Tastebuds were tingling this weekend after the fabulous Ginger Jar team treated over thirty supper club aficionados to their sumptuous “spice edit”.
After a break in supper club service, in part due to their move to a new kitchen in Herne Hill, the GJ brigade were on top form as they showed us what can be done with those unused jars of spices cluttering our kitchens.
Each course, which included the star-anise spiced rum cocktail on arrival, featured a signature spice. As the evening kicked off we were treated to lemongrass, garlic and onion seed based canapes, with the crispy guidilla pickles in an onion seed tempura batter voted the favourite, though the crispy artichoke heart with ajo blanco came a very close second.
Once seated for supper we continued on our trip around the world of spices. Pink peppercorn and toasted coconut gave confit king prawns a subtle sweetness with hits of peppery heat. This was followed by a carrot, shallot and coriander based dish, which focused on the fresh flavours of Middle Eastern spicing and ingredients.
The star of the evening was undoubtably the richly dark Mexican ancho chile salsa. Coating the perfectly cooked steaks (meat and cauliflower) it had a depth of flavour and subtle heat that provided the perfect partner to the accompanying Jerusalem artichokes with nutmeg butter. Our table included two vegetarians so the sharing platter of flat iron steak had extra portions for the four remaining meat eaters – suffice to say they cleared the plate! Dessert kept us down in South America with a light and very pretty tonka bean and vanilla pannacotta with spice roasted apricot coulis, edible flowers and shards of black pepper meringue.
Ordinary spices mixed with ordinary ingredients created a fine dining menu of unique flavours; Ginger Jar supper clubs are always tasty but this was a sure fire way to spice up a not so ordinary friday night in SE24 and maybe inspire a revisit to those spices lurking at the back of the kitchen cupboard!
Ginger Jar Food: http://www.ginger-jar-food.com/contact/
©Chez l’abeille 2016