Summertime Sizzler…

Welcome Drink & Seasonal Nibbles

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Catalan Red Pepper “Escalavida”

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Roasted “Kentish” Lamb Chump with Skordalia Potatoes

Melange of Beans

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Hari’s Cheese Selection & Porridge Oat Biscuits

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Choux Pastry Bun filled with Lemon Curd Cream & Fresh Local Strawberries

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Coffee & Petit Fours

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NB. Menu Subject to alteration and Market Purchases

Welcome Drink: 7:30pm Prompt

Dinner: 8:00pm

Drinks: We will provide a welcome drink and glass of dessert wine with the pudding.
Please bring your own to have with your dinner. Water, Glasses and Ice Buckets provided.

Cost: We request a £35 Donation per person – Service is not included.
We do prefer cash but will accept a card payment if we have to.

This months menu will be an interesting mix of dishes that reflects some different cuisine styles. There will be a Mediterranean influence with several dishes. The starter is a Catalan salad of char-grilled roasted red peppers and aubergine that we will serve with some toasted home-made bread.

Roasted Lamb Chump will be served with Skordalia Potatoes.. A Greek influenced dish this is potatoes cooked in milk, garlic, olive oil and lemon juice and then pureed to a thick sauce consistency. We will also serve a mix of seasonal green beans, round, flat and broad!

Next we will serve up our selection of cheeses with our now infamous porridge oat biscuits and home-made banana jam.

To complete our dinner we will serve a classic choux pastry bun filled with a lemon curd cream and fresh local strawberries – a real taste of summer to complete our meal.

Please complete the Booking Form below to reserve your places.

We will normally contact you within 48 hours to confirm your booking with a credit card number.

Name(required)

Email(required)

Date Required(required) Friday June 7th Saturday May 8th

Places required(required) 1

2

3

4

5

6

More than 6

Happy to Share a Table ?(required) Yes No

Home Tel(required)

Mobile No(required)

Post Code(required)

Any Special Info

EmWilco Supperclub… a review…

Emawilco SupperClub

Nibbles

Homemade Sour Dough Bread

Nettle Soup with Wild GArlic Pesto

CrabTart

Lamb Chops

Chocolate Mousse with Sour Cherry Amaretti

I have been wanting to try some of the competition in the way of other Kentish Supperclubs and I finally managed to get along to a relatively new one. I know of three other supper clubs in Kent now since I first opened my doors over three years ago. It is always hard to try and find a date when I am free and also a competitor supper club is doing an event.

Finally I found a spare Saturday night in early May (2013) when I had no commitments but there was a competitor supperclub hosting an event. My apologies to both Annies Supperclub and also The Fat Carrot I will get to one of your events one day!

So Mrs HC and myself set off to deepest Faversham a total fifty mile round trip to sample a supperclub that is run by Emma Wilcox in the Macknade Farm Shop on the A2 outside of the town centre. Emma has been operating them in this venue since about April 2012. I had been in twitter correspondence with Emma for some time as I am very keen to try and get all the Kent Supperclubs together at one event and see if we can all showcase together what we do as we are so varied. Annie’s in Bromley is Gluten Free,The Fat Carrot in East Peckham specialise in Vegetarian and EmWilco like me loves to showcase local produce.

So we duly arrived at the venue and whilst a few minutes early we awaited in our car and watched other attendees arriving. Then at just before 7pm a side door to the farm shop opened and we all tumbled out and were led through the vast farm shop aisles to the far end and what by day is the cafe and used for Emma’s dining area. We were welcomed with a glass of Spanish cava and then some plates of nibbles were handed round to guests.

The table we were all to be seated at was one long table seating the thirty guests booked in and some clambered for their places whilst others nervously held back. The nibbles proffered were thin slices of cured duck breast akin to Pata Negra ham and then slices of bread topped with a smoked cod and red pepper pate. We then chose our places and sat down and were promptly joined by a couple next to us. Conversations started to flow as we found they (John & Linda) had come along to meet new people having just moved to the area and when we told them what we did and they quizzed us further we realised we both knew someone in common… so it just goes to show how small the world is.

So as we all relaxed and got into the evening a big platter of homemade sourdough bread was placed at intervals along the table… they got quickly devoured and replenished as they were really good!

