Results tagged “vegetarian”

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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Quince and apple strudel

croatia
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I developed this recipe for an Istrian themed Secret Kitchen dinner as a nod to Croatia's Habsburg past.  I am grateful to Felicity Cloake for her strudel research and tips, some of which is incorporated here.


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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.

Sephardi orange & almond cake

morocco, spain
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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.  


smbloodorange0001.jpgThis cake is remarkable for its total lack of both butter and flour.  You could use five or so clementines or tangerines instead of the oranges. 

Don't worry if the cake sinks as it cools, or in fact turns out looking rather boring.  Trust me it is delicious, especially if served as a pudding with freshly sliced blood oranges and whipped cream.

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.

Brioche pudding

california
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smbriochepudding0004.jpg

An indulgent version of regular bread and butter pudding.  Instead of brioche you could use stollen, panettone or any other enriched bread.

This can be made ahead, even the day before, and then baked in time to serve.  Cold leftovers can be sliced thickly, fried in butter on each side and served with poached fruits and cream.  Yum.

This recipe is adapted from that used at the fantastic Tartine bakery in San Francisco, where I used to live.

Cooking Club, Tues 13th & Weds 14th Nov 2012

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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, cauliflower, apples and quinces.  The 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.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 13th and Wednesday 14th November 2012 if demand

Time:  7pm - 10pm

Location:  London N5 (Arsenal tube 2 mins walk)

Price:  £40 per person per class.  Or £35 if you book 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.


Beetroot salad with horseradish, cranberry & cottage cheese

denmark
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A crunchy salad with great acidity and punch, a good match for heavy, meat-filled autumn stews.  Use different coloured beetroot for an even more beautiful result.  

nordicbeetrootsalad0001.jpgRecipe and photo from Mia Kristensen of CPH Good Food.

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 enough by the time the risotto is ready. 

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Cooking Club, Tues 11th & Weds 12th Sept 2012

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squashlentilFetasalad.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). 

smroastedredpeppers0001.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 September for inspiration for cooking seasonal stars such as courgettes, sweetcorn, squashes, aubergines, peppers and plums.  The menu is usually set at the last minute so that the best seasonal produce available from Riverford at the time can be used.

figplumtart.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 11th and Wednesday 12th September 2012 if demand

Time:  7pm - 10pm

Location:  London N5 (Arsenal tube 2 mins walk)

Price:  £40 per person per class.  Or £35 if you book 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.


Early summer minestrone with pesto

italy
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This recipe is adapted from one in The River Café cookbook.  It is a fresh green soup, perfect for late spring or early summer.  I actually prefer it luke warm to hot, or even chilled.

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Beetroot & yoghurt dip

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This is a Syrian recipe, adapted from my friend Laura who adapted it from her friend Matthew, who adapted it from a cookbook by Barry Vera.  Such is the evolution of recipes.  Feel free to adapt it further.  You might prefer different spices, or more tahini.  Tahini does not last forever - it goes rancid and stale - so don’t be tempted to use that half-eaten jar that’s been in the cupboard for six months…  Serve this dish as a dip with warm flatbreads. 

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Baklava

greece, turkey
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The best baklava in Turkey comes from the southeast, notably the town of Gaziantep, which is surrounded by pistachio groves and known for its master baklava makers.  Traditionally it would be made with yufka, which is a super-fine dough rather like filo, and baked in a round dish called a tepsi in a wood-fired oven.  There are all kinds of different baklava shapes - layered, rolled, twisted and coiled - and it can of course be made with different nuts - walnuts, pistachios and hazelnuts being most common.  For added flavour use honey instead of some or all of the sugar.

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Winter rainbow coleslaw

uk
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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 raw makes a refreshing change, too.  The rainbow colours are pretty, and the salad looks stunning served in a bowl lined with the beautiful outer leaves of a large January King cabbage, which are sea green fringed with purple.

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Waldorf salad with Stilton

usa
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Waldorf salad was invented at the very end of the 19th century in New York’s Waldorf Hotel.  Originally it was just celery and apple, dressed well.  Over time other ingredients have been added - walnuts (or pecans), grapes, blue cheese, leaves such as watercress and sometimes chicken breast.  To be quick, you could use shop-bought mayonnaise, or plain yoghurt flavoured with mustard and lemon juice. 

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Cooking Club, Tues 8th & Weds 9th March 2011

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Smjartichokeprawn0002.jpgThe Cooking Club is a monthly series of classes that you can dip in and out of as you please.  Classes are usually held on the second Tuesday and Wednesday of the month, 6-10pm.  At each class we cook a seasonal supper, the stars of which are Riverford's beautiful organic vegetables and fruits. 

Each class focuses on different produce and culinary techniques, so if you attend several they form a course.  You will develop knife skills and learn easy but delicious dishes you can repeat at home.

Classes end with an informal meal together around the table with some good wine, and recipes to take home. 

SmMoroccanClass0805100010.JPG"I learnt so much and had a great time too as always!"

"I really learnt a lot about techniques, flavours and much much more, met some interesting and kind people and am looking forward to next one."

