wholefood kitchen

Dinner with Jonno & Mel

Kevin — Fri, 03 Sep 2010 07:42:42 +0000

Chorizo, Tomato, Potato & Haricot Bean Stew, Grilled Zucchini with Home-made Pesto, Blanched Kale.

Wholefood Kitchen on Twitter

Kevin — Fri, 03 Sep 2010 07:35:52 +0000

The Wholefood Kitchen is entering the world of Twitter, under the slightly abridged name ‘wholefoodkitchn‘ If you click to ‘follow’ you’ll receive posts and updates as they happen.

An easy Pasta lunch

Kevin — Thu, 02 Sep 2010 08:58:50 +0000

As ‘phoned in’ by Sandra Moleirinho, founder of Babajaan, and ambassador of summer living. Simple and delicious.

I am the Anti-Crisp!

Kevin — Thu, 02 Sep 2010 08:17:41 +0000

This is something Jean Torné once said to me. It was said with a smile, but there is a serious message behind it. The UK has a strange attachment to the Potato Crisp, which is entrenched as the ‘go-to’ snack of choice, to the tune of 150 packs of savoury snacks per person a year. That’s just one of the remarkable statistics included in yesterday’s Guardian article which looks into the history of the Crisp, and speculates a little on this attachment. I wonder what impact that has on not just people’s health but their eating habits in general. I’m conscious of what impact that would have on me personally. Well worth a read.

Confit du Canard

Kevin — Wed, 01 Sep 2010 18:22:51 +0000

A Parisian Cafe lunch classic: Confit du Canard with Pommes Frites and Side Salad. Absolutely delightful.

Dinner with Anna

Kevin — Wed, 01 Sep 2010 07:06:50 +0000

A simple meal using Parisian market produce: Fresh Goats Cheese on a bed of Lettuce with vinaigrette dressing, Couscous with Yoghurt, Garlic and Mint dressing, Roasted Beetroot with Balsamic Vinegar, Raw Beetroot and Carrot Salad with Pine Nuts and Cranberries.

Perigord Pork Roast

Kevin — Wed, 01 Sep 2010 07:00:54 +0000

Inspired by a ‘Simple Guide to French Cooking’ on the premises, I prepared a marinade/rub of Moroccan Spices, Honey, Fig Relish, Orange Juice & Rind, Garlic and Sea Salt for a Pork Shoulder bought at the Angouleme Market. Roasted in a covered dish for not more than 30 mins at a High temperature, it was served on a bed of Puy Lentils together with Baked Squash and Braised Turnips, and a rich gravy.

Lunch with Nat

Kevin — Tue, 31 Aug 2010 15:05:41 +0000

A combined effort compiled by Nat & myself, showing the joys of cooking in partnership! A well-rounded lunch plate featuring Short Grain Rice, Panfried Salmon with Mirin, Grilled Aubergine with homemade pesto, Zucchini with Tahini Dressing and Carrots Sauteed in Butter with Fresh Mint.

A few places left in Jean’s Kitchen

Kevin — Tue, 31 Aug 2010 08:27:18 +0000

There are a few places still available on Jean Torne’s Autumn Seasonal Kitchen cooking programme which starts on Sunday Sept 5 and runs through the week until Saturday Sept 11. This is an opportunity to take your cooking to another level, and quite possibly transform your relationship with food. In the process you will receive a solid foundation in the art of wholefood cooking, by a true Master. If you would like to register for the programme, please email me or contact the Concord Institute on 020 7607 1140.

Pie of the Day

Kevin — Thu, 26 Aug 2010 08:43:24 +0000

David Rosberg’s finished article from the Sunday Demonstration, a Fruit Pie made with local produce: Blackberries from Hampstead Heath, Plums from Haggerston Park, and Discovery apples from Kent.