Results tagged “denmark”

The world’s best restaurant, Noma in Copenhagen, has propelled new Nordic cuisine into the limelight.  Chef René Redzepi’s innovative approach showcases the finest indigenous Nordic ingredients in fresh, light menus.  Many of these ingredients also grow in Britain, or can be easily sourced.  But with dishes such as edible soil (made from malt and hazelnuts), oyster porridge, veal and blackcurrant cookies, seabuckthorn leather with pickled elderflower, and chicken skin sandwich with lumpfish roe, this is not food most mere mortals can recreate at home.

Step in Mia Kristensen.  Mia’s company CPH Good Food offers Nordic cuisine classes in Copenhagen to help home cooks translate the new Nordic diet movement into do-able, delicious and healthy home cooking.  Culinary Anthropologist has teamed up with CPH Good Food to offer some special classes to bring new Nordic cuisine and its innovative use of all things seasonal, wild, smoked and preserved to Anna’s home teaching kitchen in London.  We're going to cook up a feast together, including making our own bread and pizza, curing our own bacon and hot-smoking salmon - all techniques any home cook can master.  See full menu below.

“I am passionate about Nordic cuisine - its seasonality, lightness of ingredients and symbiotic relationship to nature.  Nordic foods contain all five basic tastes and this makes it complete.  Many ingredients are found in nature, which encourages wonderful family trips, cooking in nature and of course eating together,” says Mia Kristensen. 

A student of Food Science and disciple of the world’s most pre-eminent food nerds, Dr Harold McGee and Professor Peter Barham, Mia will share her knowledge of the whys and wherefores of cooking during our hands-on class, providing an insight into the culinary magic of restaurants like Noma.

On the menu:
Crispbread with ramson (wild garlic) pesto
Lightly cured & smoked salmon with celeriac salad
Malt pizza with home-cured bacon & herbs
Apple bread made with old wheat varieties
Pork cheeks in wheat beer
Cauliflower salad with salted hazelnuts, cress & dried cranberries
Spicy spelt salad with horseradish, cream, cabbage & apples
Danish Apple cake with skyr (Icelandic curd cheese) foam, oats & hazelnuts


Dates:  Saturday 10th March 2012, and also Friday 9th March if demand

Time:  10am - around 2pm

Location:  London N5 (Arsenal tube 2 mins walk)

Price:  £80

To book:  Email Anna 

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

We named this cocktail after the fantastic bar in Copenhagen where we discovered it.  Having made our way through their menu of forgotten cocktails - flips, punches and a real Martinez - we asked the barman to make us something with dill aquavit.  Dill aquavit was on our shopping list as we knew it was traditional to serve at Christmas, and we were planning a Danish Christmas feast for one of our Secret Kitchen dinners in London. 

The barman’s creation was a revelation - distinctly dilly, pink with grapefruit but most certainly a proper grown-up cocktail.  (He called it an ‘866’, but we never found out why…)  This is our own version, and the addition of grapefruit bitters is ours; you could leave it out.  We recommend serving this with pickled herring on thin slices of rye bread.

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 it’s a lot stronger than regular mulled wine…