Starting with pork en papilotte.

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On Wednesday we had a wonderful pork Holstein with a runny duck egg and anchovies. Apparently the anchovies are traditionally added at the end although, never having heard of this dish, its not a garnish I’m fastidiously attached to.

Although actually the anchovies did add a moorish salty note to a lovely dish. It was a very filling main (I haven’t shown you the rest of the pork escalope that hid out of sight of the photo but then jumped onto the plate soon and then was gobbled up by me. Passion fruit and mango eton mess after this.

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You should have seen the roast pork bell with roast veg and cauliflower cheese that we made. Oh wait.. Let me upload the picture.

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We took home with us that day and I made that my dinner.

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I don’t know how I’ll be able to go back to a sandwich lunch once this course is over…

 

 

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July Supperclub has come and gone!

Thanks so much to everyone who came to my first ever supperclub. I had so much fun (although wow- am I glad its over!). Everyone came with such a positive attitude and determined to have fun and its so nice to hear at the end of the night that all the guests enjoyed the food and the evening!

For my part I made a decision to relax and not do the stressed, frantic thing. I was lucky because two of my friends, Helen and Gabriele helped out on the night and they were invaluable. Because I’d spent so much time making all the food myself at my own pace I hadn’t realised how much help I’d need actually serving the food quickly and efficiently and both Helen and Gabriele more than faced up to the challenge.

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Things were also made easier by the venue which was in Ed’s flat in Clapham and triggered some reverential silence from the guests upon entering the apartment and to be perfectly honest, probably contributed to all the positive comments at the end of the evening because who can fail to enjoy an aperitif on the roof terrace and dinner in the vast expanse of a fancy penthouse.

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After an elderflower cordial and sparkling wine aperitif and a selection of homemade pickles (carrot and mustard, radish and tarragon, and mushroom and juniper) everyone came down for diner. Cold starters functioned perfectly, maybe a little too smoothly. The first course, starter, and subsequent third course came out in quick succession. Three courses and we hadn’t even reached the main course! The first course was a smoked quails egg, wrapped in dry finely chopped mushroom and smoked breadcrumbs (what can I say I’m a fan of smoking) and then panned again in Panko.

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The tomato sorbet was a Thomas Keller recipe and I was really impressed by this sorbet. Not only did it taste fantastic (all of the supperclub guests agreed) but it was a wonderful soft set sorbet so there was no faffing around with taking it out of the fridge 10 minutes before. The velvety smooth texture meant that my total inability to quennel was, at that moment, overcome and I am now an accomplished two handed quenneler of soft set tomato sorbets. The sorbet came with a tomato confit, tomato salad, chive oil and garlic tuille.

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Skipping onto the pea soup, I made this the day before and froze it in a bid to preserve its freshness. I don’t think I quite managed to preserve it completely though as the texture wasn’t as velvety smooth as the day before although the flavour was still sweet and delicate. However, next time I think with a very fresh smooth soup like this, I will need to make it on the same day as serving. To accompany the soup, inspired by the flowerpot bread that we made at the cookery school, I made some garlic bread in a similar fashion. I mixed some roasted garlic into the dough and although it was wonderfully garlicky, the next time I might make it less garlicky and instead serve with garlic butter so that people can add or maintain the garlic flavour according to their tastes.

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Main was confit pork belly with pureed and roast honey beetroot with a reduced jus (let’s just call it “sauce” given that it was supposed to be an English themed supperclub). I brined my pork in the fridge for 5 days and then confited the pork belly for 11 hours in duck fat. It was so wonderfully soft that you could pull the rib bones off the belly like loose teeth  – I was super happy with the outcome. In fact it was only on seeing the confit belly that I finally began to relax about the supperclub. A lot of the supperclub guests commented on how lean the meat seemed on the plate and its true that the slow cooking in confit does render out a lot of the fat. I’m not sure that this exactly makes the meat leaner though – sorry guys… The vege alternative was an equally artery clogging herb crumbed round of goats cheese fried in a pan to get it crisp on the outside and meltingly soft on the inside. And Caramelised onion gravy on the side.

Actually, with so many pots and pans on the go, at this point my diligent photographing of each course fell though so if anyone out there had any photos of the evening that they could send me, especially the main course and dessert course then I would be hugely grateful.

