Tag Archives: Cheese

HP (Hari & Peter) Sauce… the cheek of it…

Well for the July dinner event we are doing something just a little bit different. Hari will be joining forces with Chef Peter Pickering.

Peter is a London based chef who has a veritable who’s who of a culinary training. He has trained under Michelin starred chefs the Galvin Brothers and was part of the opening teams at Dinner by Heston Blumenthal, Café Royal and also with chef Nuno Mendes at Chiltern Fire House.

Hari and Peter will for one night only be planning and cooking a 4/5 course menu (dependent on purchases) that will & can only be revealed on the night for a very good reason…

wastED – Selfridges London

The inspiration behind this dinner was a very thought provoking lunch that Hari & Peter were lucky to sample together at the “WastED” concept earlier in 2017 that was a pop up on the roof of Selfridges department store in London.

We also plan to highlight produce from local producers and utilise often neglected and forgotten items such as fish scraps, cheese whey along with misshaped fruit and vegetables as well as excess supermarket stock that would just be wasted and disposed of.

This concept is the brain child of the American chef Dan Barber that wowed packed houses of diners for a five week pop up residency of innovative food following over a year of planning by the Selfridges team putting it together.

Hari & Peter (HP) will also look to source (pun intended) as much local produce that is deemed to be waste by the food & retail industry (you will be surprised what this entails) and create an innovative and tasty menu.

There will be an inordinate amount of planning and cajoling of suppliers that will go into this event and the menu we will be able to cook will be subject to what we can eventually find.

Peter Pickering

There will only be thirty dining places up for grabs. Plus we can only proceed with this event if all these places have been reserved/sold by 5pm on Wednesday 21st June.

If not all sold by this date then the event we are sorry to say will have to be cancelled…there is too much risk and uncertainty to rely on late or last minute bookings.

Please note if we unfortunately have to cancel then full refunds will be made for the booking deposits made so there is no risk on your part to make those reservations!

We do hope you will support us with this very unique and exciting event… our culinary brains are already working overtime to come up with dishes that will excite you and provide much discussion.

Go on be brave and join us for a “journey of culinary discovery”

Date: 1th July 2017

Time: 7:30pm Arrival with Welcome Drink Dinner from 8pm

Venue: Crowborough Community Centre , Gallery Community Café

Cost: £10 Reservation Deposit via our Ticketing Site Here  £30 Balance payable on the night (service not included) cash preferred.

Drinks: Bring your own drinks to consume with the dinner – water and glasses will be provided on the tables.

N.B. Reserve by 5pm 21st June (all 30 places will need to be sold) otherwise the event will not take place.

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Flaming June…

Well with the weather warming up we are thinking about our June events and the menu we are going to produce. We have decided to reprieve some of our favourites and we hope you will like them…

We will serve a selection of seasonal nibbles to kick the evening off along with a suitable summery drink. We will then as the first course serve a South American inspired starter of a “Ceviche” a mix of smoked haddock and raw prawns that are marinated for a few hours in a citric marinade and then served shaped like a tartare with a celeriac remoulade (dressed in a mustard mayonnaise)

Main course will be a roasted fillet of beef served with a mixed wild mushroom sauce a rosti potato cake and our veritable “haricots verts” (green beans).

For our cheese course we will make it a selection of suitable cheeses served with our infamous Porridge Oat Biscuits and home-made Banana Jam.

To complete the meal we will serve Damian Allsops “Water” Chocolate Mousse. A really light and flavoursome chocolate mousse that allows the true flavour of the chocolate to shine through as it contains no cream!. Some local summer berries and also serve up a cold pressed iced coffee to help wash it all down.

It will hopefully be a warm and sultry night and we look forward to welcoming old and new guests to our secret venue (well to the newbies at least)

To Book please complete the booking form below and we will contact you normally with 24/48 hours to confirm your booking with a credit card number.

Dates: Friday 10th & Saturday 11th June 2016

Time:  19:30 Welcome Drink & Nibbles

Dinner: 20:00 Dinner Served

Suggested Donation: £40.00 Per Person (Service Not Included) 

Menu 

Ceviche of Smoked Haddock & Prawn with Celeriac Remoulade, served with corn bread 

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Roasted Fillet of Beef served with a Wild Mushroom & Cognac Sauce, Crispy Rosti Potato Cake, Haricots Verts

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Hari’s Selection of Cheeses served with Porridge Oat Biscuits & Banana Jam

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Damian Allsops “Water” Chocolate Mousse, Summer Berries & Cold Pressed Coffee Milkshake

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Coffee & Petit Fours

Menu subject to market purchases and ingredient availabilty

Tapas, Meze, Light Bites… little morsels of loveliness

I have always enjoyed the idea of small plates of food that you can share so that you can sample what a kitchen has to offer and also a great way to share a meal. I have recently sampled a few meals like this in the last month or so. Firstly on a recent hook up with world renowned chocolatier Damian Allsop in Girona Spain we sampled some beautiful tapas in a back street establishment called Restaurant Curcuma. It was right in the city centre and had a modern simple decor but some great tasty and innovative tapas.