The first course up was a vibrant and wonderful fresh tasting nettle soup flavoured with wild garlic pesto and a poached quails egg. A well accomplished dish that set the tone well for the evening. My only critique was the egg was overcooked and more hard boiled and did little for the soup but otherwise it was a great start!

Next came a crab tart. Emma had waxed lyrically on her blog pre dinner about the origins and memories of this dish and we were all presented with a generous slice of soft unctuous full flavoured tart with a lovely depth of flavour. Simply garnished with watercress and pea shoots. A stunning dish that illustrated so perfectly Emma’s passion for quality ingredients that are simply handled.

Conversations flowed and it was interesting to observe the dynamics of the table. For me it was a shame that such a large table seemed to discourage mixing with fellow guests and as darkness fell and main lighting was toned down we were subjected to just candle lit tables adorned with bottles filled with fresh wild flowers and spring blossom.

Main course then arrived and this was a well thought through dish of roasted lamb cutlets beautifully rose pink with a puree of flageolet beans and some very tannic tasting greens and a roasted baby leek. A garnish of wild garlic flower heads offset the plate perfectly. It was well executed but for my palate just a touch lacking in salt and was also not as hot as I would have liked. I know from experience that trying to serve 30 people all at once from an unfamiliar kitchen is always a challenge. Emma did admirably well and we all tucked in and savoured the juicy lamb chops.

The main course cleared away meant it was time for dessert… Emma had chosen to make little chocolate mousse pots served with a lovely chewy sour cherry amaretti biscuit, one seemed hardly enough as they got devoured all rather too quickly.

So that was it… dessert devoured some guests started to leave and I thought this was a bit strange as surely coffee was on it’s way… well that was it – no coffee… my only gripe as with a 40 minute drive home a little cup of coffee would have been the ideal finish to what had been a good meal. I did not question Emma on this point but guess there is a reason why?

With Mrs HC on the drive home we pondered how our experience had been and we agreed it was a good one. Different to how we do ours but nonetheless and an enjoyable night out and some good food. A great introduction to a secret Supperclub if you have never been.

May Mayhem… our next dinner

Well we are now opening the booking for our next dinners scheduled for the 17th & 18th May at our normal secret location. We will have 12 spaces up for grabs each evening so booking early is vital to secure your places.

We have titled this one “May Mayhem” as the full force of spring we hope will now be fully upon us and the menu will reflect this.

We will kick the evening off with a welcome glass and some seasonal nibbles and then the first course will be a freshly made asparagus risotto using “Mill Farm Marden, Asparagus”. A creamy unctuous risotto will be packed full of this quintessential English vegetable!

We will then serve a dish of fresh mackerel fillets which will be accompanied by a chutney of roasted rhubarb to cut against the oiliness of the fish and served atop a base of crushed jersey royal potatoes perfumed with freshly foraged wild garlic. A garnish of green beans will be served alongside this.

Our cheese course selection will be once again served with our porridge oat biscuits and homemade banana jam!

The final course will be a rather special one… we will make the “Damian Allsop” recipe for his water chocolate mousse and serve it in its own rather unique chocolate bubble!

The chocolate will be the star here as the use of water rather than cream ensures a much cleaner flavour!

Coffee will be served with petit fours to complete the meal !

Date: 17th & 18th May 2013

Time: 7:30pm Arrival 8:00pm Dinner served

Price: £35 Donation per person (Service not included)

Menu

“Mill Farm Marden” Asparagus Risotto

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Fresh Mackerel Fillets with Roasted Rhubarb

Crushed Jersey Royals & Green Beans 

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Hari’s Cheese Selection & Porridge Oat Biscuits

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Damian Allsops “Water” Chocolate Mousse

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Coffee & Petit Fours

NB: Menu subject to market purchases and alterations

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Please complete our Booking Form. We will normally contact you within 48 hours to confirm your booking with a credit card number.

Name(required)

Email(required)

Date Required(required) Friday May 17th - Fully Booked Saturday May 18th - 6 spaces

Places required(required) 1

2

3

4

5

6

More than 6

Share a table (required) Yes No

Home Tel(required)

Mobile No(required)

Any Special Info

Olives at the Olive Stores…

20th April Pop Up @OliveStores

Olive Stores Now at the Hop Farm

Olives with aperitif

Olives and Winterdale Shaw

Pineapple Carpaccio with Olive Oil Ice Cream

Olive Stores © Laura Goode 2012

We are delighted to announce that we will be returning to the Olive Stores. Sarah & Trevor Crysell the owners have now expanded their empire this time to their new outpost at the Hop Farm at Paddock Wood.