Skipping straight to dessert (I’m tired, I want to sleep soon), I made a tower of meringue, hazelnut cream, raspberry sauce, minted mixed berries and chocolate sauce. All was going well until I lazily tried to pour the chocolate sauce straight from the bag I was storing it in instead of putting in a jug. Alas, with little control over a squidgy bag, the sauce shot out and covered my decorative artwork with a cascade of chocolate sauce…

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However to end the evening on a second sweet note (after a succession of savoury courses) I served up some smoked chocolate truffles, gin truffles and smoked raisin fudge. The fudge (after 4 attempts at making it) was really well received and so thankfully (just about) worth all the trouble it caused. The gin truffle and the smoked chocolate truffle divided opinion. It seems I’ve stumbled upon two chocolate versions  of Marmite all in one night. People either loved it and adamantly defended it or found the flavours too intense for their liking. Next time I might tone down the amount of smoked chocolate I use and the amount of gin I use in each truffle and try to find a happy medium – if it exists.

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Anyway, all in all a good night. Thanks again to everyone who made this night happen. And its happening again (Argh!) on Sunday 25 August. Theme: Mesoamerican Mexico (provisionally named until I think up a better one) and I will post a menu up soon.

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xx

 

 

 

 

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Week 3: Lamb, profiterols and tarte tatin

A weekend can change a lot. I’ve just had my supperclub and although my fingers are itching to post about that and how it went, I am resolutely sticking to chronology (my recent out- of-synch post on week 2 aside). End of the week at Ashburton has been an odd one for me. Honestly, I’d been distracted by all the eventualities and possibilities of the supperclub. I was scribbling lists, typing lists, emailing lists and thinking new ones up in my head all the time. A problem it seemed could be solved by a list and so while chocolate fondants were being baked in the oven on Friday afternoon I was on my bike in Ashburton town centre looking for the perfect green and orange tomatoes. A key bullet point in at least 4 of my 8 lists. I had a list of all the things to take with me from Ashburton to London, a list of all things I needed to do in London once I arrived on Friday evening, a similar list for Saturday and Sunday. I had a list of components for each dish and a list of non food items to take to Ed’s flat (the venue for the supperclub) and a list of food items to take to Ed’s. But why am I writing about this? This is a post about end of week three – anyway you can see how distracting thinking about lists really is!

We made some fantastic lamb cutlets from a rack of lamb. We French trimmed the lamb ourselves with the joyful accompanying sound of bone against the metal knife and the group on my bench did such fine French trimming that it spurred me vigorously into action with plenty of frenetic bone scrapping on my part so that I was rewarded with four milky white bones skeletally protruding from the flesh. Yum

With the lamb we were to serve a tian of Mediterranean vegetables. Now I have seen tian of vegetables in recipe books the world over and I am thus happy to report that vegetable tians are not difficult. And they look so pretty. Firmly (but neatly), poke your chargrilled vegetables into the mould in layers and bake.

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On baking the vegetables should shrink so its fairly simply to remove the mould. And that’s that.

Along with out super simple tian was the super difficult lamb, the French trimmed rack itself was one of the most expensive cuts of lamb and we were ordered to serve it pink which is fine with me – although after 8 minutes of cooking, I would say that in my case pink would be a polite euphemism for raw. Although I polished the whole thing off at lunch, so maybe I’ll look into starting a trend for rare lamb? Or just cook it a few minutes longer. Either is good with me, although to be fair by lunchtime I’m staving.

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Actually the afternoon was a nice afternoon for me. We also made tarte tatin which is another thing I like to make at home. The precipice off which my tart always falls is always the pastry but on Thursday we were given a slab of readymade puff so it was a home straight really. If only the morning had been so easy…

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Still I’ve learnt to cook my lamb for a few minutes longer than 8 minutes (depending on size and feel – yes I know – but that will take more time to work out). I’ve learnt that adding brandy to your caramel (or variations thereof) makes for the most supremely delicious caramel that even on typing this post I am salivating.

And then it was home to eat choux buns. And to check my lists…

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End of week 2 (Published a little late)

I’m thinking that I should get more imaginative about my post headings. “Week 1″, “Week 2″… I might as well head each post with the day’s date. But then, don’t newspapers employ special people to think up good headlines – no not the journalists – other people, headline specialists. You can see why I might legitimately find it tough then… Today was about filleting Plaice and making goujons. Well that’s what mattered to me today. We also made treacle tart, spelt bread and sweetcorn a la Francaise (which, given the other main ingredient was chorizo, seems to be labouring under a misapprehension of being French) and we finished off the caramelised onion soup (both with respect to the cooking and the eating of it). But today, I was pretty damn proud of my filleting fish.

