TICKETS RUNNING OUT
Our Eat the Olympics supper clubs are nearly SOLD OUT.
Register your interest at eattheolympics@gmail.com and we may be able to add more dates.
Thanks muchly.
Jack & Sarah. xxx

TICKETS RUNNING OUT

Our Eat the Olympics supper clubs are nearly SOLD OUT.

Register your interest at eattheolympics@gmail.com and we may be able to add more dates.

Thanks muchly.

Jack & Sarah. xxx

Eat the Olympics supper club

28 July – 11 August
London, W10 (venue to be revealed on purchase of ticket)

In January 2012 we (Jack Hemingway and Sarah Kemp) embarked on an Olympic culinary challenge - to eat a dish from every single country taking part in the London 2012 games.

We were quick out of the blocks, completing thirty dishes in the first two weeks but this is a marathon not a sprint and in recent times we have been somewhat off the pace. The recent purchase of our Queens Park flat slowed things down and it now sits empty while we await planning permission.

With the help of our crafty fingered friends and family we have transformed the space into our very own Olympic themed pop-up restaurant. Now we need your help to make it over the final hurdle before the summer is out and Olympic Games have left town.

Over three weekends during the London 2012 Olympic Games, we invite you to join us at our Eat the Olympic Supper Club where will host six events each covering a different continent. We will be cooking a starter, main course and desert with a cheeky cocktail on arrival each from four different countries within the chosen continent.

It wouldn’t be an Olympic themed supper club without an element of competition so diners are encouraged (but not obliged) to join the fun and contribute to the evening’s entertainment by supplying a home cooked appetiser to accompany the three course meal. Not only will contributors save £10 from the suggested donation but also be in the running to take home the gold medal as fellow diners sample the culinary creations before votes are cast and medals awarded.

At the end of the evening diners will also get to decide the fate of each dish cooked by Jack and Sarah by choosing to award it Gold, Silver, Bronze or the dreaded disqualified based on their enjoyment of the meal.

Bookings are now open for the following dates: 

West Indies - Saturday 28th July 7pm
Asia - Sunday 29th July 2pm
South America  - Saturday 4th August 7pm
Middle East - Sunday 5th August 2pm
Central Africa - Friday 10th August 7pm
Europe - Saturday 11th August 7pm

Book tickets HERE

* We will be screening live coverage of the games throughout each evening.
* If you would like to contribute an appetiser please email us on eattheolympics@gmail.com so we can allocate you a country!

Pain Perdu (French toast)
 Ingredients: For the Pain Perdu: 2 large eggs 70g golden caster sugar 100g whole milk 1 tsp vanilla essence 4 slices of bread or brioche 40g butter, unsaltedFor the fruit and syrup: 2 tbsp water 50g golden caster sugar 30g butter, unsalted, cold, diced 100g strawberries, stalks removed, washed and cut in half (or quartered if large) 100g blueberries, washedMethod: Making the egg mix: Pre heat the oven to 150°C 1. In a large bowl, beat the egg in the sugar to dissolve and gradually pour in the milk 2. Place the slices of brioche in the egg mixture and soak for 4/5 minutes to ensure that the bread absorbs the liquid 3. Carefully lift the slices of brioche from the bowl with a fish slice and reserve on a tray 4. On a medium heat, in a large frying pan and melt half the butter. When it reaches foaming stage add two of the brioche slices and colour for 2 minutes on each side Remove the coloured slices from the pan. Clean the frying pan and return it to the heat to cook the remaining two slices in the same manner. Reserve on an ovenproof tray in the preheated oven for 5 minutes Cooking the fruit mixture 1. In a medium frying pan add 2 tbsp water, spoon the sugar evenly over and let absorb the water for 3 – 4 minutes 2. On a medium strong heat, cook the syrup to a very pale blond caramel. Stir in the diced butter add the strawberries and blueberries and cook for a further 30 seconds to soften the fruits and create the delicious juicesServing 1. Remove the hot slices of brioche from the oven and divide them between 4 plates. Spoon the warm strawberries and blueberries over the slices and spoon the red fruit syrup around. Recipe from Raymond BlancScore: GOLD

Pain Perdu (French toast)

Ingredients:

For the Pain Perdu:

2 large eggs
70g golden caster sugar
100g whole milk
1 tsp vanilla essence
4 slices of bread or brioche
40g butter, unsalted

For the fruit and syrup:

2 tbsp water
50g golden caster sugar
30g butter, unsalted, cold, diced
100g strawberries, stalks removed, washed and cut in half
(or quartered if large)
100g blueberries, washed

Method:

Making the egg mix:

