hosted by Culinary Anthropologist
This May we’re going to cook up a modern Scandinavian springtime feast. Provisional menu:
Pine shoot cordial
Spelt & nettle crispbreads with home-made butter
Open sandwiches with crab and white asparagus
Chicken fricassée with spring vegetables & herb oil
Rustic spelt baguettes
Crisp radish & herb salad
Brown butter, hazelnut & potato cake with rhubarb ice cream
New Nordic cuisine showcases the finest indigenous Nordic ingredients in fresh, light menus which balance delicate flavours and contrasting textures to superb effect. Many of these ingredients also grow in Britain, or can be easily sourced, and adopting this approach to cooking makes for a refreshing change from heavier fare and our more usual Mediterranean and Middle Eastern inspiration. However many New Nordic restaurants and cookbooks focus on overly complicated preparations which most mere mortals cannot hope to 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 been working with CPH Good Food for several years now to bring new Nordic cuisine and its innovative use of all things seasonal, wild, smoked and cured to Anna’s home teaching kitchen in London.
“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.
With an MSc in Food Science, 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.
"The Scandinavian class was quite outstanding, such good fun, informative as always and the most delicious dinner.”
"Thanks for an inspirational afternoon. So many tips, such a lot of fun – and such nice people!”
"I shall definitely be rustling up some of the dishes we created. My taste buds totally appreciated the flavour combinations.”