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Cod with Sobrassada Sausage
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Turmeric scented Croquetas

Highlight for me were the turmeric (the name of the restaurant) scented croquetas, crispy cased and soft unctuous centres and some steamed cod topped with roasted onions, honey and Sobrassada sausage. Innovative flavours simply presented and reasonably priced.

Then more recently we found ourselves back in the town of Whitstable at one our favourites – the infamous and highly popular Jo Jo’s Restaurant where they specialise in Mediterranean meze, – large sharing boards of assorted well sourced cold meats, cheese and small bowls of Hummus, Tzatziki etc as well as small plates of other ever changing specials and regular favourites. The cod or haddock goujons in a beer batter highlight the fresh fish that are ever so popular.

Crispy Pigs Ears...
Crispy Pigs Ears…

I also quietly ordered one of the blackboard specials of  the day… Crispy Pigs Ears with a Remoulade sauce. This was a very generous portion of crispy crumb coated slivers of porcine goodness that were to put it mildly rapidly devoured by even the youngest of our party ( a 4 year old) with gusto.

All that sharing ensured a very respectable and celebratory lunch was had by all.

Then most recently I was invited to a restaurant in the centre of Canterbury that was not on my radar or I had any idea of its existence. I was joining a friend who had been invited for a lunch at Deesons Restaurant where head chef Ross Barden was keen for us to try their newly launched “British Tapas” dishes in this quintessentially modern British restaurant.

The tapas idea here was both innovative and at time quite unexpected and as a whole worked well with some good skilful thought out dishes but then some not so well executed ones.

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We actually sampled the entire menu and were generally impressed but did feel the kitchen was trying just a shade too hard. Dishes that worked really well and were outstanding were a twice baked “Old Winchester” cheese soufflé with a carrot pureé that needed a little more seasoning and sweetness to cut against the savoury nature of the cheese. The Confit hen’s yolk with buttered leeks and crispy chicken skin soldiers was inspired. The Crispy Haggis with a poached egg and parsnip crisps was also flavoursome but technically the haggis was a tad dry from over frying/baking so needed the soft egg to add liquid!

Cider Braised Beef Shin with apple juice and ginger with mash and cabbage was a wonderful unctuous dish but again lacked in seasoning. The Spring Greens with wholegrain mustard worked beautifully as did the charred broccoli with cheese sauce and flaked almonds whilst  smoked mash potato was less popular than the the plain one – it did need more butter, cream and salt.

In fact the seasoning overall throughout the meal did raise the question did “Chef” smoke as a lot of the dishes seemed under seasoned. This is a common situation in many a kitchen and for me something that was drummed into me in my formative years how important it is to season the food correctly and also taste it.

We also sampled a couple of croquette style dishes that when compared to a “Spanish croquetas” sadly missed the mark. The Smoked Cod Kedgeree was a good idea but the large cake like croquette was just to big and clumsy, a good livid coloured curry mayonnaise was much needed to moisten it.

The Pork and Potato Croquette served with an an apple butter was also oversized and would have been better smaller and perhaps served as a threesome. The apple butter on the tapas version did not pack the same punch that it did when served with the a la carte main course of Pork Tenderloin along with Black Pudding crumb and candied walnuts and a cider jus (to die for)

So overall this was a highly enjoyable delve into how we can equally compete with our continental partners and it can well showcase our own culinary heritage.

Deeson’s is a a little gem and I look forward to a return visit as I think if Chef Ross can sort out the issues we encountered he will be a place to watch in amongst the plethora of those  uninspiring tourist eating establishments of Canterbury.

Deeson’s British Restaurant
25-26 Sun Street
Canterbury
Kent
CT1 2HX

“Cuckoo Cuckoo” its April…well nearly!

Well things are getting warmer and we seem to be enjoying longer daylight hours as the clocks are about to change… Spring really has sprung and we are keen to reflect that further in this next month’s menu and event.

cuckooAs the 14th April is deemed to be “St Tiburtius’ Day” when cuckoos start to sing we will be celebrating this event with a suitably seasonal menu!