Sarah was keen to have us back and so as we will have a little bit more space and a slightly bigger kitchen we thought yes it would be great to showcase their new venue at the Hop Farm with a fitting menu!

We are therefore popping up at the Olive Stores @ the Hop Farm for our April dinner date of Saturday 20th April.

We thought a menu that featured Olives in a big way would also be a challenge so we plan to serve a menu that will use olive ingredients at every course.

“Beetroot Verrine”

a glass with mix of beetroot, black olives and feta cheese

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“Poached Salmon Quenelle”

served with a warm olive oil, diced peppers & chopped green olives

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“Spiced Rubbed” Roasted Pork fillet

with olives, capers & lemon

Served with Cous Cous and Green Beans

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Hari’s Cheese Selection with Porridge Oat Biscuits

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Pineapple Carpaccio with Olive Oil & Sea Salt Ice Cream

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Coffee with Petit Fours

Menu subject to market purchases and alterations

Arrival: 7:30 pm for Welcome Drink & Olive inspired Nibbles

Dinner: 8:00 pm

Suggested donation £45 per person inclusive of welcome drink and glass of dessert wine with the pudding.

Please note as this dinner will be on Licensed premises there will be a selection of wines available by the glass or bottle for purchase on the night. (Bring your own is not an option – Sorry)

The menu will showcase Olives in an imaginative way. The first course will have black olives and feta cheese that will compliment the beetroot sweetness with a salty kick. The next dish will be a warm fish mousse that will be served with a warmed olive oil dressing and a peppers with diced olives and a balsamic dressing.

The main course will have a north African feel to it as the meat will be marinated in some spices, roasted and served on a bed of cous cous with green beans and a dressing of lemon, olives and capers.

We will then serve a selection of cheeses and our Porridge Oat Biscuits that we hope will also have a few chopped black olives running through them (yet to experiment with this!)

Finally we will serve up a fresh pineapple carpaccio (thinly sliced pineapple) that will be dressed with a saffron scented syrup, toasted pine nuts and a scoop of Olive Oil and Sea Salt Ice Cream.

Coffee will come with some olive inspired petit fours!

If you wish to attend this event you will need to complete the following booking form and we will normally contact you within 24/48 hours to confirm the reservation with a credit card number. No payment is taken we ask you to bring cash on the night!

Some guests will need to share tables so please indicate on the form below if you are happy to do this.

Name(required)

Email(required)

Date Required(required) Saturday April 20th

Places required(required) 1

2

3

4

5

6

More than 6

Happy to share a table(required) Yes No

Home Tel(required)

Mobile No(required)

Any Special Info

Our March Munchies…

Well where is this year going… already this is our third event of the year! Well for this months menu we are trying a few new ideas and will also be serving a few classics as well.

To kick the meal off we thought a reworking of a combination of potato and spinach as we are close to St Patrick’s Day would be a great way to start the meal. The humble potato is such a versatile vegetable and here the combination of spinach works well with the addition of a dressing made with chopped spicy Spanish Chorizo.

Next as the main course we thought a classic fillet of beef stroganoff with a sour cream and mushroom sauce would work handsomely with some buttered noodles and fresh green beans.

A seasonal selection of cheeses will include a hard, creamy soft, blue and hopefully a goat’s cheese as well.

The final flourish will be a classic lemon meringue pie this time a slight twist as they will be individual ones all to yourself!

Coffee will be served with petit fours

Friday 15th & Saturday 16th March 2013

Arrival 7:30pm

Dinner 8:00pm Prompt

Menu

Welcome Drink & Nibbles

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Warm Potato & Spinach Terrine with a chorizo vinaigrette

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Beef Fillet Stroganov with Noodles

Green Beans

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Selection of Cheeses with Porridge Oat Biscuits

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Lemon Meringue Pie

Glass of Muscat de Rivesaltes

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Coffee & Petit Fours

Menu Subject to Market Purchases and Ingredient Availabilty

Suggested Donation – £35.00 per person Service not included

Glasses and water provided please bring your own drinks to go with your meal

Name:(required)

Email:(required)

Mobile Tel No:(required)

Home Tel No:(required)

Fully Booked - Friday 15th March

Date Required: Saturday 16th March - 2 spaces left

No of places required:(required)

Any Other Info/Food Allergies:

FFF… it’s a February Feeding Frenzy!

