{"id":392,"date":"2013-04-20T10:01:45","date_gmt":"2013-04-20T08:01:45","guid":{"rendered":"http:\/\/gereonskeukenthuis.nl\/blog\/?p=392"},"modified":"2016-03-17T16:25:37","modified_gmt":"2016-03-17T15:25:37","slug":"talk-and-table-free-range-cook-annabel-langbein","status":"publish","type":"post","link":"https:\/\/gereonskeukenthuis.nl\/blog\/talk-and-table-free-range-cook-annabel-langbein\/","title":{"rendered":"Talk and table: free range cook Annabel Langbein"},"content":{"rendered":"

\"\"\u00a0\u00a0picture: Annabel Langbein (internet)<\/span><\/i><\/span><\/p>\n

\u00a0<\/span><\/p>\n

\u00a0<\/span>In February I met free ranger Annabel Langbein from New Zealand on a lunch, held in a restaurant that cooks with it\u2019s own vegetables and other selected produce from nearby. Lunch was served and all gathered around the table to talk about cooking free range style with local or homegrown produce. Annabel told about her way of\u00a0 life and her style of cooking. She had a lot to tell on food and the enjoyment you can get cooking and producing. More people should do that. It was a very inspiring afternoon and I wanted more. Suddenly I got the idea to invite Annabel for my series \u201cgesprekken en gerechten\u201d (talk and table) Based on the answers she gives I am going to conceive a recipe, that will please her and ofcourse my readers. I think that in her recipe New Zealand free range cooking will get a Dutch touch.<\/span><\/p>\n

\u00a0<\/span><\/p>\n

Who is Annabel Langbein and what would you like to share with us?<\/span><\/strong><\/p>\n

\u00a0<\/b><\/span>I\u2019ve been involved with food all my life and writing and publishing cookbooks for the past 20 years. I live in New Zealand and grow most of my family\u2019s fresh food in organic vegetable gardens and orchards at our home in Auckland and our holiday cabin on the shores of Lake Wanaka in the South Island. In my television series Annabel Langbein The Free Range Cook\u00a0[http:\/\/www.24kitchen.nl\/programma-free-range-cook<\/a>\u00a0] and\u00a0books<\/span>\u00a0[http:\/\/www.bol.com\/nl\/p\/de-free-range-cook<\/a>] I love showing people how easy it is to bring fresh, seasonal food into today\u2019s fast-paced world. You can find out more about me and try lots of my recipes on my website at annabel-langbein.com<\/span><\/p>\n

\u00a0<\/span>You come from New Zealand, can you give a description of this country and what is so special over there?<\/span><\/strong><\/p>\n

\u00a0<\/b><\/span>When you live in New Zealand you feel really connected to nature \u2013 it is so beautiful here and so easy to access the outdoors. We only have four and a half million people so there isn’t any population pressure. It\u2019s also unique in covering a long latitude, so in the far north the climate is almost subtropical while in the south you get cold winters and snow. That means you can drive through the landscape and encounter so many different environments and things growing. In the north we grow avocadoes and citrus and subtropical fruits and in the south we grow cherries and almonds and berries. As a culture we spend a lot of time outdoors \u2013 hiking and picnicking and at the beach.<\/span><\/p>\n

\u00a0<\/span>You invested a lot of energy in restoring your house and starting a vegetable garden? In another life, would you do it again? Or would it be somewhere or something else?<\/span><\/strong><\/p>\n

\u00a0<\/b><\/span>At our family cabin in Wanaka we started from scratch with nothing, just wilderness, and then started to build the cabin in 2000 and plant trees and create a garden. I don\u2019t regret a minute. It\u2019s the most beautiful place in the world, and as we have a natural water supply from springs it makes it a gardener\u2019s paradise.<\/span><\/p>\n

\u00a0<\/b><\/span>Your style of cooking and recipes speak to the imagination, it is all so laid back and easy, certainly with me. How do you do that?<\/span><\/strong><\/p>\n

It\u2019s kind of a joke really as I come from a long line of engineers.\u00a0I never got the gene for being good at maths or physics, but I do know how to engineer a good recipe.\u00a0I think of a recipe as like a road map.\u00a0I am a kinesthetic learner so if I cant understand a recipe then I don’t expect my audience to!<\/p>\n

\u00a0<\/span>My parents were\/are very French oriented. De last two decades there has been a shift from French to Italian cuisine, certainly in my generation.\u00a0Do you notice that in New Zealand \u00a0too?<\/span><\/strong><\/p>\n