Following a welcome drink on arrival – “a glass of sparkling perry with the addition of creme de cassis”  served along with some seasonal nibbles we will then as a first course be serving a classic wild garlic pestocombination of wild garlic pesto spiked risotto garnished with some sweet tasting crab meat. I really love making a risotto and the challenge is always to get it creamy and unctuous with a full flavour.

We will then move onto the main course of a pink roasted Rump of Lamb that will be served  with a piquant tomato and ginger sauce and a compote of spring onions. The vegetables served with this will be Green Beans (Haricot Verts) and duck fat baby roasted new potatoes.

Our cheese course next will reflect our market purchases and we will also serve our porridge oat biscuits infused with Ile de Re Sea Salt along with our homemade Banana Jam.

Finally we will complete the meal with our pudding… a Vanilla Panna Cotta, a lightly set cream that will be topped with a compote of fresh Rhubarb and then more than likely we will serve some warm fresh out the oven Butter Shortbread biscuits. A great combination and we hope a fitting end to this month’s meal.velo

Coffee this month will be courtesy of Velo Coffee Company  of
Bearsted – we will be showcasing their freshly roasted single origin coffee from Rwanda. More about that in another post!

Suggested Donation: £35.00 per person (Service not included)

Dates: Friday 15th & Saturday 16th April 2016

Arrival: 7:30pm – Welcome Drink & Nibbles

Dinner: 8:00pm – Served

Menu

Crab & Wild Garlic Risotto

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Roasted Chump of Lamb, Tomato & Ginger Sauce

Green Beans, Roasted Baby New Potatoes

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Hari’s Selection of Cheeses, Porridge Oat Biscuits & Homemade Banana Jam

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Vanilla Panna Cotta with Poached Rhubarb Compote,

Warm Butter Shortbread

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Velo Coffee or Tea & Petit Fours

Menu subject to market purchases and ingredient availability

To reserve your places please complete the booking form below – we will contact you within 24 to 48 hours to confirm your booking.

Ides of March, well nearly…

With Spring nearly upon us and also Easter just around the corner we thought we would celebrate the Roman calendar date of the “Ides of March”.

The 15th of March reputed to be the date of the assassination of Julius Caesar in 44BC  is a couple of days before our next supper club event on March 18th & 19th. So we thought we would have a little bit of a Roman feel to the menu.

I make no apologies for borrowing as a starter a dish that I sampled at Sprig of London’s pop up in January – Cauliflower Romesco .  A roasted cauliflower that is then served with a   roasted and dried red

Roasted Cauliflower with Romesco Sauce
Roasted Cauliflower with Romesco Sauce

pepper sauce with the addition of almonds and olive oil that is renowned in the Mediterranean region of Catalunya  that is often served in spring time with those new season onions called “Calcots”.

Next we aim to serve a baked fillet of Sea Bass served on a bed of  crushed new potatoes and a classic beurre blanc (butter sauce) with lemon and capers. All served with a garnish of Purple Sprouting Broccoli.

Our Cheese course will reflect our market purchases and will be served with our now infamous porridge oat biscuits.

To complete the meal we are serving thinly sliced pineapple with pink grapefruit segments and a light local honey dressing and the addition of a Taywells Yuzu sorbet. A good citric finish to a spring meal that we hope will excite the tastebuds.

With Mediterranean nods what better way to celebrate the Ides of March… well nearly.

Dates: 18th & 19th March 2016

Arrival: 7:30pm Welcome drink & Nibbles

Dinner: 8:00pm

Suggested Donation: £35.00 per person (service not included)

Menu

Cauliflower Romesco

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Baked Sea Bass Fillet, Lemon and Caper Beurre Blanc Sauce Crushed New Potatoes, Purple Sprouting Broccoli

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Hari’s Selection  of Cheeses with Porridge Oat Biscuits

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Pineapple & Grapefruit with a honey dressing Taywell Yuzu Sorbet

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Coffee or Tea & Petit Fours

Menu subject to ingredient availability and market purchases

Fondue Fancy…

I bet you thought the headline said a “Fondant Fancy”… yep that little garish coloured cake – alas not…something far better in fact!

fondueFollowing from the success of our pop up last year in Tunbridge Wells we thought we would offer a repeat of a couple of themed cheese fondue nights in our secret home location.