The February menu will reflect some good seasonal produce and will see the return of some dishes we have done before (by demand).

We will kick the meal off with a confit onion tart that will have the addition of some goat’s cheese and a garnish of some seasonal salad leaves. The onions will have been cooked right out with the addition of some basalmic vinegar and will have a sweet unctuous flavour to go with the tartness of the fresh goats cheese.

The main course will be a roasted Guinea Fowl breast that will be studded with some Prune D’Agen and then served with a sauce of brandy & prunes. It is a lovely combination that goes well with the slightly gamey flavour of the meat. A classic Potato Dauphinoise and our ubiquitous green beans complete the picture!

The cheese course will be a selection to go with our now infamous porridge oat biscuits and then to complete the meal we will serve a flourless orange and hazelnut torte with a Marmalade Coulis and a dollop of mascarpone cream!

Coffee will be served with some homemade chocolates

Friday 8th February – Last few places remaining

[Sat 9th Fully Booked (Private Party)]

Arrival 7:30pm

Dinner 8:00pm prompt

Welcome Drink & Seasonal Nibbles

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Warm Onion & Goats Cheese Tart with seasonal Salad Leaves

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Roasted Breast of Guinea Fowl with a Prune & Cognac Sauce

Gratin Dauphinoise

Green Beans

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Hari’s Cheese Selection with Porridge Oat Biscuits

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Flourless Orange & Hazelnut Torte with Marmalade Coulis

Glass of Muscat de Rivesaltes

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Coffee & Chocolates

Menu Subject to Market Purchases and Ingredient Availabilty

Suggested Donation £35.00 per person Service not included

Glasses and water provided please bring your own drinks to go with your meal

Name:(required)

Email:(required)

Mobile Tel No:(required)

Home Tel No:(required)

Date Required: Friday 8th Feb

No Places Required(required)

Any Other Info/Food Allergies:

Shh… Covert Cookery lessons – it’s fun with fish now…

Well next in our series of covert cookery lessons we thought we would do something with a product oft maligned and feared by the cook.

We thought the use of fish would whet the appetite and would also give you budding chefs chance to hone some more of those knife skills with the following planned itinerary

09:30 am – Arrival and greeting with coffee/tea & biscuits

The following Lunch Menu served at circa 12:30pm will be

Tassette “Lady Mariniere”

- a small cup of a delicate prawn, saffron & Pernod soup

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Fillets of fish “en papillote”

- the prepared fillets of fish steamed in a paper bag served

with a classic butter sauce.

New Potatoes

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Apple Tart Tatin

- classic upside down glazed apple tarts served with a dollop of creme fraiche

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The lesson will include the following:-

●  Filleting the fish – how to fillet both a flat & round fish

●  Making a simple fish stock

●  Chopping vegetables for the soup and making the soup

●  Making a tart tatin.

There are 2 spaces per lesson and so it will be very much “hands on” one to one tuition and could ideally suit a novice or nervous cook as well as those more competent looking to hone their skills. (Please advise your level on the booking form so we can balance the classes)

Recipe Sheets and Hari Covert Apron will be included to take away at the end of the day.

Suggested Donation per person £75 including the lunch – please bring your own wine if you so wish. Water provided.

Proposed Dates are as follows 12th, 13th, 26th or 27th February 2013

To Book your places then please complete the following form.

We will contact you within 24-48 hours to confirm your place with a credit card number.

Name(required)

Email(required)

Home Tel No:(required)

Mobile Tel No:(required)

Date Required: 12th February

Date Required: 13th February

Date Required 26th February

Date Required: 27th February

Skill Level: please advise(required)

They came, they learned and they conquered…

So that is our first series of Cookery Lessons done and dusted here at Hari HQ. We had a blast and it was as educational for me as it was for those taking part – at least I hope so…

The idea was to offer some basic culinary techniques to give the novice and nervous cooks a little more confidence and also some of our secrets. We have some now rather popular features on our menus and I am always keen to share them.