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Let’s be clear, I’m not saying it was pretty, but it wasn’t ugly either and it is a skill and I now have it. Or at least a basic form of it which will improve with practice (actually given that I’m posting this 10 days late, I’ve filleted three further fish since then but let’s not get ahead of ourselves). And the other thing I really liked was that today focused a lot about the presentation of food. I love that. Afterall, in terms of taste, I like to think that nothing would leave my kitchen unless I thought it tasted great, but dining out is often about more than that. It should about celebrating the occasion, and the theatre of presenting food is part of what elevates food from something delicious to something special. Maybe that’s going too far, in fact I have plenty of friends who would think what I’ve just said is silly but at the very least its a chance for chefs/cooks to be creative which suits me fine. With the gougons, we presented them in a kind of preserve jar, and the tatare sauce was placed in another (preserve?) jar.

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I really liked the look of it (including the way that our tutor cut his lemon for his example dish) but if I were being picky, I don’t think the props suited the dish. I mean, what have preserve jars got to do with fish? But it did get me thinking about presentation generally. Could you present the goujons in newspaper, or a little fried potato net, or am I being too fussy and fish in jam jars would generally raise no eyebrows? Actually I’ve also seen fishcakes served in a fancy conical bowl with a mound of piped bright green parsley mayonnaise which looked tempting and could work with gougons?

Another cute thing we did today was make spelt bread, both, in the traditional loaf style but we also baked some of the dough in small flowerpots.

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It’s such adorable thing, I’d be so excited to receive bread like that (I was quite happy making bread like that too). Of course, in keeping with my fastidiousness on the use of “relevant” props, I decorated the top of the flowerpot spelt with sunflower seeds only and not the other sesame seeds on offer, because what have sesame seeds got to do with plant pots? Although having said that, my coursemates who did use a mix of seeds ended up with prettier bread than me… what to do?

Anyway, I was thinking about doing little flowerpot bread for the July supperclub. Just need to find some flowerpots…

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Weekend of the July Supperclub – peaceful tension

Poor chronological ordering of my posts mean that I’m posting about my supperclub preparations already having done the supperclub and being pleased with the result. Thus, no suspense, no anticipation. Much overrated emotions I find, I’m happy with my current emotional state of “pleased its all over”… Anyway, in keeping with my undying devotion to every mindnumbing detail of everything everywhere, I’m duty-bound to give you a run down of the crazy prep going on the weekend of the supperclub,

So first thing on Friday, I took the pork out of its brine. For anyone who’s interested (and you should be interested because brine is a miracle technique that makes for fabulous meat), I used an equilibrium brine of 5%, and added some brown sugar, juniper, black pepper, coriander, garlic, onion, orange and lemon rind and fruit. Oh and then I threw in some pineapple as an afterthought because I’ve read that its a good meat tenderiser. You can see how cloudy the brined became after I’d removed the pork belly, this is because the brine acts to leech out the blood from the animal which improves the flavour and moisture of the meat.

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What next, well I made the sorbet and garlic tuiles last week so the only thing  left to do was to confit the tomatoes the night before and prepare the tomato tartar on the day of the supperclub. Yes – I used a muffin tray to confit the tomatoes. And a good idea it was too – if all else fails I’ll make my fortune selling muffin trays as specialist tomato confit equipment.

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The next (painful) part of the evening was to smoke the quails eggs. I boiled the eggs for 150 seconds having left the eggs to warm to room temperature. Smoking food takes place at whatever temperature the environment is so given the spectacularly warm few weeks we’ve had, I’ve had to wait until nighttime for cooler temperatures to prevail. This involves me setting the smoker up on the roof around midnight and coming up every two hours or so to check that the firestarter hasn’t blown out…

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Last week I smoked chocolate for my smoked chocolate truffles. This week it was the turn of the quails’ eggs.

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I was planning to make the bread dough on the Saturday night and let it prove in the fridge overnight.  Apparently, the longer fermentation also improves the flavour of the bread. However come Saturday night I had zilch fridge space so it was instead a 6am start on Sunday morning to get my bread going.

Turned out nicely though.

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I pickled my carrots and radishes on the Saturday afternoon as I only wanted a short pickling time. I pickled the mushrooms the week before however and actually I think the texture would have been better if I had also pickled them the day before instead.

