April 2011 Archives

Secret Kitchen menu, 30th April 2011

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smRoadtriptoSloveniaApril20110296.jpgfrom the foothills of the Alps

Lambrusco rosso
Cured meats from France, Switzerland, Italy & Slovenia

Pappardelle with Gorgonzola, spinach & walnuts

Lamb and squid from the grill with Jersey Royals fried in pestat,
wild garlic salsa verde, wild garlic mayonnaise and garden leaves

Rhubarb & rose Eton Mess with hazelnuts

Stracchino with chestnut honey, apricot jam and apple mostarda

Green walnut liqueur

How to Drink in Spring, Weds 27th & Thurs 28th April 2011

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drinkingbabyjoes.jpgAn evening of wine tasting, cocktail mixing, nibbling and learning about the best things to drink this spring, with expert drinks writer Victoria Moore.  Come and join us!

Victoria.jpgVictoria Moore has been writing about drinking since 1998 when she began a column in the New Statesman.  She is now the wine writer for the Telegraph, and previously wrote the wine column for the Guardian Saturday Weekend magazine.  Her bestselling book - How to Drink - is a hugely readable and beautiful handbook that aims to inform, entertain and ensure you are never without the perfect drink for every occasion.

How to Drink book cover.jpgWe are running a series of seasonal drinks classes, starting with Spring.  You will be guided through a tasting of several of Victoria’s favourite Rieslings, which will highlight the differences between German and New World versions and sweeter and drier styles.  We will test and discuss the interaction of food and wine on the palate, and Victoria will explain how to pair food with white wines.  Moving on to cocktails, we’ll taste a series of rums and make the ultimate daiquiri before learning all about Campari and its role in numerous cocktails.  The class will end with a round of Victoria’s signature cocktail - the very delicious Baby Joe.  We’ll keep you fed with snacks throughout the class and send you home with a pack of Victoria’s recommendations and recipes.

Dates:  Wednesday 27th April, repeated Thursday 28th April 2011

Time:  6.30pm - 8.30pm

Location:  London N5 (Arsenal tube 2 mins walk)

Price:  £50.  10% discount if you book 3 places.

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

And look out for our How to Drink in Summer classes in June!

Polish doughnuts (pączki)

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I hardly ever use recipes from the internet, least of all from unknown food bloggers (of whom there seem to be a few million).  Usually I spend hours, days even, researching the thing I want to make in various books and then come up with a hybrid recipe that, for me, takes the best of each.  But these Polish doughnuts are an exception.  With barely a thought (OK, I did check in a few books, very quickly) I followed this recipe from the For the Body and Soul blog pretty much exactly and it worked so well I’ve barely tweaked it.  So thank you Karolcia (from Poland, studying in Canada).

smpolishdoughnuts0002.jpgMy aim was to recreate the light, puffy, too-easy-to-eat doughnuts we’d had at Cukiernia Samanta - a fantastic bakery in Zakopane, Poland where they make literally millions of doughnuts, especially in time for Fat Thursday (at the start of Lent) when all of Poland goes doughnut crazy.  We begged for their recipe, but it is a closely guarded family secret.  After many hours of mixing, kneading, resting, shaping and frying this beautiful enriched dough, I succeeded.  My note to self for next time is to let the dough rise (more slowly) in the fridge as it would be easier to roll and shape when cold.

Spring preserving workshops, 1st, 2nd & 3rd April 2011

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SmPreservingClass0603100005.JPGsmcarrotchutney0001.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.  

At the April workshops we hope to make (subject to produce availability):

Rivpreserving1202110010.jpgRed onion marmalade
A hearty seasonal chutney
Persian carrot & almond jam
Spiced mixed pickles
Lemon squash

Dates:  Friday 1st, repeated Saturday 2nd and Sunday 3rd April 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."


Culinary Anthropologist