A whole, grilled Black Bream served with Brown Rice with Toasted Sesame Seeds, Blanched Carrots, Red Cabbage with Apple & Raisins and Pickled Cucumber.
Spotted at the Stoke Newington Farmers Market on Saturday. Distinctive seasonal produce. Can anyone tell me what they are? Answers on an (e)postcard please.
A wonderful Udon Rice Noodle broth created by Nicky Clinch, with Onions, Leeks, Carrots, Celery, Tempeh, Dried Tofu, Blanched Kale and Black Sesame Seeds. As hearty and nourishing as it looks.
‘Every bag of whole grain brown rice, farmer spent a year to harvest, pack, gather and bring to the shop. Every single vegetable and fruit grown and harvested by a farmer travels some distance. Every kind of seaweed picked from the ocean, dried, packed and traveled. Every ounce of oil made from olive or seeds, packed in the bottle, and is transported to the kitchen. Every food we eat, went through so many people’s hands. We have magical hands to create the food we need. What a privilege to gather all these precious foods in our kitchen and cook!
Sea salt, our ancestor’s wisdom which helps to keep us alive.
Fresh water gives us ease and wellness.
Japanese ancestors invented the power of fermented foods such as Miso, soy sauce and pickles. European ancestors discovered the power of herbs and different kind of oils, vinegars different form of pickles, and invented the art of baking bread. So many different kind of foods have been developed and passed on from generation to generation to every corner of the world. Each food has a different purpose to serve our body.
Fermented foods are such a important discovery to keep our intestines alive and well.
Sweet nectar gathered from cooked grain or from the tree.
The Universe is so kind to give us what we need, wherever we live.
Rich, distinctive taste of foods to enjoy our meals.
Salty, sweet, sour, bitter and hot.
Vivid color of foods speak to our eyes.
We are so well taken care of.
Every type of food creates our blood and makes our bodies strong and well.
What an incredible energy is coming together from all these precious foods.
We celebrate seasons, celebrate different environments, celebrate different cultures,
celebrate tradition, celebrate Life. We appreciate all the energy and minerals given by Nature.
The Sun, the Water, the Soil. The Wind. The Ocean. The Moon. The Stars.
Appreciate all the people who work so hard to bring us foods to live well.
Cooking is Art.
Cooking is connecting Nature in our body.
Cooking is connecting between people.
Cooking is communicating with our body each organs to Nature.
Home cooking is the most important cooking.
We can get really grounded to our soul and to our family.
We are making a difference to ourselves and our family and friends,
with deep appreciation of Nature and Love. Thankful to all the people who grow, gather and make foods. A deep appreciation of Life that we are here and Now. When we cook each and every meal with love and care. We are making a difference to Life!
With deep gratitude.
Happy cooking!’
Some thoughts passed on by Mutsuko Johnson, wholefood cook and teacher. Mutsuko Johnson is hosting a week-long course at the Concord Institute in London, from Oct 9–15, titled ‘Living Kitchen, The Joy of Home Cooking.’ This is a remarkable opportunity to share some of Mutsuko’s vast experience in simple, nourishing Home Cooking, with love and attention. If you can’t commit to the full week (weekend and evenings) as a course participant, (though I strongly recommend it) it is possible to join in as an assistant for one or more sessions. Please contact me for more details.
A delicious, light crispy-based home made pizza prepared by David Rosberg, who is gaining a reputation as the pastry go-to man. Caramelised Onions, Cherry Tomatoes, Olives, Anchovies and Fresh Basil make up the topping on this creation. If you ask David for the recipe, I’m sure he’ll oblige.
Excuse the kiwi accent. But here’s a homemade twist on what you’d normally expect from the classic combination: Panfried chunks of Seasoned and Rice-floured Red Bream, served with Polenta Chips and a Sweet Chilli Jam.
An assortment of leftovers which came together to create a satisfying Savoury Breakfast the next day: Rice & Millet Stir fried with Sauteed Red Onions; Arame, Onion & Carrot with Toasted Sesame Seeds; Scrambled Egg; a sprig of Parsley to garnish.
A meal prepared under the watchful eye and guidance of Mutsuko Johnson for the iEvolve course facilitator. An absolute joy to create a slow cooked ‘Nabe’ one pot soup with Seasonal Root Vegetables including Daikon, Swede, Carrot, Sweet Potato & Potato topped with a chunk of panfried Coley. Accompanied by a plate of Aduki Bean Rice Triangles, Baked Squash, Blanched Savoy Cabbage & Broccoli with a Tahini & Miso dressing.
I joined forces with Cate Darlison of La Petite Boo, together with David Rosberg and Mark, Jamie and Ben from Jamie Oliver’s Fifteen restaurant, to create a Thanksgiving dinner for a private client and a party of 40 guests. We pulled out all the stops, and created a remarkable banquet comprising traditional dishes (including the requisite Turkey impeccably prepared by Mark; Pecan, Pumpkin & Chocolate Mud pies crafted by David) and some wonderful twists on some festive classics conjured up by Cate. Guesses as to the identity of the client on the back of a postcard. Clue: Charlie Chaplin.
A lunch at the Islington Ottolenghi Restaurant with Coretta, and a vivid experience of a truly abundant approach to restaurant food. An explosion of flavours and colours, with an overwhelming selection of simple yet innovative taste combinations in their range of warm and cool salads, through to a remarkable array of desserts. Not surprisingly, there are queues out the door all afternoon, jostling for a place at the communal table. I would provide descriptions of the food, if I remembered them. But perhaps its best just to let the pictures speak for themselves. (My lunch platter, followed by a few other diners’).
