Poached Meringue with Elderflower Custard & Gooseberry Coulis

I have spoken about my Summer love affair with the beautiful Elderflower and you know my other true love is home made custard...Custard is a wonderful vehicle for delicate flavours, hot it is scrumptious on a Winters day and it is equally wonderful cold in Summer months. For a recent supper event I decided to organise a ménage à trois with the aforementioned elderflower, custard and gooseberry. You can easily make this without the elderflowers as you'll have a delicious vanilla custard. This really fun dessert originated in France where it is called Îles flotantes literally floating islands. I dare you not to have a smile on your face when you see the beautiful meringue clouds floating in a sea of rich custard -let your inner child come out to play.

Poached Meringue with Elderflower Custard & Gooseberry Coulis

What you need:      -serves 6

For the custard-

• 6-8 fresh heads of elderflower blossom
• 500ml full fat Glenisk Organic milk
• 1 vanilla pod -split length ways with seeds scraped out
• 80g caster sugar
• 4 free range egg yolks 

For the meringues-

• 3 egg whites
• 150g caster sugar

For the goosegog coulis-

• 200g gooseberries
• 2-3tbsp caster sugar 

For the spun sugar (optional)

• 200g caster sugar
• 75ml water

Elderflower Blossom  Season Late May -Mid July

What you need to do:

For the custard-

• Shake the elderflower heads to knock off any insects and trim off the largest part of the green stalky bits
• Put the elderflowers and the milk into a container and leave in the fridge for a few hours or preferably overnight if you've time

Glenisk Milk Soaking The Flavours

• Put the milk, elderflowers and vanilla seeds plus pod in a saucepan on a medium heat and scald the milk by bringing it to a 'shiver' -you'll see bubbles start to form at the edges
• Meanwhile whisk the sugar and the egg yolks together
• Strain the milk through a sieve into a jug
• Get a whisk and start slowly pouring the milk into the egg yolks -whisking all the time
• When you've combined it all put the eggy mixture into a saucepan on a low-medium heat or set up a bain-marie
• Keep stirring, employ your patience and a watchful eye -you need to wait until the mixture coats the back of a spoon -this can take 10 to 15mins...longer if you have a larger quantity
• When the mixture has reached the correct temperature (70-80'C or 158'F-176'F) and is coating the spoon allow to cool and then place in the fridge for at least 4 hours

Goosegogs

For the coulis-

• Simmer your gooseberries with 1 tbsp caster sugar until they start to collapse -you can use frozen of course
• Once collapsed pass through a sieve to get a smooth mixture
• While still warm add more caster sugar to taste -remember to retain some of the distinct sourness that says 'I am gooseberry'
• Set aside to cool 

For the meringue-

• Wipe a clean bowl with half a lemon to remove any grease
• Whisk your egg whites with electric beaters 
• When they have started to form stiff peaks -gradually add the caster sugar 1 tbsp at a time and combine on a slower setting
• Continue until all sugar is combined and you have a bowl of silky porcelain white meringue -eat some from a spoon...I always do
• When you're ready to begin serving put a wide pan of water on a medium heat
• Take a dessert spoon of meringue mixture and using another dessert spoon fold it into the water -simmer for 3-4 mins turning after 2-3 -drain on some kitchen paper
• In a bowl place a ladle or two full of cold custard, pop two meringues on top and add your coulis

Spinning  Sugar

 For the spun sugar-

• To spin sugar put the caster sugar in a pot with the water place on a high heat
• Even though you will be tempted do not stir!
• The sugar will start to bubble as the water gets driven out
• Keep an eye on the pot and allow the mixture to reach a caramel colour
• Put saucepan into a bowl of cold water to cool 
• Have a sheet of greaseproof paper ready, dip a spoon or fork into your caramel mixture
• Holding above the paper do a zig zag shape or whatever you like
• You can make all the elements of this dessert ahead of time -except perhaps the spun sugar as it will take moisture from the air and dissolve
• Bon appetit mes amis 

Tips for you-

• Whenever you are foraging make sure to pick natures harvest away from the roadside

Raspberries in Elderflower Jelly with Gooseberry Curd

This Summer I fell in love.... head over heels kind of love, can't stop thinking about you kind of love, always wondering what we could do together kind of love...her name was Elderflower -a delicate, heady, fleeting blossom. She's gone now but we had some delicious fun -we made tangy goosegog and elderflower pie, we made refreshing cordial, we made a delectable custard, we made cocktails with prosecco and we made a beautiful, opaque, wibbly wobbly jelly. For me elderflower is the queen of the foraging world -even in the city you can easily find them -just follow your nose. I made a huge batch of 'blessed cordial' after I happened upon a fantastic collection of trees close to a convent in Dublin...but I can't tell you where it is of course! Soon the elderberries will be out and they have lots to offer too -you can make an apple and elderberry tart or concoct a syrup from them which will help to ward off colds during the Winter months.