Example menu for winter 2010:
(exact menus depend on ingredient availability and guests’ preferences)
 
Jerusalem artichoke soup with chive and chilli oils
Leek, onion & cheddar quiche with winter coleslaw
Apple choux pastry puffs with Calvados cream


Date:  Tuesday 8th, repeated Wednesday 9th March 2011

Time:  6 - 10pm

Location:  London N5 (Arsenal tube 2 mins walk)

Price:  £40 per person per class.  Or £35 if you book 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 8th & Weds 9th February 2011

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smbeetrootrisotto0007.JPGThe Cooking Club is a monthly series of classes that you can dip in and out of as you please.  Classes are usually held on the second Tuesday and Wednesday of the month, 6-10pm.  At each class we cook a seasonal supper, the stars of which are Riverford's beautiful organic vegetables and fruits. 

Each class focuses on different produce and culinary techniques, so if you attend several they form a course.  You will develop knife skills and learn easy but delicious dishes you can repeat at home.

Classes end with an informal meal together around the table with some good wine, and recipes to take home. 

SmMoroccanClass0805100010.JPG"Thank you so much for another absolutely brilliant class."

"I really learnt a lot about techniques, flavours and much much more, met some interesting and kind people and am looking forward to next one."

Example menu for winter 2010:
(exact menus depend on ingredient availability and guests’ preferences)
 
Crispy parsnip chips with aioli
Beetroot risotto with chilli & goat's cheese
Lemon soufflé with vanilla shortbread


Date:  Tuesday 8th, repeated Wednesday 9th February 2011

Time:  6 - 10pm

Location:  London N5 (Arsenal tube 2 mins walk)

Price:  £40 per person per class.  Or £35 if you book 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.

Riverford at Blackheath Cooks, first Tuesday of the month

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bcooks-header.jpgBlackheath Cooks is a fantastic new cookware shop and cookery school in Blackheath, southeast London.  On the first Tuesday of each month I'll be there using Riverford's lovely organic produce for hands-on informal cooking classes. 

We'll be using the best of the season's vegetables and fruits to create a simple yet delicious meal which we'll enjoy at the end of the class with a glass of wine.  Whether you are a vegetarian, want more ideas for using up your veg box, need to improve your knife skills, or are just keen to eat more seasonally, then this course is for you!

smleeksalagrecque0007.JPGDates:  Tues 1st Feb, Tues 1st March, Tues 5th April, Tues 3rd May, Tues 31st May

Times:  10:30am - 2pm, repeated 6:30pm - 10pm

Location:  Blackheath Cooks, 31 Old Dover Road, London SE3 7BT

Price:  5 session course £270 (or £60 per session)

To book:  Download the course booking form from the Blackheath Cooks website, or call them on 020 8269 1331.

Sicilian orange and onion salad

italy
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This bright salad is perfect on a steaming hot day, to kick off or punctuate an otherwise heavy meal, or to accompany roast or grilled meat.  The dressing needs no vinegar due to the acidity of the oranges and onions, but do make sure you use excellent olive oil. 

smSicilianorangesalad0001.JPGYou could omit the onion, olives and mint if you wish, and/or add in some sliced celery or shaved fennel.  And you could garnish with fennel fronds if you have them, or even toast and grind some fennel seeds to sprinkle over.  Fennel and orange are perfect partners, and fennel is typical of Sicily, where it grows wild along country roadsides. 

In Sicily you will even find this salad made with lemons instead of oranges.  And blood oranges make a particularly stunning platter.

Ciceri e tria

italy
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Grains and pulses make a classic combination, one found all over the world, from rice and beans in Latin America to millet and peanut sauce in West Africa.  No doubt these various pairings have evolved over the millennia due to their satisfyingly savoury flavours, their high nutritional value (the combination can cover all amino acid bases, in place of meat) and their ability to fill up the whole family at a low price.

Smcicerietria0004.JPGThe traditional Puglian fare of ciceri e tria is one of these dishes - a wholesome mix of earthy chickpeas and wholemeal pasta strips.  ‘Ciceri’ are an old Puglian variety of chickpea, slightly and smaller and tastier than the regular ones.  ‘Tria’ is an old word for pasta, coming from the Arabic word ‘ittriya’.  Comparable dishes are found all over Italy, such as the pasta e fagioli from Emilia in the north.  But ciceri e tria, also known as cece e ttria, cicerittria or similar, is particularly intriguing due to its mysterious ancient origins, which link in to the whole debate over the origins of pasta itself.  One clue might lie in the fact that some of the pasta, unusually, is fried, while the rest is boiled.  

We had a wonderful bowl of ciceri e tria at Anna Carmela’s fantastic trattoria ‘Le Zie’ in Lecce soon after we’d arrived off the boat from Greece on our culinary road trip of Europe in 2008.  It was the perfect introduction to our Italian food investigations, raising all sorts of questions about continuity and change in Puglia, its regional distinction from the rest of the Italian peninsula and links to the medieval Arab world.  We didn’t even realise then that we’d be musing on ciceri e tria again four months later in Morocco when we found a strikingly similar dish there called ‘trid’…

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