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Pea soup was made on Saturday and frozen immediately to preserve the greenness. However as lovely as it looked freshly made, on defrosting I had to sieve it a second time because it looked grainy. Thinking about it now I think I should have either made it on the day or I should have used a whisk or blender to bliz the pea particles so that it suspended in the liquid (which is probably why the soup appeared so smooth when it was freshly made). Asburtin End of Week Two and Week three 016Supperclub weekend 084

I wish I’d taken more picture of the preparations! The garlic tuilles, the chocolate meringues, the pork once confited, the spectacular orange and red beetroot puree!  Ah well,,,, There is always next time. In fact, Sunday August 25th to be precise.

 

 

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One week before my first supperclub

So this is a tale of pain and woe. Actually its not too bad. In fact, given that I had to make a three hour journey from Devon to London to spend a weekend in 30C heat in my kitchen with the ovens on 18 hours of the day, I had quite a nice weekend.

This was the weekend of preparation. Of a limited kind. Annoyingly there’s plenty I can’t do until the weekend of the supperclub but I did get my fresh stocks made up and frozen.

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I made my tomato sorbet for the starter that I’m planning. I spent an hour tending the tomatoes you know, blanching, skinning, deseeding, macedoining – the usual concassing nonsense. The stew I made for the sorbet was yummy though!

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I made my white chocolate gin truffles and I smoked my chocolate and made smoked chocolate truffles. I went on a smoking course about a month back and it really got me thinking about smoke as a flavour rather than a preservation method. Its an interesting flavour because its uniquely flavoured – not sweet, salty, bitter etc – but just smoky. Its hard thinking of foods combinations that could work well with smoke (apart from your standard fish and ham) but I reckon that chocolate could stand up well to it. And the smoke expert on the course mentioned that he’d smoked raisins so I thought I’d bung that in to. And bread. I’m getting my money’s worth…

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Oh and I made the mushroom mix for my vegetarian Scotch eggs. And meringues.

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And I also made fudge. Twice. And given that I’m posting a few days later I can exclusively divulge that I made it a further two times before I finally got it right.

Busy weekend but fun!

 

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Week 3: Lamb, peas and Pansies

I actually wasn’t looking forward to Monday. I’d come back 11pm the Sunday night from London, preparing for my supperclub and looking though the list of things we were making I wasn’t too excited. “Trim lamb” “Pea and Ham Soup” “Fruit Salad”. “Trimming lamb” sounds like you’re just going to square the sides of a chunk of meat and soups and fruit salads scream diet food to me (unfairly because the amount of cream and butter we’ve stuck into our soups over the past few weeks should totally explode the myth).

Anyway actually, it was a good day. Trimming lamb means skinning the belly of the lamb, trimming it off any excess fat and taking the meat off the rib bones. Then we stuffed it and tied it. So its not about squaring the sides of the meat at all. Well, I guess it is a little bit.

Pea and Ham soup was actually really interesting because the recipe involved making a pea soup and serving it with an island of ham in the middle. One of my intermediary courses for the July supperclub is a pea soup so I was avidly engaged throughout. Apologies to my coursemates who had to endure 10 minutes off me quizzing our tutors about the best way to keep the pea green colour. Soup was lovely though and tastier the next day also. We made a roux for the pea soup which admittedly I’d never thought off? Call me new fashioned but I prefer the consistency of my soup to come from the texture of the vegetables rather than the thickening of the flour globules. Although having said that, it was a useful technique to learn and actually the end product was good so I might experiment with it in the future.

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The fruit salad and the accompanying sabayon was a chance to work on presentation skills. Doing the presentation work is the point at which I feel most cheffy and it was good to be able to make such a simple dish look like  dish that you would serve at a high end restaurant.  Its a bit like magic really. :-)

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Fudge-mania

So at the end of the evening for my July supperclub, I’d like to offer fudge. Disconcertingly I have recently found out that fudge is an American invention (which doesn’t sit well with my supperclub theme) but let’s just keep that between you and me. The rest of the world I hope will just associate it with the Clotted Cream counties.

I have fond memories of fudge being a perfectly simple thing to make. The fond, and admittedly vague, memories involve my mum putting a tin of condensed milk in a pan of boiling water. After a long time it became fudge. After a really really long time, it became toffee. Since then, I have come to the conclusion the practice of Fudge is a true skill. This discovery is a recent one, obviously, because if I’d known the trouble in store, I’d never have put it on the supperclub menu. So four fudge attempts later what have I learnt?

