Results tagged “class”

Cooking Club, Tues 11th Nov 2014

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smradicchio0002.JPGThe Cooking Club is a monthly series of classes that you can dip in and out of as you please. At each class we cook a seasonal vegetarian supper, the stars of which are Riverford's beautiful organic vegetables and fruits. This class is perfect for those who want to eat seasonally and are after a little recipe inspiration (as well as a fun night out).

smsweetpotatogratin0004.JPGClasses are usually held on the second Tuesday and/or Wednesday of the month, 7pm-10pm. We cook together for a couple of hours - learning different culinary techniques each month - and then sit to enjoy a convivial dinner around the kitchen table with wine.

Come in November for inspiration for cooking seasonal stars such as radicchio, sweet potatoes, persimmons, apples and quinces. Below is an example November menu to give you a feel. The exact menu is usually set at the last minute so that the best seasonal produce available from Riverford at the time can be used.

apples_0001.jpgRadicchio, persimmon & walnut salad

Sweet potato & sage gratin

Celeriac rémoulade

Grilled radicchio with balsamic dressing

Apple and quince crumble with homemade custard

 

"Well, what can I say about last night! It was superb and I really enjoyed. You are a great chef/cook/mentor and very patient. The food was delicious."

“I have thoroughly enjoyed these classes. I have learned many new skills and the classes have given me ideas on using seasonal vegetables. I have used many of the recipes again.”

"Thanks for a great evening. We all enjoyed it very much and I am already trying out new knife skills and more. We'll be back!"

“Thank you for another wonderfully inspiring and enjoyable evening.”


Date: Tuesday 11th November 2014, possibly repeated Monday 10th OR Weds 12th November if demand

Time: 7pm - 10pm

Location: London N5 (Arsenal tube 2 mins walk)

Price: £45 per person per class. Or £120 for 3 Cooking Club class places

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

 

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Autumn Preserving, Fri 3rd, Sat 4th, Sun 5th Oct 2014

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smpreservingoct20120079.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 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 Autumn workshops we will make (subject to produce availability):

Bottled roasted tomato passatasmAutumnPreserving20130062.jpg

Hedgerow jelly

Chilli jam

Piccalilli

Pear, squash & date chutney

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smAutumnPreserving20130020.jpg"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!"
"Great fun!  My preserves are looking so pretty on my shelf I don't want to eat them! Thank you again for a fabulous day.  Your relaxed but professional style of teaching was just perfect. Looking forward to visiting again."

"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."

See photos from previous Autumn Preserving workshops here and here.

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Dates: Friday 3rd October 2014, repeated Saturday 4th and Sunday 5th October

Time: 10am - 3pm

Location: London N5

Price: £80, or two for £144 (includes lunch with wine)

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

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Catalan Pig Day, Sat 1st March & Sun 2nd March 2014

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salami.jpegJoin Catalan culinary expert Rachel McCormack and Anna for a glorious day of pig cookery and general piggery.  We will celebrate the pig by using its various parts for a delicious  breakfast, hearty lunch and sausages to take away, as is done at the annual pig slaughter in villages around the world. 

 

We will make:

Frit Mallorquin - a breakfast dish using liver

Boiled and roasted pig's face - a crispy snack

Trotters a la Catalana - to enjoy for lunch with rice, and roasted with honey

Catalan black pudding - with a couple of variations

Fuet sausages - a classic Catalan salami

...and if time, some pig's brain paté so as not to waste anything.

 

Rachel is originally from Scotland but spent most of her twenties living in Barcelona, where she caught the Catalan obsession with food.  She now lives in London where she teaches cooking classes, runs food markets and writes about food.  She is also a regular panelist on BBC Radio 4's The Kitchen Cabinet, for which Anna works as food consultant behind the scenes (having had the idea for the show). 

 

pigday.jpegRachel has run several very popular Pig Days at other venues for crowds of 20-30 people.  This event will be in Anna's home teaching kitchen and is limited to just 8 guests.  It will be a very hands on class, with plenty of pig for everyone to get their hands into.  Not for the squeamish.

 

Dates: Saturday 1st March, repeated Sunday 2nd March 2014

Time: 10am - 4pm

Location: London N5

Price: £120, or two places for £216 (includes breakfast and a late lunch with wine)

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

Paella Nights, Tues 4th & Weds 5th February 2014

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riceclass.jpegJoin Catalan culinary expert Rachel McCormack and Anna for a Spanish rice masterclass.  We will cover three very different techniques for cooking rice, all traditional in Spain, and then enjoy our creations for dinner with wine and a delicious dessert.  If you've always wanted to perfect your paella, this is the class for you!

