New Nordic cuisine: Summer

Cooking Classes | Nordic

Be the first to review

hosted by Culinary Anthropologist

Event Photo

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.

Menu:
'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;
Barley 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.

"The Scandinavian class was quite outstanding, such good fun, informative as always and the most delicious and enormous dinner."

"Thanks for an inspirational afternoon. So many tips, such a lot of fun - and such nice people!"

"Many thanks to you and Mia for such an enjoyable class today. The food was extremely delicious - I think the lamb was some of the best I've EVER eaten!"

Have a query about this event? Contact Culinary Anthropologist

Schedule

No future dates currently in our calendar.


Want alerts about new dates for New Nordic cuisine: Summer?

Reviews

Have you been to this event? Write a review here.

Are you a blogger? Have you attended this experience and blogged about it? Link your blog post to share your views with our growing foodie community!

We accept Visa, Mastercard, Maestro, Visa Electron, Visa Debit and Mastercard Debit cards.

Add your blog review of New Nordic cuisine: Summer

Copy and paste the html code below to your blog post about this experience. The Edible Experiences logo will show up in your blog post, wherever you have chosen to position it. We will automatically create a link to your blog post from this experience's listing page. We look forward to reading your post!

Edible Experiences