It is a classic time of year to enjoy this Alpine classic of hot melted cheese with bread dipped in and we felt it was very worthy of another airing.

We will have two tables of 6 people on each night – you will have to share but what could be more convivial than such a feast.

We will kick it all off with a simple bowl of lambs lettuce salad (Nussli in Switzerland) topped with walnuts and chopped egg.

Then the main event will be the hot melted wine and cheese fondue with bread cubes – some little extras like chopped ginger (an innovation and tip given by a local Swiss resident)  or a  smoked chipotle paste will give it all another flavour dimension.

To finish it all we will then serve a light Orange & Polenta cake with a generous dollop of Greek yoghurt. A tangy  sweet finish after the excesses of the wine & cheese. We will provide a little glass of MuscatMuscat de Rivesaltes with this as well

Finally tea or coffee along with some Swiss Chocolate as a petit four will complete the meal.

It should be a convivial night and a great way to make new friends. Just remember it is important not to bring a red wine (it clots the cheese) or drink ice cold drinks (it will also clot the cheese) – a full etiquette on the whole procedure will be provided on the night.

Arrival: 7:30pm Welcome Drink & Nibbles

Dinner: 8:00pm Prompt

Suggested Donation: £30 per person (service not included)

To Book please complete the form below and we will confirm your spaces normally within 24 to 48 hours.

Menu

Welcome Drink and Nibbles

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Nussli Salat Mimosa und Baumnussen

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Cheese Fondue with suitable accoutrements 

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Orange & Polenta Cake with Greek Yoghurt

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Tea or Coffee, Petit Fours

Menu subject to ingredient availability and market purchases 

“Thank You so much”….

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Well what a week that was! It had been a few years since we had done a Vegetarian themed dinner and we could not have done a more ambitious one this time without the help of fellow chef Peter Pickering and his Vegan & Vegetarian inspired Sprig of London Pop Up concept.

Peter a graduate from Oxford Brookes University has had a stellar culinary career working with some great chefs as well as some tough assignments. He really put his heart and soul into this series of dinners and road tested his recipes beforehand and also spent a fair few hours in their preparation!

It was a real pleasure to have Peter and the comments we had from those attending were very rewarding. We had “Vegetarians” and “Meat Eaters” – all seem to be tucking in to a diverse range of dishes and what was more fascinating was the the fact that certain dishes really did provoke a reaction.

Peter’s Sprig of London concept is planning to open a series of pop ups in London early in 2016 and his visit to Hari’s was a great way to trial some of his ideas.

The dish titled “Turnip, Radish & Orange” was for me a revelation of cooking and curing processes along with some great flavour combinations.

The main component of turnip was a whole roasted turnip that was baked in tin foil with just a little bit of oil for some two hours, peeled and then thickly sliced. It was then fried in vegan margarine and finished with a drizzle of maple syrup to help caramelise and colour it.

The resultant texture was soft and unctuous and as one guest remarked like a succulent ripe peach. The bitterness of the vegetable softened but married well with the orange juice reduction with the salty soy and the the addition of pickled sliced radish and a turnip and orange puree bought it all together. It was a truly masterful dish!

The dish that seemed to raise most discussion however was the second dessert, namely the “White Chocolate Coconut Porridge”. Here he firstly toasted some white chocolate (baked broken up pieces in a hot oven till they started to caramelise) He added this to toasted desiccated coconut and nibbed almonds to create what could be described as a crumble mix.

A tin of coconut milk was reduced and then thickened to make a cream. Coconut Water was then used to make a porridge in the normal way and lightly sweetened. When then the Coconut Cream, Porridge and Crumble was layered in the serving bowls it made for a real rich and luscious eating experience but did split the diners. It was a real “Marmite” dish, some thought it was more breakfast than pud and those that do not like the coconut flavour were equally vocal.

There were some converts but overall I think it was a hit… I certainly liked it, it was a great way to complete the dinner.

I had tried to showcase some great local produce from the local Cobnuts from Hurstwood Farm and their cobnut oil that was then combined with the dried green beans I had specially obtained from Switzerland making this a truly international combination.

The “Sweet Rebellion” Vanilla Ice Cream from Taywell also was a hit and proved that great tasting food can be without certain ingredients.

We felt we had provided a series of dinners that was imaginative and thought provoking and Peter with his Sprig concept illustrated well his talents!

As you can see the guest book signed by the diners illustrates well what our guests though of it all! Thank You so much for all your lovely comments….