\u00a0<\/b><\/span>Maybe here it\u2019s more of an Asian shift. We have a lot of immigration from Asia and that exposes us to the flavours of ginger and chilli and lemongrass and fish sauce \u2013 fresh, clean, light tastes that people seem to love. They make it easy to start with a simple, fresh ingredient and create something really delicious. These days going to the supermarket is like stepping into a global pantry \u2013 you can buy Japanese vinegar and soba noodles and wasabi, Thai sauces and Moroccan couscous and spice pastes, Iranian saffron, Greek olives, Dutch chocolate.\u00a0It makes it so easy to cook everyday food that tastes interesting.<\/span><\/p>\n

\u00a0<\/b><\/span>What do you miss the most\u00a0 from New Zealand, when you are abroad?<\/span><\/strong><\/p>\n

My bed! And my friends. And I miss my garden \u2013 I love to live in a natural environment and feel connected to the rhythms of nature.<\/p>\n

\u00a0<\/span>I recently hosted the Dutch foodblogger\u2019s event. My question was: \u201dwho would you invite to your table, what would you cook, which wine is served and what do you talk about?\u201dMany bloggers send in an item.\u00a0What would your post be?\u00a0<\/span><\/strong><\/p>\n

\u00a0<\/b><\/span>My favourite thing in life is gathering people together around the table over fresh, simple food and some nice wines \u2013 the food and wine are the conduit to a good conversation.\u00a0<\/span>I don’t have many fantasies about my ultimate dinner party guest, but someone from back in history like Catherine de Medici would be pretty interesting \u2013 she was the one who really put French food on the map.\u00a0I would want her to bring her entourage of cooks and for them to cook what they cooked then, and I would probably cook a piece of fresh fish and some vegetables from my garden.<\/span><\/p>\n

\u00a0<\/span>Culinary speaking, you are very experienced in free range \u00a0cooking now with local produce, which one is your favorite recipe? And naturally which wine?<\/span><\/strong><\/p>\n

\u00a0<\/b><\/span>My goodness \u2013 it\u2019s hard to pick ONE favourite recipe. I am very much the kind of cook who always loves inventing something new, and cooking according to the harvests of the season and the weather\u2026\u00a0Right now I am really enjoying roasted salmon with cherry tomatoes and a fresh basil pesto. It\u2019s so easy you don’t really need a recipe \u2013 just slather salmon fillets with pesto and sprinkle over a little olive oil, salt and pepper and a grating of lemon zest. Scatter cherry tomatoes around the tray (and if you want some thin slices of zucchini or some olives) and roast for about 8 minutes at 250\u02daC. It\u2019s as simple as that and it just tastes so good!\u00a0Serve it up with couscous or new potatoes and some lightly cooked greens. So easy and so fresh and vibrant.<\/span><\/p>\n

\u00a0<\/span>If you were to start a cooking school in the Netherlands, what would you want to teach us? I know this is a though question.<\/span><\/strong><\/p>\n

\u00a0<\/b><\/span>I love teaching so it\u2019s not such a tough question really. As I never learnt to cook professionally I like to show people how easy it is to get to a great result, and not always have to be a slave to the recipe. Once you know a method, like the roasted salmon above, then you can change out the flavours. That salmon is equally as good with a teriyaki glaze on top, or you can take both those ideas and apply them to chicken \u2013 it will take longer to cook but the flavours will work really well together. I like to start with whatever is in season and is really fresh and then build my menus around that, so you learn to cook resourcefully, and get the best flavours without waste. I often think that learning to cook is a bit like learning to play music. You need to know the notes and the tones and then you learn a few chords of what goes together and then build out from there. Most of all I like to show people how much fun they can have, and how cooking brings people together and is such a simple way to build a good life.<\/span><\/p>\n

\u00a0<\/span>Last but not least, do you want to share anything else in my blog? Please be welcome<\/span><\/strong><\/p>\n

\u00a0<\/b><\/span>I love the idea of sharing recipes \u2013 they are like gifts handed down from family to family and friend to friend. Simple things like this give texture and fabric to our lives. In the recall of where the recipe came from or where you ate it there are memories to cherish, as well as new memories to create when you serve that dish to someone you love. I\u2019ve just created a new section on my website where people can upload their recipes and share them with my online community of foodies. I\u2019d love for any of your readers to contribute a recipe. Join up at –\u00a0http:\/\/www.annabel-langbein.com<\/a>\u00a0\u2013 we\u2019ve got quite a few Dutch friends already!<\/span><\/p>\n