Fudge is like (non-gelatine based) Turkish Delight, there are no good recipes out there on the internet. I’m not saying that the plethora of recipes out there are bad but they rarely seem to envisage the multitude of things that can go wrong. Reading a recipe is like a description of an alternative universe, it’ll talk of thickening, gloss, setting, losing shine, rolling boil – and all the while you are staring at your mix of (at various times) inert milky beige water, a spluttering volcanic lava of dark toffee, planks of black crust sailing across your pan, wondering when you’ll hit the “soft boil stage”. Anyway after looking at different sites, I pieced together all the different things I was doing wrong and finally got my perfect fudge. Far be it from me to presume to provide a recipe for fudge but for my reference at least I can set out the recipe and my personal “troubleshooting guide”.

300ml of evaporated milk

350g sugar

100g soft butter

vanilla pod (or in my case, smoked raisins)

1) Prepare a 15cm x15cm cake tin or glass square dish (which is what I used) by lining it with buttered greaseproof. You need to do this now, you will have zero time once the fudge is ready. The tin will look smaller than you need but trust me, your fudge will reduce down.

2) Bung everything apart from the vanilla into a large saucepan (which should be at least twice as big as the mix).

2) Heat gently until the butter has melted fully into the mix. You don’t really need to stir at this point provided that you’ve already mixed the sugar into the evaporated milk so that it doesn’t sit at the bottom of the pan and caramalise separately.

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3) Once you have a pale coloured liquid of the mixed up ingredients, whack the heat up and watching it start to bubble.Asburtin End of Week Two and Week three 056

 

 

4) Stir occasionally. No need to go mad, once a minute should be fine at early stages when the mix is still thin and liquidy. In fact if I’m being honest with myself I had a 10 minute shower when the mix first started boiling (this was during my fourth and successful attempt – promise). It does take a while for anything interesting to start happening and if you’re fudge watching from the beginning, you run the very real risk of removing it from the heat too early, in panicked excitement before its really ready. I personally think you don’t need to stir it at all for the first 10 minutes, and then just a little occasional stirring until it really starts to thicken (and the risk of the bottom of the pan burning becomes rather real).

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5) 15 minutes later it should be ready. It should reach the soft boil stage meaning that when you drop the mixture in the water, it basically sets into fudge in the water. Sets like proper fudge I mean, not watery or mushy fudge but fudge just how you’d want to eat it. The stuff in your pan should look like fudge left out in the sun too long. When the fudge is ready to be taken of the heat, there should be no doubt in your mind about whether it is ready because it should really look like molten fudge.

6) At this point turn off the heat and pause briefly while it stops bubbling. Then start stirring the fudge with a wooden spoon. You don’t need to go mad here, you’re just preventing crystals forming, you should do this for about 5 minutes. I read that you need to do it until the mixture thickens and loses its gloss. But my mix at this point is already thick and it didn’t really ever loose its shine. However it did create a lovely smooth grained fudge anyway so just beat it for 5 minutes and I think you’ve worked hard enough to deserve a nice fine grain.

7) If you forgot to stir the pan while it was boiling or are concerned that the bottom of the pan has burnt, I would transfer the contents from the original pan to a new one before starting to stir the mix again, this is so you don’t pick up the black from the bottom of the burnt pan when you’re stirring the fudge mix. Alternatively you could be a more vigilant stirrer than me.

8) Once stirred and getting cool to the point that you have to spoon the mix into the tray because it doesn’t pour well (although it should have just enough give to sigh itself into your prepared dish and fill out the corners), then stop stirring and put into your tray.

9) Leave to set, it should be evident within an hour that it is setting.

10) Voila, fudge.

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*UPDATE* It was in fact this very same fudge that made it to the table for my July supperclub along with the smoked chocolate truffle and the white chocolate gin truffle…

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July Supperclub: Updated Menu

Places for the July supperclub have all gone! I have also just finalised the menu for this Sunday 21 July as follows:

  FEAST OF ENGLISH SUMMER 

21 July 2013

MENU

Home Smoked Mini Scotch Egg with Mushroom

Tomato Sorbet on Tomato and a Garlic Tuile

English Garden Pea Soup with Homemade Bread

Twice Cooked Pork Belly – or – Herb crusted Goats Cheese

served with thyme lentils and honey roasted beetroot

August Supperclub Mexican Taster

Meringue with Minted Mixed Berries, Praline Cream and Chocolate Sauce

Smoked Chocolate Truffle, White Chocolate Gin Truffle and Salt Raisin Fudge

 

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