Tuesday, April 19

Supperclubs & Sauce....really good sauce

Saturday's supperclub was a grand success, great guests, good food (if I do say so myself....) made for a fun evening, and no nervous breakdowns in the kitchen to be had...I had food bloggers on the guest list, including Alli from Pease Pudding, Mairi from Toast (who took the pics, thanks!) and Becs & Miriam from Lovely Wee Days, so no pressure then........
The menu was based on recipes from the new Supperclub Cookbook, I chose a mix of dishes which would work together as a delicious dinner and also let me cook for 8 people in a very ordinary kitchen with one oven without stress or to much alcohol. My guests enjoyed........

Kir Royale
Chipotle Lime Popcorn

French Onion Soup with Gruyere Toasts

Pork Belly Stuffed with Sage & Fennel
Quince & Apple Sauce
Potato & Celeriac Gratin
Braised Peas with Lettuce
Brussels Sprouts with Hazelnuts

Pavlova with Raspberries & Salted Caramel Sauce

Cheese- Kikorangi Blue
Crescent Dairy Flat White
Mahoe Very Aged Gouda
Fig & Aniseed Bread
Fig Compote

Coffee & Mini Peanut Slabs

Pork and crackle, mmmmmmm

Can you make Pav better? Yep, add sauce......

How I do love cheese

The cutest little baby Peanut Slabs.........

I have been asked for the Salted Caramel Sauce recipe, this is true ambrosia, I'm pretty sure if you drizzled some on a bit of cardboard it would be a fine pud.

Salted Caramel Sauce (adapted from The Supperclub Cookbook by Kerstin Rodgers)

250gr  Sugar (Could use plain or caster)
1/4 cup of water
1/2 cup cream
1/2 tsp sea salt (don't use iodised table salt for this, if you don't have sea salt beg steal or borrow some)

Put the sugar & water in a heavy saucepan over a medium heat & leave to melt. Don't stir or fiddle, it just needs to melt. If you notice a little graininess say a silent prayer to the God of Sauces & hope it browns and turns to caramel before seizing up. This NEVER happened to me when I was growing up using thin crappy saucepans, now I am a grownup and used cast iron it does occasionally but as long as it isn't full grainy you can recover.
When the sugar turns brown (not black, when it will be bitter) take off the heat & whisking, add the cream. It will bubble and spit so be careful, when it has become a thick silky sauce, add your salt. Taste (carefully, this stuff can strip your tongue when boiling) and when cool store in a jar in the fridge. Administer a large spoonful straight when feeling sad, bored, sunny,  annoyed, happy, irritated, fed up or to decorate a pav or with ice cream. Or anything else.

To finish these are the flowers I had for the table. My mother went out in appalling weather & picked them from her garden. Thank's Mum.


  1. Nom, nom. I'm jealous and HUNGRY.

  2. It was a great evening Kristina, well done, hubby is so pleased he has managed to be part of one of our 'sneaky dinners' as he calls them. The salted caramel sauce was truly yum, like the rat of the dinner. Looking forward to more.

  3. Your dinner party sounded & looked marvellous. Wish I could have enjoyed it too :)

    Well done!!!

  4. congrats on a fun night, it all looks delicious and my mouth is watering (even at 8am) over the thought of that salted caramel sauce ....

  5. Sounds like a fun evening. Would 8 guests be your limit? I might have to join in on the fun next time. Or what about a food bloggers pot luck dinner? That could be a bit of fun!

  6. Omg, the sauce. So jealous of everyone in attendance, maybe one day I'll be in Auckland for one of these supperclub dinners! Everything looks and sounds superb :)

  7. A wonderful evening at Plum Kitchen as always, and I can attest that the caramel sauce is beyond amazing. Thinking it will make an appearance whipped through some vanilla ice cream.

  8. So sorry that I wasn't up to making it to dinner this time around - hoping I can make it to the next one, now that life is starting to feel ever so slightly normal again. Alli told me it was a great night, and judging by those photos the food looks wonderful - I so have to try that salted caramel sauce.
    Sue xo

  9. Thanks so much everyone,for those that were there glad you enjoyed the evening, for those that were not hope to see you at another one:) Now go and make that sauce toot sweet......


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