Culinary Anthropologist

winter

  1. St Lucia saffron buns

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    Lovely sweet buns with a beautiful yellow colour.  According to tradition in Sweden and Denmark they’re served on St Lucia day, the 13th of December (also my birthday, so doubly auspicious and suited to baking with expensive saffron).   They are normally S-shaped and decorated with a few small raisins or currants.  Serve warm with […]

  2. Sephardi orange & almond cake

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    This recipe is adapted from Claudia Roden.  This cake has north African and Spanish roots.  According to Claudia, citrus cultivation and trade was particularly associated with Sephardi Jews around the Mediterranean, and there are any number of orange cake recipes in Sephardi culture. This cake is remarkable for its total lack of both butter and […]

  3. Cider-braised pork with pickled leeks and horseradish

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    Pork shoulder is suited to slow cooking and will be melt-in-the-mouth tender given time.  The cider braising liquid, lightly pickled leeks and punchy horseradish make this a surprisingly clean and bright dish.  Serve with potatoes or pearled rye or spelt.   Recipe adapted from Mia Kristensen of CPH Good Food.  www.cphgoodfood.dk

  4. Chocolate salami

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    By all means substitute different fruits, nuts and cookies according to taste or what you have in the cupboard!

  5. Beetroot & chilli risotto with goat’s cheese

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    Other beetroot risotto recipes call for boiling or roasting whole beetroot before chopping and adding them to the risotto.  That’s fine if you remember to get the beetroot on two hours before dinner.  But if you want an easy one-pot thirty minute meal, then try it this way.  The raw grated beetroot is cooked just […]

  6. Coq au vin

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    Coq au vin is traditionally made with a one-year-old cockerel – full flavoured and perfect for the stew pot.  If you can get a real coq, brilliant (a few good butchers supply them – in London try the Ginger Pig, delivered to your door by Hubbub).  Otherwise use the legs of regular chickens – one […]

  7. Winter rainbow coleslaw

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    This recipe is just a guide – use whichever vegetables you have to hand and dressing quantities that suit your taste.  This is a great way to use up those winter veg that might otherwise hang around in the fridge too long, and keeps well in the fridge for a couple of days.  Eating them […]

  8. Glögg

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    Glögg is Swedish mulled wine with a vodka kick!  (Or call it gløgg if you’re Danish and go for brandy or rum instead.)  This recipe is adapted from one by Elsa Petersen-Schepelern.  It looks fantastic served in little Turkish or Moroccan tea glasses, and works a treat in our household every Christmas.  Just remember that […]

  9. Pears poached in dessert wine

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    This recipe is just a guide.  You could use water or dry white wine and more sugar or honey instead of the dessert wine.  And the flavourings are optional and really up to you.  Go easy on them as their flavour will intensify when you reduce the syrup.  Instead of pears, you could use quinces.

  10. Duck confit

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    Of course you can buy this in tins (especially easy in southwest France), but the home-made version tends to be less salty and more delicious.  While it does take some time, it is far from difficult.  And it will keep in the fridge for several weeks.  I was prompted to make a batch of duck […]

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