Plate Lickers is 1…our birthday party!

Last Saturday saw us celebrate the first birthday of Plate Lickers Supper Club!

It’s really hard to believe that it’s been a whole year since Ivana and I joined forces, came up with a name, found a venue, concocted a menu, filled a room with 30 hungry people and….fed them! From that day forward Plate Lickers has been going strong and with the amazing support of our guests has sold out everytime (sometimes in as little as an hour). We still love every minute of preparing for and hosting our supper clubs (ok maybe we don’t like the sleepless nights beforehand) and have met so many lovely people in our 12 month existence. We wanted to mark our anniversary event with a special Birthday party, the menu for which remained secret until the plates were put in front of our guests!

We had decided to return to one of our favourite venues, St Pauls on Hills Road where we had also held our Middle Eastern and the 2nd of our Childhood Memories events…

St Pauls

We welcomed our guests with a retro classic, a snowball, made with Advocaat, lime juice & lemonade…

Snowballs

Everyone helped themselves to a paper bag of olive oil roasted chickpeas and were given a choice of 4 flavoured salts to salt ‘n’ shake into their bags…

Salt 'n' shake chickpeas

Some mingling happened…

Mingling

Mingling

And then we took to the floor to say hello and introduce the first course…

Welcoming our guests

British asparagus, from Peter Elliott, who sells it from the roadside on the A10 near Hauxton, served with purple sprouting broccoli (or ‘psb’ as I like to call it ;)) and a drizzle of homemade hollandaise sauce…

Plating up the starter

Ivana

We called on Delia’s expertise for the hollandaise and it worked a treat, although we both agreed that we could have gone a tad easier on the lemon.

British asparagus & psb w/ homemade hollandaise

British asparagus & psb with homemade hollandaise

We decided to pop out and chat a bit about the main course before we served it up as it’s always quite a rush to get the hot food in front of our guests at this point in a supper club and we don’t feel we get to give it the full attention and description is deserves…

Welcoming our guests

We were really proud of this dish, our take on ham, egg and chips…

Ham, egg & chips

We used Dingley Dell gammon, smoked in-house by our favourite local butchers Northrops, who also deserve a special mention (especially Martin) for giving us consistently good advice. On this occassion we wanted to boil the gammon instead of baking it, on seeing just how big a 7kg joint of gammon was, I realised there was no way I was going to fit it in my fridge to soak overnight, so I lugged a huuuge saucepan along to Martin and he very kindly soaked it for me. The next day, we popped back in with a bag of chopped up carrots, celery, onions, a few peppercorns and bay leaves, which Martin placed around the joint of meat before vac packing it for us! We were essentially going to boil our gammon in a bag (or cook it ‘sous vide’ if you want to be posh about it :)) for 5 hours…there’s no way we could end up with anything but the moistest of meat!

We’d decided that we wanted to really push the boat out and challenge ourselves for this event, how better to do that than to poach 36 eggs! Until about a year ago, I had never poached an egg, but a sure fire way to get good at something is to do it en masse! My technique was to get a pan of water to a very light simmer (very small bubbles just breaking the surface), crack an egg into a small bowl or teacup, then using a balloon whisk, spin the water, creating a vortex. Gently pour the egg into the centre and DO NOT TOUCH! just let the vortex work it’s magic for 3 whole minutes. The success of your poached egg has a lot to do with it’s freshness but sometimes, I reckon you just get a stubborn one! All I can say is….persevere 🙂

The ‘chips’ part of our main course was based on the American dish ‘home fries‘, which we made by parboiling, then crushing new potatoes and roasting them in the oven with butter and onions.

We served it all up with our homemade ketchup and not so homemade mustard…

Homemade ketchup

I love the moment when we place the last main course in front of a guest and Ivana & I can take a deep breath and watch everyone tuck in!

Busy eating

The next course was the one that got people chatting the most…peanut butter and jelly popsicles…

Popsicles

Handing out popsicles

Unwrapping the popsicles

A layer of chocolate ganache mixed with salted peanuts and a sandwich of peanut butter swirled vanilla ice cream and blitzed raspberries…

The finished article - pb&j popsicle

Tucking in

After a quick party game of musical chairs to mix things up a bit and to get everyone chatting to people they may not have met yet, we rolled out the piece de resistance!…our giant 12 inch, fade, orange drizzle Birthday cake, which we sandwiched with homemade orange curd and iced with dark chocolate ganache and literally hundreds and thousands of hundreds and thousands…

The cake

This is what it looked like naked…

Decorating

Fade cake

Hundreds and thousands

and here’s the finished article before it was wolfed down…

IMG_5809

Slicing the cake

A slice of the action

Going going...

We offered our guests the choice to eat it now or to have a slice packed away in their party bags :)…

Party bags

and those who ate all of their dinner were awarded a special badge…

He licked his plate!

I think I say it every single time but THIS Plate Lickers was my favourite yet…so much fun! We couldn’t do it without guests who ‘get’ what we’re trying to do and come with an open mind, a sense of fun and are ready to be fed…for that I thank you all!

There’s no stopping us now, we’ll be announcing a June supper club in the next couple of weeks so if you would like to hear about it first, and you haven’t done so already, click here and join our mailing list and follow our #platelickers chatter on Twitter.

Branded

Thanks to Ozzy for the lovely photo’s. The full set can be seen here.

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2 Comments

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2 responses to “Plate Lickers is 1…our birthday party!

  1. Jessica

    I actually want to come to Cambridge just to go to your supper club!! PLEASE come to London

    p.s Also every cake I’ve baked from your blog has always been amazing so thank you! You are my totally baking bible.

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