June 2012 Archives

Summertime Nordic Cuisine for the Home Cook, 29 & 30 June 2012

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chives.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.

MiaKristensen.jpgStep 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. 

smSummerNordicClass0006.jpgAt the June classes we're going to cook up a summertime feast together, for which we will hay-smoke cheese, marinate meat in buttermilk for extra juiciness, make wholewheat and rye breads and use a host of fresh seasonal ingredients to create innovative salads and a luscious pudding.  We'll kick off with traditional Danish 'klatkager' and there will be crispbread snacks along the way.  Forget Ryvita, this is the real deal!

roll.jpg'Klatkager' - pearl barley pancakes with cloudberry jam;
Rye crispbreads with hay-smoked brie, honey & vinegar-baked rhubarb and fresh herbs;
Buttermilk-marinated and herb-crusted roast summer lamb;
Ryebread with seeds and dark beer;
Wheatbread with quick wholegrain starter;
Fluffy butter with crunchy bacon and chervil;
'Summer salad' of smoked creamcheese, cucumber, radish and chives;
Potato salad with strawberries and bitter herbs;
'The world's best' - spongecake with meringue topping, cherries, hazelnuts & cream;
rhubarb.jpgBarley and blackcurrant cookies.

This will be a hands-on class limited to 8 guests. 
You can see photos from the (very successful!) previous New Nordic Cuisine classes here.

“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. 

smspringnordicclass.JPGA 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.

Dates:  Friday 29th, repeated Saturday 30th June 2012

Time:  10am - around 2pm

Location:  London N5 (Arsenal tube 2 mins walk)

Price:  £90

To book:  Email Anna 

Please read the booking terms and conditions before booking your place.

Rhubarb photo by Nanna Albrechtsen.

Summer preserving workshops, Fri 22nd & Sat 23rd June 2012

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SmPreservingClass0603100004.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.  

smstrawbrhubjam0002.JPGAt the Summer workshops we will make:
Strawberry & rhubarb jam
Bread & butter pickles
Spicy courgette chutney
Bottled brandied cherries
Gooseberry curd

The exact menu may change slightly nearer the time when we know what produce the fields will be yielding!

“I greatly enjoyed the workshop.  I thought there was the right combination of instruction, hands on experience and nice people.  The lunch provided was delicious.”

Dates:  Saturday 23rd June 2012, repeated Friday 22nd and/or Sunday 24th according to demand

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.

Secret Kitchen menu, 15th & 16th June 2012

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thinking of Morocco

Watermelon martinis
Goat's cheese and onion relish briwats

New season beetroots & carrots with orange, yoghurt & mint

Moroccan-spiced leg of lamb with flatbreads, harissa,
tzatziki and garden leaves

Mint tea ice cream with strawberries
and cardamom & pistachio cookies

Homemade liqueurs

Cooking Club, Tues 12th & Weds 13th June 2012

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smbroadbeanpapardelle0003t.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). 

smcarrotpureewithfeta0003.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. 

The menu will feature seasonal produce available from Riverford at the time.  Vegetarian.

smclafoutis0002.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 June 2012, repeated Wednesday 13th June 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.

Elderflower cordial

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Such a classic English drink - it has to stay in imperial measures!  Make this in May or June when elderflowers are at their peak. Pick on a sunny day in the morning and be fussy - you only want pleasant-smelling and perfect sprays, without a whiff of decay.

Photo 27-05-2012 02 38 33 PM.jpgRecipes vary when it comes to the temperature of the water - some infuse in cold water and others in boiled; some then take the strained cordial to a boil and others don't.  Clearly, the more you heat the cordial the better it will be preserved, but in my experience boiling the cordial also affects the flavour.  So below is my compromise version.  It should keep perfectly well for a few weeks if not months.  To keep it longer, transfer to plastic bottles or tubs and freeze.  


Culinary Anthropologist