Cooking with Carla – group classes in Autumn

Sunday 21st October.  Preserving workshop

A varied and eclectic choice of recipes to showcase seasonal and store cupboard preserves.

Pickled pumpkin
Plum and rosemary jam
Peach salsa
Citrus salt
New season apple and ginger butter
Lemon/orange curd
Buckwheat granola
Seed and nut butters

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Sunday 28th
 October.  Seasonal baking

It’s time to turn the oven on again and fill the house with the sweet smell of baking.  A taste of recipes for the day..

Breakfast brioche with a cinnamon swirl
Classic brioche
A very seasonal Apple and olive oil cake
Chocolate and hazelnut tart and few more…
A traditional Irish Barmbrack

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Sunday 18th November.  The winter vegetarian table

Artichoke and taleggio tart made with a light yoghurt pastry
Sicilian sweet and sour pumpkin with a ‘ cipollata ‘ relish ( onion chilli mint and vinegar)
Polish pierogi filled with mushrooms, curd cheese and dill
Tomato and coconut cream dhal
Flat bread with beetroot hummus, sour cream and coriander
Tagliatelle with a lentil ragout
Chick pea and feta fritters with tomato and chilli jam
The 10 ingredients oven baked frittata cake.

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Saturday 1
st December.  The last group class of the year has to be Festive ‘primi piatti ‘ for the holiday season:

Agnolotti with a rich meat ragout
Pasta timbale to feed a crowd
Ravioloni with gorgonzola and walnuts
Sausage, red wine and fontina risotto with rosemary
Semolina gnocchi with pancetta, leeks and a creamy tomato sauce

To book a spot contact Carla on cookingwithcarla@virgilio.it

Goatober Rome – Goat tasting evening with James Whetlor from Cabrito, Saturday 13 October

Saturday 13 October from 7pm.  Stand up goat tasting dinner (see the menu below!) click here to book your spot.

Goatober spreads the word that goat meat is delicious, ethical and sustainable. The hope is to move goat meat into the mainstream with the goal that all billy goats born into the dairy system, anywhere in the world, will go into the food system, rather than being wasted.

Cabrito Goat Meat at Hill Farm Dairy, Somerset

Goatober arrived in the UK in 2016 and mainland Europe in the following year. There are vibrant dairy industries across the UK and Europe who want to change the practice of euthanising and Goatober is part of the solution. The campaign aims to put a goat dish on restaurant menus and to encourage people to try cooking goat at home themselves, for all or part of October.

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Cabrito Goat Meat will be hosting a goat tasting at Latteria Studio on Saturday the 13th October, celebratting goat meat with an Indian influenced menu that utilises the whole goat nose to tail style;

Kid, Dried Cherry & Almond Peshwari Naan

Slow Cooked Kid Raan, Pomegranate & Mint

Kid Tandoori Kebab with Onion Raita

Kid Goan Sorpatel Curry

James Whetlor, the founder of Cabrito, will be cooking and presenting his vision of the future of goat meat.

In October 2018, there are Goatober events and dinners in London, Bristol, Manchester, Cornwall and at a global food symposium in Galway, Ireland. Working in partnership with the Interreg ‘food heroes’project, which aims to end food waste in farming across the EU, there are events at the Nantes food Festival in France and in Frankfurt, The Netherlands, Rome and at the Amorevore Food & Arts Festival in Ibiza.

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This special evening will be a stand up dinner for the first 25 people to sign up.  You can book here, be quick because this is going to be a deliciously fun evening.

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Photo credit (main shot) Mike Lusmore.

Ravioli del Mondo | Dumplings of the World – NEW DATES

A series of evening classes, from October to December 2018, see dates below.

Every culture has a way of wrapping up simple ingredients into small parcels, which once cooked by various methods; steaming, boiling, baking and frying, create meals that so often come to symbolize the way that country or region eats. Beyond the ravioli of various Italian regions there are the (countless) dumplings of China and other parts of Asia, the Samosas of India, Polish Pierogi and Russian Pelmeni.

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This series of evening classes will be simple, short and lots of fun. Each class will end around the long table with glass of wine and the fruits of our labours. Class size is limited to 8 people, you can click on the links to book.

Email alicekiandra.adams@gmail.com for more details.

Vietnamese Rice Paper & Spring Rolls with Amanda Wotring, Saturday 20 October

PIES! from the Anglo-Australian tradition.  Thursday 11 October.

Lebanese coming soon.

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Polish Pierogi with Danka Ajzenman Cinque, date to be announced