Results tagged “rice”

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


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.

Wild rice, spinach and broad bean salad

This recipe is adapted from ‘Everyday & Sunday recipes from Riverford Farm’ by Jane Baxter and Guy Watson, which is a great cookbook (not least because it contains five of my recipes!).  It is the perfect salad for late spring and early summer, when spinach and broad beans are in season. 

The pomegranate molasses really makes the dish.  Look for it in Middle Eastern and Turkish food shops.  It should be just reduced pure pomegranate juice with nothing added - intensely sweet and sour at the same time, a bit like aged balsamic vinegar.

Turkish style stuffed greens

In Turkey all kinds of things get stuffed with delicious rice - aubergines, tomatoes, peppers, cabbage leaves, vine leaves and more.  ‘Dolma’ are stuffed things and ‘sarma’ are rolled or wrapped things, so strictly these parcels are sarma.  They work really well with spring or summer greens, which arrive in my weekly veg box.

smspringgreensarma0003.JPGVersions of sarma are also found in Greece, Bulgaria, Romania, Hungary, Poland and elsewhere - sometimes with meaty fillings.  This combination of rice, pine nuts, currants and warm spices is typical of western Turkey - around Istanbul and down the Aegean coast, where the Romans established pine tree plantations millennia ago to feed their pine nut addiction. 

The trick is to partially cook the rice before filling the leaves - cooked enough so they won’t burst their wrappers in the cooking pot, but uncooked enough to expand a little to form tight parcels.  Sarma might be fiddly to make, but when you taste the results of your labour, you’ll realise why they spread so far.  

Red wine risotto with radicchio and Gorgonzola


Risotto made with red wine and/or radicchio is a classic Italian dish.  This version is an attempt to recreate the one I had at La Badia restaurant outside Orvieto, Umbria, with my friends Libby and Tim the week before their wedding.  It is rich, savoury and melts in the mouth.  Go easy on the cheese and herbs - it's always tempting to be generous but they can overpower the dish.



Culinary Anthropologist