Where’s Mike?
I’m planning a series of demos & chats at various food festivals & exhibitions for 2020. as well as several exciting projects abroad. I’m getting into koji in a big way at the moment – I currently have a bunch of miso, amazake, tempeh & soy sauces on the go. Check out the instagram feed to see how I’m getting on…
Contact:
mike@mikekeen.co
All sorts of stuff on the go.
Have been all over the place this summer. Following a week in Southern Finland I did a couple of events in Estonia – one in Tallinn and the other on a remote farm a hundred kilometres away. Spent a week or so traveling all over Georgia, did a spot of cooking, chatted to a few interesting foodie types, researched some fermentation recipes up in the mountains… I’m knocking a book proposal up as well, all about fermentation in the North Atlantic. We’ve cobbled together a research team from various universities (Reykjavic, Nuuk & Faroes) in a project to document heritage foods such as rotten skate, fermented lamb & shark, and of course, kiviaq (fermented seabirds inside seals…)
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Quince jelly.
Quinces are pretty inedible straight off the tree – like a cross between a pear and an apple but made out of concrete. Cook them though and they turn into a beautiful princess (‘quince’ means princess in Portuguese!*).
Recipe for jelly; quarter about ten quinces (the weight doesn’t matter, we’ll measure the juice that comes out to work out the other stuff). Use a good board & knife, they’re super hard and will need some muscle. Leave everything on – skin, pips, fuzzy down on the outside.. Bung them in a pan, cover with water then add another 5cm of water. Bring to the boil and simmer for about 80 minutes until they’re soft and mushy.