February 2012 Archives

Turkish poached apricots with clotted cream

turkey
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Turkey is the world’s leading apricot producer, and the town synonymous with their production is Malatya, in eastern central Anatolia.  The orchards around Malatya provide some 95% of all of Turkey’s dried apricots.  I try to buy the dark brown dried apricots as the bright orange ones have been treated with sulphur. 

smturkishapricots0001.jpgIf you can get mulberry or grape molasses - called ‘pekmez’ in Turkish - add some to the syrup to make this dessert extra delicious.  In Turkey these apricots would be served with buffalo milk clotted cream, called ‘kaymak’ in Turkish.  You can use regular cow’s milk clotted cream, crème fraîche, whipped cream or mascarpone.  This recipe is adapted from Ghillie Başan, a cookbook writer.  


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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Secret Kitchen menu, 18th Feb 2012

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Smstuffedmussel0001.JPGthinking of Turkey

Rakı and pomegranate cocktails
Istanbul style stuffed mussels

Leek & cheese cigars, haloumi grilled in vine leaves,
beetroot & yoghurt dip, lentil & coriander dip,
minted labneh and homemade bread

Ottoman lamb & prune stew
with saffron rice

Apricots with clotted cream, figs with halva ice cream,
dates with pistachio paste
Turkish tea


Eastern Mediterranean Meze class, Sat 11th Feb 2012

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Smborek0002.jpgAt this hands-on class you will cook a range of beautiful and delicious vegetarian meze dishes from Greece, Turkey, Syria and the Lebanon. 

smbeetroothummus0001.JPGOur menu will include lemony stuffed vine leaves, smoky babaganoush, homemade flatbreads with colourful beetroot and butternut squash dips, falafel with tzatziki, spinach & Feta filo parcels and more, with honey-drenched baklava and sweet Turkish tea for dessert. 

smboiledeggmeze0001.jpgYou will pick up lots of cunning culinary tips, eat and drink very well, and go home with a stunning new repertoire of recipes suitable for family suppers, dinner party starters and buffets for large crowds.

smsummergreenssarma0004.JPG“Thanks for such a great class, it was brilliant fun and I learnt a lot.”

“Everything was perfect and so delicious.  My friends and I were all blown away.”

“Thank you for a fantastic day on Saturday - so informative and enjoyable.  Can't think how it could be improved.”



Smcarrotkemia0002.JPGDate:  Saturday 11th February 2012

Time:  10am - around 2pm

Location:  London N5 (Arsenal tube 2 mins walk)

Price:  £70

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


Cooking Club, Tues 7th & Weds 8th Feb 2012

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Smcarrotorangecreamsoup.JPGFebruary 2012 Cooking Club:  Comfort cooking
As winter drags on we'll warm up with a delicious winter soup, hearty stew and comforting pud.  Crowd-pleasing one-pot dishes will be the order of the day.
(The exact menu will depend on ingredient availability.)

The 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). 

Classes 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. 

smcookingclubpastry0001.jpg“Anna's style of teaching is calm, friendly, educational and relaxed. She really engaged with the group and gave exceptional tips on how different ingredients interact with each other.  I learnt a lot and felt energised and motivated to cook with confidence.” 

“We had a ball!  It was a fantastic class.”
 


Date:  Tuesday 7th February 2012, repeated Wednesday 8th 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.



Winter preserving workshops, Fri 3rd & Sat 4th Feb 2012

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IMG_0124.JPGpreserved lemons.JPGIn partnership with Riverford, the lovely organic veg box people, I offer seasonal preserving workshops.  We cover all the basics of preserving fruits and vegetables and together we make five you can take home.

You'll 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 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 (subject to produce availability):

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

"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."

Dates:  Friday 3rd, repeated Saturday 4th February 2012

Time:  10am - 3pm

Location:  London N5

Price:  £70 (includes lunch with wine)

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

Lemon panna cotta

italy
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Panna cotta is really easy - you just need to remember to make it in advance so it has time to set in the fridge.  You could use any combination of milk and cream, even crème fraîche or yoghurt. Panna cotta is lovely served with fresh, poached or candied fruits and something crunchy like a small, crisp cookie.

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