COME FOR SUPPER WITH DENAI MOORE
The one where I visit someone else's kitchen to find out how they like to entertain plus the recipe for a Caramelised Miso Onion & Potato Galette.
Hi and welcome back to COME FOR SUPPER.
A special edition of the newsletter today where I visit someone else's kitchen to find out how they like to entertain. This week I speak to chef, musician and author Denai Moore, who shares the recipe for her Caramelised Miso Onion & Potato Galette.
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I first met Denai at a friends birthday party. It was high summer and humid. One of those nights where the sun doesn’t set till past 9.00pm. We spoke about food and the London food scene over Campari spritzes but we also spoke about art. I am not someone who loves small talk. I tend to gravitate towards people who feel a lot and are not afraid to talk about what they love, feel, dream of. I remember speaking to Denai about her own art, her music and her food. The synergies between them and the struggles that often come in being creative.
I don’t talk about it a lot but I used to make a lot of art, mainly paintings. It was what I studied and what I spent the first two years doing post-studying before I launched my first snack company Punch Foods. I’d run my own small scale catering business for a few years already and worked in restaurants whilst I studied. The plan was to run the business alongside the painting and the cooking but I couldn’t do it and eventually the business failed too. I still make art very occasionally and its one of my dreams to return to it properly one day. Whenever I do paint or draw something its usually off the back of having seen or encountered someone or something that seems to reignite something. Almost like a fuse reconnecting. There is suddenly a hum and an encouragement to make something. The night I met Denai I went home and drew three self portraits. Two were dreadful but one was passable and it reminded me that your art can live within you quietly and deeply and sometimes you just need to be around good vibes and good energy for it to come out.
On the topic of art and food and EXCELLENT VIBES. Denai is an artist when it comes to food, particularly sandwiches. I religiously follow her instagram stories in anticipation of her creating her next masterpiece. She is also the author of PLENTIFUL (vegan Jamaican recipes to repeat) and the founder of FLAKY (a plant based Jamaican patty shop which is opening spring 2025 in Dalston Yard). Denai’s recipes celebrate plants in their most magical form and if you are ever lacking inspiration at what to cook for lunch, she has you covered.
OVER TO DENAI
What are you cooking?
I’m cooking a galette! I love making galette’s because they look really impressive but they’re actually so easy to make and form. In terms of the fillings, the possibilities are endless. Almost anything can be made in galette form. I made a caramelised miso onion potato galette, which is a beautiful kaleidoscope of warm brown and autumnal tones.
Tell me about the space?
I’m currently cooking a lot more and more in my family home, which is really lovely. At home my pantry is very extensive and so I feel like I can really be creative.
How would you describe your style of entertaining?
Generous! I only ever want to be generous. I think it’s important to consider your guests and provide options so that people don’t feel left out. Maybe this is coming from my several years of being a vegan and often dining out in big grou[ps and not having as many dishes to pick from, but I think it’s important that the food can be shared with everyone involved.
How would you describe your style of entertaining, do you like to prep ahead?
Pre-prepping is essential for me when hosting because I hate cooking a lot when my guests arrive. I think it’s something that I carry on from working in restaurants as for me I want to be able to engage in the conversation with my friends as much as possible.
On setting the table?
I believe in candles & flowers! I believe in mood lighting! I believe in setting the tone with music in the background. But I think that’s the romantic in me.
Do you have any hosting rituals?
Praying to the cooking God's above for a major slay!
Your favourite cookbooks?
I adore Allison Roman’s cooking a lot! I think she’s one of my favourite voices in food because she is just so true to herself and her taste. I think women in food inspire me the most. Right now I’m loving Kin by Marie Mitchell which is such a heartwarming cookbook. Her roti is to DIE for!
Your playlist
This really depends on a few things, the day of the week, the time of the year, the season. I love jazz music for dinner parties! I adore Kokoroko.
A song to cook to?
I actually prefer to listen to podcasts when cooking. I love feeling like I’m just in the room listening to other people talk.
A song to eat to?
I think when eating it’s best to pick music that doesn’t interfere with the flow of conversation at the table.
What to drink?
I will always go with wine. I think food and wine just go hand in hand. I love starting with something bubbly, like an english sparkling or a pet nat! Right now I’m really into a chilled red, one of my favourites being Love Bite by New Theory.
Your go to drink for entertaining. How to make it.
If it’s summer time, I always go with a frozen slushie marg! Margaritas are my favourite cocktail and they’re even better frozen. Take your favourite frozen fruit and blend with tequila, lime & orange liquor.
If this dinner party was a movie and you were the star, who would you like to play you?
It’s not a film but unfortunately I have such a ‘Monica’ from friends vibe. Her need to go out of her way to please her guests is so in line with the kind of host that I am!
THE RECIPE
Caramelised Miso Onion & Potato Galette
makes 1 galette
2 Large Onions, Cut Into Half Moons
1 Medium Potato, Thinly Sliced using Mandolin
4 Sprigs Of Thyme
1 Tablespoon White Miso
3 Cloves of Garlic, Finely Minced or Grated
50g Vegan Cheese, Grated
Olive Oil
Salt & Pepper to Taste
Chive Cream Cheese:
65g Vegan Cream Cheese
Handful Of Chives, Finely chopped
Zest Of One Lemon
Pastry
250g Plain Flour
125g Ice Cold Vegan Block Butter
100ml + 4 Tablespoons Water
¾ Teaspoon Sea Salt
½ Tablespoon Sugar
Start by making the pastry. Cut butter in half. Grate one half of the butter and then slice the other half. Transfer to a bowl and place in the freezer for 1o minutes. In the meantime mix together the flour, sugar and salt.
Once the butter is super cold, add to the flour mixture and distribute throughout the flour, pinching some of the butter into the flour. Add the water and mix to form a dough. Bring it together with your hands and form into a rough circle shape. Wrap in cling-film and allow it to rest in the fridge for 1 hour.
Whilst the dough is resting, make the caramelised onions. Add a generous glug of olive oil to a frying pan and bring to a medium high heat. Add the onions and season with a big pinch of sea salt and the sprigs of thyme. Allow to caramelise for 30-35 minutes until jammy and then add a tablespoon of miso paste and the garlic into the pan off the heat. Mix to combine and set aside to cool.
Mix together all the ingredients for the chive cream cheese and set aside.
Preheat the oven to 180c fan setting. Roll out the pastry between two sheets of parchment paper, until it’s around 30cm wide. Spread a layer of the chive cream cheese evenly, leaving a 3cm edge in the pastry. Top with the caramelised onions, the grated cheese and finally arrange the potatoes from the outside into the middle of the galette. Drizzle the potatoes with olive oil and season with salt and pepper.
Fold the edges of the galette into the end of the potatoes, creating a crust. Brush the crust with the pastry wash and sprinkle with flaky sea salt. Bake for 40-45 minutes until golden and crispy!
Thanks for reading and see you next time
x💋x💋