\u00a0<\/span><\/p>\n

\"\"picture: Annabels newest book<\/span><\/i><\/span><\/p>\n

\u00a0<\/span><\/p>\n

 <\/p>\n

The recipe<\/span><\/strong><\/p>\n

I have conceived a \u00a0recipe for Annabel, that has a feel of autumn. The colors of \u00a0fall. Inspired by the paintings of \u00a0the 17th century, the Dutch touch is in the use of orange zest, cinnamon and nutmeg. And needless to say, the mashed potato stew. We eat a lot of this so called ‘stamppotje” in the Netherlands. To add some bitterness to the sweetness of the gravy I suggest a stew with Brussels sprouts. Bitter and sweet. And topped with a salty grated cheese round. When I think of a wine, I think of a young Burgundy pinot noir. But I know New Zealand has a lot of good wines to offer form this grape. Or you might want to combine this dish with a dark beer.<\/p>\n

\u00a0<\/span>Ingredients 4 people:<\/span><\/p>\n

4 pork chops<\/p>\n

150 g\/ 5 oz dried apricots\u00a0<\/span><\/p>\n

1 glass medium sherry\u00a0<\/span><\/p>\n

2 cloves\u00a0<\/span><\/p>\n

1 tsp cinnamon\u00a0<\/span><\/p>\n

2 tbs zest of orange\u00a0<\/span><\/p>\n

pepper and salt<\/span><\/p>\n

butter\u00a01 kg potatoes\u00a0<\/span><\/p>\n

500 g\/ 1lb 2 oz Brussels sprouts\u00a0<\/span><\/p>\n

warm milk\u00a0<\/span><\/p>\n

nutmeg\u00a0<\/span><\/p>\n

chopped chives<\/span><\/p>\n

grated old Dutch cheese.<\/span><\/p>\n

\u00a0<\/span>Preparation:\u00a0<\/span><\/p>\n

\u00a0<\/span>Grate the old Dutch cheese on a baking tray covered with baking paper. Make small flat rounds from the grated cheese. Like crisps. Bake them briefly under a hot grill and leave to cool. Rub the pork chops with pepper, salt and cinnamon.\u00a0Heat the butter and fry them.\u00a0Cut the dried apricots into small pieces and let them soak in the sherry. Remove te chops form the pan and keep them warm under some aluminium foil. Pour some warm water in the pan to make a gravy.\u00a0Add the apricots, sherry, cloves and orange zest and allow to simmer.\u00a0Put the pork chops \u00a0back into the pan.\u00a0Add a little extra butter.\u00a0Clean the sprouts and cut them in halves.\u00a0Cook\u00a0them briefly in hot water.\u00a0Boil the potatoes.\u00a0When they are cooked, add some butter and warm milk and make a mash.\u00a0Add a pinch of nutmeg.\u00a0Mix the mashed potatoes with the sprouts and stir in the chives.\u00a0Serve the pork chops with some apricot gravyy and the mashed potato stew dish on a plate.\u00a0Put the crisp cheese rounds on top<\/span><\/p>\n","protected":false},"excerpt":{"rendered":"

\u00a0\u00a0picture: Annabel Langbein (internet) \u00a0 \u00a0In February I met free ranger Annabel Langbein from New Zealand on a lunch, held in a restaurant that cooks with it\u2019s own vegetables and other selected produce from nearby. Lunch was served and all gathered around the table to talk about cooking free range style with local or homegrown … <\/p>\n

Lees verder “Talk and table: free range cook Annabel Langbein”<\/span><\/a><\/p>\n","protected":false},"author":2,"featured_media":0,"comment_status":"open","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"jetpack_post_was_ever_published":false,"_jetpack_newsletter_access":"","_jetpack_dont_email_post_to_subs":false,"_jetpack_newsletter_tier_id":0,"_jetpack_memberships_contains_paywalled_content":false,"_jetpack_memberships_contains_paid_content":false,"footnotes":"","jetpack_publicize_message":"","jetpack_publicize_feature_enabled":true,"jetpack_social_post_already_shared":true,"jetpack_social_options":{"image_generator_settings":{"template":"highway","default_image_id":0,"font":"","enabled":false},"version":2}},"categories":[12,3,14,7,13,11],"tags":[],"class_list":["post-392","post","type-post","status-publish","format-standard","hentry","category-gesprekken-en-gerechten","category-hoofdgerechten","category-rode-wijn","category-soulfood","category-talk-and-table","category-wijn-en-gerecht"],"yoast_head":"\nTalk and table: free range cook Annabel Langbein - 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