We started the Supper Club eight years ago. That’s eight years of wonderful food and wine, laughter and serious debate, fun and above all friendship.
Here’s how it works. There are six of us. Each person hosts once a year, provides the venue, cooks the main course, ensures there is plenty of wine …..
The remaining five each brings one of the following: starter, dessert, cheese, white wine and red wine. We do not discuss recipes beforehand so everything is a surprise on the night. Yes, it does mean you could have fish for starter and main course but it doesn’t matter. We have had no disasters, but it would not matter now if we had. It might have mattered in the early years when we were trying to impress one another.
We all bring different qualities to the table! Some are very adventurous in their cooking, some extremely artistic in their presentation – the cheese plate below is a perfect example. I am more of the middle-of-the-road kind of cook, generally following recipes to the letter and slow to make changes. 
One year, we had a theme; the hostess decided on a country and all courses had to be typical of that cuisine. It was a little restrictive and we went back to our original plan the following year!
We have at least one restaurant visit a year and there has been one overseas trip to Tenerife and one to Enniscrone in Sligo.
Besides having lovely evenings out in each other’s homes, we exchange recipes and I certainly have learned a lot from my culinary-talented Supper Club friends. With their permission, I am going to share some of those recipes with you.
This is the main course from our most recent evening. It might sound exotic and difficult to make, however the hostess assured us it wasn’t. It was delicious and I will be making it soon myself.
CHORIZO-STUFFED SQUID WITH BUTTER BEANS (serves 6 ladies)
Ingredients:
4 medium squid tubes (reserve any tentacles for stuffing)
4 chorizo or other spicy sausages
1 tbsp olive oil
1 large onion peeled and finely chopped
2 cloves of garlic
200ml dry white wine
400g can of chopped tomatoes
150g sunblush tomatoes
660g jar butter beans or 2 tins
6 tbsp chopped fresh flat-leaf parsley
Method:
Chop any squid tentacles. Skin the sausages and mix with the tentacles. Divide the mixture between the squid tubes. Seal the ends with a cocktail stick.
Heat the olive oil in a large pan (you will also need a lid). Brown the squid all over. Set aside. Then cook the onion in the same pan for about 5 minutes, add the garlic and cook for a minute or so. Add the white wine and bubble for a few minutes. Add the tomatoes, 150ml water and season. Bring to the boil, return the squid to the pan and leave to simmer, covered, for an hour.
Drain and rinse the beans. Take the squid out of the pan and stir in the beans and parsley. Heat through and serve with the sliced squid.
Serve with a green salad and crunchy bread to mop up the juices. Delicious and different!!!
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