March 2012 Archives

Fish in a Day, Fri 23rd & Sat 24th March 2012

| | Comments (0)
Nicola filleting credit Eating East.jpgHUBBUB_STRAP_red.pngThis workshop is a partnership between Culinary Anthropologist and the lovely people at Hubbub, who deliver top quality produce from your local fishmonger, butcher, cheesemonger and deli to your door.

We will focus on preparing and cooking sustainably caught fish and shellfish, such as lemon sole, sardines, mackerel, squid, oysters and mussels

smfishinadayoct20110056t.jpgAnna will show you how to fillet flat and round fish, shuck oysters and prepare other shellfish.  Everyone will have a go!

You will then cook your prepared seafood in various ways for a delicious and extensive Mediterranean seafood feast to share with plenty of wine to drink. 

smfishshellfishclass3010100009t.jpgThe menu will include (subject to availability):
Oysters three ways (including raw and baked)
Mackerel escabeche
Classic moules marinières
Lemon sole en papillote with leeks and dill
Risotto nero with braised and fried squid


You will go home confident to cook more fish and shellfish at home, a pack of all the recipes and a new appreciation of sustainable seafood choices.  This is an intensive hands-on class, so come hungry to learn and to feast!


Dates:  Friday 23rd & Saturday 24th March 2012

Time:  10am - 3pm

Location:  London N5

Price:  £95


To book:  Email Anna

Please read the booking terms & conditions before booking your place.  Thank you.

Fish filleting photo credit Eating East.



Secret Kitchen menu, 16th & 17th March 2012

| | Comments (0)
Bob's farm beets.jpg
Nordic inspiration

Beetroot & dill vodka martinis
Malt pizza with home-cured bacon & goat's cheese

Hot-smoked whisky-cured salmon with kale speltcakes
Juniper-cured mackerel with beetroot speltcakes & horseradish
Lightly cured cod with wild garlic pesto & rye toasts

Pork cheeks braised in wheat beer with
speltotto, spinach and baby rootfruits

Danish apple trifle with honey-toasted oats, hazelnuts,
skyr cream, sea buckthorn, heather & blackberry liqueur

Coffee and homemade liqueurs


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

| | Comments (0)
smspringgreensarma0003.JPGMarch 2012 Cooking Club:  Spring in the air
Lovely new greens will be appearing for use in lighter salads and vibrant dishes. We'll look to the Mediterranean for inspiration to propel us into spring.
(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. 

Smfiveleafsoup0015.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 March 2012, repeated Wednesday 14th 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.

New Nordic Cuisine for the Home Cook, 9th & 10th March 2012

| | Comments (1)
smNordicclasspromo0005.jpgThe world’s best restaurant, Noma in Copenhagen, has propelled new Nordic cuisine into the limelight.  Chef René Redzepi’s innovative approach showcases the finest indigenous Nordic ingredients in fresh, light menus.  Many of these ingredients also grow in Britain, or can be easily sourced.  But with dishes such as edible soil (made from malt and hazelnuts), oyster porridge, veal and blackcurrant cookies, seabuckthorn leather with pickled elderflower, and chicken skin sandwich with lumpfish roe, this is not food most mere mortals can recreate at home.

Step in Mia Kristensen.  Mia’s company CPH Good Food offers Nordic cuisine classes in Copenhagen to help home cooks translate the new Nordic diet movement into do-able, delicious and healthy home cooking.  Culinary Anthropologist has teamed up with CPH Good Food to offer some special classes to bring new Nordic cuisine and its innovative use of all things seasonal, wild, smoked and preserved to Anna’s home teaching kitchen in London.  We're going to cook up a feast together, including making our own bread and pizza, curing our own bacon and hot-smoking salmon - all techniques any home cook can master.  See full menu below.

smNordicclasspromo0003.jpg“I am passionate about Nordic cuisine - its seasonality, lightness of ingredients and symbiotic relationship to nature.  Nordic foods contain all five basic tastes and this makes it complete.  Many ingredients are found in nature, which encourages wonderful family trips, cooking in nature and of course eating together,” says Mia Kristensen. 

A student of Food Science and disciple of the world’s most pre-eminent food nerds, Dr Harold McGee and Professor Peter Barham, Mia will share her knowledge of the whys and wherefores of cooking during our hands-on class, providing an insight into the culinary magic of restaurants like Noma.

smNordicclasspromo0006t.jpgOn the menu:
Crispbread with ramson (wild garlic) pesto
Lightly cured & smoked salmon with celeriac salad
Malt pizza with home-cured bacon & herbs
Apple bread made with old wheat varieties
Pork cheeks in wheat beer

Cauliflower salad with salted hazelnuts, cress & dried cranberries
Spicy spelt salad with horseradish, cream, cabbage & apples
Danish Apple cake with skyr (Icelandic curd cheese) foam, oats & hazelnuts


smNordicclasspromo0001.jpgDates:  Saturday 10th March 2012, and also Friday 9th March if demand

Time:  10am - around 2pm

Location:  London N5 (Arsenal tube 2 mins walk)

Price:  £80

To book:  Email Anna 

Please read the booking terms & conditions before booking your place.  Thank you.





Archives

Culinary Anthropologist