Parsnip fritters
WorkJoy
Welcome to my monthly blog and what I have been up to!
The MasterCard spec has changed, but potentially long term, good news for KitchenJoy! MasterCard felt that their participants were a bit nervous attending the cookery school post pandemic, so have decided to record the event and post to their clients on their database. The theme will now be engerizing foods for January 2022. I filmed the first session this week, prepping the rye, hazelnut & pumpkin bread and to accompany this, a smoky harissa red pepper dip. A series of videos on themes, which will be based seasonally can be videoed for their clients throughout the year.
A different wine pairing evening is booked for 2nd December with @fromourcellar which will see their wine expert, Alix explain and compliment the wines served with a 4-course menu of scallops on pea purée, pork chops with a mustard sauce, greens & roast pots and to finish, a fresh quince with gorgonzola cream and a few chocolate petit fours. The theme is based on the Owl and the Pussycat poem by Edward Lear.
Just heads up on a new course starting in January - “Breaking unhealthy eating habits”. There will be a FREE taster live session running on 10th January for 30 minutes with myself and Audrey Zeitoun. Please book your ticket as per the link: https://www.eventbrite.co.uk/manage/events/213458298517/tickets
I made some parsnip fritters as per the photo above served with rocket salad and toms. Parsnips are in season now and lovely to have as a veggie lunch alternative. Recipe below, with a chilli yoghurt to serve as well.
KitchenJoy
This month there seems to be more online classes. It just shows you the mix is always varied. Vegan classes as ever, the most popular and FODMAP diet classes leading second now. FODMAP diet is usually associated with IBS symptoms and it’s a case of eliminating certain foods, commonly garlic, onion and pulses, from your diet for a month to see if symptoms improve with no bloating of the gut, gas and stomach cramps. There are lots of interesting and easy to follow recipes out there now. One of my favourite to share with my clients, is buckwheat pancakes with coconut dairy free yoghurt and berries
Busy now selling Christmas E Gift Vouchers, especially through the platform Not on the High St (NOTHS) and directly with KitchenJoy. So will be raring to go in the new year with new clients using their vouchers!
Classes will finish around mid December, so I can concentrate on Christmas, which I just love!!! 🎅 🎄 🥂 🌟 🎁 ❄️
Please contact me for more details if you are interested in any other types of medicinal cookery classes or 121 tuition. This also applies to online private cookery classes and team work building sessions.
SocialJoy
Its now proper winter, which we don’t mind with bright blue skies and crisp fresh cold weather. I am still following my retreat plan, so keeping super fit and healthy and continuing to lose a bit of weight before the festive season is really upon us!
Am doing lots of entertaining with dinner parties and festive celebrations coming up too at KitchenJoy. I made a gorgeous burrata cheese salad for starters with toasted pine nuts, sun dried toms, yellow toms, pomegranate seeds, figs on a bed or rocket with balsamic drizzle Main course was venison ragu on grilled polenta with cavolo nero. Ending with toffee caramel apple cake. I think everyone was happy!
Am hosting a Christmas party and have been gathering sprigs of eucalyptus and mistletoe to decorate the table which will be full of grazing foods. Photos to follow in new year!
PARSNIP FRITTERS
Serves 4
INGREDIENTS
3 Medium parsnips, grated
6 spring onions finely chopped
1/2 lemon juiced
1 tbsp dukkah spice
4 tbsp of chickpea flour
2 tbsp of dill, finely chopped
2 tbsp of parsley finely chopped
1 tsp of Maldon sea salt
2 eggs
Olive oil for cooking
YOGURT
150g of yogurt
1 tbsp of dill, finely chopped
1 tbsp of parsley finely chopped
1 garlic clove
2 tbsp of lemon juice
2 tbsp of Olive oil
½ tsp of Maldon sea salt
1 red chilli, finely chopped
METHOD
Grate veg and mix the grated parsnip in with rest of the fritter ingredients (if parsnip seems a bit wet, use a tea towel to take out excess water)
Add olive oil to a hot pan and fry a couple of tbsp of the parsnip mixture for a few minutes on each side
Mix the yogurt sauce together and serve with the fritters
. 🙂
Enjoy ……..
