July 2012 Archives

Secret Kitchen menu, 14th July 2012

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bakerbeach0001.JPGSan Francisco memories

Sourdough crostini with Gorgonzola, apricots & basil


Bánh mì

Hibiscus sorbet with melons, mangos and strawberries

Cooking Club, Tues 10th & Weds 11th July 2012

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nectarinesalad.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). 

unbakedpizzetta.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. 

Weather permitting, in July we'll be using the outdoor grill and wood-fired oven to create a party menu complete with summer cocktails.  The menu will feature seasonal produce available from Riverford at the time.

apricottart.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 10th July 2012, repeated Wednesday 11th July 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.

Buttermilk-marinated herb-crusted leg of lamb

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This is two recipes, rolled into one, courtesy of Mia Kristensen from CPH Good Food in Denmark.  I collaborate with Mia to give New Nordic cuisine classes in London.  This recipe was one of the stars at our Summer 2012 class.  You could use the recipes separately, ie use the marinade for a different piece of meat, or cook the leg of lamb without marinating it first. 


The World's Best

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This recipe comes from Mia Kristensen of CPH Good Food in Copenhagen, who I collaborate with to run New Nordic cuisine classes in London.  This recipe featured in our Summer 2012 class.

Don't be put off by all the steps in the recipe.  You basically need to separate half a dozen eggs and use the yolks to make a simple sponge and the whites to make a simple meringue.  The rest is basically fresh fruit and cream!  In any case, it's well worth the effort. 



Culinary Anthropologist