winter

Nicky Clinch Home Cooking

Posted in dinners, winter on January 28th, 2013 by Kevin – Be the first to comment

Dish 1: Shiitake Miso Broth with Udon Noodles, baked Mugwort Mochi croutons & shredded courgette. Black sesame seeds for garnish.

Dish 2: Butterbean Puree, Leeks cooked in Ume paste, Sweetcorn & Red Pepper Fritters & an Arame Seeweed salad with creamy mustard dressing.
Specifically good for relaxing the stomach and solar plexus and create a softer, relaxed feel in the body and emotions.

Dish 3: Creamy Cauliflower Soup served with a baked Mochi Crouton. Fried rice with Arame & Tempeh, Pickled Carrot & Daikon Salad, Blanched cabbage with an Ume dressing.

Christmas family lunch

Posted in dinners, farmers markets, lunches, winter on December 28th, 2012 by Kevin – Be the first to comment

This year, we were joined by my sister, her husband and family for a few days, to enjoy a pre-Christmas, Christmas meal together. This year, we cooked a goose, which proved to be exceptionally popular this year in the UK. Our organically reared goose was supplied by Iain and the boys at Stock’s Farm who run the butchers stall at the Stoke Newington Farmers Market. The goose was cooked with a Dried Apricot and Orange Stuffing and served with Roast Potatoes; Honey Roasted Carrots and Swedes; Red Cabbage with Apple and Sultanas and Brussel Sprouts with Toasted Walnuts.

Tempeh Stew

Posted in dinners, winter on February 15th, 2012 by Kevin – Be the first to comment

A rich, hearty Tempeh stew with Carrots & Onions; Short Grain Rice with Barley & Chestnuts; Kimpira Squash with Toasted Pumpkin Seeds; Blanched Kale and Nori condiment, from the kitchen of Nicky Clinch.

Steak & Oyster Pie

Posted in lunches, winter on February 3rd, 2012 by Kevin – 1 Comment

Flatmate Ollie’s homemade Steak & Oyster Pie. Sometimes you just cannot argue with winter grub.

Friday night meal

Posted in dinners, soups, winter on January 24th, 2012 by Kevin – Be the first to comment

Green Tea Soba Noodle Broth; Bok Choy sauteed with Sesame Oil, Shoyu and Toasted Sesame Seeds; Blanched Pumpkin, Deep-fried Lotus Root and Chickweed with Lemon Vinaigrette.

Squid Tempura with Chickpea flour batter with Green Nori Sprinkles.

Green Tea Soba Noodle Broth with Shiitake and Enoki Mushrooms, Chickweed and Scallions.

Broccoli & Stilton Soup

Posted in lunches, soups, winter on January 6th, 2012 by Kevin – Be the first to comment

Onions, Leeks, Garlic, Broccoli (blanched), Stilton Cheese, Butter, Vegetable Stock, Potatoes (simmered with fresh Thyme, Olive Oil and a pinch of Salt) a Bouquet Garni of Thyme, Rosemary and Bay Leaf. Onions, Leeks, Garlic sauteed in Olive Oil and Sea Salt, then combined with other ingredients, simmered for 20 minutes then blended. Seasoned at the last with some Sea Salt, and a tablespoon or so of Shoyu. Served with a garnish of fresh Parsley and toasted, buttered Spelt Sourdough.

Epping Forest Ramblers

Posted in dinners, winter on January 2nd, 2012 by Kevin – Be the first to comment

New Years Greetings from the Epping Forest New Years Day ramblers! A little damp and cold, but very happy after a three hour walk in the Epping forest, culminating in a well-deserved Sunday Pub lunch back in the warmth and comfort of Stoke Newington’s Three Crowns. For me: a whole roasted Poussin, with Potato Dauphinoise, Blanched  Greens and Gravy. (ramblers Instagram courtesy of Rebecca McClelland)

Merry Christmas Everyone

Posted in winter on December 24th, 2011 by Kevin – Be the first to comment

To all visitors to the Wholefood Kitchen, I wish you a warm, relaxed and happy Christmas in the company of family of friends. Arohanui, (with love) Kevin

Black Bean Stew

Posted in dinners, winter on December 24th, 2011 by Kevin – Be the first to comment

Black Bean Stew, Enoki Mushrooms sauteed in Olive Oil and Garlic, Blanched Sprouted Broccoli, Roasted Squash and Sauerkraut.

Shiitake Mushroom Congee

Posted in dinners, winter on December 22nd, 2011 by Kevin – 1 Comment

A delicious, medicinal dish of Congee to counteract pre-Christmas run-down-ness, prepared by Nicky Clinch. Made from Short Grain Rice and Shiitake mushrooms, soaked for 24 hours, then cooked, and cooked and cooked. Black Sesame Seeds were added, then served with sauteed Rainbow Chard and a dash of grated Daikon.