So we decided to hold some rather exclusive little lessons – how to bone a chicken  and the making of a stock followed by using the jointed bird in a simple dish and the stock used to make a soup.

We also made our now somewhat infamous “Moodley’s” Beer Bread and also our rather moreish porridge oat biscuits to go with a simple selection of cheeses.

What might seem simple for me proves challenging for others but the main thing I tried to do was to de-mystify it all and illustrate cooking is not hard!

What is most important beside the right ingredients is to put it simply just good organisation. So many cooks and chefs for that matter overcomplicate things so much that is when things can so easily wrong!

So our students got well into is with some basic knife skills…the cornerstone of any good cook is how they handle their tools of the trade and so many fail to learn this. Practice make perfect and learning these basics is vital.

Jamie Oliver illustrates this well here  http://www.youtube.com/watch?v=zGQltxIipFg

There are plenty of others on the web so get surfing.

The jointing of a chicken was slightly more of a challenge and what seemed more amusing was how squeamish people are about holding and touching the meat! I guess we have become anesthetised by ready portioned and pre packed food! Still they all managed it and if they have all now forgotten about it this little video on the BBC website should refresh their memories

http://www.bbc.co.uk/food/techniques/jointing_chicken

It was a busy lesson what with making the stock, soup, biscuits and bread but as we sat down to eat the labours of the morning it became clear to me that to make it easier you need to have the confidence and belief in the skills you have and well one attendee Michelle texted me later the same day after her lesson to say the following…

“I can’t thank you enough – had such an amazing time – laughed at my knife skills and touching a chicken let alone boning it. Amazing”

The recipes for each of the dishes (apart from the chicken) can be found by clicking each link

Porridge Oat Biscuits

Moodleys Beer Bread

Curried Parsnip Soup

Pea & Curry Soup

If you are looking to purchase some chef knives I can recommend the following site for a next day delivery.

http://www.nisbets.co.uk/2/Kitchen-Chefs-Knives/c01c02.r10.1

You only need to purchase a few but it will be a great investment and remember to keep practising. I am just putting final touches to the next dates so watch this space!

Happy Cooking – Hari Covert

January Sale…

Well that’s the festive season just about over now… I hope you have all had a good one… We thought for our January event we would provide a slightly cheaper meal and also only a three course menu as I am sure you will have had some excess over the festive season!!!!

We are unashamedly reproducing a couple of previous dishes we have served as we felt with what is likely to be a cold night we would serve a heart warming free range Pork Sausage Paprika flavoured stew as a main course and then for the pudding we thought a rather scrummy warm chocolate bread and butter pudding.

A simple mulled Perry will be served along with some simple nibbles. And to go with the coffee at the end of the meal some homemade shortbread biscuits.

Friday January 18th & Saturday 19th

7:30pm Arrival with welcome drink and nibbles

8:00pm Dinner prompt

Menu

Beetroot Carpaccio with Feta Cheese and toasted walnuts

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Free Range Pork Sausage Zigeuner Goulasch

Creamed Mashed Potatoes

Green Beans

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Warm chocolate bread and butter pudding

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Coffee and Homemade Shortbread

Menu Subject to Market Purchases and Ingredient Availabilty

Suggested Donation  £25.00 per person Service not included

Glasses and water provided please bring your own drinks to go with your meal

Name:(required)

Email:(required)

Mobile Tel No:(required)

Home Tel No:(required)

Fully Booked - Waiting List: Friday 18th Jan

Date Required: Saturday 19th Jan

No Places Required:(required)

Any Other Info/Food Allergies:

A vintage year 2012…

Well what a year this has been… we can safely say it has been a vintage year of events and fun and well we thought it might be worth a look back at some of the highlights.

Well January 2012 was the start and we did a dinner at a new location… Olive Stores in Brenchley provided the backdrop for a Veggie Feast dinner in conjunction with Moodley’s Micro Brewery where we did a 6 course vegetarian menu matched to Yudhistra Moodleys rather special beers. It was a challenge to provide a balanced menu to the beers but we think it went rather well with some lovely comments in our guest book!

