October 2014 Archives

Special Mexican Secret Kitchen, Fri 17th & Sat 18th Oct 2014

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The surprising story of the taco

with Claudia Prieto Piastro

 

Hibiscus crazy water (aguas locas) with chia

Fermented pineapple water (tepache)

Corn tamales with mole dip and corn fungus (huitlacoche)

*****

Wheat tacos árabes with marinated beef, lime and chilli

with three salsas:  avocado, chipotle and drunken salsa

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Tacos al pastor with grilled pineapple, onion and coriander

Cactus salad (nopales) and charred onions (cebollitas)

Refried black beans with totopos (frijoles negros refritos)

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Sweet pumpkin with Mexican brown sugar (calabaza en tacha)

Lemon and tequila sorbet

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Café de olla

Peanuts in honey (palanqueta)

 

Cooking Club, Weds 15th Oct 2014

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smcavolonero0005.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).

smsquashmix0001t.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.

Come in October for inspiration for cooking seasonal stars such as beetroot, kales, squashes and pears. Here is an example October menu to give you a feel. The exact menu is usually set at the last minute so that the best seasonal produce available from Riverford at the time can be used.

Bob's farm beets.jpgBeetroot & porcini soup with horseradish cream

Roasted squash, red pepper, Puy lentil & Feta salad

Cavolo nero gratin with baked eggs

Pear & maple syrup cake with zabaglione


“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: Wednesday 15th October 2014

Time: 7pm - 10pm

Location: London N5 (Arsenal tube 2 mins walk)

Price: £45 per person per class. Or £120 for 3 Cooking Club class places.

To book: Email Anna
Please read the booking terms & conditions before booking your place. Thank you.

 

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Autumn Preserving, Fri 3rd, Sat 4th, Sun 5th Oct 2014

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smpreservingoct20120079.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 will 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 (max 8 people) and very hands-on. As well as your filled jars, there are recipes and guidance notes to take home.



At the Autumn workshops we will make (subject to produce availability):

Bottled roasted tomato passatasmAutumnPreserving20130062.jpg

Hedgerow jelly

Chilli jam

Piccalilli

Pear, squash & date chutney

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smAutumnPreserving20130020.jpg"Thanks again for such a brilliant day and for sharing your wonderful skills. I can't believe how much we made and how much I learned in your lovely kitchen!"
"Great fun!  My preserves are looking so pretty on my shelf I don't want to eat them! Thank you again for a fabulous day.  Your relaxed but professional style of teaching was just perfect. Looking forward to visiting again."

"The pace was just right- a good combination of a bit of the science behind preserving, a hands on approach to learning, and the opportunity to chat and discuss. I think the size of the class was ideal."

See photos from previous Autumn Preserving workshops here and here.

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Dates: Friday 3rd October 2014, repeated Saturday 4th and Sunday 5th October

Time: 10am - 3pm

Location: London N5

Price: £80, or two for £144 (includes lunch with wine)

To book: email Anna Please read the booking terms & conditions before booking your place. Thank you.

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