February 2011 Archives

Hubbub Cooks Seafood workshops, 25th & 26th Feb 2011

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HUBBUB_STRAP_red.png‘Hubbub Cooks’ is a series of cooking classes I am running in collaboration with Hubbub - a fantastic little company that delivers top quality food from my local independent shops - butcher, fishmonger, cheesemonger, deli and more.  The classes are open to anyone, and will be for just eight people at a time so everyone will get plenty of action.  10% off if you book three classes!

Smbrowncrabs0003.JPGSeafood workshops
Learn how to prepare and cook a range of sustainable fish and seafood, such as lemon sole, sardines, squid, crab, clams and oysters.  Anna will guide you through cooking up a fantastic seafood feast which you will sit down to enjoy with wine.  You will learn how to fillet fish and prepare shellfish, cook them to perfection in various ways and make a range of sauces to serve with them.  There will be lots to eat and of course recipes to take home.

bouillabaisse.JPGDate:  Friday 25th, repeated Saturday 26th February 2011

Time:  10am - 3pm

Location:  London N5 (Arsenal tube 2 mins walk)

Price:  £80. 
10% off when you book three or more Hubbub Cooks classes. 

To book:  Email Hubbub
, call them on 020 7354 5511 or book online on their website

Hubbub Cooks Moroccan dinner, Tues 15th Feb 2011

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HUBBUB_STRAP_red.png‘Hubbub Cooks’ is a series of cooking classes I am running in collaboration with Hubbub - a fantastic little company that delivers top quality food from my local independent shops - butcher, fishmonger, cheesemonger, deli and more.  The classes are open to anyone, and will be for just eight people at a time so everyone will get plenty of action.  10% off if you book three classes!

Mediterranean series
We'll be cooking up delicious meals using the distinctive flavours and traditional techniques from countries around the Mediterranean where I have spent time on my travels researching the local culinary culture:  Morocco on 15th Feb, Turkey on 15th March and Italy on 17th May.  We'll use the best seasonal produce from my local shops, and classes will end in a convivial meal around the table with wine.

Smcouscouswinterveg0001.jpgSample Moroccan menu:
(the final menu will depend on ingredient availability and guests' preferences)

Goat’s cheese pastries with mint
Chicken, olive & preserved lemon tagine
Couscous aux sept legumes
Orange & pomegranate salad
Walnut cigars with mint tea


Date:  Tuesday 15th February 2011

Time:  10am - 2pm, repeated 6pm - 10pm

Location:  London N5 (Arsenal tube 2 mins walk)

Price:  £60 per person per class. 
10% off when you book three or more Hubbub Cooks classes. 

To book:  Email Hubbub
, call them on 020 7354 5511 or book online on their website

Winter preserving workshops, 11th, 12th & 13th Feb 2011

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SmPreservingClass0603100005.JPGpreserved lemons.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.  

The February workshops will be a citrus extravaganza and include the likes of (subject to produce availability):

Smmumsmarmalade0014.JPGSeville orange marmalade
Moroccan preserved lemons
Grapefruit curd
Spiced pickled oranges
Cumberland sauce
Blood orange & port jelly

Dates:  Friday 11th, repeated Saturday 12th and Sunday 13th February 2011

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."

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.

Hubbub Cooks Chicken workshops, 4th & 5th Feb 2011

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HUBBUB_STRAP_red.png‘Hubbub Cooks’ is a series of cooking classes I am running in collaboration with Hubbub - a fantastic little company that delivers top quality food from my local independent shops - butcher, fishmonger, cheesemonger, deli and more.  The classes are open to anyone, and will be for just eight people at a time so everyone will get plenty of action.  10% off if you book three classes!

Smcuttingupachicken0003.JPGChicken workshops
Let me show you how much you can do with a whole chicken!  A very hands-on workshop in which you will learn how to cut up a chicken, braise and roast the legs, stuff and pan-fry the breasts, make stock & soup with the carcass, and creamy paté with the liver.  Even the fat can be used for delicious roast potatoes. Using the whole chicken works out very economically, and is a lot of fun!  You’ll enjoy some of your cooking for lunch with wine and be able to take some home too.

Date:  Friday 4th, repeated Saturday 5th February 2011

smbraisedchicken0001.JPGTime:  10am - 3pm

Location:  London N5 (Arsenal tube 2 mins walk)

Price:  £80. 
10% off when you book three or more Hubbub Cooks classes. 

To book:  Email Hubbub
, call them on 020 7354 5511 or book online on their website

French macarons

france
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This recipe comes from my friend and colleague Jennifer Altman - currently pastry chef at Bay Wolf restaurant in Oakland, California - who recently came to London to give a series of fantastic baking masterclasses with me. We made these macarons at the Cookies Masterclass and they turned out beautifully.  Don’t miss out the drying step before you bake as it’s essential for creating the macarons’ distinctive ‘feet’.

smfrenchmacarons.jpg

Almond lace cookies

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This recipe comes from Chez Panisse in California, where I worked for a while.  The cookies are scrolled, like brandy snaps, and are delicious with poached pears.

smalmondlacecookies0004.jpg

Pears poached in dessert wine

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This recipe is just a guide.  You could use water or dry white wine and more sugar or honey instead of the dessert wine.  And the flavourings are optional and really up to you.  Go easy on them as their flavour will intensify when you reduce the syrup.  Instead of pears, you could use quinces.

smpearspoachedwhitewine0001.jpg

Bay leaf liqueur

italy
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smbayleafliqueur0001.jpgAfter sampling the most delicious, dark and bitter liqueur at the end of our (fantastic) lunch at Trattoria Le Zie in Lecce, Puglia, we had to try making it ourselves.  After some research and then the good fortune of finding a tree-load of fresh bay leaves on Freecycle, this was the result.  It worked beautifully.




Secret Kitchen menu, 15th Jan 2011

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smbarszcz0013.jpg
Calvados cocktails
Beaufort cheese puffs

Polish barszcz with wild mushroom packets
and Zubrówka

Chez Panisse braised beef short ribs with polenta,
horseradish salsa verde, red cabbage and winter leaves

Pears poached in Sauternes
with almond lace cookies

Homemade elderberry-anise and bay leaf liqueurs

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.

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