I have been very lazy with this blog!

Dearest Foodie folk,
Apologies for the lack of anything for the last few months. We have still been running every month, but I have been so busy I have updated our Facebook page over this page. So I promise to keep up with this element of The Unthank Supper Club. We are still in full swing and our members list is now over 400! Not bad for a little club in the depths of Norfolk.

We have just had a wonderful November meal of Catalan rabbit and chorizo stew. I was so impressed with how many people sat and ate a whole plateful of rabbit! Yusuf and I like our game fresh and not hung, so there was a wonderful fresh and very 'ungamey' flavour to the stew. Personally I loath hung meat, it actually makes me feel very ill. I wonder if there is a bit of a macho approach to hanging meat?....The whole hang it until it's head drops off really is revolting. We did have a lot of clean plates I must say.

Unthank Supper Club Menu May 28th

Vietnamese fresh rolls with dipping sauce
hand rolled rice paper with mint,coriander,Vietnamese basil,rice noodles,peanuts and prawns.

Vietnamese beef and lime leaf skewers (we can do chicken or fish if you like)
Fresh and raw rice noodle salad with mango,coriander and cucumber topped with toasted seeds
Coconut and peanut/chilli dipping sauce

Zucchini almond and lime cake with citrus marscapone

The Rural Supper Club May 21st

In South Norfolk

Menu
Grilled Asparagus and Aiolli

Rack of lamb roasted with Dukka
Puy lentils
Sauteed beetroot in balsamic vinegar

Rhubarb tart with honey ice cream

The Breakfast Club Menu 1st May

Pancakes with home made fruit compote,ice cream and toasted nuts and seeds
Bacon and eggs (local free range Molly's eggs..yum!) cooked any way.
Lashings of buttery toast and local home made jams
Endless coffee and tea
Virgin Mary..bring vodka if you want to be less virginal!
Orange juice..bring fizzy if you fancy a Bucks Fizz,we will be.

The April 30th Club Menu

Beetroot Gnocchi with toasted pine nut and basil dressing

5 Hour shoulder of lamb,with fennel, garlic,harissa and vinegar
Cous cous and mint and lemon zest yogurt

Chocolate,hazelnut and orange zesty pots
SOLD OUT

My latest recipe.

Bay tree Kebabs with Fennel and orange salad with orange and Argan oil dressing.
I have been working in the garden all week in this rather beautiful weather.I am fairly new to gardening with a leaning towards edible things..and pretty things I suppose.I had to hack all sorts of adventurous plants and trees back after a year of ignoring them and found myself in the privileged position of a huge amount of Bay.

I thought they would make beautiful kebab stalks and set to making my own Kofte recipe.
It is a highly spiced recipe with an entire bulb of garlic,two large chillies and two teaspoons of smoked paprika.I chopped a large handful of rosemary into it too for an extra savoury flavour.I love the combination of garlic,chilli,rosemary and paprika.

The Argan oil is a very generous gift recently given to us by great friends.The oil tastes so delicious and has the most amazing story behind it.Something to do with Morocco...goats climbing tree's...goats eating nuts...then pooing them.....and the somebody harvests the highly prized nutty poo and gives it a clean and somehow makes this rather spectacular oil.When I learn more about this blog mollarky I will post up a picture of the goats at work.

I made the same dish for my son without the spices and he said ...'Mmmmm Meat Mummy...'He loves meat.

Yusuf and I will definatly trying this recipe out at the Supper Club this summer.With a garlicky minty yogurt and some Vietnamese hot chilli sauce.Yum!