Pre heat the oven to 150°C

1. In a large bowl, beat the egg in the sugar to dissolve and gradually pour in the milk

2. Place the slices of brioche in the egg mixture and soak for 4/5 minutes to ensure that the bread absorbs the liquid

3. Carefully lift the slices of brioche from the bowl with a fish slice and reserve on a tray

4. On a medium heat, in a large frying pan and melt half the butter. When it reaches foaming stage add two of the brioche slices and colour for 2 minutes on each side Remove the coloured slices from the pan. Clean the frying pan and return it to the heat to cook the remaining two slices in the same manner. Reserve on an ovenproof tray in the preheated oven for 5 minutes

Cooking the fruit mixture

1. In a medium frying pan add 2 tbsp water, spoon the sugar evenly over and let absorb the water for 3 – 4 minutes

2. On a medium strong heat, cook the syrup to a very pale blond caramel. Stir in the diced butter add the strawberries and blueberries and cook for a further 30 seconds to soften the fruits and create the delicious juices

Serving

1. Remove the hot slices of brioche from the oven and divide them between 4 plates. Spoon the warm strawberries and blueberries over the slices and spoon the red fruit syrup around.

Recipe from Raymond Blanc

Score: GOLD

Steak San Marino (San Marino)
Ingredients: 1kg topside beef steaks Plain flour 2 tsp salt 2 tsp ground black pepper 1 x tin chopped tomatoes 100ml red wine 1 medium onion 4 carrots 3 tsp dried mixed herbs 1 bay leaf 1 tbsp hot sauceMethod: 1. Peel and chop into chunks the onion and carrots 2. Cut the steak into four serving portions 3. Combine the flour and salt and pepper and coat the steaks with the flour mix. Coat the bottom of an oven proof pan with a little oil and place the steaks in the bottom 4. Mix the tomatoes, wine, carrots, onion, celery, mixed herbs, bay leaf and hot sauce in a mixing bowl and pour over the steaks 5. Cook in the oven at 150 degrees C for 5 hours. Once cooked, discard the bay leaf and remove the steaks to serving platesScore: GOLD

Steak San Marino (San Marino)

Ingredients:

1kg topside beef steaks
Plain flour
2 tsp salt
2 tsp ground black pepper
1 x tin chopped tomatoes
100ml red wine
1 medium onion
4 carrots
3 tsp dried mixed herbs
1 bay leaf
1 tbsp hot sauce

Method:

1. Peel and chop into chunks the onion and carrots

2. Cut the steak into four serving portions

3. Combine the flour and salt and pepper and coat the steaks with the flour mix. Coat the bottom of an oven proof pan with a little oil and place the steaks in the bottom

4. Mix the tomatoes, wine, carrots, onion, celery, mixed herbs, bay leaf and hot sauce in a mixing bowl and pour over the steaks

5. Cook in the oven at 150 degrees C for 5 hours. Once cooked, discard the bay leaf and remove the steaks to serving plates

Score: GOLD

Dutch Mustard Soup (Netherlands)
 Ingredients: 1.l water 2 chicken stock cubes 125ml creme fraiche 2 tbsp wholegrain mustard 125 ml cream cheese 4 tbsp cornflour 1 spring onion, chopped 5 rashers bacon, sliced and fried Extra virgin olive oil to drizzleSalt and pepper to seasonMethod: 1. Bring water to boil. Add creme fraiche, mustard and cheese and whip until smooth. 2. Add cornflour. When the soup thickens, add salt and pepper to taste. 4. Garnish with spring onion, bacon bits and olive oil.Score: SILVER

Dutch Mustard Soup (Netherlands)

Ingredients:

1.l water
2 chicken stock cubes
125ml creme fraiche
2 tbsp wholegrain mustard
125 ml cream cheese
4 tbsp cornflour
1 spring onion, chopped
5 rashers bacon, sliced and fried
Extra virgin olive oil to drizzle
Salt and pepper to season

Method:

