The Supper Club, Phillippa Cheifitz

In the introduction, Phillippa tells us about her Supper Club which led to this recipe book. Four couples meet four times a year to enjoy a four course meal. The meal consists of nibbles; soup, salad or starter; mains and dessert. Each couple submits a four course menu and each person gets to vote for each course. Once the menu is decided upon, each couple makes one of the courses, and pairs that with wine. Hosting is done in turns by each of the couples.

The Supper Club
The Supper Club

This is really such a great idea, and followed through in the naming of the chapters in The Supper Club. Some of the sections you will find in the book include the big and the bold, everyone loves seafood, take a tortilla add a margarita, and a touch of Asia. The recipes look easy enough for any home cook, and the photographs mostly showcase the dishes to perfection. There are a fair number of recipes I would try including the roasted sweet pepper tart (p17) and the pulled beef and mushroom pie (p26) as I have still not tried this method with meat. The chickpea, kale and chorizo soup (p30) sounds just like a good homemade soup, and as I have never had soup with papadums (or made them), the curried chicken and vegetable soup with coriander-chilli oil and papadums (p35) is on my list. I love the idea of poaching fish and Phillippa has a recipe for lemon poached fish with fennel (p39) that I need to try. Also, the idea of making pasta en papillote would have me making the prawn and pasta parcels (p47). Dave will only eat beetroot if it is roasted, and so the flat-roast duck and beetroot (p62) could happen in my kitchen, as I have never used an entire duck to cook with. For lazy Sunday suppers I would make the open tortillas with ricotta, asparagus and Parmesan (p66). I have not used polenta for gnocchi so another weekend meal will be the polenta gnocchi baked with Gorgonzola sauce (p87). And for a pre dinner snack, the sticky chicken wings (p92) sound perfect. Dave is not very keen on coconut but I am sure I could sneak in the burnt-sugar coconut and ginger creams (p96) for dessert. I often tell people that I do not like the texture of lentils, unless blended into soup and I would make the Turkish lentil soup with mint and lemon (p100) and blitz up all of the ingredients. Phillippa takes out a cup of the soup before blending which for people who like lentils would be perfect. For the night’s where you utter baby it’s cold outside the warm spiced apple cider (p107) would be ideal. Along with the fact that I have never roasted an entire duck, I also have never cooked with turkey. This summer Xmas I would love to make the roast turkey with mushroom-risotto rice stuffing (p128) as my contribution to the table. As soon as I read baby lettuce with whisked dressing (p144) I was taken back to my late teens where my friend and I would eat iceberg lettuce on its own with salad dressing. I used baby gem lettuce, plus some leaves from my garden and topped it with the dressing using farm fresh eggs. I think I have found a new summer favourite.

Whisked Dressing from The Supper Club
Whisked Dressing

I cannot resist the olive oil sponge with fresh figs (p157) in irresistibles as we get such amazing olive oil here. And even though Dave is not a huge fan of pears, he will let me poach them. We also get fantastic port in South Africa and so the pears poached in tawny port with homemade honey yoghurt custard (p158) will be tested, especially as I am intrigued by the custard itself.

Publishing information:
ISBN 9781432304409
Format Paperback
Published September 2015

Disclosure: I was sent the book to review by Penguin Random House South Africa. I was not required to write a positive review. This post is in line with my blogging policy.

Dave and I are celebrating our wedding anniversary today. I am then going on leave until the 11th of January. I will reply to comments on my posts when I can during the holidays.

What I blogged December 16:

Lavender and Lime Signature

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