March Curry Club

In aid of Macmillan

 

We are doing something a little bit different for a Supper Club at the end of March. …..

Friday 27th March  7.30pm

The Menu ……
Vegetable Pakoras & Potato Truffles with a Coriander& Mint Chutney and an Apple Chundo
Cinnamon Spring Lamb & Spicy Coconut Chicken
Green beans with Cashew Nuts, Bombay Potatoes, Spinach & Beetroot with Roasted Coriander Seeds
Naan breads, Poppadoms, chutneys and spices
Lime Possets with Mango and Mint Salad
The Event ….
12 amateur jockeys have been chosen to take part in a once in a lifetime charity challenge at York Racecourse. The challenge will see members of the public complete six months of intense jockey training before racing thoroughbred horses on York’s iconic course. All twelve riders have each pledged to raise at least £4,000 and can expect to race in front of more than 25,000 people on the day, Macmillan Charity Race Day, Saturday 13th June 2020.
The Girl …
SJ Barker lives near Malton, I’ve known her for many years with both of us coming from local farming families. As well as running the highly successful Ryedale Mumbler she also runs her families thoroughbred breeding operation. But having ridden all her life she has never ridden a racehorse until a couple of weeks ago! We thought we would help SJ raise as much money as she can for this fantastic cause by hosting a supper club and giving 50% of the ticket price to support her. You can also go online to her just giving fundraising page to add a personal donation as well. https://www.justgiving.com/fundraising/sarah-jane-barker2

To celebrate the 50 year partnership between York Racecourse and Macmillan all money raised from this year’s race will go directly into supporting people across Yorkshire. The Ernest Cooper Macmillan Ride of their Lives regularly raises more than £100,000 for Macmillan.

Please call the deli on 01653 699389 to book places (£26.50 per person) and let us know of any dietary requirements, Veggie, Vegan Gluten Free etc. And as ever this is a BYO event.

Blood Orange Tart by Simon Rimmer

 

BloodOrangeTart

This is what will be going on in my household this weekend!  Plus the beginnings of a large batch of Rhubarb Vodka

Blood Orange Tart

Ingredients
200g/7oz sugar, plus extra for dusting
3 blood oranges, juice and zest
1 tsp orange blossom water
2 free-range eggs, plus 6 yolks
200g/7oz butter, cubed
25cm/10in sweetened shortcrust pastry tart shell, blind baked (you can use ready-made)
For the topping:
3 blood oranges, peeled, sliced into rounds
1 tbsp demerara sugar

Method
Whisk the sugar, orange juice and zest, orange blossom water, eggs and egg yolks together in a bowl until well combined.
Add the butter and set over a pan over simmering water. (Do not let the base of the bowl touch the water.)
Cook for 15-20 minutes, stirring regularly, until the butter has melted and the mixture has thickened.
Pour the mixture into the cooked pastry case, cover with clingfilm (to prevent a skin forming) and set aside to cool.
Arrange the orange slices on the cooled tart and sprinkle over the demerara sugar.
Using a cooks’ blowtorch, heat the sugar until caramelised.

To serve, slice the tart and serve with double cream or custard.

July Fish Night & Supper Club

July Fish Night, Friday 12th

Cured Salmon with beetroot and Horseradish Cream

Fillet of Cod with Puy Lentils, Pickled Lemons & Tomatoes

Carpaccio of Tuna with Grape & Lime Salsa

Barbequed Salmon with Chilli Roast Aubergine,
Roasted Red Pepper Sauce & Black Olive Relish

Fig Halloumi & Pistachio Tart

 

 

July Supper Club, Wednesday 24th

Tomato & Spring Onion Shortcakes with whipped Goats Curd

Iceburg Lettuce stacked with Blue Cheese & Radishes

Spiced Lamb Pastries with grilled Aubergine Salad

Roast Chicken with Roasted Pepper Cous Cous Salad

Tahini, Chocolate and Pistachio Cheesecake

March Supper Club

Wednesdays 13th and 27th 7.30pm start £26.50 per person

Theme : EARTHY

Pan fried Chicken Livers with Cumin Butter Masala

Braised Celery with Pecans and Goats Cheese

Oyster Mushrooms with Crispy Bacon and Quails Eggs

Gammon, Celeriac and Parsley Pie with Beetroot Gratin & Purple Sprouting Broccoli

Rhubarb and Ricotta Bread and Butter Pudding