Club is homage to the secret restaurant phenomenon.
In this wildly creative and wonderfully eccentric
cookbook by Kerstin Rodgers, owner of Londons
famous Underground Restaurant, you will find Kerstins
inventive and delicious recipes and themed menus, peppered
with her helpful hints, tips and wild experiences. You
will also be treated to Kerstins down-to-earth
advice on how to run your own home restaurant, and a
directory of other supper clubs of note around the world. In
few other cookbooks will you find recipes such as elderflower
fritters alongside home favourites such as Macaroni
Supper Club will appeal to home chefs and budding underground
restaurateurs alike, and is a must-have for anyone who
wants to experience the cutting edge of eating in.
Former rock photographer and punk-at-heart Kerstin
Rodgers started cooking professionally in 2005 for anarchist
cafés, music festivals and anti-G8 camps. In
2008 she hosted her first food night at her home, calling
it The Underground Restaurant, which is now a thriving
business and cult-affair.
Kerstin is well known in the foodie world both above
and below the line. As her alter-ego, Ms Marmitelover
she has featured in the national press and media for
her extraordinary dining events, and has been named
one of Londons most influential people. After
a night in her restaurant, few would argue that.
The Supper Club has received so many reviews on Amazon
it leaves me struggling for words so here are just a
few sample reviews to give you a feel for how special
this book is.
love this book! - Katie Cunningham (Amazon
Having visited Kerstin's amazing supperclub last year,
I was so excited to hear that she had a book coming
out. The book arrived a few days ago and it is gorgeous!
The design is beautiful and even has a lovely ribbon.
But the best thing about the book (other than the
delicious recipes, of which there are many) is Kerstin's
writing, which is friendly and funny. It's a cookery
book but it's also a glimpse into what it takes to
run a restaurant from your own home, complete with
a how-to list and a directory. This is the perfect
book for the aspiring supper club chef (and for the
rest of us who want to make something a bit special
cookbook with personality - Dana Johnson (Amazon
This book is a fun, inspiring cookbook that has a
lot of personality to it. The design is great and
well thought out from the photos to the pink ribbon
bookmark. It is not just a book of recipes, it has
stories to both introduce the idea of the "Supper
Club" and to go along with many of the recipes.
It is a book about community, food and creativity.
Beautiful Book - Christophe (Amazon review)
Nowadays too many cookery books are cheap tie ins
with TV series, cookie cutter products that are a
dispiriting read. Kerstin here has produced the antithesis,
A book where her joy of cooking and life shines from
every page. Of all the cookery books I have read in
the last year I'm sure that this one is the one which
will still be in my kitchen in five years.
to behold, delightful to read - Karen M Storms
I didn't think a book could possibly capture the spirit
of a dinner at the Underground Restaurant, but I was
proved wrong. This book is such a treasure to read.
The photos, written passages, and recipes come together
to confirm what makes the supper club so enjoyable
. . . the fun in delicious food, sharing a meal with
delightful people, and being in a welcoming home.
This book is a treat not only for my own home, but
is a gorgeous gift for any occasion.
book - Hannah Quirk (Amazon review)
Having become really interested in secret supper clubs
recently I was overjoyed to hear about this book coming
out, especially as it is written by one the original
founders of supper clubs in the UK. Visually it is
an absolutely stunning book, from the pretty front
cover, to the pictures of the food, to the lovely
extra touch of the pink ribbon as a book mark. It
really sums up the magic and thought that goes in
to making supper clubs what they are. The recipes
are all really interesting and creative without being
too challenging for those who already have a passion
for cooking and working with food. It is also a book
that you want to to sit down and actually read as
it gives a really good background of supper clubs
and Kerstin's own experience in them as well as tips
for setting up your own and is such an inspirational
and funny read that by the end I was desperate to
set up my own!
And the last word is mine! If you get yourself
a copy of the book, and you really should, then do make sure
you read the Twitter Curry page . . . really hot! It certainly
had me laughing, not one of those quiet laughs to yourself,
but one of those burst out loud laughs which gets everyone
in the room looking at you!
CLUB SAMPLE RECIPES
MINT & WHITE CHOCOLATE ICE CREAM
ice cream has a subtle pastel colour and a clean, unusual
flavour. When you think of mint ice cream, you probably
think of the classic mint/choc chip. Using fresh mint
transforms it. A revelation, even.