Elderflowers

I served the following dessert at a recent supper event, I was inspired by a Nigel Slater recipe from his Tender Vol II  book. It's a good make ahead dessert and so works really well if you're cooking a for a group. I had also made an Apricot Liqueur for the same supper event so I popped one of the booze soaked apricots into the bottom of each glass -a nice little surprise as it looked like an egg yoke. I crystallised some rose petals from the garden for a little variation in texture and decided to make Hugh Fearnleys gooseberry curd to twist through some whipped cream. My Dad provided the tasty gooseberries and raspberries -thanks Dad, sorry you didn't get any!

Fruit + Jelly + Cream = Heaven

What you need:         serves 4
   

• leaf gelatine 12g
• 140ml elderflower cordial (this is double what Nigel says, but for me it needed it)
• 1 heaped tbsp caster sugar
• 250ml fizzy water
• 250ml white wine
• 400g raspberries
• 100ml of cream whipped
• 4 crystallised rose petals -optional
• 1 tbsp of goosegog curd -optional, you could use lemon curd
• 4 booze soaked apricots -optional

What you need to do:

• Soak your gelatine leaves in cold water until it softens -roughly 5 mins
• Into a saucepan put the cordial, sugar, water and half of the white wine
• Place your gelatine in and whisk it all around
• Put onto a low heat and stir until the gelatine and sugar have dissolved completely
• Take off the hob and pour in the rest of the wine
• Pop an apricot into the bottom of the glass and split the raspberries evenly between each glass
• Pour over the liquid jelly mixture and when cool put into the fridge
• Give them a few hoursto gain some solidity or leave overnight
• To serve simply swirl the curd gently through the whipped cream  -dollop on and top it off with a rose petal

Crystallised Rose, Thyme & Rocket Flowers

How do you crystallise petals?

It's very easy, all you need to do is whisk an egg white, pop in a shallow bowl, put some caster sugar into a shallow bowl, take your petals and dip first in the egg white followed by the sugar -leave on greaseproof paper to dry out -pop into an airtight container.

The XX song Crystalised  -don't think they were singing about things of a culinary ilk...

A supper club guest writes about her experience...

I first met Aisling Nelson a few months ago when she and Ben appeared at my door on a chilly June evening to come dine at a supper event -here are her thoughts on the evening... 

Aisling is a jewellery and hair accessories designer specialising in bridal concepts, she also runs courses  for people who have businesses and want to maximise what they can do with their blogs.

August Supper Event

The Open Door is delighted to announce our August Supper Event -happening on Friday August 30th. 

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 new friends by dessert. 

You will each share in a seven course edible adventure, of seasonal ingredients, hand picked & home made by Aoife.

See you there!

Le  Menu

Prosecco with Home Made Elderflower Cordial

dashed with Lemon & Lime Syrup

~

Mini Caprese Salad Bites

~

Rice Paper Rolls 

w. Crunchy Seasonal Vegetables

~

Butterflied Leg of Lamb w. Pomegranate Molasses

Caramelised Garlic, Roasties & Greens

~

Lemon & Thyme Sorbetto

~

Almond Honey Cake 

w. Elderflower & Crushed Goosegogs 

~

Selection of Teas/ Espresso/ French Press

Surprise Petits Fours

**Although this months menu is coeliac friendly -please note that the dishes are prepared in my kitchen which is not a gluten free kitchen**

How do I Book?

Places are limited and it's first come first served -to reserve your place please email theopendoorsupperclub@gmail.com 

As soon as I am able to confirm your seat 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 Friday 30th August @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 I bring my own wine/beer/fizzy pop? 

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 I 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. 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

theopendoorsupperclub@gmail.com

facebook.com/TheOpenDoorSupperClub

TW @opendoorsuppers

Almond Butter Biscuits with Sea Salt & Lavender

These are amazing biscuits from  Nigel (my food crush) Slater -his biscuit recipes always work out really well. I'd like to have Nigel over to mine for a cuppa and a biscuit sometime -I'm following you on twitter Nigel so let me know when you're free to come ...I'll make the tea ....you make something dunkable....something I can put in my mouth...something I can swallow...okay, okay enough with the innuendos jesus...I made these as petits fours for a recent supper club event and with an espresso they were the perfect punctuation to the proceedings.

