November 2012 Archives

southern Italian autumn

Negronis
Focaccia, salumi

Chicory, radicchio, persimmon & pomegranate salad

Squash & ricotta tortelloni with nduja,
pistachios and sage

Quince with almond & saffron ice cream

Homemade liqueur

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. 

Come in November for inspiration for cooking seasonal stars such as radicchio, sweet potatoes, cauliflower, apples and quinces.  The menu is usually set at the last minute so that the best seasonal produce available from Riverford at the time can be used.

“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 and Wednesday 14th November 2012 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.

At this class you will learn how to make and care for your own sourdough starter and use it to make crusty wheat and rye sourdough breads.  You will also learn how to make beautiful baguettes, olive fougasse and airy ciabatta.

After this intensive workshop you will understand how to create artisan breads with proper crackling crusts and moist, open irregular crumbs.  You will learn how wet and stiff doughs behave differently, how different types of kneading affect the final loaf and about the importance of long fermentation periods.  We will also cover using pre-ferments such as poolishes and bigas. 

This class is perfect for anyone who has dabbled with bread-making before and now wants to improve the flavour and texture of their bread and learn how to shape different loaves such as baguettes, fougasse and ciabatta.  For anyone who has tried sourdoughs at home but been disappointed with the results, this class will transform your bread!

This is a hands-on class.  You will make and shape all of the doughs yourself so that you leave confident to try these breads at home.  What's more, you will go home with an artisan bread-making kit specially sourced by Anna, including a long wooden slip for loading baguettes into the oven, your own new sourdough starter and a baker's lame (razor for slashing).  Plus of course there will be plenty of the freshly baked bread you have made to take home. 

The workshop includes a delicious seasonal lunch showcasing different types of bread, with wine. 

You can view pictures of previous Home Bread workshops here.

Dates:  Friday 9th, repeated Saturday 10th & Sunday 11th November 2012

Time:  10am - 4pm

Location:  London N5

Price:  £120 (with 10% discount if you book as a pair, so £216 for two)

To book:  Email Anna

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

A crunchy salad with great acidity and punch, a good match for heavy, meat-filled autumn stews.  Use different coloured beetroot for an even more beautiful result.  

Recipe and photo from Mia Kristensen of CPH Good Food.

Other beetroot risotto recipes call for boiling or roasting whole beetroot before chopping and adding them to the risotto.  That’s fine if you remember to get the beetroot on two hours before dinner.  But if you want an easy one-pot thirty minute meal, then try it this way.  The raw grated beetroot is cooked just enough by the time the risotto is ready. 

This recipe is slightly adapted from 'the Fall Classic', a cocktail served at the Gramercy Tavern in NYC.  It is delicious. 

This dessert is really easy, yet really impressive, and what's more can be made the day before.  If you can't get espresso flavoured dark chocolate, replace 50ml of the cream with strong espresso.  In either case you may want to sweeten the mix slightly by adding a spoonful of sugar to the cream as it heats, but this will depend on how sweet your chocolate is.  For an alternative, try using another flavour of chocolate, such as orange or chilli...  (Adapted from a recipe by Nick Nairn.) 

Coq au vin is traditionally made with a one-year-old cockerel - full flavoured and perfect for the stew pot.  If you can get a real coq, brilliant (a few good butchers supply them - in London try the Ginger Pig, delivered to your door by Hubbub).  Otherwise use the legs of regular chickens - one per person.  Legs have more flavour than breasts, and are more suited to slow cooking.

To get 10 pieces from the bird:  Cut out the spine and save for stock.  Take the legs off and divide into thighs and drumsticks.  Take the wings off, remove the wingtips and save them for stock.  Remove the breast plate and cut the breast in half, then divide each breast piece into two.  You should have 10 pieces.  Or ask your butcher to do it.