May 20, 2011

The May Loaves&Fishes Menu


Last Saturday night I went to a lovely pop up supper club in Ballymaloe Cookery School held by Gill Hegarty. It was brilliant to go to someone elses supper and Gill really pulled out all the stops! Her homemade ravioli was amazing and  I actually can't stop thinking about the beef carpaccio with beetroot and horseradish sauce! There were 4 courses and for dessert she made an almond, prune and brandy tart which was absolutely gorgeous! I must get that recipe. Gill is hoping to do the supper club once a month and you can find out more on her facebook page.
Meanwhile I have the menu for next weekends supper all planned out. One thing I definitely learned from going to Gill's supper is that I was so full by the end of the night! I give people massive portions so I actually need to tone it down a bit! I'll be emailing everyone who's booked in with the finer details on Sunday. Hopefully the weather will be nice and summery and will set the tone for this middle eastern delight of a night!

Mezze Plate (Hummus, Dukkah, Olives from The English Market, Beetroot dip & pittas)
Green Salad
Ottolenghis' Open Kibbeh, Carrot Salad, Tzatziki & Green Couscous
Strawberries with hibiscus tea, vanilla cream and Pistachio shortbread
Almond and Orangeflower Moroccan Snake
Tea & Coffee

I've put a link to the kibbeh above, it's unbelievably tasty. I've made it a few times now, it works really well as a packed lunch/picnic and is lovely warm in a pitta bread with salad too.
The Moroccan snake (in the photos above) is a gorgeous theatrical pastry that I learned to make in Ballymaloe. It's really lovely with strong coffee or Mint tea. I love the idea of having one of these on each table when we serve the coffees!
Lilly x


3 comments:

  1. Hi Lilly,

    Just wondering what sort of wine you'd recommend to bring to the dinner?

    See you on Friday.

    Cheers,
    Colman

    ReplyDelete
  2. Hi Colman, lots of wines will go really well! I'd say a light red Rioja or Beaujolais, or a new world Pinot noir. A riesling or gew├╝rztraminer would go really well with the warm middle eastern spices. Last weekend I tasted a beautiful White wine called Ciu Ciu le merlettaie pecorino. It would be perfect with this! See you Friday!

    ReplyDelete
  3. Ohhh, these look lovely! Will there be loaves and fishes throughout the Summer?

    ReplyDelete

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