Fork & Knife Supperclub November 2018

For recent updates, see the dedicated supperclub page

The sixth instalment of the Fork & Knife Supperclub Series! Khyati and I wanted to use even more surplus food in this meal so we visited City Harvest on the morning of the supperclub to collect some ingredients. City Harvest redistribute tonnes of surplus food to charities including FoodCycle, enabling them to cook up meals for people in need. Because of this, our exact menu was decided upon on the day. We had a rough plan of the style of food we wanted to do - we chose a middle-eastern theme and purchased a few ingredients we knew it would be difficult to find as surplus. We dined at the fabulous Italo in Vauxhall on Saturday 24th November. All proceeds raised were donated to FoodCycle.

MENU

Welcome Drinks
Quince Cocktails


Starter
Za’atar roasted squash with whipped feta & zhoug


Mains
Aubergine & Mushroom Baklava
Triple Grain Tabbouleh
Muhammara, Labneh, Zhoug, Hummus & Khobez
Tomato & Cucumber Salad
Chickpea, Pomegranate & Grain Salad
Roasted Carrots with Tahini Yoghurt and Dukkah


Dessert
Kadayif Cheesecake with Poached Pear & Quince