Tuck. is Leah and Tash - two girls from East London who love to cook! We've been making beautiful food together since 2011. From intimate teas with friends to full-blown performance dinners in the fictional world of Borduria, we delight in making food that makes people smile!
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Tuck meets International
International Studio, Stamford Hill
For our first supper club of 2013 we teamed up with furniture designers International to host a 3 course meal in their studio space in Stamford Hill.
Guests were greeted with seasonal cosmopolitans & cucumber & dill soup with garlic cress & toasted almonds on arrival…
& once seated, a warming bowl of Jerusalem artichoke & clam ravioli mopped up with delicious poppy & caraway rye bread courtesy of Burnt Cream.
Next up it was time for fennel roasted pork belly with spiced rhubarb chutney, garlic roasted potatoes and seasonal vegetables.
And we still cooked our pretty vegetarian option of roasted fennel and artichoke tart in case people wanted to test it out…
We rounded off the evening with blood orange panna cotta with mint roasted rhubarb and candied peel and mugs of mint tea.
A big thank you to the International boys who welcomed us into their gorgeous studio and helped us out on the evening!
We’re busy plotting away our next project (which we’re extremely excited about!) so watch this space, or follow us on twitter @Tucksuppers.for regular updates!
February Supper Club
After weeks of hibernating with the January blues, we are pleased to announce the date of our first 2013 supper club! We’re teaming up with award winning industrial design studio International on Sunday 24th February for a special intimate dinner in their Stamford Hill studio.
Buy your tickets here. There’s an option for veggies too!
In the spirit of Thanksgiving we thought we’d share a recipe from our last supper club - a twist on a classic American dessert - Salted Caramel Pumpkin Pie! This recipe was created by our helper Hanna Sorrell who makes scrumptious baked goods for our supper clubs. Try it tonight or at the weekend. Happy Thanksgiving!
Salted Caramel Pumpkin Pie
For the pastry:
125g/4oz plain flour
Pinch of salt
55g/2oz butter, cubed
30-455ml/2-3tbsp cold water
Pour the flour and a pinch of salt into a bowl and add the butter cubes. Rub the butter and flour together with your fingertips until the mixture resembles breadcrumbs – make sure there are no large lumps! Next, stir in just enough of the cold water to bind the dough together and wrap it in clingfilm and chill for about 10-15 mins before using. When you are ready for the oven, bake blindly at about 170-180 for aorund 25 mins until just golden. Be sure to weight it down when blind baking with beans or rice on greaseproof. Take these out for the last 5-10 mins and bake uncovered until golden.
For the caramel:
½ cup sugar
2 tbsp water
¼ cup of double cream
1.5 teaspoons of sea salt
Don’t be afraid of caramel - it’s your friend. Put the sugar and water into a small pan. Mix it together and then heat over a medium heat until the sugar melts and the caramel turns golden. The darker it goes, the stronger the flavour but you must keep a close eye on it as it can go from delicious to burnt very quickly, so get your cream and butter ready before you start. We like to go to about the colour of a copper penny (a new shiny one, not and old grubby one). It is very important not to stir the caramel, as this causes the sugar to crystallise - just gently swirl the pan to make sure it’s cooking evenly.
Once you’re at the right colour, add the butter, cream and sea salt. It’ll bubble like crazy but don’t worry, just swirl or stir until it settles down. Leave it to cool until just above room temperature, taste it to see if it’s salty enough and then pour into your blind baked pastry case. You want a layer a few mm deep. You’ll probably have extra caramel left over but I’m sure you can find a use for it! It’s delicious warm over ice cream.
For the filling:
1 x regular sized can of pumpkin puree
4 x large beaten eggs
1 ½ cup of cream
¾ cup sugar
1/2 tsp grated nutmeg
Pinch of salt
Now take your tin of pumpkin and put it into a pan over a medium heat. Stir pretty constantly for about 5-10 mins until it’s looking a little darker and a little dryer. You don’t have to do this but I think it helps with the taste. Take it off the heat and add 3/4 cup sugar and your spices. Spicing is entirely up to your taste but we’ve given a guide above. Also add a pinch of salt here too. Then add 4 large beaten eggs and a cup and a half of cream. Taste to make sure you’re happy with the spicing and then pour into the pie shell. Here’s a tip - have your pie case on a baking tray and put it on your oven shelf (pulled out a bit). Pour your pumpkin mixture into a jug and then pour into the case. This helps you to get it really full without then spilling it all over the place.
Bake in the oven at 190C for about 30-40 mins (check often) until the edges are puffed slightly and there’s still a slight wobble in the middle. Let it cool in the pan completely. Serve with creme fraiche and a sprinkle of toasted pumpkin seeds.
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Tuck meets HUH. Part 2
HUH. Store, 56 Stoke Newington Road, London
On Sunday 28th October, the cusp of All Hallow’s Eve, we treated 12 guests to a special 3 course dinner at our 2nd supper club held at HUH. Store in Stoke Newington, London.
The menu was as follows:
To warm everybody up on a particularly miserable October evening we served mulled New Forest cider and figs with parma ham and Wigmore cheese to guests on arrival.
Next up, it was time for the starter individually served in tiny carved squash bowls…
And then on to our beautiful main course of wood pigeon cooked 2 ways - pan-fried and a chesnut & wild mushroom stuffed ballotine wrapped in pancetta.
Finally, our delicious dessert made by budding baker Hanna Sorrell!