On January 24th I spent the morning in the Green Room of the “ITV’s This Morning” TV studios with Chef But awaiting his quick three minute performance of the art of hand made noodles live on air to celebrate the “Chinese New Year”…. It was a surreal day for many reasons…

February marked the celebration of our second birthday of existence and we felt we celebrated in style with a “Birthday Bash” that was extravagant with some of my favourite dishes. Namely some Fresh Foie Gras and also a rather juicy double sirloin steak topped with bone marrow. We had one group of guests travel all the way from Oxford for the occasion and it was yet again another couple of fun filled nights.

We also shot a little video to help promote our first little charity fundraiser of the year. “Eat like a King well almost” was an event we had donated to one of our favourite charities the Hospice in the Weald. Their torchlight Dinner held at Hever Castle was a fitting setting for our video that we shot on a cold February morning with snow all around. The video also helped us raise a total of £2,200 so all rather humbling.

March dashed by and as the year hotted up we started planning some of our next events the Spring menus saw us cooking some rather tasty lamb chumps with the freshly foraged wild garlic and then a couple of forays with meals out were interesting fodder for the blog as the experiences were chalk and cheese. Rocksalt in Folkestone was a disaster and then Pollen Street Social in London was a real triumph!

Our May dinners saw us back at the Olive Stores in Brenchley with the patriotic feel of Best of British Dinners. 2012 has been a year of British celebrations what with the Queens Diamond Jubilee and then the Olympic and Paralympics games. Well the Best of British Dinners were a challenge where we produced two four course dinners from a minute kitchen. It was however a pleasure to serve up some great local asparagus and strawberries and then a main course of pigs cheeks and pork belly provided an interesting talking point.

Our next charity challenge then quickly loomed upon us in June when on the eve of the Summer Solstice we took our underground “covert” dining to new heights when we attempted to serve a dinner to six prize draw winners on the roof of Yalding’s 13th century church. The Yalding Church Preservation Society (YCPS) had asked us if we would help them raise some much needed funds for their remit of assisting in the upkeep of this village church and we rose to the challenge. An online and offline collection was made and a total of just over £1500 was raised. Six lucky diners tucked into a dinner on the roof whilst 50 plus enjoyed canapés and drinks in the churchyard at the same time. Phew what a week!

Finally just before our summer break we served our July dinners with a French theme and then like the rest of the nation we got hooked on the sporting festival that took place up in London. I was fortunate to have several visits to the Olympic park and was also pleased to be at the opening day of a new restaurant (Danes Yard Kitchen) located a stones throw across the road from the park and have since been back a few times and watch with interest how the place evolves.

Our holiday down in the south of France passed all to quick but a visit by Mr But and his wife gave us the opportunity to show them the local gourmet delights and also start us planning what would be a return visit by Chef But to Hari’s in September when once again we served two very successful nights of Chinese food. One guest Laura Goode was so blown away by it she had to write on her own blog…

Where was the year going… October we tried something a little different with our dinners when we served a choice of dishes and made it a slightly cheaper affair and then in November another first we joined forces with local wine merchants Rodney Fletcher Vintners and served a five course dinner  “In Vino Veritas”  with two wines at each course! A full house both nights and a waiting list of diners clambering for drop outs we could have filled the dinners twice over! Then all of sudden it was Xmas looming on us…

In amongst this we also helped local “chocolatier extraordinaire” Damian Allsop to open a pop up Chocolate shop in central Tunbridge Wells. This has proved a big hit and we hope something more will come of it…

We conducted our normal Xmas feast and also tried a new little venture of Covert cookery lessons with our first recipient just before Xmas looking to pick up some tips on how to produce some interesting dishes for the festive period.

It has been a busy year and already we are planning our events for 2013. The 2013 dates are already published and we have menus for the first three months in the pipeline so keep an eye out for them .

The bookings for January will open on January 1st and it will be what we call our “January Sale”.

We will also hopefully be looking at doing some bigger events during 2013 and also revisiting some old haunts. Olive Stores are expanding and we hope we can do something new and exciting with them in their latest venue. We have more meals out planned which we hope to report upon and then also the Covert Cookery lesson idea will expand so do keep watching this space or sign up on our database for regular updates.

We wish you all the best for 2013 and many thanks for your patronage and support during 2012 – a truly vintage year!