November Supper Club 2018

The weather has definitely changed, the nights are getting colder, we have daylight for only a few hours and yet the one thing that doesn’t change at this time of the year is the incredible ways we can prepare food in our November supper club.

We’re back after a slight hiatus, we’ve been working on some beautiful kitchens and even a very bespoke furniture making element for some friends at Chester market, all to be revealed very soon.

But what about the November supper club, we hear you scream! November is a great time for those getting ready to get into the kitchen for the December feasts that will undoubtedly be taking place. It’s also a great time to really understand your kitchen, what you may need to do to make it a little bigger before the Christmas celebrations begin (organising things better) or possibly look at renovations for the start of the new year.

So what are the ingredients we should be using this month?
For those that love their vegetables, November is a great month to be playing with lots of different flavours and combinations. From artichokes to beetroot, butternut squash to parsnips and potatoes there are some great root vegetables which you can really enjoy in November, and the best thing, most would have also be grown locally, especially for our farmers here in Cheshire!

Aside from the root veg, November is a great month for goose, guinea fowl, lamb and venison whilst for dessert, there are beautiful apples and pears still in season and still being picked fresh to date! For seafood lovers, November is a fantastic month for shellfish courses with crab, mussels and oysters all on the menu.

Starters
There are some fantastic dishes which can be prepared with the ingredients mentioned before. This Shallot and dill marinated beetroot carpaccio is a prime example of what can be achieved with a singular focus on one ingredient in particular. Then of course there is this amazing dish we tried the other day, artichoke and pistachio panzanella. It may get us disbarred from ever being called Italian, mind you, we are the only true Italian kitchen company in Chester, anyway back to the dish, it is fantastic. A must try!

November Supper Club
Mains
Darker evenings, colder nights and the need to crave for some real comfort food. The Italians do comfort food like no other, especially when it comes to have a good quantity of pasta available at all times, and this dish, which takes one of the majesty of pasta’s and couples it with a majesty of sauce is something to not be scoffed at; Tagliatelle with Venison ragu. The smoky venison, the the unctuous sauce, it’s something to beholden and we advise to try fresh tagliatelle if possible with this amazing dish.

For those looking to make a truly special dish, getting your hands on fresh clams will make all the difference as this saffron and chorizo steamed clam dish is one for those that love the taste of Spain in a bowl. Serve with crusty brand and a dry white rioja and you are already kicking your shoes off and shouting, olé!

It would be wrong to look at the mains and not use vegetables as part of the main dish so these two exciting and one rather different main course is precisely the kind of treat you would be looking for. The first of those dishes is
Wild mushroom, chard and goat’s cheese risotto and the second is this mesmerising, cauliflower wellington which, with its creamy mushroom paté and cheddar and pastry really doesn’t make us miss the idea of beef at all!

November supper club bake

Desserts
Before we end up cracking out the Christmas puddings, making them or going for something more from the taste of home in the De Blasio’s case, a panettone or pandoro, there are some lovely desserts that can be made and should be made this month with some wonderful ingredients.

The first is for those that might have overdone it on their pumpkin buying at the end of the month of October. That’s right, pumpkin pie and what a better time to start making it when we have lots of pumpkins going to waste as well. We can use pumpkins for crumbles, pancakes and even pasta dishes, so think about this ingredient with some special care.

The second recipe that would be worth really having a go with is this fantastic pear, vanilla and praline tart. It is so easy to make and the results are astonishing, a simple bake that packs so much flavour and uses wonderful seasonal ingredients too.

Pear tart

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