wholefood kitchen

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.

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.

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.

A simple, but delightfully nourishing lunch prepared for participants of the Foundation Course on Saturday, under the guidance of Chris Morgan. A Root Vegetable Stew with Onions, Leeks, Garlic, Carrot, Squash, Swedes, Celeriac and Sweet Potato, finished with a spoon of chopped, fresh herbs and Olive Oil; a side plate of Short Grain Rice and Barley with furikake, Tofu braised in Onion, Shoyu, Mirin, Apple  Juice, Blanched Shredded Savoy Cabbage with an Orange Juice, Tahini and Toasted Sesame Oil dressing.

A completion night meal cooked for participants of the three month Foundation Course at Concord Institute. Pea and Cauliflower Risotto; Oven Baked Salmon Fillet with Mirin and Miso; Apple, Rocket and Pinenut Salad with an Orange Vinaigrette.

Jean Torné runs a cooking class for participants of the Foundation Course at Concord Institute, where he supervised the creation of a delightful meal of baked Polenta, a Chickpea stew, stirfried Kale, Organic Chicken poached in Wine, Bayleaf and Peppercorns. In the midst of this, he was able to communicate in a profound way, the choices we face when it comes to food. Exercising consciousness in our decisions, and in doing so enabling and supporting the development of our own consciousness. Simple, powerful teachings from a master in the Culinary Arts.

I honestly can’t remember, exactly. But who cares when it looks (and tasted) his good? Another magical plate from Jean Torne, Master Chef, as served up during a recent Foundation Course lunch break. Anyone for a Pret sandwich?

Images from a meal created and shared by Guy, Simon, Karis, Laura & Jody: participants of the current Foundation Course running at the Concord Institute. The full menu:

Starters
- a Vegetable soup
- Beetroot, Courgette and Beansprout salad

Mains
- Puy lentils with caramelised Onions and Shiitake mushrooms
- Yam and Sweet Potato falafels roasted with sesame seeds
- pressed salad of Fennel and Apple with roasted Pistachios
- Tofu stir-fried in ginger, maple syrup, chilli with Spring Onions
- roasted Aubergine and tahini dip with Pomegranates and plum Tomatoes
- Millet croquettes fried in polenta
- blanched Kale with greens and fried Mushrooms
- Onion gravy

Dessert
- Apple and Pear pie

Drinks
- A jug of fresh mint tea

Thanks to Laura for sharing this!

A dessert prepared for participants of the Foundation Course at the Concord Institute. Pears Baked in the Oven, covered with foil, with Organic Apple Cider and Malt Syrup. Served with Apricot & Orange, and a Dark Chocolate & Pear Sauce: pear cores simmered with Malt Syrup, Green & Black’s Dark Chocolate and some Cider from the baking tray. Sprinkled with chopped toasted Almonds.

A cooking session run by Francoise Auvray at the Concord Institute during the Foundation Course programme. A basic Udon Noodle Soup, accompanied by an array of dishes: Carrot Matchstick Tempura; Radish & Scallion Salad/Pickles; Salmon marinated in Orange Juice, Shoyu and Ginger then Ovenbaked; Amazake Dessert with Almonds and Orange.