Supperclub, Great British Chef Recipes, Corney & Barrow Wine Pairing, Food Friends..
This weekend saw me cook up and host a special supperclub feast for food guests at chez moi on behalf of Great British Chefs and Corney and Barrow wines.
It didn’t take me long to decide to do it, but even longer to decide what to cook, with the extensive variety of recipes on the Great British Chefs sites, by Michelin starred and acclaimed chefs, its alot to live up to.
On this occasion I decided to try to stay along the line of the recipes and not adapt them too much, I wanted to create a menu not only to wow my diners but with a tropical/Indian slant to the menu choices.
Using a varied selection of meat (lamb), fish (bream) and other ingredients to show a diverse demonstration of skills to each dish, plus creating some fresh on the spot marvels like the seared black onion sea bream or Peshwari lamb kebabs cooked on the grill. Here is the menu I created using Great British Chef recipes.
Menu
Iberico Chorizo Bhajis - Marcello Tully (adapted from Nduja bhajis)
Wine: Marsannay Domaine Joseph Roty 2008
Burgundy Style: Pure Red Fruit and Easily Approachable
Keywords: Raspberry and strawberry flavours – very elegant and almost feminine.
Grilled aubergine rolls – Alfred Prasad
Lightly curried chicken with mango mayonnaise – Galton Blackiston
Wine: Puligny-Montrachet Domaine Francois Carillon 2011
Burgundy Style: Richer, Weightier and More Opulent
Keywords: Warm fruit and biscuit flavours.
Indian potato cakes – Alfred Prasa & (Sel’s coriander chutney)
*
Peshwari kebab - Alfred Prasad
Wine: Gevrey-Chambertin Clos des Varoilles 1er Cru Domaine des Varoilles 2007
Burgundy Style: Denser, Richer and Darker
Keywords: Black fruits and gentle spices.
Zaffrani Pulao – Alfred Prasad
Mango salad – Alfred Prasad
Seared bream with roasted aubergine, tomato and potato crush and kachumber – Vivek Singh
Chablis 1er Cru Vaillons Domaine Vincent Dampt 2011
Burgundy Style: Taut, Fresh and Elegant.
Keywords: Good acidity, which will help to cut through the flavours of the food.
*
Pineapple upside-down cake, spiced rum caramel, and Cornish clotted cream – Marcus Wareing
Course: Dessert
Wine: L’Effronte Moelleux Domaine Matrot 2007 (1 bottle, sweet wine so smaller pours)
Serving Suggestions: Serve from the fridge and open before the kebab course.
@yummychooeats @gbchefs @corneyandbarrow
My guests were surely spoilt!
We had the lovely Feel Good Food Book @Feelgd_Foodbk, The Cutlery Chronicles @LeyLaLaa, The Cafe Cat @thecafecat, Digest Magazine @laurafday, Clerkenwell Boy @clerkenwell_boy
who attended the lunch get together, with lots of food talk, while sipping on gorgeous wines, it was a day to remember for me producing some plates of food I was content with, pushing skills and boundaries to enjoying it in fab company and good food friends.
Of course this didn’t help my photography skills on the day (as rarely had time to take anything!) but with a little help from friends here all credited here are some of the wonderful snaps they took! 
@clerkenwell_boy
@Leylalaa
Here is fab picture of most of my guests that came on the day, happy bellies, smiley faces, says it all really.. so thank you Great British Chefs, Corney and Barrow wines & my guests!
Please take time to see a review of the day by Cutlery Chronicles, Leyla!