250ml (9 fl oz) whole milk
150g (5 ½ oz) white caster sugar
Pinch of sea salt
600ml (1 pint) double cream
2 - 3 large handfuls of mint leaves
5 egg yolks
100g (3 ½ oz) good-quality white chocolate,
How to make
the milk, sugar, salt and half of the cream in a saucepan
over a low heat, until the sugar has dissolved. Take
the pan off the heat and add the mint leaves, leaving
them to steep for at least 1 hour.
the egg yolks in a large bowl. Pour the milk mixture
through a sieve into another saucepan, straining out
the mint leaves and discarding them. Add the rest
of the cream to the mixture and heat slowly on a low
heat, then pour this newly warmed mixture into the
bowl of egg yolks. (Its important to do it this
way, rather than putting the yolks straight in the
pan, or they might scramble.)
the mixture, now including the egg yolks, to the saucepan,
whisking all the time. Warm gently again for about
10 minutes until it starts to become like a custard
(coating the back of a wooden spoon), then strain
into a bowl. Leave to cool.
make ice cream, I use a Kitchen Aid ice-cream attachment.
I find that if I chill my mixture too much, the paddles
keep getting stuck. So I let it cool down but I dont
refrigerate it. Once cool, pour the mixture into your
ice-cream maker and leave to churn for at least 30
minutes. You will see the mixture start to thicken.
a small jug of melted white chocolate and pour it
into the churning mixture, trying not to get it on
the paddles. The chocolate should form little iced
flakes within the ice cream. Once churned, pour the
ice cream into a plastic container and freeze.
serve, decorate the ice cream with crystallised flowers.
Its beautiful present in a flower ice bowl.
Serves 4 - 6
CHILLIES EN NOGADA
is a dish from the movie Like Water For Chocolate that
I cooked at my Film and Food themed night,
where I quoted dishes from famous foodie movies. Normally
this dish is served with meat, but mine is a vegetarian
version. Poblano chillies, which arent too hot,
are hard to get hold of in Britain, so I ordered them
from www.southdevonchillifarm.co.uk. If you cant
find them, use green or red peppers, jalapeños
or grilled slices of aubergine instead..
8 poblano chillies
Seeds from ½ pomegranate
Handful of chopped flat-leaf parsley
Handful of chopped coriander
Olive oil, for cooking
1 medium onion, peeled and diced
3 cloves of garlic, peeled and crushed
1 cinnamon stick or ½ tsp ground cinnamon
2 tbsp whole blanched almonds
2 tbsp raisins
8 tomatoes, finely diced
1 pear, cored and finely diced
1 peach, destined and finely diced
20 walnuts, fresh if possible
Milk, for soaking
100g (3 ½ oz) breadcrumbs
150g (5 ½ oz) fresh goats cheese
225ml (8fl oz) soured cream or crème fraîche
1 tsp ground cinnamon
Food processor (or pestle and mortar)
How to make
the walnuts the night before, if possible. Put them
in milk and leave to soak overnight. The following
day, their skins should come off easily. Otherwise
just grind up your walnuts, ideally without skins,
though Ive found it doesnt really matter
that much. Put the walnuts into a pestle and mortar
or a food processor, add the remaining sauce ingredients
and mince finely. Transfer the sauce to a bowl and
set aside until needed.
your chillies in a dry frying pan and cook over a
high heat until the skins blister. Turn them until
all sides are black and blistered, but make sure they
dont burn through the shiny skins. Then put
the chillies into a plastic bag, seal and leave for
15 minutes. This makes the skin easy to peel off.
make the stuffing. Heat some olive oil in a saucepan
over a low heat and gently cook the onion and garlic
until soft and translucent. Grind together the peppercorns,
cloves, cinnamon and almonds with the pestle and mortar,
or in the food processor. Add to the onion and garlic
mixture and heat through. Add the raisins, tomatoes
and other fruit until you have a firm mixture. Allow
the oven to 180°C (350°F), Gas Mark 4. Remove
the chillies from the plastic bag and peel away the
skin. Slit each chilli neatly and carefully remove
the seeds, leaving the top with the stem intact. Fill
them with the cook stuffing mixture. Bake in the oven
for 20 minutes.
the stuffed chillies on plates, cover with walnut
sauce and garnish with pomegranate seeds and parsley
is a new format of book review from Hub-UK. The idea
is not to sing the praises of the book but to give you
the chance to judge for yourself what the book is like
by allowing you to glimpse some of the content. Obviously
we think the book is worth considering otherwise we
would not have published this page but the question
remains . . . is it your sort of book?
is a participant in the Amazon Europe S.à r.l.
Associates Programme, an affiliate advertising programme
designed to provide
a means for sites to earn advertising fees by advertising
and linking to [insert applicable site name Amazon.co.uk