Tag Archives: underground restaurant

Date changes and upcoming events

Sorry all but our dinner planned for 3rd April is cancelled due to family illness. On a more positive note we have added a new dinner date on Saturday 9th April instead…lots of lovely new season produce as per the Sunday dinner menu added before….

We will then be taking a little Easter break. Things have been very hectic lately what with filming commitments in London, plus many interesting opportunities under discussion. These are exciting times for Moel Faban, but we still need a little rest and time to reflect on where we want to go. That all sounds very enigmatic so sorry about that, but really you will just have to watch this space to see what emerges!!

Our next dinner dates after Easter will be on Saturday 14th May, then Saturday 4th June

If they seem rather spread out I will also be selling home-made produce at the Moelyci spring fair on Sunday 17th April and the first Ogwen farmers market (planned for 28th May in Bethesda). I will also be giving a talk and a trifle making demo at the Underground Farmers Market (at msmarmitelovers Underground Restaurant) on Friday May 6th.

Other events or dates will be added as and when they arise so do keep an eye on the blog / facebook for up to date information

Denise x

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Menu update for the 3rd April

Quick update on the menu for the 3rd….

Glamorgan sausages with red onion chutney and steamed purple sprouting

New season lamb with lemon and rosemary, new potato and sorrel salad and butter bean mash (vegetarian option also available)

Rhubarb tart with ginger ice cream (in honour of my BBD competitor…it was wonderful!)….Coffee and biscuits to finish.

If you fancy this contact me soon to save your places xx

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Exciting news about a TV appearance and a quick menu update for a Valentines dinner on the 12th February

I’m pleased, excited and just a little bit embarressed to report that I have been picked to appear on ITV’s new series of Britain’s Best Dish. They loved my focus on local food and producers and really liked my version of the Scottish trifle ‘Tipsy Laird’ so in a couple of weeks time I will be off to cook for the show!

In the mean time though there are secret suppers to prepare and what better way to ward off the late winter blues whilst wooing your beloved than to share an evening of tastebud teasing delights, hopefully with an exotic kick!

On the 12th I hope to tempt with Kir Royale and smoked salmon blini’s (fast becoming a standard introduction to every celebratory meal)

Then bring comfort with a rich, seasonal flavoursome carrot and leek soup with thyme,

Followed with a tantalisingly rich dark chicken mole (or vegetarian mole) with corn tortillas and winter salsa

then prepare to be seduced with a zingy blackcurrant Champagne sorbet.

and if this does not satiate your palate then we will conclude with a selection of cheese, some rich aromatic coffee and dark, delectable chocolate ganache truffles….

tempted?

To save a place email moelfabansecretsupperclub@live.co.uk

text 07775828768 or send us a message on facebook

Denise x

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New secret supper dates

New dates added for the coming couple of months starting with a romantic Valentines dinner….roses on the table, roaring fire, candles, soft music and a menu of lovely local produce….

This will be followed by secret suppers on the 26th of February, 12th March and the 19th March. Keep an eye out for menu’s and themes (still to be confirmed) but email soon to reserve your place

Denise x

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Fathers, families and first dates at our ‘round the world’ Sunday lunch

Caipirinha's and melon set out for those sitting at the 'chefs' table

 

Soupe d'avocat abidjanaise

 

freshly picked garden salad

 

a mixed plate full of Slovakian gulas, rice and Italian Caponata astrange concoction that remarkably worked!

A big thank you to my stand-in kitchen bitches who got up to help keep the kitchen clear between courses

The 'IMMENSE' Pavlova

Lunch was advertised as a ‘round the world’ supper club for father’s day, featuring dishes from all six countries playing their world-cup matches on the day. That included Brazil, Paraguay, Italy, Ivory Coast and New Zealand all of whom inspired a tropical slant to the menu…but then there was Slovakia!!

Now I’m not biased in my culinary slant; I will try dishes from everywhere and anywhere, but to be honest, Eastern European food doesn’t really do it for me. I’m not the biggest fan. The thought of picked everything, beetroot, sausage and cabbage, in the midst of a hot summer, was a total turn off. So with this in mind, but still wanting to represent the country on my menu, I thought I’d get out and do a wee bit of food research so that I could try and find a dish to slip in amongst the tropical fare.

We had a friend staying for the week who without much protest acted as a willing guinea pig in our testing of various dishes. We ate the world in a week…and once we’d done this we came up with a final shortlist of dishes which included the strange ‘Segedinsky gulas’ a combination of lean shoulder of pork and sauerkraut…..several people commented on how disgusting it sounded, but undaunted we gave it a go and it as totally delicious. Several people suggested it had been their favourite dish of the day.

I was less successful with my planned Cassava cake, a dish I was desperate to make as Cassava is such a ubiquitous vegetable in Paraguay, Brazil and the Ivory Coast. Having ingeniously located a source for Cassava (no mean feat in Bangor), I bought one with the intention of returning for more if my experiments were popular. I even asked the guy in the shop if they always had it in. He told me they did. So following the universal popularity of the cake I went back for more, it was only a few days later but to my disappointment they had run out, and there was no chance of any arriving before Sunday. Of course this being Bangor North Wales there was literally nowhere else to go (save driving 100 miles to Manchester). Sadly I had to concede defeat and the Cassava cake will just have to have its supper club debut another day.

