Posts Tagged ‘Foundation Course’

Lunch in progress

Posted in concord institute, courses, lunches on December 10th, 2012 by Kevin – Be the first to comment

Snapshots of a Foundation Course lunch I created, ‘in progress.’ First, a little experiment. How do Red Onions respond, when cooked (left) with Sea Salt, and (right) without? A visual comparison of the subtle difference in colour, form (and taste).

Second, assembly of colourful ingredients of our ‘Millet surprise.’ Originally intended to be Croquettes, they eventually emerged as fritters: due to an over-mushy batch of cooked Millet which didn’t lend itself to forming into patties. No matter, the combination of Millet, Pressure Cooked Squash and Sweet Potato, Caramelised Onions, Engevita Yeast Flakes, Thyme and Parsley panfried as fritters proved to be a winner.

Foundation Course lunch

Posted in concord institute, courses on July 16th, 2012 by Kevin – Be the first to comment

A Foundation Course lunch prepared by Nicky Clinch, bringing a touch of her Asian roots to a delicious wholefood meal. Coconut and Lemongrass Soup followed by a plate of Udon Noddles with Tahini and Sesame dressing; peeled Cucumber, Sugarsnap Pea, Pea and Coriander Salad with Sauteed Onions; Summer Rolls with Fish Tempura, Carrots, Cucumber and Lettuce, and a homemade Hoisin sauce.

Foundation Course meal

Posted in concord institute, courses on July 16th, 2012 by Kevin – Be the first to comment

A meal prepared by participants of the Foundation Course under the guidance of Francoise Auvray: Bulghur Wheat with Chickpea Stew, Blanched Vegetable Salad with Lemon Vinaigrette, Pressed Carrot Salad and Yoghurt and Cucumber dressing. Shown here are the various approaches to meal presentation of the different cooking teams.

Foundation Course Meal

Posted in concord institute, courses on July 3rd, 2012 by Kevin – Be the first to comment

A simple, satisfying meal prepared with fellow Foundation Course participants under the guidance of Francoise Auvray, of Bulghur Wheat with Onions; Puy Lentils with Onions, Carrots and Fresh Herbs and Chargrilled Zucchini.

Foundation Course lunch

Posted in concord institute, courses on June 23rd, 2012 by Kevin – Be the first to comment

Lunch prepared for myself and other participants of the Foundation Course, by Niall Allen and his Concord kitchen team.

This Drug ruins lives

Posted in concord institute, courses, writings on June 18th, 2012 by Kevin – Be the first to comment

A strong assertion on the front cover of the G2 section of the Guardian last week lead into an article about the impact sugar has on our health and wellbeing, and a very welcome exposé on the dangerous aspects of Corn Syrup as a food additive. The full article makes for fascinating reading. Of course sugar is once again represented as the demon we must all fight against, yet I’m struck by the conflict and confusion this can generate. The War on ‘Terror,’ ‘Drugs,’ etc (take your pick of ‘public enemy’ options) invariably leads to the drawing up of defences. Confronting our relationship and desire for sweetness is a delicate subject, one broached gently, and with some degree of compassion. I’ve had cause to observe my own relationship with sugar over the past few months, which has just been augmented by a short experiment I am just about to take part in. This is the ’10 Day experiment,’ an invitation received as part of the Foundation Course I am undertaking, which involves bringing a certain level of awareness to the food I eat over a period of 10 days. I will be cutting out processed foods in general, and steering clear of processed Sugar, Coffee, Dairy and Animal Products. There are no hard and fast rules, no ‘diet,’ just a few guidelines to follow which will mean different things to each participant. The emphasis is on engaging with cooking, at least once a day, and pursuing satisfaction and nourishment rather than denying ourselves. Of course this is a challenge, particularly when faced with food choices in the world at large, where a quick scan of ingredient lists on the back of food packaging often reveals a frightening array of additives masquerading as food. In starting out on this experiment, I am already aware of cravings I have for sweet things, and I suspect also a level of addiction to processed sugar in my bones, which is borne of my childhood connection to sugary products as ‘treats’ or ‘rewards’ which somewhere deep down I still cling to, like a petulant teenager. So, my intention is to take part in this experiment with a great deal of curiosity, and compassion for myself. To notice the urges, emotions and feelings that arise, but to ask myself what it is exactly, that I crave, when I’m tempted to go for that biscuit or sugary snack. What is it I’m looking for, or maybe, what is it I’m trying to avoid? Sugar is rightfully coming under the spotlight as a major factor in our society’s malaise when it comes to health and wellbeing, but rather than looking to ‘stamp it out,’ and risk drawing up battle lines, I suspect we could all benefit from a little self-enquiry about our relationship with the sweet stuff.

