- The whole weekend was wonderfully convivial with a variety of intriguing presentations on markets and market related issues including a fascinating insight into the behind the scenes in food markets in Russia, by Anya von Bremzen, author of six books including her latest one â€œMastering the Art of Soviet Cooking: A Memoir of Food and Longing.
- Katrina & Karinaâ€™s Cold beetroot Okroshka soup
- Trine Hahnemannâ€™s Lamb stew with fennel, fennel seeds, white wine and elderflower cordial
- Allegraâ€™s Orange Blossom, cashew and semolina cake
- Allegraâ€™s strawberry VESUVIUS
The Oxford Food Symposium is a weekend long conference held as one would expect in Oxford. It brings together over 200 international scholars, journalists, chefs, scientists, sociologists, anthropologists and enthusiastic amateurs for serious discussions on food, its culture and its history. This year the theme was Food and Markets, papers presented were asked to examine â€œthe historical, sociological and practical aspects of the economic exchange between producer and consumer through which food arrives on our tables. Not forgetting the pleasure of marketing: the excitement of discovering new ingredients, watching the skill of a market cook preparing a dish to order; the sheer enjoyment to be found in the peace, charm and sunshine of wandering around an open air market in an unfamiliar (or familiar) part of the world and learning how people liveâ€.
The first Oxford SymposiumÂ was held in 1981, the brainchild of Alan Davidson and Theodore Zeldin, chaired by food writer and journalist Paul Levy and Claudia Roden.
34 years later Paul and Claudia and many of the original symposiasts are still in the helm, I hadnâ€™t been for many years because the dates clashed with exams here at the Ballymaloe Cookery School but this year, I was invited to give the Jane Grigson Memorial lecture â€“ for me who so loved and admired Jane Grigson, a joyful honour. I spoke on the revival of the markets in Ireland from the original farmers market in the Cork Quay started in 1996 to the 160+ farmers markets around the country today.
The latest Farmers Market to open to queues on the first day is held at Wilton Shopping Centre in Cork on Tuesdays from 10am to 2.30pm.
The whole weekend was wonderfully convivial with a variety of intriguing presentations on markets and market related issues including a fascinating insight into the behind the scenes in food markets in Russia, by Anya von Bremzen, author of six books including her latest one â€œMastering the Art of Soviet Cooking: A Memoir of Food and Longing.
Other papers explored World Street market food in India and Mexico, San Francisco and Southern Vietnam.Â Doug Duda, from the US explored Why markets are booming while cooking crashes.
At the market was Renee Martous subject What does â€˜freshâ€™ mean at the market was Noehal Bursa painted a vivid picture of the powerful scents at The Egyptian Bazaar in Istabul, the pilgrimage to El Balour. Others explored left overs and waste from the markets while Janet Beizer gave a fascinating insight into The Emperors Plate: Marketing leftovers in 19th century Paris.
Sadly I missed Samantha Martin McAuliffeâ€™s from Wicklow presentation on Feeding Dublin but thisÂ paper and all the others will be up on the Oxford Food Symposium website (www.oxfordfoodsymposium.org.uk) for everyone to access before too long.
The weekend was hugely enjoyable, informative and convivial, the food completely delicious. Gastronomic dynamo, Allegra McEvedy cooked a Market Dinner on Friday â€“ the starter was a celebration of the fresh produce from the market, peas and broad peas in the pod, radishes, sweet and delicious tomatoes, Â cured black olives, sheepâ€™s cheese, fresh herbs, dukkah and manaqush flatbreads. The main course was porchetta rolls with salsa verde with crispy pig ears and crackling and dessert was summer strawberry, nut and hibiscus jelly cups.
Karina Baldry and Katrina Kollegaeva, Russian Street Food, Â was equally intriquing, they shared their cold beetroot soup recipe. On Saturday night Trine Hahnemann cooked a Nordic Summer Banquet of Danish home cooking yet another feast of Danish home cooking â€“ loved the lamb stew with fennel and fennel seed, white wine and elderflower cordial.
Iâ€™ve already popped the dates for next years, July 3rd-5th 2015 Oxford Food Symposium in my diary.
Hope Iâ€™ve whetted your appetite. Had to rush to catch my plane so I sadly missed Joseph Pepe Patricio Market Leftovers Lunch on Sunday.
Katrina & Karinaâ€™s Cold beetroot Okroshka soup
Serves 8-10 portions
Soups to Russians is like a good Sunday roast to Brits â€“ part of our cultural dna. We wither away without a daily helping of a soup of some kind.Â Mothers tell their offspring that without the soup they wonâ€™t grow healthy and strong!
