Recipe Ideas For Hosting A Supper Club

Dishes For A Supper Club

Recipe Ideas For Hosting A Supper Club

Starting a supper club is a great way to combine all your favourite things – friends, food and drink! What could be a better antidote to lack of funds or the credit-crunch blues than an evening with food that is as delicious as it is affordable?
You can either take it in turns to host the evenings, share the cost or each bring a course to the meal. Either way it’s a win, win situation. You could even hold themed evenings – Indian, Mexican, Pudding nights – you decide. Make it fun and it will become a regular social event. It makes it more interesting if you bring different groups and types of friends together too – you never know what kind of chemistry might develop!
So invite a crowd round – the supper club is here! :-)

The following menu is a cinch to prepare and costs less than £3 per head – probably less if you buy all the ingredients at low cost supermarket.

BAKED CAMEMBERT (Serves approx 4)

Baked Camembert

This is a great dish for sharing – it’s cheap to make, easy to cook, great to look at and really tasty. What a star of a dish!
You will need:

  • 1 boxed Camembert (for four guests to share)
  • Cubes of fried bread or chunks of a French stick
  • Crudites (sticks of raw veggies) – optional
  • Chutney (optional)

Open the cheese box and remove the greaseproof paper.  Score around the top, approximately 1 cm in, to form a disc, remove the circle of rind. Place back in the bottom half of the box and place on a baking tray in a preheated oven and bake until golden and bubbling (180˚C/Gas 4) for approximately 20 minutes. Serve whilst hot with a selection of goodies to be dipped. Threading croutons on individual skewers looks great and a sweet plum chutney accompaniment really enhances this dish.

CHICKEN ON A CAN (Serves 5)

Chicken On A Can

What better icebreaker than this? Cook your chicken(s) on half emptied can(s) of cider for the most juicy and succulent meat (it keeps the bird moist from the inside out).
You will need:

  • 1.6kg whole chicken
  • Butter and olive oil
  • Can of cider (not sweet)
  • Salt and pepper
  • 150g crème fraiche
  • 6 spring onions, trimmed and cut in fine strips
  • 30g flaked almonds (toasted)
  • 2 packs of Merchant Gourmet Mixed Grains or Wild Rice

Empty half a can of cider and place the washed chicken upright on the can. Rub olive oil and butter all over the skin and season with plenty of salt and pepper. Cook for approximately 1 hour (depending on the size of chicken and how many being cooked).

Chicken Cooking On A Can

Once cooked, remove the chicken from the oven and the can then leave to rest. Using the remaining cider in the can add it to the chicken juices (skim away any fat). Simmer in a pan to reduce, season with salt and pepper and add crème fraiche for a delicious, creamy sauce. Serve with Gourmet Grains  or wild rice sprinkled with chopped spring onion and flaked almonds.

CHERRY & APPLE CRUMBLE (Serves 6)

Cherry & Apple Crumble

After the first two courses – head down the comfort food route and serve a simple but delicious crumble (fruit of your choice) and serve with custard. Home-made or shop bought – sometimes it has to be about time and convenience. 😉
You will need:

  • 300g cooking apples
  • 300g stoned cherries
  • 100g brown sugar
  • 50ml water
  • 75g butter
  • 150g plain flour
  • 75g caster sugar
  • Custard

Peel, core and slice the apples and cook with the brown sugar and water until starting to soften. Add the cherries. Fill a greased pie dish with the fruit mixture. Rub the butter into the flour until it resembles fine breadcrumbs, add the caster sugar and stir well. Sprinkle the mixture over the fruit and press down lightly. Bake at 180˚C/Gas 4 for 30-40 minutes until golden brown. Serve with custard, ice-cream or cream (or why not the whole lot)? 😉

Something A Little More Fancy?

At £4.50 a head for this three course meal you’ll feel very pleased with yourself (the cost is kept low here by using a small piece of salmon in the parcel).

