New Nordic cuisine: Summer

Cooking Classes

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hosted by Culinary Anthropologist

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One of the world’s top restaurants, Noma in Copenhagen, has propelled new Nordic cuisine into the limelight. Chef René Redzepi’s innovative approach showcases the finest indigenous Nordic ingredients in fresh, light menus. Many of these ingredients also grow in Britain, or can be easily sourced. But with dishes such as edible soil (made from malt and hazelnuts), seabuckthorn leather with pickled elderflower, and chicken skin sandwich with lumpfish roe, this is not food most mere mortals can recreate at home.

Step in Mia Kristensen. Mia’s company CPH Good Food offers Nordic cuisine classes in Copenhagen to help home cooks translate the new Nordic diet movement into do-able, delicious and healthy home cooking. Culinary Anthropologist has teamed up with CPH Good Food to offer some special classes to bring new Nordic cuisine and its innovative use of all things seasonal, wild, smoked and preserved to Anna’s home teaching kitchen in London.

At the June classes we're going to cook up a summertime feast together, for which we will hay-smoke cheese, marinate meat in buttermilk for extra juiciness, make wholewheat and rye breads and use a host of fresh seasonal ingredients to create innovative salads and a luscious pudding. We'll kick off with traditional Danish 'klatkager' and there will be crispbread snacks along the way.

'Klatkager' - pearl barley pancakes with cloudberry jam;
Rye crispbreads with hay-smoked brie, honey & vinegar-baked rhubarb and fresh herbs;
Buttermilk-marinated and herb-crusted roast summer lamb;
Ryebread with seeds and dark beer;
Wheatbread with quick wholegrain starter;
Fluffy butter with crunchy bacon and chervil;
'Summer salad' of smoked creamcheese, cucumber, radish and chives;
Potato salad with strawberries and bitter herbs;
'The world's best' - spongecake with meringue topping, cherries, hazelnuts & cream;
rhubarb.jpgBarley and blackcurrant cookies.

This will be a hands-on class limited to 8 guests.

“I am passionate about Nordic cuisine - its seasonality, lightness of ingredients and symbiotic relationship to nature. Nordic foods contain all five basic tastes and this makes it complete. Many ingredients are found in nature, which encourages wonderful family trips, cooking in nature and of course eating together,” says Mia Kristensen.

A student of Food Science and disciple of the world’s most pre-eminent food nerds, Dr Harold McGee and Professor Peter Barham, Mia will share her knowledge of the whys and wherefores of cooking during our hands-on class, providing an insight into the culinary magic of restaurants like Noma.

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