Self Portrait: Fridge

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

frdige1

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 15 October 2015 by Kevin – 1 Comment

tunisian_stew

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.

Growing Communities Video

Posted in farmers markets, wholefood kitchen TV on 30 September 2015 by Kevin – 1 Comment

Growing Communities’ Farmers’ Market from Blake House on Vimeo.

A delightful film created by Ieva and her crew from Blake House which captures something of the spirit of the Growing Communities Farmers Market, held every Saturday at St Paul’s Church, Stoke Newington High St, from 10 – 2.30pm. There’s a few clips of yours truly, with daughter Teia perched on my knee enjoying a hot apple juice.

Transform your Diet, Transform your life

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

class1

class2

food1

food2

food3

food4

food5

food6

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.

 

 

 

Panfried Mullet with Bulghur Wheat Salad

Posted in dinners, fish, summer on 19 May 2014 by Kevin – 1 Comment

bulgur wheat 1

A fruitful visit to Stoke Newington Farmers Market, leading to a simple but delicious evening meal: I bought some fresh Grey Mullet which I filleted then skinned, dusted in Rice Flour and panfried. I cooked some Bulghur wheat, then mixed this with some chopped toasted almonds, chopped Parsley and some soaked raisins. I roasted some Cherry Tomatoes with Olive Oil, a pinch of salt and some Balsamic Vinegar. Fresh Sorrel leaves from the market are dressed with a Lemon Vinaigrette.

Whole Food cooking classes

Posted in concord institute, courses, spring, summer on 15 May 2014 by Kevin – Be the first to comment

gently fried rice_580

I invite you to take part in a introductory series of Cooking classes being run this Spring and Summer at the Concord Institute. They run over a series of three weeks, with either morning or evening classes available. ‘This three week series of morning cooking classes is intended as a fun, joyful exploration of whole foods cooking, particularly for those who want to cook more healthily for their families. The classes will equip you with the basics of whole food cooking and a collection of recipes that you can begin to incorporate into your regular diet and that of your family.’

To book your place, or find out more details, please visit the Concord website.

 

 

Barnes & Webb

Posted in reviews on 17 April 2014 by Kevin – 5 Comments

barnes&webb2

Introducing (Paul) Webb & (Chris) Barnes, London based urban beekeepers. Alongside their day jobs as designers, these fine chaps  have set up an entrepeneurial Bee Hive Rental business which makes Bee guardianship available to your average urban home (and garden) owner. For a reasonable monthly outlay, they’ll set you up with a couple of backyard hives, take care of employee wellbeing and productivity, and hand over a healthy portion of homegrown honey every year. The rest of the honey is gathered and sold under its relevant London postcode, so others can benefit from locally grown honey. And there are real potential health benefits with this – it’s been suggested that eating local honey can help reduce the symptoms of hay fever as it contains traces of the pollen sufferers get exposed to, thus building up a tolerance. The clever clogs are also in the process of developing a BeeBox app which will help monitor Bee activity, and limit unnecessary intrusion. Nothing like keeping the workers happy. For a full interview with these two, check out this recent article on the Indie Farmer site. For more information, check out the Barnes & Webb website.

Shepherd’s Pie

Posted in macro baby on 16 April 2014 by Kevin – 8 Comments

teia shepherds pie1

Teia makes a grab for a little Shepherd’s Pie I prepared: the base (concealed) made up of well-cooked Puy Lentils with Kombu, some white Onions, Carrots, and Shiitake; the topping a simple Mashed Potato with chopped Basil.

Corn on the cob

Posted in macro baby, spring on 13 April 2014 by Kevin – 1 Comment

corn on cob

Our little one. Loving this corn on the cob business.

In the French sun

Posted in lunches on 12 April 2014 by Kevin – 1 Comment

photo 3new

A baguette picked up fresh that morning from the local Boulangerie, with a smear of sea salt infused butter; slices of Comte cheese; Proscuitto Ham; a lambs lettuce salad with a reduced Balsamic and Olive Oil dressing. A simple, delicious brunch/lunch.