 

Foundation Course weekend

Posted in concord institute, courses on May 23rd, 2012 by Kevin – Be the first to comment

I am taking part in the current Foundation Course programme at Concord Institute, which will allow for further exploration into my relationship with myself, my health and wellbeing. Food will feature strongly, through a series of wholefood cooking classes which will run over the ten weeks. I’ll also get to enjoy the meals provided during the course by the kitchen team.

Lunch on day 1: Ratatouille served with Panfried Polenta, Rocket Salad with Toasted Almonds and Asparagus Spears.

Lunch on Day 2: A side salad of pressed Daikon, Carrot and chopped lettuce with Brown Rice Vinegar blanched Radishes, Arame and Sesame Seeds.

A hearty Soba Noodle Broth with deepfried Tofu chunks and blanched Broccoli.

Foundation Course lunch

Posted in concord institute, courses, events on April 17th, 2012 by Kevin – Be the first to comment

I led the kitchen team which prepared a mexican inspired lunch meal for participants of the Foundation Course at the Concord Institute, on their final ‘completion’ day: Black (Turtle) Bean Stew/Salad with Onions, Carrots, Celery, Shoyu and Brown Rice Vinegar; Sweetcorn fritters with Spelt Flour, Eggs, Baking Powder, Red Peppers, Spring Onions, Cayenne Pepper; Tomato, Avocado, Red Onion and Coriander Salsa (with a splash of Lime Juice and a few drops of Kaitaia Fire); Steamed White Rice and A Blanched Broccoli and Chinese Cabbage Salad with a Lemon and Walnut Oil Vinaigrette.

An alternative, gluten free version, with a Sweetcorn Frittata, Warm Quinoa Salad, Steamed White Rice, Salsa and Blanched Greens Salad.

An Orange and Almond Cake (adapted from the original Claudia Rosen recipe) for dessert, with an icing of White Almond Butter, Vanilla Essence, Orange Rind and Maple Syrup. (Thanks to Nicky Clinch for the icing recipe, and Jessica Lehmann for the cake inspiration)

The dessert lineup. If you’d like to get hold of the recipes for these dishes, please send me an email with ‘Foundation Course lunch recipes’ in the subject line.

Test plate

Posted in concord institute, courses on February 5th, 2012 by Kevin – Be the first to comment

Nicky’s trial run for the Sunday lunch she’s cooking today, on the opening weekend of the Foundation Course at the Concord Institute. Potato Mash wrapped in Zucchini ribbons, topped with sauteed Leeks; Lentil pattie with a Blackberry reduction; Sauteed Broccoli with Garlic and Grated Raw Beetroot with Orange Dressing.

Foundation Course meal

Posted in concord institute, dinners, events on November 22nd, 2011 by Kevin – Be the first to comment

A meal prepared by students of the Foundation Course at the Concord Institute, under the guidance of Francoise Auvray. Bulghur with Onions; Lentil Stew with Pickled Peppers; pressed Carrot Salad; Roasted Sweet Potato with Rocket and Walnut Pesto and Cabbage Rolls.