Results tagged “chutney”

Spring preserving workshops, Fri 27th & Sat 28th April 2012

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smPreservingClassesJune20110027.jpgIn partnership with Riverford, the lovely organic veg box people, I offer seasonal preserving workshops.  We cover all the basics of preserving fruits and vegetables and together we make five you can take home.

You'll learn about sterilising jars, using sugar, salt and vinegar correctly as preservatives, reaching ‘setting point’ for jams and jellies, safe bottling and more. Class sizes are kept small and very hands-on.  As well as your filled jars, there are recipes and guidance notes to take home.  

smmixedpickles0001.jpgAt the Spring workshops we will make:

Rhubarb, cranberry & anise chutney
Lebanese pickled beetroots & turnips
Spiced carrot jam
Proper pickled eggs
Bengal ginger & chilli chutney
Wild garlic pesto, if available

The exact menu may change slightly nearer the time when we know what produce the fields will be yielding!

“Thank you for a really inspiring and enjoyable day Spring Preserving.  It’s just amazing what was produced and it made for an excellent Mothering Sunday! The atmosphere was so good and you really create a great event.  I look forward to the next.”

“I greatly enjoyed the workshop.  I thought there was the right combination of instruction, hands on experience and nice people.  The lunch provided was delicious.”


Dates:  Saturday 28th April 2012, repeated Friday 27th and/or Sunday 29th according to demand

Time:  10am - 3pm

Location:  London N5

Price:  £70 (includes lunch with wine)

To book:  email Anna  Please read the booking terms & conditions before booking your place.  Thank you.


Late Autumn preserving workshops, 11th, 12th & 13th Nov 2011

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smpreserving2410100014.JPGIn association with Riverford, the lovely organic veg box people, I offer seasonal preserving workshops.  I cover all the basics of preserving fruits and vegetables and together we make five you can take home.

You will learn about sterilising jars, using sugar, salt and vinegar correctly as preservatives, reaching ‘setting point’ for jams and jellies, safe bottling and more. Class sizes are kept small (max 8 people) and very hands-on.  As well as your filled jars, there are recipes and guidance notes to take home.  

At the Late Autumn workshops we hope to make (subject to produce availability):

Quince cheese (membrillo)smjellymembrillo0001.JPG
Sage & garlic jelly
Balsamic pickled onions
Bottled pears in spiced red wine
Beetroot & ginger chutney

Dates:  Friday 11th November, repeated Saturday 12th and Sunday 13th November

Time:  10am - 3pm

SmPreservingClassesJune2011Kate2.jpgLocation:  London N5

Price:  £60 (includes light lunch)

To book:  email Anna  Please read the booking terms & conditions before booking your place.  Thank you.

"Thanks again for such a brilliant day and for sharing your wonderful skills. I can't believe how much we made and how much I learned in your lovely kitchen!"

"The pace was just right- a good combination of a bit of the science behind preserving, a hands on approach to learning, and the opportunity to chat and discuss. I think the size of the class was ideal."





Early Autumn preserving workshops, 30th Sept & 1st Oct 2011

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smcarrotchutney0001.jpgsmpreserving2410100005.JPGIn association with Riverford, the lovely organic veg box people, I offer seasonal preserving workshops.  I cover all the basics of preserving fruits and vegetables and together we make five you can take home.

You will learn about sterilising jars, using sugar, salt and vinegar correctly as preservatives, reaching ‘setting point’ for jams and jellies, safe bottling and more. Class sizes are kept small (max 8 people) and very hands-on.  As well as your filled jars, there are recipes and guidance notes to take home.  

At the Early Autumn workshops we hope to make (subject to produce availability):

plumjamcooking.jpgPlum jam
Bottled roasted tomato passata
Hedgerow jelly
Piccalilli
Seasonal chutney
...and maybe raspberry or blackberry vinegar too.


Dates:  Friday 30th September, repeated Saturday 1st October, and Sunday 2nd October too if demand

Time:  10am - 3pm on Friday and Saturday  (11am - 4pm on Sunday)

Location:  London N5

Price:  £60 (includes light lunch)

To book:  email Anna  Please read the booking terms & conditions before booking your place.  Thank you.

"Thanks again for such a brilliant day and for sharing your wonderful skills. I can't believe how much we made and how much I learned in your lovely kitchen!"

"The pace was just right- a good combination of a bit of the science behind preserving, a hands on approach to learning, and the opportunity to chat and discuss. I think the size of the class was ideal."



Goat's cheese and rhubarb chutney crostini

california
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Thank you so much for all the votes.  The rhubarb was the clear winner, with the broad bean tagliatelle and chive butter chops in joint second place, so you might get them another day.  These canapes look much too pretty and taste much too good to only take half an hour to make.  I hope you like them too.
 
Smcheeseandrhubarbchutney0008.JPGThe recipe is adapted from one I learnt while assisting a class at the Tante Marie Cooking School.  It’s originally from Bon Appétit magazine.  I’ve tried it with all sorts of dried and fresh fruits, and each way works well.  If you want it to taste predominantly of rhubarb, just make sure there is much more of this than any other fruit.  Using a combination of cherries or cranberries (dried or fresh) and rhubarb produces a bright red chutney which looks great on the white cheese.  You can also try different liqueurs and spirits, eg brandy.  I think it works well with a creamy cheese with enough flavour not to be totally dominated by the intensely flavoured chutney.  A stinking, oozing washed rind cheese makes a fantastic pairing, but I realise that’s not everyone’s cup of tea.

So... my news this week goes roughly like this:

1) I have just resigned from my job as UK programme director for LCD (an international education development agency), where I worked for 10 years, which feels very odd but is a fantastic opportunity to drink lots of champagne.

2) I shall now be pursuing a rather dramatic career change, in the direction of food, cooking, education and the like, which feels a bit odd, but is a great opportunity to drink lots of champagne.

I will miss working with my old colleagues immensely, but insist that they all come round for dinner once I'm back in London.  They can rest assured nobody will have to take minutes.

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