RNLI Fish Supper

When we heard about the RNLI Fish Supper, we couldn’t wait to get involved. Hosting a supper for friends at home whilst supporting a great cause, what could be easier?
The RNLI is the charity that saves lives at sea; they provide a 24-hour lifeboat search and rescue service, seasonal lifeguards, water safety education and initiatives, and flood rescue response.

Events like Fish Supper help raise funds so they can continue their lifesaving work.  We have contributed this tasty recipe to inspire Fish Supper hosts, as well as offering an exclusive discount from our coastal collection. You can wow your guests with our beautiful hand painted chocolate lobster, or pop a salted caramel seagull egg on the dish with the after-dinner coffee. With its nautical theme, our chocolate coastal collection is the perfect way to round off your dinner party.

If you’re interested in hosting a supper, sign up at RNLI.org/FishSupper. You will receive a fundraising pack full of delicious recipes and helpful tips to ensure your supper runs smoothly. You’ll also receive an exclusive 20% discount voucher for our Coastal collection. You can use the code online by entering it at the checkout, or take the voucher in to your local shop.

Recipe for Chocolate Tapenade

Makes enough to fill a 450g jar

Ingredients

  • 1 x 290–300g jar of Kalamata olives (or another black variety), pitted (190g drained weight)
  • 5 preserved anchovy fillets, drained and chopped
  • 1 large garlic clove, peeled and chopped
  • 2 tbsp capers, squeezed of vinegar
  • 5 tbsp good quality olive oil, plus more for jarring
  • 1 fresh red chilli, deseeded and thinly sliced, or to taste
  • 2 tbsp rum (optional)
  • 25g good quality dark chocolate

Method

  1. Pulse all of the ingredients except the chocolate in a food processor until they have formed a rough paste.
  2. Melt the chocolate in a bowl over a bain-marie, and stir it into the tapenade.

If you don’t plan to use the tapenade immediately, press it into a sterilised jar and cover it with a layer of olive oil before sealing. It will keep well in the fridge for at least 2 weeks.

Photography by James Murphy. Extracted from Rococo: Mastering the Art of Chocolate by Chantal Coady. Published by Weidenfeld & Nicolson.

Thanks to The Art and Politics of Eating for the video production

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