courses

Unctious-ness

Posted in concord institute, courses on December 1st, 2015 by Kevin – 1 Comment

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As we enter the season of seasonal, celebrational Thanksgiving and Christmas fayre, this dish created during an evening session of the Mastery of Cooking course came as something of a revelation. A celebratory vegetarian meal conceived by Jean Torné, lacking nothing in richness and indulgence. It combined some classical cooking techniques with good quality but very simple and accessible ingredients. At the heart, a selection of organic root vegetables, individually sauteed in Ghee and Olive Oil; a Swede and Potato Mash infused with herby Olive Oil and topped with a sprig of Dill; and rich Beluga Lentils cooked with Mushrooms and vegetables. And topping it all, the remarkable Sauce which began with a pot-pourri of chopped vegetables, again sauteed in Ghee,  simmered in vegetable stock and a good helping of decent quality wine, seasoned with Shoyu, strained off and reduced,  then liberally spooned across the plate.

Plating up

Posted in concord institute, courses on November 28th, 2015 by Kevin – 1 Comment

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A plate from the recent Mastery of Cooking weekend: Short Grain Brown Rice cooked with Sweet Potato (hence the pink colouring) sitting on a swoosh made from a reduction of the Sweet Potato cooking liquid; a Sweet Potato stack; a pan-grilled Red Onion with a Tofu and Mustard dressing; a Zucchini ‘Bean’ Salad with Red Onion Vinaigrette.

Mastery course lunch

Posted in concord institute, courses on November 24th, 2015 by Kevin – 1 Comment

Creamed Barley and Mushroom Soup followed by Red Rice Croquettes, Kale with Red Onions, Anchovies and grated Parmesan, Baked Squash with Herb, Garlic and Olive Oil dressing. All created during a weekend session of the Autumn module of the Mastery of Cooking programme, under the guidance of Jean Torné.

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Persimmon, Chicory & Blue Cheese Salad

Posted in concord institute, courses on November 10th, 2015 by Kevin – 2 Comments

A side salad prepared under the guidance of Master Chef Jean Torné this weekend. It formed part of the evening meal for Heartspace, a programme run by the Concord Institute. A delicious fusion of colours, flavours and textures working in perfect harmony. Very much in tune with the intention and spirit of the programme – a touch of the exotic and at once familiar.

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Before: Fresh Persimmon cut into slices, in preparation for panfrying in a small amount of Ghee.

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After: The pan-seared persimmon slices sitting on a bed of sliced Chicory (drizzled with lemon juice) with a sprinkling of Blue Cheese to finish.

Bean, Vegetable and Kale Stew

Posted in autumn, concord institute, courses, mastery of cooking on November 2nd, 2015 by Kevin – 3 Comments

A hearty Bean, Vegetable and Kale Stew – prepared after completing an online session with Jean as part of the Mastery of Cooking course last week. A mix of Cannelini and Pinto Beans, pressure cooked with Bouquet Garni. Onions, Leeks, Carrots, Swede and Pumpkin diced and cooked in Ghee with a drop lid. Beans and Vegetable Stock added. Cooked further, then transferred tothe oven for more slow cooking – 2hrs at 170. Kale blanched separately, and added towards the end. Some seasoning, and a small amount of Tamari to finish. Served with a Sauteed Brussel Sprout, Lambs Lettuce and Pomegranate Salad, and Toasted Sourdough with Olive Oil, Rosemary and Sea Salt. Sour Cream and Parmesan shavings round it all off. Images thanks to Nicky Clinch.

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Autumn Harvest

Posted in concord institute, courses, mastery of cooking on October 20th, 2015 by Kevin – 1 Comment

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Day two of the weekend Mastery of Cooking course. An array of organic and locally sourced autumn produce to choose from to create the Sunday lunch.

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Including these delightful ‘Harlequin’ Pumpkins.

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We set to work on a batch of recipes, cooking on and off piste in our groups. Picking up a few tips here and there – including a new way to fashion a bouquet garni using some leek greens and a length of string.

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And, here’s the result. Chickpea and Vegetable Stew, topped with sauteed Black Carrots and crispy Sage, Panfried Millet, Oven baked Harlequin Pumpkin, and a spontaneous addition to the menu, Roasted Blue Cauliflower on a bed of caramelised Red Onions. A sprinkle of Parsley to finish.

Ready, steady, cook

Posted in concord institute, courses, mastery of cooking on October 19th, 2015 by Kevin – 1 Comment

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The opening weekend of the Mastery of Cooking programme, and we are set a challenge of preparing an autumnal meal from a range of ingredients. Here’s the result: Long Grain Brown Rice and Red Rice, Brussel Sprouts sauteed with Shallots, Puy Lentils with Sundried Tomatoes, Braised Carrots with Star Anice, Zucchini Ribbons with Mandarin and Chilli, with Carrot Top Tempura as a garnish.

Self Portrait: Fridge

Posted in concord institute, courses, mastery of cooking on October 19th, 2015 by Kevin – 1 Comment

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Day 1 of the Mastery of Cooking class with Jean Torné, and we are asked to reveal all… the whole class was asked to provide an impromptu snap-shot of the state of our fridge. All-in-all mine was in a reasonable state, with old goods cleared out and produce reasonably well cared for. Apart, that is, from one serious transgression: the presence of a half onion on the second shelf. Onions attract germs of all descriptions, which make them fantastic when scattered around the house if you are suffering from colds/flus, but not so good sitting in the fridge. The smell can also permeate and affect other foods. Lesson learned, this creature has been discarded.

Mastery of Cooking

Posted in concord institute, courses on October 15th, 2015 by Kevin – 1 Comment

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On the cusp of embarking on a year-long journey entitled ‘Mastery of Cooking’ under the tutelage of Master Chef Jean Torné, it felt appropriate to prepare this dish for lunch: a Tunisian Chickpea Stew I enjoyed at the Seasonal Kitchen programme run a few weeks ago by Francoise Auvray. As is often the case, this recipe is one which has passed through a few hands. Though it was provided by Francoise, she credits another cook – and I’m sure its origins stretch back much further still. Recipes all have their roots – and its to the people that are willing to take these gifts and pass them on, that we can be grateful. I look forward to a programme which promises much of this – an opportunity to enjoy the sharing of such gifts, primarily from the extraordinary teacher Jean Torné, but also from being part of a group of participants who will be taking part in this course. I feel immensely humble, grateful, and excited at the prospect of the journey that is about to begin – not knowing where it will lead us.

Transform your Diet, Transform your life

Posted in courses on June 21st, 2014 by Kevin – Be the first to comment

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Announcing a new series of ‘Transform your Diet, Transform your Life’ cooking classes run by Nicky Clinch at The Made in Hackney Local Food Kitchen in Stoke Newington. Needless to say, I can vouch for these classes wholeheartedly. Nicky is not only a fully qualified Macrobiotic and Wholefood Cook and counsellor, but a committed home cook schooled in creating nourishing, delicious meals for the home and family. Of course being a recent Mother, her training has been augmented with firsthand experience cooking nourishing foods for the whole family, and establishing a supportive and celebratory relationship to food, for ourselves and our loved ones.

The evening series takes place over six weeks on Tuesday evenings (apart from 30 July) on 1st, 8th, 15th, 22nd, 30th July and 5th August. The cost is £365 for the full series, and there are only eight places available – so if you have any interest in taking part, I’d encourage you to contact Nicky quicksmart. For more course details, check out the event facebook page.