HOW WILL QUARANTINE SUPPERCLUB TAKE PLACE?

Once you have booked your place, sign on to the Zoom App using our unique id.

MEETING ID: 728-684-925
A password will be provided for you to enter the supperclub.
You will need good internet connection & a camera for streaming.

WHAT WILL WE COOK?

Senegalese Yassa with cauliflower is our main meal of this evening. A West Africa sauce similar to sauce a l'onion, completely bewitching with sweet caramelised onions, tang from lemons, Dijon & spices. See ingredients list below.

Don’t worry if you don’t have a few things mentioned, let me know and I can suggest alternatives. It is important for this to be an enjoyable experience without you having to hunt down ingredients, especially at this time of limited movement.

You can prepare your favourite accompaniments to go with our supper, see suggestions below.

I have been commissioned to create recipes for brands such as Tilda Rice, Great British Chefs and more, and this same recipe has been a favourite at our supperclubs with Waitrose & Wefifo. I will share my tips for building flavour in this dish that uses really easy to find ingredients. You can cook-along with me and choose to customise your ingredients.

You don't have to cook to take part, you can join us for great discussion. After cooking, we will share what we are grateful for and then we eat, remaining online if you want to share more time with others or offline if you prefer. The choice is yours. Oh don't forget the wine!

Dress code: Little black dress, pyjamas, yoga pants, whatever you like!

MENU

Cauliflower Yassa
The ingredients list might seem long but 95% are great ingredients to always have handy.
I'll be cooking yassa with cauliflower and eating it with basmati rice & green beans. Feel free to cook the same dinner or choose your own accompaniment depending on what you have at home.

INGREDIENTS
Feeds 2 - 4 people

2 tbsp of olive oil or any oil of your choice (except extra virgin OO)
2 onions, sliced into thin half moons
1 red pepper
1 yellow pepper or mixed peppers
4 garlic cloves, grated
2 tsp ginger, grated
2 lemons zested & juiced
1/2 Scotch Bonnet chilli, finely chopped (or kept whole & pierced if you prefer less heat - optional)/ fresh or powdered chilli
200 ml of vegetable stock or a cube
1 tbsp of Dijon mustard
1 - 2 heads of cauliflower
sea salt
black pepper
1 handful of black olives, pitted and halved

OPTIONAL - Cooked Rice, Roasted Potatoes, Aubergines, Fish

UTENSILS
- Medium saucepan with lid