1. Bring water to boil. Add creme fraiche, mustard and cheese and whip until smooth.

2. Add cornflour. When the soup thickens, add salt and pepper to taste.

4. Garnish with spring onion, bacon bits and olive oil.

Score: SILVER

Lamingtons (Australia)
We spoke to a few Aussies regarding our Australian entry and all of them suggested we try our hands at lamingtons - one of the only truly authentic Australian dishes.Ingredients: 2 cups of plain flour 2 tsp of baking powder 1/4 tsp of sea salt 2 large eggs 1/2 cup of room temperature butter 3/4 cup of golden caster sugar 1 tsp vanilla extract 1/2 cup of milk 2 cups of icing sugar 1/3 cup of cocoa powder 3 tbs of butter 1/2 cup of milkMethod: Preheat the oven to 180C 1. Lightly butter an 8 inch square cake tin and set aside 2. In a large bowl, sift together the flour, baking powder and salt and set aside 3. In a separate bowl, cream the butter and sugar mixture together until pale and fluffy 4. Add the eggs one at a time to the butter/sugar mixture. Beat well after adding each egg 5. Add the vanilla to the mixture and mix well to combine 6. Use a spatula to alternately add the flour mixture and milk, in three additions, starting and finishing with the flour 7. Spread the batter into the cake tin, making sure it’s evenly spread 8. Bake in the oven for about 30 minutes. Test the center of the cake with a toothpick and make sure it comes out clean 9. Cool the cake in the tin for about 5 minutes and then invert it onto a wire rack to cool 10. Once the cake has cooled cut it into squares of a desired size and place them in an airtight container. Pop the container in the fridge for at least 2 hours or even overnight 11. When you’re ready to ice, place the icing sugar, cocoa powder, butter and milk in a heat proof bowl over a saucepan of simmering water 12. Stir the mixture until it is smooth but still a bit thick. You don’t want the liquid to get too thin otherwise the sponge cake won’t absorb the coating 13. Place the cake pieces on the racks and have your chocolate icing and desiccated coconut ready 14. Quickly coat the sponge cake on all sides in the icing mixture and then gently roll the cake in the coconut. Repeat the process The Lamingtons can be stored in an airtight container for 5 days.Score: SILVER

Lamingtons (Australia)

We spoke to a few Aussies regarding our Australian entry and all of them suggested we try our hands at lamingtons - one of the only truly authentic Australian dishes.

Ingredients:

2 cups of plain flour
2 tsp of baking powder
1/4 tsp of sea salt
2 large eggs
1/2 cup of room temperature butter
3/4 cup of golden caster sugar
1 tsp vanilla extract
1/2 cup of milk
2 cups of icing sugar
1/3 cup of cocoa powder
3 tbs of butter
1/2 cup of milk


Method:

Preheat the oven to 180C

1. Lightly butter an 8 inch square cake tin and set aside

2. In a large bowl, sift together the flour, baking powder and salt and set aside

3. In a separate bowl, cream the butter and sugar mixture together until pale and fluffy

4. Add the eggs one at a time to the butter/sugar mixture. Beat well after adding each egg

5. Add the vanilla to the mixture and mix well to combine

6. Use a spatula to alternately add the flour mixture and milk, in three additions, starting and finishing with the flour

7. Spread the batter into the cake tin, making sure it’s evenly spread

8. Bake in the oven for about 30 minutes. Test the center of the cake with a toothpick and make sure it comes out clean

9. Cool the cake in the tin for about 5 minutes and then invert it onto a wire rack to cool

10. Once the cake has cooled cut it into squares of a desired size and place them in an airtight container. Pop the container in the fridge for at least 2 hours or even overnight

11. When you’re ready to ice, place the icing sugar, cocoa powder, butter and milk in a heat proof bowl over a saucepan of simmering water

12. Stir the mixture until it is smooth but still a bit thick. You don’t want the liquid to get too thin otherwise the sponge cake won’t absorb the coating

13. Place the cake pieces on the racks and have your chocolate icing and desiccated coconut ready

14. Quickly coat the sponge cake on all sides in the icing mixture and then gently roll the cake in the coconut. Repeat the process

The Lamingtons can be stored in an airtight container for 5 days.

Score: SILVER

Lesothan Chakalaka (Lesotho)
We had this for lunch on a Saturday afternoon. On paper it sounded quite boring but it was actually delicious - especially with brown rice. Very healthy too! Ingredients: 1 red pepper, finely chopped 3 tomatoes, finely chopped 1 red onion, finely chopped 2 red chillies, finely chopped 1 carrot, finely chopped Vegetable oil for frying Method: 1. Heat the oil in a heavy bottomed pan and fry the chopped carrots for a few minutes 2. Add the onion, chillies and pepper and fry for a further few minutes, or until the onions begin to go translucent 3. Add the tomatoes and cook until the they break down 4. Season with salt and freshly ground black pepper before serving with riceScore: SILVER

Lesothan Chakalaka (Lesotho)

We had this for lunch on a Saturday afternoon. On paper it sounded quite boring but it was actually delicious - especially with brown rice. Very healthy too!

