June 2013 Archives

New Nordic Cuisine - Summer, Fri 28th & Sat 29th June 2013

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chives.jpgOne of the world’s top restaurants, 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), 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 Summer 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 28th, repeated Saturday 29th June 2013

Time: 10am - around 2pm

Location: London N5 (Arsenal tube 2 mins walk)

Price: £90  (or two for £162)

To book: Email Anna

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

Rhubarb photo by Nanna Albrechtsen.

Honey Masterclass, Weds 19th June 2013

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Slovenian beehives0002.jpgBeekeeper and author Elizabeth Gowing will guide us through a tasting of extraordinary honeys and reveal the fascinating history, geography, science and culture surrounding this unique food. 

You will try vintage, ivy, carob and London honeys, among others, with paired foods and honey drinks.  Anna, the Culinary Anthropologist, will demonstrate several recipes using honey, including Ethiopian spiced honey bread, Greek loukoumades and honey ice cream

beekeeper Elizabeth Gowing.jpgThis class will suit anyone with a sweet tooth and interest in nature's most versatile sweetener.  There will be plenty to eat and drink, remarkable stories and recipes to take home. 

Elizabeth Gowing is the author of 'Travels in Blood and Honey; becoming a Beekeeper in Kosovo' and 'The Little Book of Honey' and is the Gourmand World Cookbook Awards UK winner.  She lives in Kosovo, where she keeps bees. 

Profits from this class will go to The Ideas Partnership, a charity supporting education, environment, cultural heritage and community projects in Kosovo. 


LBOH cover.jpgLinks:





Date:  Wednesday 19th June 2013

Time:  7pm-10pm

Location:  Anna's teaching kitchen in Highbury, London, near Arsenal tube

Price:  £50, or three places for £135

To book:  email Anna

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

Rhubarb gimlet

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This cocktail recipe was inspired by the one they serve at 69 Colebrook Row, a superb little cocktail bar in London.

Rhubarb gimlet 1.JPGThe trick is to get a good balance of flavours.  It should taste distinctly rhubarby, with a good grown-up gin kick, and just a hint of lime.

Secret Kitchen menu, 15th June 2013

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rhubarb stems.JPGrhubarb, rhubarb

Rhubarb gimlet
Speltcakes with St Eadburgha and pickled rhubarb

Lamb köfte with labneh and
raw rhubarb, cucumber & radish salad

Grilled mackerel with beetroot and rhubarb,
summer leaves and new potatoes

Rhubarb & strawberry crumble with
lemon verbena ice cream and elderflower fritters

Homemade liqueur

Cooking Club, Tues 11th & Weds 12th June 2013

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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).

smartichokes0007t.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.

In June and July we expect to be cooking with broad beans, courgettes, spinach, new potatoes and hopefully globe artichokes, and rhubarb, cherries, strawberries or perhaps gooseberries.

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.”

Dates: Tuesday 11th June, repeated Wednesday 12th June 2013

Time: 7pm - 10pm

Location: London N5 (Arsenal tube 2 mins walk)

Price: £45 per person per class. Or £120 for three 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.


Culinary Anthropologist