Every Christmas Eve, I cook. This year, I stayed in London for the holidays and decided to throw a Mexican inspired shindig for our friends who also stayed in town. We’ve been kicking around the idea of hosting our own underground supper club, so I decided this dinner would serve as a dress rehearsal.
Our five course menu kicked off with my margaritas. Then followed with:
- Salmon ceviche with chorizo and crispy wontons
- Chicken tortilla soup
- Grilled prawns with coriander crema and black bean puree
- Barbacoa style beef with grape salsa, cabbage, and sweet potato chips
- Chili chocolate brownie sundaes
Let me just say after this run, I have a newfound respect for our supper club friends. This was a hell of a lot of work. I wanted all major cooking, all mise en place, done before the first guest arrived at 7:30pm. I started prepping at 8:30am, and I didn’t stop once. Not once. So kudos to those of you who do this every weekend!
Organisation was key on this, and luckily I had planned it right, so all I had to do was fry, heat, and plate. We had nine guests, and I stole the idea of serving shared plates from our much loved supper club Fernandez and Leluu. Let me tell you, this trick was a life saver when it came to timing and washing up.
As for the food, I’m most excited about the ceviche. Adding the chorizo was a last minute decision, and I think it really works. I think everyone loved the soup, and I also got some great comments about the prawns.
Being ultra picky here, I would make some minor adjustments to the beef. It was the only dish that warranted warm flour tortillas, and I would also batter the sweet potato chips so they are extra crispy next time.
Sadly, we don’t have any pictures of the sundaes. By that time, we were too soused on margaritas to remember to take any. Overall, I think everyone had a great time, and we really surprised ourselves. I think I might be game to give this supper club thing a go.
So stay tuned for details…