hosted by Culinary Anthropologist
To celebrate the longest day of the year we're going to cook up a summertime party menu. Think cocktails, beautiful open sandwiches and outdoor cooking. This will be a hands-on cooking class limited to 10 guests.
To kick off:
Peas in the pod and smoked prawns with skyr & chive dip
with cucumber & dill martinis
Salt-cured cod, peas, cress & bacon vinaigrette
Chicken salad, kohlrabi & dill mayonnaise
Grilled radish, goat's cheese & chervil
with Pilsner beer with dill aquavit 'side wagons'
From the outdoor grill:
Grilled herb-stuffed mackerel with rhubarb & cucumber pickle
Grilled lettuce and new potatoes with herb butter
with English white wine
Dessert by the fire:
Midsummer buttermilk soup with strawberries and barley butter cookies
with elderflower shots
Comments from previous New Nordic Cuisine class guests:
"The Scandinavian class was quite outstanding, such good fun, informative as always and the most delicious and enormous dinner."
"Wonderful class! I learned so much!"
"Loved it! So inspiring!"
About New Nordic cuisine and Mia Kristensen
One of the world’s best 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', oyster porridge, and veal & blackcurrant cookies, 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. Anna has teamed up with Mia to offer classes to bring new Nordic cuisine to 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.
A student of Food Science, Mia will share her knowledge of the whys and wherefores of cooking during the class, providing an insight into the culinary magic of restaurants like Noma.
Smørrebrød photo credit: Mia Kristensen