 

Christmas is coming…

photo (144)Well it is that time of year again when we will be celebrating the festive time at Hari Covert’s. It only seems like yesterday we started doing our secret suppers… This coming February we will enter our sixth year of operation!

We love the festive period and we hope we will see you at one of our events…

This years menu will encompass some of our favourites. To kick the meal off we will serve a selection of festive nibbles including a warming seasonal soup! The first course will be a smoked salmon rillettes a coarse like pate that we will serve with a delicate yoghurt santa1and dill sauce and some toasts.

The main course will be a Turkey & Chicken Saute with spicy Chorizo & Peppers that we will serve on a bed of steamed Cous Cous with green beans. A bit different to the traditional roast!

For the dessert we will then serve a Mincemeat & Crumble Tart with a Cinnamon Cream and to then complete the meal we will serve a selection of assorted cheeses with our porridge oat biscuits and a snifter of local “Anno” Sloe Ginsnow2

Dates: Friday 18th & Saturday 19th December

Arrival: 7:30pm – Welcome Drink & Seasonal Nibbles

Dinner: 8:00pm

Suggested Donation: £35.00 per person (service not included)

Menu

Smoked Salmon Rillettes, Yoghurt & Dill Sauce, Toasts

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Saute of Turkey, Chicken, Chorizo & Peppers

Steamed Cous Cous & Green Beans

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Mincemeat & Crumble Tart with a Cinnamon Cream

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Hari’s selection of Cheeses,

Porridge Oat Biscuits, Snifter of Anno Sloe Gin

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Coffee or Tea, Petit Fours

To book your places please complete the form below and we will contact you within 24 to 48 hours to confirm the booking.

Fowl Feast…our September menu

Well it has been a very hectic Summer for us… apologies for my tardiness in posting and getting our menus up to date. Will reveal a little more on what has been going on in a separate post.

So for our September menu on Friday 25th & Saturday 26th September we will be offering what we term a fowl feast… to kick the dinner off we will serve a smooth unctuous Chicken Liver Parfait that will have a homemade Onion Chutney with it. A classic combination. For the main course we will then serve a crispy Duck Leg Confit that will have a selection of roasted root vegetables and a tart redcurrant sauce with it – it is a rich dish to remind us that the Autumn chill is just around the corner!

We will then serve a selection of cheeses with our homemade porridge oat biscuits and Banana Jam

To complete the feast we plan to serve a glazed lemon curd tartlette with a compote of fresh blackberries and a dollop of clotted cream – fresh French pressed coffee as they say across the pond with some homemade peanut butter butter fudge should round it all off

If you wish to reserve your spaces then please just complete the booking form below and we will normally contact you within 24/48 hours to confirm your reservation with a credit card number

Arrival Time: 7:30pm – Welcome drink & Seasonal Nibbles

Dinner Served: 8:00pm

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

Menu

Smooth Chicken Liver Parfait served with

Homemade Onion Relish

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Crispy Confit Duck Leg with Roasted Root Vegetables and a Redcurrant Sauce

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Hari’s Assorted Cheese Selection with Porridge Oat Biscuits

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Glazed Lemon Curd Tartlette with a

Blackberry Compote & Clotted Cream

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Coffee & Fudge

A wild one…

Wild Garlic FlowersWhere is this year going… cannot believe we are already nearly a third of the year through it…

For me the end of winter is signalled by the arrival of a wild food in the form of Wild Garlic or as known by it’s “English” name Ransom. The broad green leaves that poke their heads up in wooded areas from about mid march onwards remind me that warmer weather is hopefully around the corner and we should also start seeing more abundant seasonal produce in our baskets.

Posset's on Parade!!!This months dinners will feature the foraged herb in the starter and main course (to a lesser extent) and then a true spring fruit fresh rhubarb married to a tart lemon posset!

To book this event then please complete the booking form below and we will contact you normally with 48 hours to confirm your places.

Arrival: 7:30pm Welcome Drink & Nibbles

Dinner: 8:00pm

Suggested Donation: £40 per person

Service not included

Assorted Seasonal Canapés with a welcome drink

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Wild Garlic, Pea & Prawn Risotto

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Herb Crusted Roasted Rump of Lamb

with minted crushed Jersey Royals

Haricot Vert & Roasted Cherry Tomatoes

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Hari’s selection of assorted Cheeses

with Porridge Oat Biscuits & Banana Jam

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Lemon & Rhubarb Posset served with a warm home-made shortbread

Served with a glass of Muscat de Rivesaltes 

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Coffee & Petits Fours

Menu Subject to Ingredient Availability and Market Purchases