Results tagged “sherry”

Spanish Tapas party class, Thurs 1st Dec 2011

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smtortillacanapes0002.JPGCome along for an informal class to learn how to make classic Spanish tapas dishes. Cooking together will be interspersed with eating tapas and drinking rioja and sherry in a relaxed atmosphere. 

You will learn how to make a beautiful array of small bites and finger food, perfect for Christmas parties, and get to take home all the recipes and leftover tapas!


smoliveanchovychillipinxos0005.JPGSpanish tortilla with piquillo peppers
Jamon or Manchego cheese croquetas
Manzanilla olive, anchovy & pickled chilli pintxos
Chilled beetroot gazpacho shots
Chorizo-style meatballs
Mini crema catalana puddings



smcroquetas0001.jpg"I really learnt a lot about techniques, flavours and much much more."

“We had a ball!  It was a fantastic class.”

“Anna makes us feel so welcome. I really enjoy the classes and the incredible meals."


Date:  Thursday 1st December 2011

Smallcremecaramel0007.JPGTime:  6.30pm - 10pm

Location:  London N5 (Arsenal tube 2 mins walk)

Price:  £50.  Or £90 for two places.

To book:  Email Anna
  Please read the booking terms & conditions before booking your place.  Thank you.



In search of the perfect pig

spain
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Smcastellsign0001.jpgAs we got higher into the Pyrenees, the road signs got gradually less French.  Call it Occitan, call it Catalan - whichever way you look at it we were moving into new territory.  As if to illustrate the point, we also quickly found ourselves in the middle of the biggest hailstorm I've ever seen.  This, of course, was the perfect moment to discover that our sunroof didn't seal properly.

Smpatanegra0001.jpgWe'd come to Spain to settle an argument.  Ever since visiting Hungary, something had been nagging away at us (and I don't just mean Barnaby).  Which is the true king of pigs?  In the Spanish corner, the pata negra pig, black of foot, fed on acorns and cossetted like a prize sumo wrestler (do sumo wrestlers eat acorns? Probably).  In the Hungarian corner, the mangalica, curly of hair, and a whacking 70% body fat.  Both tasty, no doubt - but in the world of cured pork products there can be only one winner.  Only time, and extensive sampling, would tell ...

Christmas special part 2 - Twice sherried Christmas cake

california, uk
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Perhaps this should be 'California Christmas cake', due to the inclusion of apricots, dates and macadamias.  You don't have to use them - you can substitute pretty much any dried fruit and nuts you like.  These ones worked for me, but maybe because I ate it in a log cabin near Lake Tahoe after inching my way down the freezing ski slopes.  The use of two whole bottles of sherry, however, seems very British, and should work anywhere.

christmas cake.JPG
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