Here is the recipe it's the almond butter shortbreads- I used icing sugar instead of caster as it's easier to beat and I omitted the orange zest- because I didn't have an orange. I split the dough into two and in one batch I used some fresh lavender flowers and then I half dipped them in dark chocolate. A lot of people don't like lavender in food and it often doesn't work but where it does work I find, is when it is teamed alongside something from the dairy -buttery biscuit or creamy ice cream. I left the other batch plain until afterwards when I drizzled them with dark chocolate and sprinkled on some lovely Maldon sea salt flakes.

Sea Salt & Dark Chocolate

Lavender & Dark Chocolate

Rabbit Ravioli with Porcini Mushrooms

Excuse the sojourn of late -computer and I have fallen out - I think we're going to break up soon ....anyway enough about my personal life. Here follows the main course I created for the last supper event and it went down a treat. I remember eating rabbit as a child on the farm -proper freeganism... killed by dad, cooked by mum -proper cliché.....and proper delicious. You might get your hands on a rabbit from the right people at a farmers market or you can order one from a butcher that deals with more specialised meats. Ennis Butchers and Fallon & Byrne will both oblige you if you live in or near Dublin. Ravioli is an excellent way to make a little meat go a very long way and you can freeze them ahead of time so if you are preparing a meal for a large crowd they can reduce the stress levels of a main course immensely. You can make pasta by hand but to get it as thin as you need for ravioli you're really in a better place with a machine. Try other fillings if you can't get rabbit...I once had wild boar ravioli in a restaurant with no menu in the hills of Tuscany....I think you'll have better luck hunting down the rabbit though.

Rabbit Ravioli with Porcini Mushrooms

What you need:           For 12 (freeze whatever you don't need)

For the filling-

• 1 rabbit jointed (ask your butcher to joint it)
• 2 carrots roughly chopped
• 2 sticks of celery roughly chopped
• 1 onion roughly chopped
• 3 cloves of garlic roughly chopped
• a few handfulls of whatever mushrooms you like -roughly chopped
• 2 ltrs chicken stock
• 1 egg

For the pasta-

• 1kg '00' flour (you need '00' flour as it has extra gluten -which equals magic stretching power!)
• 10 eggs (apply the general rule of 1 whole egg per 100g flour)
• pinch of salt
• 1 extra egg for brushing on the dough

What you need to do:

For the filling-

• Braise your rabbit pieces on a hot frying pan
• In a large saucepan gently fry your onions and garlic
• Add your rabbit followed by the vegetables and stock
• Simmer for 2 hours on a low heat or until the meat if falling off the bone
• Strain the meat and veg, allow to cool and remove the meat from the bones
• Using a hand blender whizz the meat and vegetables into a paste
• Add some beaten egg if it is too dry

For the pasta -

• Place your flour and salt in a large bowl -make a well in the middle
• Whisk up your eggs and pour into the well
• Gradually combine with your hands
• When you are able, form it into one ball of dough -knead it on a lightly floured work surface until it is springy
• If it is too dry you can wet it by adding water from your hands (run tap on your hands, shake off excess and kneed the dough)
• Divide your dough into 10 pieces -wrap each in cling film and rest for 15 mins
• Begin with one piece of dough -run it through all the sizes on a pasta machine until you have the thinnest pasta -lay this on a lightly floured surface
• Mark out the ravioli on the lower half of the sheet using a circular shaped cutter -I have used an espresso cup in the past -whatever you have to hand

Ravioli Assembly Line

• Place a small teaspoon of filling in each circle, brush the upper half of the pasta with the beaten egg and fold over
• Cut out each piece of ravioli - after you have pressed all of the air out seal each piece of ravioli
• If freezing them -use a box or freezer drawer with plenty of space and separate the layers with greaseproof paper -try not too let the ravioli touch each other
• To make the sauce reduce down the liquid from the rabbit stew and season accordingly
• Rehydrate some porcini mushrooms -add the liquid from this into the sauce for extra depth of  flavour
• Bring  5 litres of water to the boil in a pot with a few generous sprinkles of salt
• Cook the ravioli for about 3 mins or until they have risen to the surface
• Serve with the sauce and some porcini mushrooms

Pass the Parcel

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