On the plus side it allowed me to focus all my attention on the Pavlova which was, according to the teen, ‘immense’…and although it literally was immense (10 inches wide and about 4 inches high) what she meant in teen speak was that it was amazing, or really good. Sticking with the tropical theme it was topped with passion fruit, pineapple and banana.

The rest of the round the world menu went like this-

Brazilian Caipirinha’s (made with chopped and mashed limes, sugar, loads of ice and a bottle of Sagatiba Cachaca). Made in a bucket, which was well and truly emptied by the end of lunch.

Melon balls with lime and ginger and tiny pearls of local goats cheese mozzarella (very retro according to my friend Molly, but also delicious)

Soupe d’avocat abidjanaise (chilled avocado soup with lime and Tabasco). This is a traditional Ivorian dish. This was totally new and I hadn’t even tried it before I made it. It was a very scary leap of faith that paid off. One or two people commented that it was their favourite dish so the recipe will be added to the menu/recipe page.

Segedinsky Gulas with rice (from Slovakia)

Caponata (Italy) made with local tomatoes, Cyprus olives from a local importer, eggplant, and herbs all bought fresh from the farmers market on Saturday

Served with mixed leaf salad, purple scallions and baby tomatoes picked from the garden half an hour before everyone arrived.

For dessert we had our Fresh fruit Pavlova; a New Zealand invention (made with Italian meringue) to honour Anna Pavlova on her tour of the country. We finished off with coffee and Anzac biscuits another New Zealand speciality.

Strangely our attendees were not all there to celebrate father’s day (although most of them were fathers). We had a family with two small children, the smallest being 3 months old and too young to enjoy the food, although their 3 year old tucked in to most of the dishes with gusto (he didn’t like the melon with the yucky stuff on it), there was a couple on a first ‘date’…(I use this term loosely as they looked like they’d started the date early and muttered something about just having got up when they arrived) and the other half requested dinner with his two mates for father’s day (one of whom had been left ‘home alone’ by his girlfriend and the other was leaving to be reunited with his) …they sat at what we shall laughingly call the chefs table, i.e. in the kitchen away from the other guests so they could be silly and misbehave. It ended up with me swearing at them a lot and them heckling me…don’t think I will be indulging them with that again!!…On the plus side I turned them all into my ‘kitchen bitches’ as my usual helper Hilly is gallivanting off to Glastonbury for what appears to be 2 weeks!!!

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New date added and menu ideas for summer suppers

I’ve added a new date in celebration of Midsummer….Monday June 21st…which is the day after our Fathers Day lunch…a good way to spend Monday evening? Hopefully it will be a lovely sunny evening dinner, with lots of fresh produce from the garden. The menu will be celebrating the best of summer and vegetarians are very much encouraged…

Mezze inspired menu with lots of lovely fresh dishes, salsa, local seafood, cheeses and fresh fruit….cocktails, twinkly lights, candles and magic in the air!…

Feel free to dress in your best floaty fairy outfit and come and while away the evening…

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The full menu for the BIG weekend warm up party

Cocktails on sticks….(maybe Pina Colada….good old Barry Manilow!!) and milkshake lollies
Homemade Vegemite bread sticks

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Either a lobster, snapper or mussel starter….something with  Caribbean flavour in keeping with the next course….

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It had to be chicken with all the references out there, so it will be Jerk chicken with Jamaican rice and black eye peas (authentic recipe sent, interestingly, by a previous ‘death row’ prisoner…who was given a reprieve (eventually) although he is still in prison starting his 24 year. He is also a working artist who has regularly collaborated with one of our own local artists (www.rkart.co.uk/index.cgi) She has brought his images, and the colours and vibes of the Caribbean to Wales.

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Gin and tonic sorbet
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Cheese and Crackers

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Carrot cake and coffee (and even ice cream if we can fit anything else in!!!) and a bottle of Jack

Hope this tempts you

Denise xx

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Research for the BIG WEEKEND warm up supper and party

Carrying out some research for our ‘food references in music’ menu for the BIG WEEKEND warm up party was the source of much hilarity….really, I never knew there were so many, although many only vaguely mention food in the title and not at all in the song, while it was quite difficult to find food references in songs if it wasn’t in the title!! !! I think we did quite well with our extensive (if not totally inclusive) list….

Seeing as it is music and rock and roll, we found plenty of alcohol related songs, titles or lyrics for example, The Streets -Too much Brandy or Dinah Washington- Me and my gin.
Gin, wine and beer seemed to stand out as being the most popular drinks in music think UB40’s-Red, red wine, Snoop doggy dogg’s-gin and juice

The teen’s contribution to the drink theme was ‘my milkshake brings all the boys to the yard’…which I’m very sure it does….but like many of the songs we found with food or drink related titles, isn’t really about food. Anything with a title that included the words sugar, honey, or candy or in this case milkshake is probably referring to other sweet offerings!

