Back in 2011 we held a supperclub with a twist. It was an evening for 3 budding playwrights to showcase their work in a series of 5 – 10 minute readings as part of pre-supper drinks and nibbles. With Saira’s experience working in the theatre industry for a number of years we were able to invite theatre practitioners to the evening who were able to offer advice and industry tips. Of course followed by an 7 course Punjabi feast. It is an informal evening with the premise of still being a supper party but with a fun and creative twist. If you are a budding new playwright at college or just starting out and you would like to use us as a platform please get in touch via email in the first instance. We are delighted that Melissa Holston, Artistic Director of TygersHeart Multimedia & Theatre Company and Co-Founder/Producer of The Love People will be joining us this year.

For more details about the evenings please email us at jogindersupperclub@hotmail.com ‘ Playwrights Supper Party’

We look forward to cooking for you!

We have added two new dates for July! Hurrah!

SATURDAY 29TH JUNE

SATURDAY 13TH JULY

SATURDAY 27TH JULY

Please email us at jogindersupperclub@hotmail.com to book your places and do remember to let us know if any of your party are vegetarian at the time of booking! As always we like to create alternate dishes!

We look forward to cooking for you!

This dessert evolved from something which I only made as an accompaniment to Burfi (hand crafted Punjabi sweets) to something which I make quite regularly as a refreshing palate cleanser after one of our own family feasts. We haven’t tried it at the supper club yet as I have been adapting it but I think I have found the final version! My neighbour has two big pear trees so I am lucky to have fresh organic pears to use which are handed to me over the fence! Sometimes it’s nice to finish off a filling supper with something light and refreshing! I do hope you enjoy this dessert as much as my family and I do!

Rani x

PEARS WITH CARDAMOMS AND CINNAMON

It is best to prepare this dish a few hours before serving because it really does taste lovely if thoroughly chilled in your fridge. You could also make this dessert the night before and leave to chill overnight.

Preparation time: 5 minutes

Cooking time: 40 minutes

Oven Temperature: 180 c / gas mark 4

You will need:

4 Large Pears (or 6 if you can only find small ones)

2 teaspoons (2 x 5 ml) Green or White Cardamom seeds – finely ground

1/2 teaspoon (1 x 2.5 ml) Ground Cinnamon

5 fl. oz (150 ml) Orange Juice

2 fl. oz (60 ml) Orange Liqueur (optional)

2 tablespoons ( 2 x 15 ml) Soft Brown Sugar

• Peel the pears thinly.
• Cut them into quarters and remove the cores
• Place the pears in a shallow baking dish large enough to take all the pears in a single layer.
• Sprinkle on the ground cardamom seeds, ground cinnamon and soft brown sugar.
• Gently pour on the orange juice and orange liqueur
• Turn the pears over a few times to ensure they are all well coated with the liquid.
• Cover the dish with foil or a tight-fitting lid and bake for 30 minutes.
• At 30 minutes test the pears with a skewer. The pears should be tender. If not return to the oven for another 10 minutes or until tender.
• Once baked until tender, transfer the pears to a serving dish with all the juices from the oven dish, cover and refrigerate for 4 – 5 hours.
• Serve with plain ice-cream as an accompaniment or single cream. Orange or Pear Kulfi are also great as accompaniments.

After having spent 10 hectic days in Rio I really do feel the need to share some of our experiences. Rio is a bustling and vibrant city and the food is equally amazing. We are lucky enough to have our son and daughter-in-law as our ‘ guides to  good eating ‘ in Rio – although most of it has been restricted to the areas of Leblon & Ipanema – two of Rios’s most sought after residential districts that are full of tree-lined avenues,  bars & restaurants.  We also spent a long weekend in Buzios – the Brighton of Rio. A beautiful beach resort on a jutting peninsula.  There are 17 beautiful beaches & numerous restaurants. Needless to say we managed only a handful. It shot to fame when Bridget Bardot & her Brazilian boyfriend stayed here in the 1960’s!

In the beginning I was reluctant to take photos of food but soon decided that the eating experiences needed to be shared.  So the drinks first, or shall I say THE DRINK.  I took an immediate liking to the wonderful Caipirinha – a blend of Cachaca (rum) & lime juice with lots of ice. Probably because it reminds me of the Margaritas we drank in California. The second favourite is Cerveja – ice cold beer at lunch time. I have to add that although it is autumn/winter in Rio the temperatures have been mid to high 20’s and yesterday was touching 30 so one does need cooling drinks!!

On to the food. We have eaten so many wonderful dishes including succulent steak, delicious sea food and pizza- to name a few!  The pictures speak for themselves!

Amazing Sushi!

Now that’s what I call a Pizza!

Delicious starter of crab meat with a soft poached egg

Simple baby squid, but there was nothing simple about the taste – garlic, herbs, lemon & olive oil

My seafood platter! Heaven!

Steak with a light peppercorn sauce

Steak with a mixed peppercorn sauce

Steak on buttered Brazilian potato

Seafood Risotto

Burger with all the trimmings which kept coming out and being replenished for an hour!

Bye por enquanto!

Ma Rani x