View allAll Photos Tagged flatbread
Tasting Britain got the chance to meet the people behind the short lived (but enlightening) Icelandic Pantry, a 3 day food popup in where else but Borough Market (between 7-10 October). The market hosted 14 artisan food producers from all over this tiny country (apparently a grand total of about 320,000 people live on Iceland, making it one of the most sparsely populated countries on the planet).
What brings them here? Well, it seems that even Iceland is getting the foodie bug - The Icelandic Pantry is the countryâs largest food fair, taking place in Reykjavik every year (I think?). Founders, Eirný Sigurðardóttir and HlédÃ-s Sveinsdóttir (nah, I canât pronounce it either) got the offer from Visit Iceland to bring their fair to the UK, and here we are.
So yes, I canât say I know all that much about Icelandic cuisine (until now!) but was really quite surprised by how GOOD the food at the preview was. Wow. True, an initiative sponsored by the Icelandic tourism board is probably going to send the best of the best BUT if you like seafood, this might very well be some of the best that you've had the pleasure of eating. Much of it is very healthy as well, wild cured meat and fish, made much in the same way it has been for centuries. And itâs all (AFAIK) sustainably sourced too. Amazing!
Whatâs on offer? A lot - so Iâll pick out some highlights for you: blueberry-cured mutton, flatbread made to a 9th century recipe, blueberry butter (yeah this is actually a thing and itâs delicious), and something described to me as âan eco-whey drink blended with wild Iceland moss and Arctic thymeâ. Plus said delicious seafood, more tasty things made out of sheep, and lots of sweet treats...
Copper Kitchen Catering: Fresh. Thoughtful. Inspired
Like us on Facebook
www.facebook.com/CopperKitchenMD
Follow us on Twitter
www.twitter.com/CopperKitchenMD
IMG_0033
*Grass-fed Oxtail Flatbread
… Cambridge flatbread with our pesto sauce,
braised oxtail from Creswick farms,
nicoise olives, roasted red peppers,
and crumbled gorgonzola … 10
With some kind of cold, yummy dip that was described by the server as "fondue." Need to doublecheck what that dip was.
The food served by Abigail Kirsch @ Tappan Hill Mansion was delicious.
From left to right, top to bottom:
Chicken, bacon, white onions, pineapple, mozzarella, olive oil, garlic;
Chicken, spinach, red peppers, mozzarella, olive oil, garlic;
Eggplant, portobello mushroom, mozzarella, olive oil, garlic;
Prosciutto, basil, asiago, tomato sauce;
Mozzarella, tomato sauce;
Chicken, mozzarella, tomato sauce.