Ingredients:

1 red pepper, finely chopped
3 tomatoes, finely chopped
1 red onion, finely chopped
2 red chillies, finely chopped
1 carrot, finely chopped
Vegetable oil for frying

Method:

1. Heat the oil in a heavy bottomed pan and fry the chopped carrots for a few minutes

2. Add the onion, chillies and pepper and fry for a further few minutes, or until the onions begin to go translucent

3. Add the tomatoes and cook until the they break down

4. Season with salt and freshly ground black pepper before serving with rice

Score: SILVER

Kuku Paka (Kenyan chicken curry - Kenya)
We were paid a visit last week by The Independent. They joined us in our little kitchen for a chat and a photo session, followed by a spot of lunch. The results can be seen (we think) in next Friday’s Independent. Be sure to check it out. This is what we cooked… we’re thankful it tasted quite nice!
 Ingredients 1kg chicken breast, cut into pieces 1 large white onion, chopped 3 red chillies, chopped1 inch piece of ginger, peeled and chopped 4 cloves garlic, chopped 50ml vegetable oil  1 tbsp curry powder 2 tsp coriander powder 1 tsp chilli powder 2 tsp cumin seeds 1 ½ tin chopped tomatoes  1 can coconut milk 4/5 large free-range eggs Salt and pepper, to taste 1 bunch coriander, choppedMethod 1. Add the onion, chillies, ginger and garlic to a food processor or blender and process until smooth. Add a little water if necessary 2. Heat the oil in a large pot over medium flame. Add the onion puree, curry powder, coriander powder, chilli powder and cumin and sauté, stirring frequently, for 5 to 8 minutes, or until cooked down 3. Stir in the tomatoes and simmer for 3 to 4 minutes. Then add the chicken, coconut milk, salt and pepper. Reduce heat to low and simmer, covered, until the chicken is cooked through and tender, anywhere from 30 minutes to an hour. Add more water as needed 4. While the curry is cooking, hard-boil the eggs. Place the eggs in a pan and cover with two inches of cold water and bring the water to the boil. As soon as the water has reached boiling point, turn the heat off, cover and let the eggs sit in the pan for 12 minutes. Drain, run cold water into the pan and peel 5. Stir in most of the coriander (leaving a bit to sprinkle on top), adjust seasoning with salt and pepper and serve with rice or chapatti Score: SILVER

Kuku Paka (Kenyan chicken curry - Kenya)

We were paid a visit last week by The Independent. They joined us in our little kitchen for a chat and a photo session, followed by a spot of lunch. The results can be seen (we think) in next Friday’s Independent. Be sure to check it out. This is what we cooked… we’re thankful it tasted quite nice!

Ingredients

1kg chicken breast, cut into pieces
1 large white onion, chopped
3 red chillies, chopped
1 inch piece of ginger, peeled and chopped
4 cloves garlic, chopped
50ml vegetable oil
1 tbsp curry powder
2 tsp coriander powder
1 tsp chilli powder
2 tsp cumin seeds
1 ½ tin chopped tomatoes
1 can coconut milk
4/5 large free-range eggs
Salt and pepper, to taste
1 bunch coriander, chopped

Method

1. Add the onion, chillies, ginger and garlic to a food processor or blender and process until smooth. Add a little water if necessary

2. Heat the oil in a large pot over medium flame. Add the onion puree, curry powder, coriander powder, chilli powder and cumin and sauté, stirring frequently, for 5 to 8 minutes, or until cooked down

3. Stir in the tomatoes and simmer for 3 to 4 minutes. Then add the chicken, coconut milk, salt and pepper. Reduce heat to low and simmer, covered, until the chicken is cooked through and tender, anywhere from 30 minutes to an hour. Add more water as needed

4. While the curry is cooking, hard-boil the eggs. Place the eggs in a pan and cover with two inches of cold water and bring the water to the boil. As soon as the water has reached boiling point, turn the heat off, cover and let the eggs sit in the pan for 12 minutes. Drain, run cold water into the pan and peel

5. Stir in most of the coriander (leaving a bit to sprinkle on top), adjust seasoning with salt and pepper and serve with rice or chapatti

Score: SILVER

Sesame seed cookies (Nigeria)
Ingredients:
3/4 cup shortening or margarine 1 cup sugar 2 eggs 1 tsp vanilla extract 2 1/2 cups flour 1 tsp baking powder 1 tsp salt 1 cup sesame seedsMethod: 1. Cream margarine, sugar, eggs and vanilla together. Mix in the dry ingredients until well blended 2. Cover and chill for at least 1 hour 3. Preheat oven to 400 degrees. Roll dough 1/8 inch thick on lightly floured, cloth-covered board and cut into desired shapes 4. Place on an un greased cookie sheets and bake for 8-10 minutes or until very light brownScore: BRONZE

Sesame seed cookies (Nigeria)

Ingredients:

3/4 cup shortening or margarine
1 cup sugar
2 eggs
1 tsp vanilla extract
2 1/2 cups flour
1 tsp baking powder
1 tsp salt
1 cup sesame seeds

Method:

1. Cream margarine, sugar, eggs and vanilla together. Mix in the dry ingredients until well blended

2. Cover and chill for at least 1 hour

3. Preheat oven to 400 degrees. Roll dough 1/8 inch thick on lightly floured, cloth-covered board and cut into desired shapes

4. Place on an un greased cookie sheets and bake for 8-10 minutes or until very light brown

Score: BRONZE