 

Valencian paella with chicken & rabbit

Catalan rice with octopus

Aros al forno with pork ribs and black pudding

Hazelnut croquante with hazelnut soup and vanilla ice cream

 

hazelnut.jpegRachel is originally from Scotland but spent most of her twenties living in Barcelona, where she caught the Catalan obsession with food.  She now lives in London where she teaches cooking classes, runs food markets and writes about food.  She is also a regular panelist on BBC Radio 4's The Kitchen Cabinet, for which Anna works as food consultant behind the scenes (having had the idea for the show). 

 

This event will be in Anna's home teaching kitchen and is limited to just 8 guests. 

 

Dates: Tuesday 4th, repeated Wednesday 5th February 2014

Time: 7pm-10pm

Location: London N5

Price: £80, or two places for £144 (includes dinner with wine)

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

Home Bread workshops, Sat 1st & Sun 2nd February 2014

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smhomebreadmarch20130004.jpgWe will focus on how to fit making your own bread into a busy life. Who has the time to knead dough after work every day, let alone wait for it to rise twice before you bake it? At this class you will learn cunning techniques and recipes for making your own delicious bread effortlessly, and without using a bread machine!

smbreadclassesnov20110019.jpgAfter this hands-on intensive workshop you will be able to make a range of easy breads - classic white boules, walnut and olive breads, focaccia, naan and flatbreads - without any of them being a chore. Homemade pizza or pitta on a school night will suddenly become a possibility! You will work with a range of top quality organic and stoneground flours including wholewheat, malted and spelt.

homebreadclass.jpgWhat’s more you will go home with a homemade bread-making kit specially sourced by Anna which will include all the essentials you need to get going immediately, even your own tub of bread dough to last you the week and wooden peel for loading bread into the oven. Plus of course there will be plenty of the freshly baked bread you have made to take home.

The workshop includes a delicious seasonal lunch showcasing different types of bread. You can see pictures from previous Home Bread classes here, here and here.

ArtisanBreadNov20120067.jpgDates: Saturday 1st February, repeated Sunday 2nd February 2014

Time: 10am - 4pm

Location: London N5

Price: £120, or two for £216

To book: Email Anna

Please read the booking terms & conditions before booking your place. Thank you.

Cooking Club, Tues 12th & Weds 13th March 2013

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smsalad0001.jpgThe Cooking Club is a monthly series of classes that you can dip in and out of as you please. At each class we cook a seasonal vegetarian supper, the stars of which are Riverford's beautiful organic vegetables and fruits. This class is perfect for those who want to eat seasonally and are after a little recipe inspiration (as well as a fun night out).

SmPSB0001.jpgClasses are usually held on the second Tuesday and/or Wednesday of the month, 7pm-10pm. We cook together for a couple of hours - learning different culinary techniques each month - and then sit to enjoy a convivial dinner around the kitchen table with wine.

Come in March for inspiration for cooking seasonal stars such as purple sprouting broccolileeks, spinach, spring onions and bananas. The menu is usually set at the last minute so that the best seasonal produce available from Riverford at the time can be used.

smCCMarch20120006.jpg“I have thoroughly enjoyed these classes. I have learned many new skills and the classes have given me ideas on using seasonal vegetables. I have used many of the recipes again.”

“Thank you for another wonderfully inspiring and enjoyable evening.”


Date: Tuesday 12th and Wednesday 13th March 2013

Time: 7pm - 10pm

Location: London N5 (Arsenal tube 2 mins walk)

Price: £45 per person per class. Or £120 for 3 Cooking Club class places, which could be 3 for you, or you plus 2 friends, or as gifts, or any combination of those options.

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

Cooking Club, Tues 12th & Weds 13th Feb 2013

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smcookingclubpastry0001.jpgThe Cooking Club is a monthly series of classes that you can dip in and out of as you please. At each class we cook a seasonal vegetarian supper, the stars of which are Riverford's beautiful organic vegetables and fruits. This class is perfect for those who want to eat seasonally and are after a little recipe inspiration (as well as a fun night out).

smleeksalagrecque0007.JPGClasses are usually held on the second Tuesday and/or Wednesday of the month, 7pm-10pm. We cook together for a couple of hours - learning different culinary techniques each month - and then sit to enjoy a convivial dinner around the kitchen table with wine.

Come in February for inspiration for cooking seasonal stars such as potatoes, salsify, leeks, Jerusalem artichokes and blood oranges. The menu is usually set at the last minute so that the best seasonal produce available from Riverford at the time can be used.

carrotorangecreamsoup.jpg“I have thoroughly enjoyed these classes. I have learned many new skills and the classes have given me ideas on using seasonal vegetables. I have used many of the recipes again.”

“Thank you for another wonderfully inspiring and enjoyable evening.”


Date: Tuesday 12th and Wednesday 13th February 2013

Time: 7pm - 10pm

Location: London N5 (Arsenal tube 2 mins walk)

Price: £45 per person per class. Or £120 for 3 Cooking Club class places, which could be 3 for you, or you plus 2 friends, or as gifts, or any combination of those options.