GOATS CHEESE SALAD WITH CARAMELISED WALNUTS

Goats Cheese Salad with Caramelised Walnuts

If you’re not so keen on goats cheese use feta or Stilton (or any cheese you like). This is also great for vegetarians so no one feels left out. It can easily be prepared ahead of time but do not add the dressing until you’re ready to serve.
You will need:

  • 75g walnut halves
  • 3 tbsp clear honey
  • 2 thick slices bread cut into cubes
  • 1 tbsp wholegrain mustard
  • 2 tbsp balsamic vinegar
  • 5 tbsp olive oil
  • 2 large oranges
  • 200g mixed salad leaves
  • 100g radish – thickly sliced
  • 150g goats cheese, crumbled

Preheat the oven to 200˚C/Gas 6. Mix the walnuts with 2 tbsp of the honey and spread out on a baking sheet covered in greaseproof paper. Cook in the oven for approx. 12-15 minutes, turning halfway through. During this time prepare the oranges by segmenting with a serrated knife. Fry the cubes of bread in a small amount of olive oil until slightly browned and transfer to the tray with the walnuts, to cook further in the oven.
Make the dressing by gently heating the remaining honey, mustard, vinegar and oil, seasoned with salt and pepper.
Place the leaves, croutons, radishes and cheese on the plate and add the orange segments. Drizzle with the warm dressing and garnish with the walnuts.

GINGER & CHILLI SALMON PARCELS

Ginger & Chilli Salmon Parcels

Again, if salmon is not your favourite, substitute with another fish or meat but the salmon really is lovely in this dish with the ginger butter.
You will need:

  • 75g butter at room temperature
  • 2.5cm fresh root ginger, grated
  • Zest of ½ a lemon
  • 175g chilled filo pastry
  • 6 x 125g salmon fillets (skinless and boneless)
  • 1 small red and green chilli, finely chopped

Mix 50g of butter with the ginger and lemon then season with salt and pepper. Wrap in cling-film and roll like a sausage then leave to chill in the fridge.

Preheat the oven to 200˚C/Gas 6. Melt the remaining butter and brush the filo pastry one sheet at a time (keep the other sheets covered with a damp tea towel whilst you assemble the parcels). Use two layers per portion. Put a salmon fillet in the middle, sprinkle the chilli then season with salt and pepper. Unwrap the ginger butter and slice into 6 rounds. Place one on top of each of the salmon and gather the pastry around the fish to make a parcel, make sure it is sealed or the butter will run out. Brush with the remaining butter and bake on a non-stick baking sheet for 15-18 minutes until the pastry is crisp and golden. Serve with a green vegetable of choice and sautéed new potatoes.

LEMON TART WITH BERRIES

Lemon Tart With Berries

This dessert is decadent and delicious, it can be made ahead and looks gorgeous. Dust the edges with icing sugar once cooled to cover any imperfections.

You will need:

  • 1 pack all butter shortcrust pastry (shop bought) – ready rolled

Filling –

  • 5 large free range eggs + 1 egg yolk, beaten
  • 1 tbsp finely grated lemon zest
  • 175ml lemon juice
  • 300ml double cream
  • 220g golden caster sugar

Topping –

  • Berries of choice (marinated in sugar for ½ hour)
  • Whipping cream or crème fraiche
  • Icing sugar for dusting

Preheat the oven to 180˚C/Gas 4. Line a tart tin with the pastry and blind bake for 15 minutes. (I leave a lip of pastry over the edges and trim when it is cooked for a neater finish).

Reduce the oven to 120˚C/Gas 1/2. Put all the filling ingredients into a medium pan over a low heat and cook, stirring until the sugar has dissolved. Strain the mixture through a fine sieve into a jug. Pour into the pastry shell and bake for approx. 35 minutes until just set. Remove from the oven and allow to cool completely.

Serve the tart with a swirl of cream in the middle topped with the berries and their juices.

Drinks

If this is to become a regular thing why not club together and make a booze cruise to Calais and stock up for months to come, or keep an eye out at your local off-license for special offers? Store in a safe place once home!  Alternatively make a large bowl of punch or sangria to keep costs down. If you are hosting individually you could make a rule that the guests bring the drinks whilst the host provides the food.

The great thing about the Supper Club is that you make up the rules because there are no rules – just enjoy! :-)

Penny Pincher

Frugal, Thrifty and a little bit Crafty! That's me! I really hope I can help save you money, make you greener and inspire you with my crafty makes. Oh and I'm rather camera shy, I look so much better in cartoon... I'm on google+