Another busy January has flown by! February sees the beginning of our Cooking Class year.
Cooking on the Bay’s first cooking classes of the year are:
Saturday 16th February at 8.45am – 3.30pm – Mediterranean – Touch of Spice
and
Sunday 17th February at 8.45am – 3.30pm – Spanish Cuisine – Camino Inspirations.
There are a few places left in each class so book NOW. Start the year off by learning some new cookery skills! Book now – click here.
Saturday 16th February at 8.45am – 3.30pm – Mediterranean – Touch of Spice - book here
Immerse yourself in the robust flavours of the Mediterranean, the sweet and sour, plus exotic and heavenly spices. Learn to cook a variety of dishes - mezze style entrées, such as the Greek Octopus ‘salad’, Egyptian dukkah, the main ‘hero’ may be lamb or fish, and a couple of stunning dessert finales, a yoghurt ‘tart’ and date and pistachio meringues. Share the Mediterranean people’s passion for the food they produce and eat. There is such a variety of dishes made from sun-ripened fruit and vegetables, fresh herbs, spices, seafood and meat.
Sunday 17th February at 8.45am – 3.30pm – Spanish Cuisine – Camino Inspirations - book here.
Imagine you are in San Sebastian and cook pintxos dishes, such as scallop ceviche with cucumber jelly, red and green gazpachos, ajo blanco, a white garlic and almond soup, and Spanish octopus, pulpo, Share at the table, similar to ‘on the bar’ in San Sebastian!
For the main ‘event’, you learn how to make the best Paella, the famous Spanish rice dish hailing from Valencia, located on the east coast, the ‘home of Paella! We always serve it, at the table, in the paella pan, to enthusiastic sighs of appreciation. One of the secrets to making a great paella is the perfecting of the socarrat which is one of the most important keys for fabulous flavour. The socarrat is the crusty, crispy bottom of the paella that becomes caramelized and toasted on the bottom of the pan when it is cooking.
To accompany the paella, you make a delicate Spanish saffron alïoli, a rich and creamy garlicky, saffron flavoured, egg mayonnaise.
And for the dessert dishes think of a Tarta de Santiago de Compostella, flourless, almond tart, or a crema catalana, an orange and cinnamon infused crème brûlée style custard.
To Book Click here.
There are a few places left in each class so book NOW. Start the year off learning some new cookery skills!
I look forward to seeing you here on day very soon. Warm regards - Tonya