In summer cold soups make appearance on tables across the whole of Eastern Europe. Okroshka (from a Russian verb kroshytâ€™, or chop finely) can be made with kefir (fermented, yoghurt like, dairy drink) or kvass (non-alcoholic beverage made with rye) with addition of potatoes, peas, and even ham. But I prefer this version â€“ impossibly pretty and zingy. And converts those who donâ€™t like either kefir or beetroot in an instant.
Note on kefir â€“ we use organic kefir made by Bio-tiful dairy in the west of the country.Â But you can buy kefir in many Eastern-European shops or substitute for natural yoghurt and add a little bit of sourcream.
3 small beetroots, each about the size of a tennis ball (around 400 gr)
2 tsp of Dijon mustard
2 tbsp grated horseradish (if using creamed variety,Â use more)
about 80 gr mayonnaise
1 tsp of sugar
a good pinch of salt
1 small cucumber
500 ml of kefir
about 200 ml of ice-cold water (optional)
2 chopped spring onions
2-3 tbs of dill/parsley
lemon, to taste
salt, to taste
freshly ground black pepper, to taste
optional sumacÂ for serving
1. Wash the beets, boil for about 45 minutes, until cooked through (test for doneness by piercing with a sharp knife). Cool completely, then peel and puree.
2. In the meantime hard-boil the eggs, then cool under cold water and peel.
3. Mash the yolks of one half of the eggs with mustard and horseradish, then add mayo, sugar and salt. Mix well.
4. Dine finely the remaining yolks and egg whites and put aside for decoration.
3. Wash the cucumbers, cut into small dice. Chop spring onions and herbs (keep some dill aside for decoration).
4. Take a large bowl, slowly add kefir to the egg and mustard mixture, whisking. If you prefer to soup to be less thick, then add water and whisk until frothy.
5. Throw in the beets. Add the rest of the ingredients, except for diced eggs. Mix well.
6. Taste again for seasoning – you may want to add more salt or pepper, or lemon juice.
7. Chill for at least two hours but best overnight. Serve very cold in chilled bowls. Sprinkle a line of chopped egg whites, another line of chopped yolks,Â a line of chopped dill and sumac over the top of each soup.
Trine Hahnemannâ€™s Lamb stew with fennel, fennel seeds, white wine and elderflower cordial
1 kg lamb cut in cubes from lamb shoulder or leg
2 tbsp olive oil
1 tbsp butter
3 cloves of garlic, finely chopped
1 tbsp fennel seeds
2 bay leaves
10 sprigs of tarragon
50 ml elderflower cordial
500 ml white wine
salt and freshly ground pepper
2 tbsp fresh tarragon leaves
Heat butter and olive oil in a big sautÃ©-pan and brown the meat on all sides. Do in two batches if necessary. So you make sure to brown the meat and not boil it.
Chop the leeks into slices in 2 centimeter, cut the fennel to slices of 1 centimeter.
Add the garlic, fennel seeds, bay leaves and tarragon to the sautÃ©-pan and mix well, now add 2/3 of the leeks and fennel, leave the rest for later. Mix into the meat, let it sautÃ© for a few minutes, then pour over the elderflower cordial and white wine, sprinkle with salt and pepper, stir well together and bring to a boil and skim any froth that rises to the surface, then turn down the heat and let it simmer for 45-55 minutes.
When the lamb is tender, add the rest of the leeks and fennel and let simmer for 5 minutes more, season to taste with salt and pepper.
Before serving sprinkle the fresh tarragon leaves over.
Serve with boiled pearl barley, boiled potatoes or mash.
Allegraâ€™s Orange Blossom, cashew and semolina cake
I have to say this is my favourite: a truly stunning cake with the most incredible,
crumbly texture. All the ingredients bring something to the party â€“ semolina
for colour and consistency, cashews for moistness and all their good oils, and
orange flower water to keep the whole thing fragrant and light. Really stunning
on its own, or makes a fab pud with a bit of fruit and a blob of crÃ¨me fraÃ®che.
Yellow cake like youâ€™ve never had it before.
for the cake
200g butter (at room temperature)
250g golden demerara sugar
250g ground cashew nuts,
raw and unsalted
zest and juice of 2 oranges
110g fine semolina
1 level teaspoon baking powder
a good splash of orange
blossom water (about 2 tablespoons)
for the rosemary syrup
15g rosemary, in little sprigs
2 tablespoons caster sugar
Preheat the oven to 160Â°C/320Â°F/gas 3.
