wholefood kitchen

The next Soup Kitchen is set for next Monday 26 March, at the Happy Kitchen Canteen. We’ll be preparing a White Bean, Leek and Kale Soup using Homemade Vegetable Stock and seasonal vegetables. I’ll be using this class as an opportunity to introduce people to the wonders of Pressure Cooking, and the difference it makes to cooking pulses and grains. To book yourself a place, contact Happy Kitchen on 020 8525 4994 or email booking@happykitchen.org.uk

Breakfast Waffles served with Rhubarb and Vanilla Mascarpone, from Fred & Fran’s in Stoke Newington.

Rice Balls, Steamed Broccoli, glazed Carrots, Braised Red Cabbage, Panfried Tofu with Sauerkraut. A colourful, beautifully balanced plate from Nicky Clinch’s kitchen.

A meal inspired by the purchase of some Cod Wings from Ocean Wave Fishmongers in Seven Sisters, one of the most economical cuts of fish  you can lay your hands on. Firstly, I blanched some cubed Cyprus Potatoes in water with some Sea Salt, Olive Oil and Rosemary. Then, I put th epotatoes in a baking dish with the Cod wings, some whole Garlic Cloves, Olive Oil, Bay Leaves, Sea Salt, and plenty of Lemon Juice. This was Baked for roughly 20-30 minutes, and served with Carrots sauteed with fresh Chervil. Delicious. There is something very rewarding about using less popular cuts or pieces, without compromising on taste and flavour.

A delightful packed lunch, prepared by Nicky Clinch. Rice & Barley with Gomasio, Parsnip mash, Carrot Apple and Sauerkraut pressed salad, Daikon, blanched Spring Greens.

Last weekend we decided to have a house ‘Tagine-off:’ Chicken vs Fish. I took on the Chicken dish, Ollie the Fish, with Rakhi coming on board to take care of the bejewelled couscous and yoghurt dressing.

Round 1: Preparation for the Chicken Tagine, all elements assembled. A beautiful Organic Chicken courtesy of the Stocks Farm boys at the Stoke Newington Farmers Market, accompanied by various ingredients: Onions, Garlic, Ginger, Preserved Lemons, Green Olives, Fresh Chervil and Coriander, Turmeric and Raz el Hanout spice.

Round 2: Marinading the Chicken. I cut the Chicken cut into pieces, combined it with most other ingredients, and left it to sit for several hours.

Round 3: After roughly two hours of gentle stove-top Tagine cooking, here was the result. A deliciously tender, falling-off-the-bone Chicken Olive & Lemon Tagine.

Ollie gets to work on the Fish Tagine, massaging the marinade into chunks of Grey Mullet, freshly bought from the Stoke Newington Market fishmonger.

The finished fish Tagine, with precooked Green Peppers and a rich Tomato Sauce. Needless to say, there were no losers in this contest.

A delightful meal from the hands, and heart, of Nicky Clinch. Rice with Barley and Gomasio sprinkle; Tempeh Stew; Steamed Sprouted Broccoli; Parsnip Mash; pressed Carrot Daikon and Sauerkraut Salad and Nori garnish.

Chickpea, Squash and Carrot Soup served with Rice and Barley, pressed Carrot and Daikon Salad, and Pea Puree, from Nicky Clinch’s kitchen.

The first signs of Spring: Prawn, Pea and Parsley Risotto, made with Shallots, Celery, Garlic, homemade Fish Stock, Prawns, Peas, Lemon Rind and garnished with Celery leaf.

Fish pie, in a couple of easy steps. First, Smoked Haddock, Salmon and assorted fish pieces seasoned and poached in Soya milk and Olive Oil with a Bayleaf.

Mash made from a few King Edwards, boiled with some Rosemary, then mashed with the cooking liquid, a little more Olive Oil, and some Wholegrain mustard. Baked at 200 for about 30 mins, and grilled at the end to brown the top.

Served with a smattering of fresh peas, and a dollop of Ketchup. Ok, so the kids turned up their noses. But we did our best. And the grown ups were very happy.