|
|||
Squid is one of the most sustainable seafood around and woefully neglected by domestic cooks. We seem to think we have to go to a fancy restaurant to eat it as it is too complicated for home. This class has been designed to prove you wrong. We will make: Squid donughts Calamars a . . . → Read More: Sustainable Squid Weds 7th March After the success of last years Calçotada I’ve had many requests to do more in various parts of the UK as well as London. Here is the list of the Calçotadas organised so far, I’ll update with any new ones as soon as I can. if you are not sure what a calçotada is . . . → Read More: The Calçotadas of 2012 Come and learn how to make authentic Austrian strudel with Chef Franz Schinagl. Strudel comes in many different types and Franz will show you exactly how to make a fantatstic strudel pastry and then you will make your own strudels, the very popular apple as well as a lesser known savoury one. While you . . . → Read More: Franz’s Strudel Class Sat 10th March  Join Catalan Cooking for a day of DeRaza Iberico Pig. The black iberico pig is the reason that Spain makes the best ham in the world and is quite simply the best pork possible to eat. Until recently raw iberico pork hasn’t been widely available in the UK but DeRaza, now exports directly from . . . → Read More: DeRaza Iberico Pig Day Sunday 25th March Spain is full of hunters. They are generally not the betweeded upper middle class men but inhabitants of villages, following the tradition of the ordinary man hunting to supplement the family diet. The hunting tradition is of smaller wild birds rather than British hunt on grand estates in a fake rural idyl. Catalan recipes . . . → Read More: Small Game and Rabbit Cooking Class 9th Feb  Allioli and Romesco are most commonly used in the UK with the barbecue in the summer but for Catalans they are the base for a wide variety of dishes, especially in winter. In this class you will learn about some of the dishes that are made in the winter with romesco or . . . → Read More: Allioli and Romesco Special 12th January  Photo by Tyson Sadlo We are now well into the season of Gargantuan feasts, early evening vomiting commuters, amateur drinkers and amazon orders. By the time Saturday comes along you may already be full and dreading the sheer amount of fat and heavy food you have yet to consume. This palate cleansing drink . . . → Read More: Cava Palate Cleanser Christmas Cocktail For this class we will be celebrating all things Catalan and Christmas. It is very common in Catalonia, and all over the rest of Spain to have fish and shell fish at Christmas so we will be making a dish of halibut with black pudding, serrano ham and vegetables which . . . → Read More: Catalan Christmas 13th Dec  For details on this series on a diet for cancer patients please see here Seabass Ceviche with Apricot This is a dish specially designed for people with dry mouths as its high acidic content contributes to saliva production. It’s also suitable for loss of appetite, and lactose intolerance. Serves 4 600g of . . . → Read More: Recipes for Cancer Patients by the Fundacio Alicia: Seabass ceviche with apricot On Thursday 25th we shall get stuck into autumnal lentils, autumn fish, seasonal vegetable fideos and two types of crema catalana. We shall make: Lentils with bacon and wild mushrooms (no bacon if you are a vegetarian) Mackerel with escalivada Seasonal vegetable fideos (angel hair pasta) Crema Catalana and Crema Catalana with orange flower . . . → Read More: Catalan Cooking Class Thurs Oct 25th: Autumn veg and fish |
|
||
|
Copyright © 2012 Catalan Cooking - All Rights Reserved |
|||
