Visit Ballymena – The Slemish Market Supper Club

Tomorrow night is Slemish Market Supper Club night so why not visit Ballymena and experience this ultimate dining experience with Chef Robert Curley. The Slemish Market Supper Club hit the headlines previously for our story on how Rob sources his produce from literally over the hedge at the Slemish Market Garden.  

Chef Robert Curley has really changed Saturday nights for many people across Northern Ireland when he created his unique dining experience – The Slemish Market Supper Club – and if you haven’t been yet, you really must give it a go.

It’s a night where people can gather, eat deliciously prepared food, have great craic and leave with a great story to share about their night out. So much so, many people are repeat supper club friends.

We all love food but we also love something a little bit different and that’s exactly what the Slemish Market Supper Club is. It’s a friendly evening where essentially friends, and strangers, come together, sit in the chosen location, you can bring your own bottle and you are served up a surprise six course menu. Chef Robert comes out of the kitchen and discusses the different menu elements and the produce used for each course.

It’s a really simple concept and the food is outstanding.

The last time I was there I enjoyed a superb meal and met some lovely people. But you’ll not know what’s on the menu until you are there. It’s top class. So, why not give it a go tomorrow night – you can book through the Slemish Market Supper Club Facebook Page

So, in the meantime, here’s a recipe which Rob has plated up previously – and this one is all about the cauliflower.

This is a easy dish for any aspiring chef to make using 1 core ingredient Cauliflower with maximum flavour.

Cauliflower Steak with Cauliflower Cous cous  

Serves 4

Ingredients:

1 head of Cauliflower trimmed of leaves

1 clove garlic

50ml Rapeseed oil

50g butter

20g chopped parsley

40g capers

Salt & pepper

Method:

• Slice the cauliflower into 4 steaks.Keeping the extra cauliflower pieces.
• Heat a frying pan add 1 tablespoon of rapeseed oil and place cauliflower steaks into it to fry for 3-4 mins to colour. Turn over and add butter,garlic to pan basting steaks for another 3-4 mins.To test if done pierce steak with knife. Season Steak.
• Grate cauliflower trimmings into a bowl add chopped parsley,capers,seasoning and rapeseed oil.
• To plate add warm cauliflower steak to a plate, dress with cauliflower cous cous and enjoy.

Live It Experience It’ is a group of tourism businesses working together to promote our region through water, air and land based activities, food and drink and great places to stay. If you would like to become a member business in our ‘Live It Experience It’ cluster please submit your information through our online form –  Sign Up Here. Pitch your business and meet like minded tourism businesses who you could cluster with. #liveitexperienceit

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