Cooking With: Kitty Glavin
The idea behind this “cooking with” series is to try and emulate the involvement of wonderful illustrators at the Plate Talks events by cooking with them virtually while they draw. With the current situation, social interaction is in need now more than ever and it’s interesting to explore the idea of sharing food virtually. It was wonderful to explore how a video call could facilitate us cooking and talking together. Plus, it was a lovely way to teach a recipe rather than simply writing it down - perhaps this series could also develop into a cook-along, so as well as / instead of drawing, we can cook and enjoy a meal together virtually too.
This first edition was a conversation with amazing illustrator Kitty Glavin ,who documented our call in the image above. I fried cod in Japanese panko breadcrumbs and served it with British baby potatoes tossed in dill and butter, British asparagus and a Danish remoulade sauce. We talked about the long walks we had both done that day in the sunny weather, giggled at the fact that the baby in Rugrats was called Dill Pickle, and Kitty showed us an amazing portrait that she had done of her cousin Fawn.
After each “cooking with” call, I will share a recipe from the dish - today it’s Remoulade, a Danish sauce often served with fish (and hot-dogs). This is a very simple recipe and something I’ve always done by eye, so feel free to adjust it if you think it needs something. When you buy it in a tube in Denmark it’s super thick and processed but I think it’s best when it is the consistency of slightly thick yoghurt. I guess like a tartar sauce. It’s best made the day before and put in the fridge.
Ingredients
3 tbsp mayo
3 tbsp creme fraiche
20 cornichons
2 tbsp small capers
Small bunch of dill
1 tsp curry powder
1 tsp turmeric
Juice of 1/2 lemon
Pinch of salt and pepper
Method
Finely chop your cornichons and dill.
Then mix all of the ingredients together in a bowl!
I am a salt-aholic so always add more salt, but as I said, adjust to your taste.
