Fabulous dining guests lingered around the wrought iron table set for our BBQ meal on Saturday’s “A Taste of Fire” Supper Club event, which was held at a venue in Wraysbury. This was my sixth meet up since starting the Supper Club and some of my diners were already old friends – regulars who had already attended more than one of the Supper Clubs that have been going now since February of this year.
Spicy Rum Ribs | Sticky Chicken Wings | Gourmet Beefburgers in Brioche Buns
Sides: Tomato Salsa | Broad Bean, Pea & Beetroot Salad | Tomato Salad | Green Salad | Mediterranean Potato Salad | Guacamole | Cheese & Pancetta Bread | Sundried Tomato & Basil Bread | Moroccan Zatar Bread
Dessert: Tropical Fruit Salad in a Rum Sugar Syrup served with Chantilly Cream.
The evening kicked off with a Raspberry Summer Punch, which was enthusiastically received by all – a mix of wine, cranberry juice, raspberries, mint & lemonade over ice.
As I was cooking for 10, I decided it might be prudent to cook or part-cook some of the meat in the oven, to receive a final kiss on the BBQ griddle bars, before being served with an array of sides and home made breads, the most popular of which was the cheese and pancetta bread pictured above.
I was particularly pleased with my home made gourmet burgers, to which I added to the leanest beef mince I could get, some sautéed onions, garlic, chillies, tomato ketchup and Dijon mustard. These delicious beef patties were sandwiched between soft, sweet brioche buns (the only food that wasn’t home made – unfortunately, I had no time) and I chose to squeeze some guacamole inside of my own, which made it even more unctuous !
There was plenty of food to accommodate second helpings …. and even some left over for a quick, light lunch on Sunday!