July Mid Summer Supper

The Open Door is delighted to announce our July Supper event -happening on Saturday July 27th. Once again the event will happen in my home, a Victorian era house, where you will sit alongside others -some friends, some strangers...strangers who will most likely be friends by dessert. You will each share in a seven course edible adventure, of seasonal ingredients, homemade by Aoife.

See you there!

bill of fare

sweet crucifixion cocktail 
house made apricot liqueur & elderflower cordial
-
homemade herby cream crackers
with seasonal dips
-
confit mackerel with citrus sherbet & cucumber tartare
-
wild rabbit ravioli
-
beetroot sorbet
-
raspberries suspended in elderflower jelly
whipped goosegog curd 
-
selection of teas/ espresso/ french press
surprise petits fours

How to Book?

Places are limited and remember it's first come first served -to reserve a place please email me theopendoorsupperclub@gmail.com As soon as I am able to confirm your place you will receive an email.

For those of you new to the experience of a supper club....you may have some questions;

Where does it happen? 

This event will take place at my home in Dublin, (close to the city center) on Saturday 27th July @8.00pm finishing up around 11pm.

What will happen? 

10 people will sit together at one table, getting to know each other, over the shared experience of a meal. 

Can you bring your own wine/beer? 

Yes you can- you will receive a welcome drink on arrival but please bring your own beverages for the rest of the evening.

 
What will it cost? 

There is a suggested donation of E35.

What should you wear? 

Dress as you would if going out for dinner. 

Any house rules?

You will be in a house that is a home -please treat it as you would your own. Do come with an open mind, a sense of humour and a willingness to engage with others in conversation. You are welcome to come alone, in pairs or larger groups.

If you are unable to attend please do your best to give me at least 24 hours notice and try get a replacement for your space if possible. Understand that the food is purchased in advance and we are not a restaurant.

Menu is subject to change -depending on availability of ingredients.

Please alert me, when booking, to any special dietary requirements you may have and within reason I will do my best to cater for you.

Peas & love,            

Aoife x

Going Potty For Mackerel

It's just coming up to mackerel season (June through to October) and this certainly brings a smile to my face. They are such a beautiful looking fish, with sparkling silvery blue tiger like stripes and their size isn't daunting if you have to gut them. If ever there was a recession busting fish it's name is mackerel! I have to talk about the environmental and health side of these fishies too.....there are a lot of problems in the world with food consumption- too many people and not enough fish (where's Jesus when we need him?!) and even the farmed fish, which seem like a solution of sorts, actually have more of an impact on regular fish stocks, because they are fed lots and lots of regular fishies. Lets make informed choices http://www.fishonline.org/fish-advice <----this website has an easy to use guide and a rating system for sustainability. Just click on the fish in question and they'll give you lots of information, such as the method by which they are caught and the levels of stock. Fish with a 1 or 2 rating are good to go but 3,4,5 should be left alone. In terms of pollution levels a good rule of thumb is the smaller the fish the better -so mackerel is a winner here, not to mention the good oils it contains to keep the ol' grey matter in good shape.

Mackerel is quite a meaty fish and you can team it with strong flavours such as horseradish and capers. Try one on the bbq with a nice potato salad to which you've added a dollop of horseradish sauce -nom nom! Or cook them under the grill, crisping the skin, serve with spuds roasted in the oven with quartered lemons and capers...don't forget to scoop out the cooked lemon flesh....MMnnn! Anyway, I had an urge to pot some up and spread it on some crunchy toast. Potting things is a pre-fridge method of conserving perishables and lordy lord it makes things really flippin tasty too.....nothing of course to do with the amount of butter involved!

This is a Hugh Fearnley-Whittingstall recipe from The Guardian newspaper.

• Preheat oven to 180C/gas 4. 
• Take 4 mackerel put in a lightly oiled roasting dish. Insert a squashed clove of garlic and a bay leaf inside each fish. Season with pepper and a little salt, cook for 12-15 mins turning once halfway through.
• To see if it's cooked through, gently lift some flesh away from the bone -it should come away easily.

• After the fish have cooled, gently flake them into a bowl, set one of the cloves aside. Add 1/2 tsp cayenne, 1 tbsp parsley chopped, 1 tbsp thyme and 1 tsp ground mace.

Next to make clarified butter to seal the deal;

• Melt 250g of butter in a pan on a low heat. Add your reserved garlic clove chopped finely. Once melted let the butter settle off the heat and it will separate into two layers. The milks solids will sink and form a whitish layer at the bottom and the rest will form a golden layer on top.
• Pour 2/3 of the golden butter on to your flaked fish and gently toss. Also add the juice of half a lemon.
• Place into a large kilner jar or individual ramekins and cover with a layer of the liquid gold butter. Allow to cool and place in fridge, covering the ramekins with cling film. Use ramekins within two days and jars within a week.

The loaves and the fishes.

Simple simple salad -Beetroot, Mackerel & Avocado

a simple salad of avocado & mackerel with beetroot chutney....

Who doesn't love fish? Yes, you are out there, you poor people who don't like fish, okay some of you have allergies but some of you just don't like 'fish'.... this may have stemmed from a traumatic fish incident when you were a child and that's such a pity. Maybe you could go speak to a professional and they will help you like fish again. Fish = Possibilities.....many. And we live on an island..... Island = fish.......!!

I used a very good quality Italian mackerel from a jar for this and actually I think that it probably worked better than fresh fish ...oh and there were no bones!  (I was in Italy so there was no chance of having mackerel from Irish waters)

• take some freshly cooked or jarred mackerel
• put into a bowl and smother with beetroot chutney (it has to be beetroot)
• prepare your salad leaves...baby leaves = good
• cut up some pieces of a ripe avocado
• cut some cherry tomatoes in half
• combine all of the above, gently season with pepper, salt  & olive oil
• toast some pumpkin seeds, sprinkle over the top
• eat and enjoy!

http://www.youtube.com/watch?v=fVMBhaSIcao     a fishy song by Mr. Scruff