Back on the alcohol theme she also suggested Kesha-Dolla particularly the part where she says ‘Before I leave brush ma teeth with a bottle of Jack’. I like the idea of having a drop of Jack on the menu.

The other half went for the play on words approach coming up with Ragoo-Kings of Leon, River of Bass-Underworld, Ace of Bass, or Scooby snacks-Fun loving Criminals and Rokit-Herbie Hancock. He then went off on his own little random roll with ‘Cod is a DJ’ ‘Rice, rice baby’ and bizarrely trans-fatty acid-Lamb. I had to stop him before he got too silly, but before I could do that he was joined by Sophie the seamstress who added Sade-‘smoothie operator’ and Kate Nash ‘my hands are moulding into the shape of a crustacean’….somebody kill me now!!!

Most food references were in the titles but we did find some songs with food in the lyrics.

The streets-don’t mug yourself ‘2 plates of full English with plenty of scrambled eggs and plenty of fried tomatoes’
Or Men at work- Land down under ‘he just smiled and gave me a vegemite sandwich’ and 50 cent- ‘I love you like a fat kid loves cake’.

Then we aptly found Faithless-Insomnia ‘make my way to the refrigerator, one dry potato inside, no lie, not even bread, jam’ not that we wanted to put one dry potato on the menu.

Gorillaz-superfast jellyfish references carrots and chicken and the Black eye pea’s references rice and peas and chicken stuffing.

So far our favourite rock and pop inspired possibilities include
‘My Boy lollipop’-Millie,

‘Performance and cocktails’ (were ignoring their ‘too many sandwiches’ as there is no place for sarnies on the menu)

For seafood references we found ‘Pulling mussels from a shell ‘-Squeeze, ‘Rock lobster’- B52’s or ‘Spicy Snapper’-Ian Pooley any of which would make a great starter.

A gin and tonic sorbet might have to be in there somewhere as a nod to all of those gin related songs and of course Carrot cake for pudding after ‘Carrot cake and wine’-Stereophonics along with ‘Ice cream’-New Young Pony club.

Nirvana’s ‘Big cheese’ and Portishead’s ‘Biscuit’ will of course be served with coffee.

Thanks to our mate Rich for his Rock lobster suggestion, although I think we should skip the ‘I’m a spam eating homo, by Blah and an even bigger thank you to Sophie for her suggestion of the day Blur-Bank holiday

‘Grandma needs new dentures
To eat the crust on pizza
Been taken out by her daughter
Because she thought she oughta
The kids are eating Snickers
Because they’re so delicious
Then there’s sticky fingers
And mother loses her knickers
Bank holiday comes six times a year
Days of enjoyment to which everyone cheers
Bank holiday comes with a six pack of beer
Then it’s back to work
A-g-a-i-n
Barbecue is cooking
Sausages and chicken….’

Well, I haven’t lost my knickers (yet)…but there’s always time for that!!!!….The song kind of has it all there!!! I’m sure there are loads of good, if not better references out there….including
Beatles-Strawberry Fields
Queen-…fried chicken in there somewhere
Madonna-Hard Candy
Presidents of the USA-Peaches
Herbie Hancock-Watermelon Man
Tom Waits-Chocolate Jesus (plus others)
Snow Patrol-Chocolate
Moby-Honey
Whipped cream and other delights-Sergio Mendes
D’Angelo-Brown Sugar

With the bunch of songs we have I’m not sure were aiming for a gourmet menu on the night, but it will good home cooked food, lots of fun and truly rock n roll inspired for anyone who fancies a party!!…and of course after dinner drinks are a definite (brushing our teeth with a bottle of Jack!!)

Cocktails (maybe Pina Colada….good old Barry Manilow!!) and milkshake lollies
Homemade Vegemite breadsticks
Either a lobster, snapper or mussel starter
Possibly homemade pizza with rocket ….or fried or grilled chicken with rice and peas
Gin and tonic sorbet
Cheese and Crackers
Carrot cake and ice cream

If you fancy it email moelfabansecretsupperclub@live.co.uk to book a place or call us on 07775 828769
Denise xx

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Now taking bookings for March

Our next evenings will be held on the 13th March and the 20th March….the former a lovely Mothers Day dinner…with Champagne and lots of yummy seasonal dishes…the latter will be a Roman feast (toga’s optional)

Also new cookery classes have been added to the ‘about’ page….to be scheduled for the second Wednesday and Saturday of every month (depending on bookings and numbers). Classes cost £30 a head (or £25 for a group of 4 or more) and include ingredients and 2 to 3 hours tuition (plus eating time to try your creations). Classes will begin on 17th April and then will be held 15th May..other dates will be added later…

email to reserve a space

Denise xx

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Still spaces for our Punjabi night next Saturday

With special guest cook Rani from Joginders supper club in London coming to cook up a Punjabi feast…..its not often you will get the opportunity to taste authentic Indian cuisine here in North Wales…so come along and make the most of it!!!

Denise xx

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