Followed by an after diner treat of homemade cinder toffee to have with coffee, again served on the beautiful vintage cake stands from Penelope.
Another big thank you to HUH. owners and founders Jack and Robyn for all their hosting skills and help on the evening.
We’ve got a few plans up our sleeve for the next couple of months so keep an eye out on here, our facebook page and twitter feed @tucksuppers for more information coming soon.
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October Supper Club
We’re delighted to announce the date of our next supper club at HUH. Store Stoke Newington on Sunday 28th October.
Get your tickets by clicking the link below. We’ve got something very special for veggies this time too!
Tuck meets HUH. Part I
HUH. Store, 56 Stoke Newington Road, London
Last weekend 12 guests joined us by candlelight as the night closed in for our inaugural supper club at the HUH. Store in Stoke Newington, London.
Guests were treated to our beetroot cured gravadlax with picked cucumber and rye bread when they arrived, served on beautiful vintage cake stands from Penelope.
A big thank you to Penny for lending them to us for the evening!
Scrumptious homemade sourdough made by our good friend Hanna Sorrell…
The guests meet and and are treated to some ‘Hips Don’t Lie’ cocktails before taking their seats!
Unfortunately the main course got gobbled up so quickly that didn’t have time to get a photo!
Rounding off the meal nicely with pudding and coffee…
Here’s the full menu for the evening…
For some of our recipes, including how to make the Hips Don’t Lie cocktail, check out our post below!
A massive thank you to HUH. owners and founders Jack and Robyn for all their help and mad hosting skills - we can’t wait for the next one.
The ‘Hips don’t lie’ cocktail
For our first HUH. Supper Club we brewed up a tasty cocktail made from the rosehips we picked on our wanders to Hackney Marshes. Thanks Nick, Sam, Karl and Tom for your long-armed help!
Here’s how you make it:
Pick 1kg of big ripe rosehips. Chop them in half and toss into 2 litres of boiling water…
Bring the water back to the boil, then take off the heat and leave to infuse for about 20mins.
Next strain the liquid through a sieve, and then again through a jelly bag or a couple of pieces of clean muslin.
Bring another 1 litre of water to the boil and pop your rosehips back in. Repeat the process again. And then again!
(This might seem a bit of a faff, but trust us, it’s worth it!)
Return all the strained liquid to a clean pan and bring to the boil. Simmer until the liquid has reduced by half - this will take a little while.
Finally, add around 500g sugar and stir in until it’s dissolved. Bring the liquid back to the boil. Let your syrup cool slightly, then pour into warm, sterilised bottles.
Ta da! Rosehip Syrup!
Now to make the cocktail, mix…
25ml rosehip syrup
Muddle in a little mint
Pour over soda water
And there you have it… HIPS DON’T LIE!
A prep preview….
Here’s a behind-the-scenes peek of the prep for last weekend’s supper club at HUH.
3 days to go…
We make our beetroot cured gravadlax. This is one of my favourite things to make - it’s so easy but ends up such a beautiful colour and tastes DELICIOUS!
To cure the salmon, cover it in a mixture of grated beetroot, Maldon sea salt, crushed juniper berries, fennel seeds and pink peppercorns and pour over a few tablespoons of vodka. Wrap the whole thing tightly in 3 layers of cling film, and leave in the fridge in a tub with something heavy on top. After 2-3 days your salmon will be cured! Slice it thinly with a super-sharp knife and serve.
2 days to go…
We whip up our apple and blackberry jellies, using pressed Russet apples from Kent, infused with cinnamon sticks, cloves and star anise, before adding veggie gelatin and popping the mixture into our molds.
To go with the jellies: homemade elderberry ripple ice cream with elderberries picked on Hackney Marshes. Unfortunately making ice cream doesn’t make for very pretty photos!
1 day to go…
We pop down to Newington Green Fruit & Veg and Stoke Newington Farmer’s Market to pick up our vegetables, herbs and mackerel…
…and prep our pickled cucumber with a little white wine vinegar, olive oil, mustard seeds, caster sugar, dill and black pepper.
Next we infuse the oil for our mackerel with some mustard seeds, fennel, star anise, pink peppercorns and bay leaves. Then we’re all set for tomorrow.
On the day…
We get stuck in with prepping our celeriac puree, cooking our beetroot, and slicing carrots and rainbow chard for the main course…
Then it’s off to the HUH store!
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HUH. + Tuck Supper Club
Coming up on Sunday 30th Sep, we’re very excited to be launching our first supper club in collaboration with HUH. Store, Dalston. Tickets are £25 - you can get yours here!
We’ll be making lots of Autumn treats with a local twist, including cocktails and ice cream made from fruits foraged from our local Hackney Marshes. Yum!
There’s only 12 spaces available.
7.30pm start / B.Y.O.B
And that makes us very happy! Summer’s great and all, but Autumn means crumbles, pies and staying in making bread when the weather’s horrible and the nights are drawing in.
Plus, these guys start to turn up at the greengrocers…
With the sun shining and a nip of cold in the air we took a ramble down to Hackney Marshes to see what we could find…
And came home with enough to make this apple, blackberry and elderberry pie…
…plus some goodies for our upcoming supper club at HUH. on 30th Sep (we won’t ruin the surprise by telling you what!)
Already getting excited about bonfire night, we also had our first shot at cinder toffee, which turned out delicious (if extremely messy!)
Roll on October!