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

Home Bread in a Day, Fri 25th, Sat 26th & Sun 27th Nov 2011

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Food Safari new logo.bmpsm5minartisanbread0009.jpgThis workshop is a partnership between Culinary Anthropologist and the lovely Food Safari people.

We will focus on how to fit making your own bread into a busy lifestyle.  Who has the time to knead dough after work every day, let alone wait for it to rise twice before you bake it?  At this class you will learn cunning techniques and recipes for making your own artisan style bread without using a bread machine. 

artisanbreadt.jpgAfter this hands-on intensive workshop you will be able to make a range of breads - classic white boules, walnut and olive breads, rye sourdough loaves, focaccia, naan and flatbreads - without any of them being a chore.  Homemade pizza or pitta on a school night will suddenly become a possibility!

What’s more you will go home with a homemade bread-making kit specially sourced by Anna which will include all the essentials you need to get going immediately, even your own bread dough and sourdough starter.  Plus of course there will be plenty of the freshly baked bread you have made to take home. 

The workshop includes a delicious seasonal lunch showcasing different types of bread.

5minartisanbread2803110009.jpgDates:  Friday 25th November 2011, repeated Sat 26th Nov and Sun 27th Nov

Time:  10am - 4pm

Location:  London N5

Price:  £150, or £275 for two

Book online on the Food Safari website
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Or email Anna with any queries or to ask about the special discount for Culinary Anthropologist customers

Fish in a Day, Saturday 29th Oct 2011

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Nicola filleting credit Eating East.jpgFood Safari new logo.bmpThis workshop is a partnership between Culinary Anthropologist and the lovely Food Safari people.

We will focus on preparing and cooking sustainably caught fish and shellfish, such as lemon sole, mackerel, squid, oysters and crab.  All the seafood will be sourced from Food Safari partners Pinney’s of Orford and Maximus Sustainable Fishing both family enterprises that fish off the Suffolk coast using long line rods to reduce waste.

smAnnacrabt.jpgDuring the workshop you will hear from one of the fishermen about their business, the challenges and the stock levels in the North Sea.  Anna will show you how to fillet flat and round fish, shuck oysters and prepare other shellfish.  You will then cook them in various ways for a delicious and extensive Mediterranean seafood feast to share with plenty of wine to drink. 

bouillabaisse.JPGYou will go home confident to cook more fish and shellfish at home, a pack of all the recipes and a new appreciation of how fish reaches our plates.  This is an intensive hands-on class, so come hungry to learn and to feast!


Dates:  Saturday 29th October 2011

Time:  10am - 4pm smfishshellfishclass3010100009t.jpg

Location:  London N5

Price:  £150, or £275 for two

Book online on the Food Safari website

Or email Anna with any queries or to ask about the special discount for Culinary Anthropologist customers



Fish filleting photo credit Eating East.




Warka Workshop, Sat 8th May 2010

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Places at this special North African cookery class are limited, so email me now if you're interested.  Cost is £80 per person, which will include a full day of hands-on cooking class and a delicious Moroccan lunch.  The venue is a beautiful kitchen in north London.

Smwarkamaking0001.JPG"But what's warka?" I hear you ask. 

It's North Africa's version of Greek filo pastry, or Turkish yufka.  But rather than being rolled, these paper-thin leaves of dough are made in the most unusual way.  Basically, you smear daubs of sticky dough over a super-hot metal plate, while trying not to burn your fingers.  We learnt all about it in Morocco - see a video clip of Khadija demonstrating her craft here.  (The video takes a few minutes to load, but have patience, it's worth it.)

Smbstila0001.JPGWarka is wonderfully versatile.  It can be used to wrap, roll and layer all kinds of sweet and savoury dishes, from little fried pastries ('briwat'), to large baked pigeon and almond pies (Morocco's famous 'pastilla'/'bstila'), and honey-drenched nut-filled tea-time treats. 

I have been lucky enough to meet a fantastic French chef called Sylvain Jamois.  Sylvain is the only person I know outside Morocco who can make warka.  Even in Morocco it's a dying skill.  Sylvain learnt how to make warka while working at Moro restaurant in London and remembers his Moroccan uncle using it to make delicious tuna and egg parcels. 

During the class Sylvain and I will teach you how to make warka from scratch and how to use it in several different North African recipes, including Moro's delicious crab brik - Tunisian spicy fried parcels.  We'll even show you how to cook live crabs and pick out the meat. 

smrawbriwats0001.JPGThis class will be a rare opportunity to try making warka, and bound to be an experience you'll remember, if never repeat!  Don't come in your best shoes...

And if you don't see yourself ever slaving over the warka hotplate again, don't worry.  Filo pastry works in all the recipes too, and we'll tell you where to buy ready-made warka in London. 

Smahmedtea0001.jpgThe class will end with a quick lesson in making Moroccan mint tea the traditional way, and of course sampling all your freshly made warka dishes.  There will be lots of recipes to take home.

For more information and to book your place, please email Anna.    
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