Kerstin Rodgers - Supper Club - Recipes and notes from the underground restaurant

Why Start a Supper Club?

The Story of MsMarmiteLover

How to Start Your Own Underground Restaurant

Cooking Notes

Part Two – The Recipes

Cocktails and Nibbles

Daiquiri

Kir Royale

Butterbeer

Butterscotch Schnapps

Popcorn with Lime & Chipotle Sauce

Crack-Cocaine Padrón Peppers

Chipotle Sauce

Bombay Mix

Five-Seed Roast

Marinated Olives

Dukkah

Baba Ganoush

Pitta Bread

Focaccia Bread Shots

A Word About Flour:

Marmite on Toast with Crispy Seaweed

Bloody Marmitey

Edamame

Nice Touches

Starters and Sides

Baked Jalapeño Poppers

Thai Corn Fritters with Sweet and Sour Cucumber Dipping Sauce

Vadai with Yoghurt and Flaked Jaggery

Butternut Squash & Feta Filo Triangles Edged with Poppy Seeds

Gratin of Salsify

Dolmas

Tempura

Kushi Katsu: Japanese Motorway Café Sarnie

Steamed Artichokes with Dijon Mustard Dressing

Chillies en Nogada

Beef and Spring Onion Chinese Dumplings (From Mama Lan’s Supper Club)

Savoury Yoghurt Granita with Caramelised Pine Nuts, Preserved Lemons and Torn Basil

Gammodoki (From Horton Jupiter)

Yuzu Ceviche

Soups

Marmite French Onion Soup

Vegetable Stock

Roasted Cherry Tomato and Garlic Soup

Sorrel Soup

Thai Green Spinach Soup

Cockaleekie without the Cock!

Magic Wizard Pumpkin Soup

Salads

French Beans with Tofu &Walnut sauce

Palm Heart Salad

Mint, Coriander, Onion &Pomegranate Cachumber

Really Great Caesar Salad

Broad Bean, Feta & Mint salad

Pear, Walnut & Gorgonzola Salad

Mâche with Egg & Dijon Mustard Dressing

Grilled Halloumi & Roasted Pepper Salad

Vegetarian Main Courses

Baked Vacherin (Fondue for Cheats)

Eggplant Parmesan (Melanzane Alla Parmigiana)

Quenelles

Basic Curry Spice Mix

Chilli Sin Carne with all the Works

Salsa Asado

Tomatillo Salsa with Chilli En Adobe

Guacamole

Corn Tortillas

Twitter Curry (From Spicy Hardeep Singh Kholi)

Kissing Chutney

Sikh Salad

Coconut Dahl

Tinda Masala

Jewelled Basmati

Butternut Squash & Blue Cheese Risotto

Fresh Pasta Home-Made

Spinach & Ricotta Cannelloni

Il Timpano

Really Good Mac & Cheese

Crêpes ‘You Creep in, Get a Crêpe and Creep Out ’ Victoria Wood on a Date in a Crêperie.

Fish Main Courses

Gratin Dauphinoise with Smoked Salmon

Curing your Own Salmon

Grilled Sardines with Mint

Salt-Baked Fish

Marmite Cheese on Smoked Haddock

Spaghetti Al Cartoccio

Thai-Style Fish in Banana Leaves with Coconut Rice

Stargazy Pie

Meat Main Courses

Spiced Slow-roasted Leg of Lamb with Mujadara (From The Shed)

Mujadara

Casa Saltshaker Locro (From Casa Saltshaker, Buenos Aires)

Quintessential Chicken (From Ben Greeno)

Shin of Beef Ragù (From Sheen Suppers)

Pork Belly with Sage and Fennel Stuffing (From Plum Kitchen, New Zealand)

Rambling Sunday Roast of Pork Belly with Black Pudding, Thyme and Honey Parsnips and Cider Gravy (From the Rambling Restaurant)

Duck Breast with Rhubarb Compote (From Lex Eats)

Slow-cooked Sirloin Steak with Wholegrain Nut Crust, Roasted Baby Beets and Baby Spinach Catalan, Served with Truffle Potato Purée (From The Loft)

Desserts

Mousse au Chocolat Orange with Cointreau and Choc-dipped Physalis

Tarte Tatin with Crème Fraîche Ice Cream

Crème Fraîche Ice Cream

Bergamot Posset with Crystallised Thyme & Lavender Shortbread

Saffron Kulfi with Almond & Cardamom Tuile Biscuits

Giant Pavlova

Salted Caramel

Clafoutis

Easy Apple Strudel

Chav’s White Chocolate Trifle with Malibu

Candied Oranges, Lemons & Limes

Cheese Course

Rye Crispbread

Fig Compote

Themed Menus

Elvis Night

Deep-fried Peanut Butter Sandwiches

Deep-fried Dill Pickles

Shuna’s Cornbread

Candied Yams

Corn-on-the-Cob

Cheese ‘n‘ Grits

Collard Greens

Blackened Catfish

Two Types of Fries

Brokeback Baked Beans

7UP Salad

Pecan Pie

Midnight Feast: The Black Album

Black Russian Cocktail

Black Olive Tapenade

Black Cod’s Roe on Black Bread

Black Sesame Salmon Balls with an Avocado Oil and Black Vinegar Dipping Sauce

Nori Handrolls Stuffed with Black Rice, Black Kale, Black Carrot and Aubergine

Beluga Lentils with Goat’s Cheese

Squid-ink Tortelloni Stuffed with Goat’s Cheese & Lemon Zest with a Death Trumpet Mushroom Cream Sauce

Marmite Chocolate Cupcakes

Flower Menu

Cava with Sweet Yellow Rocket Flowers or Hibiscus Flowers

Courgette Flowers Stuffed with Goat’s Cheese

Elderflower Champagne

Ginger Beer

Elderflower Fritters

Marigold Bread

Nasturtium Leaf Salad with Marigold petals & plum tomatoes

Asparagus Mimosa

Mint & White Chocolate Ice Cream

Flower Ice Bowl

How to Crystallise Herbs & Flowers

Mint Tea with Pine Nuts

Supper Club Directory

Bibliography

Acknowledgements

Picture Credits

Copyright

About the Publisher

Part One – The Notes

Introduction

We think of the restaurant as an ancient institution but in fact it dates back only a couple of hundred years to the French Revolution. Chefs emerging from the households of a destroyed aristocratic class no longer had jobs. The very idea of a restaurant at this time was revolutionary: a place where anybody who had the money could pay to eat. Suddenly, traders were sitting cheek by jowl with aristos; housewives next to duchesses. They were being waited on, not by their own private staff but by serveurs, people who would serve anyone with the financial means.

That was the first revolution in eating out. 2009 was the year of the supper club. A new revolution.

London is a newcomer to the supper-club scene, although in the 1930s an experimental dining club ‘The Half Hundred’, held in the modernist Isokon building in Hampstead, was attended by the artists and intellectuals of the day, such as Agatha Christie and Henry Moore.