Cream the butter and the sugar together with a mixer until light and pale. Mix in
the ground cashews. Add the eggs, one by one, waiting until each is fully incorporated
before adding the next. Stir in the orange zest and juice, followed by the semolina,
baking powder and a pinch of salt.
Grease a 25cm cake tin with a little butter, then dust lightly with flour. Shake the
flour all round the inside so that there is a fine dusting, and then tip out the excess.
Spoon the cake mix into the tin and then put into the oven on a tray to bake for
around 11/2 hours. (The reason for the tray is that when I did it some of the mixture
oozed out of the bottom of the tin â€“ it could just be that my tin was broken, though it
didnâ€™t look it, but itâ€™s better to be safe than on your knees scrubbing the oven.)
When the time is up, do the skewer test to check itâ€™s cooked through. If a little bit of
the cake mixture sticks to the skewer, pop the cake back in for another 10â€“15 minutes.
When it is done, cool in the tin while you get on with the rosemary syrup.
Put the rosemary sprigs in a small pan with the sugar and 5 tablespoons of water.
Cook over a very low flame for 5â€“10 minutes until the rosemary has softened and the
sugar has turned into a thick, clear syrup.
Now sprinkle the orange blossom water over the cake. Then loosen it around the
edges of the tin with a knife and transfer it to a wire rack. Wait 5 minutes and then brush the rosemary syrup over the cake and dot the candied rosemary sprigs across the top.
Shelf Life: Up to a week and, believe me, it just keeps on getting better.
Best Kept: Uncovered, at room temperature.
From Allegra Mc Evedyâ€™s Colour Cookbook
Allegraâ€™s strawberry VESUVIUS
A gorgeous summer drink.
To drink the right thing at the right time is just as important as the eating side
of things. Here are three tastes of summer, all swirling around together with
the express mission of making you feel lovely and drunk. Just a little
something to liven up your party â€“ sunshine in a glass.
300g strawberries, hulled
70g caster sugar
300ml Pimms NÂ°1
1 bottle chilled Prosecco/
Triple Sec (optional)
Put the strawberries, sugar and 300ml water in a saucepan and gently cook down to a compote for about 10â€“15 minutes.
Once the strawberries have cooled, pour into a blender, add the Pimms and blitz. Pour the thin purÃ©e into the bottom of your champagne flutes â€“ about 60ml in each.
Gently top up with the fizz of whatever kind, going nice and slow to avoid a messy pink eruption, or fast if you want to see how this cocktail got itâ€™s name. I recommend Prosecco, but of course Champagne is the winner, but a little redundant with all that other gear in it; Cava is fine too; and then thereâ€™s always good old sparkling wine to fall back on.
Serve with a swizzle stick.
Shelf Life: PurÃ©e in the fridge 5 days; freezer 1 month. Best Kept: PurÃ©e in
the fridge, or freeze in ice-cube traysâ€¦
From Allegra Mc Evedyâ€™s Colour Cookbook
Have fun in the kitchen – Weâ€™ve some brilliant short courses coming up at the Ballymaloe Cookery SchoolÂ during the Summer, 1 day, 2 1/5 days, week-long â€¦ The afternoon cookery demonstrations are open to the public every day â€“ check out a Weeks Worth of Menus, a super course from 28th â€“ 30th July. www.cookingisfun.ie
Burrata, a beautifully tender Mozzarella infused with cream â€“ used to be impossible to get it in Ireland but IAGO in Paul Street in Cork now imports it freshly every week. Sublime with some heirloom tomatoes, extra virgin olive oil and fresh basil leaves or baby broad beans and rocket leaves.
Taste ofÂ Cavan â€“ August 8 â€“ 9thÂ in Cavan Town. Now, in its third year, the two-day festival of food has more than 60 exhibitors, from artisan cheesemakers to ice-cream producers. Visiting chefs include Neven Maguire and Richard Corrigan.Â Â www.thisiscavan.ie
Date for your Diary:
East Cork Slow Food Event – Â Have fun and learn how to Forage for Edible Wild Foods with Emer Fitzgerald at the Ballymaloe Cookery School on Wednesday July 30th at 7pm.
Slow Food Members â‚¬6.00
Non Slow Food Members â‚¬8.00
Enquiries to 021 4646785 or emailÂ email@example.com