Our Cookery classes are as much about learning to cook as they are a sociable experience. We hope you enjoyed your evening and are ready to recreate the meals at home. The recipes work really well as delicious dinners for the family to cook again.
- Chicken Pinchos
- Crispy Fried Olives
- Prawns, Chirozo, Cider
- Lemon and Rosemary Flatbread
- Romesco Sauce
Ingredients – Serves 4:
- – 2 chicken breasts
- – 1tsp sweet paprika
- – 1/4tsp chilli flakes
- – 1tsp ground cumin
- – 1tsp ground oregano
- – 1tbsp fresh thyme leaves
- – 1 garlic clove, chopped
- – 1 tbsp olive oil
- – Salt and pepper
- Cut the chicken into 2cm cubes, add into a mixing bowl with all the above ingredients.
- Soak wooden skewers in water for 20 minutes to protect from burning.
- Thread the meat onto skewers.
- Cook on bbq until 75C in the centre is reached.
- Serve with mojo picon.
Crispy Fried Olives with Paprika
- – 1 jar of small pitted green olives or pimento stuffed olives
- – 1/2 cup plain breadcrumbs
- – 1/2 cup all-purpose flour
- – 4 egg well beaten
- – vegetable oil for frying
- – Parmesan cheese for garnishing optional
Paprika aioli dip:
- – 1/3 cup mayonnaise
- – juice of 1/2 lemon
- – 1 clove of garlic finely minced
- – salt and pepper to taste
- In a heavy bottomed pot heat a couple of inches of vegetable oil until it reaches 185 degrees on a thermometer.
- While it is heating, set out the flour in a pie plate or shallow dish, and the breadcrumbs in another. Put the beaten egg or the buttermilk in a small bowl
- Dredge the olives in the flour, and then into the beaten egg or buttermilk.
- Toss them into the breadcrumbs and make sure they get evenly coated.
- Fry the olives in the hot oil until they are golden, this will take about a minute and a half. Do this in batches so the oil doesn’t cool down when you add the olives.
- Drain the olives on a paper towel and serve hot. Toothpicks help with the dipping.
- To make the aioli whisk together all the ingredients.
Prawns, Chorizo, Cider
Ingredients – Serves 4:
- – 12 large prawns, deveined
- – 200g chorizo sausage sliced
- – 4 cloves of garlic
- – 100ml extra virgin olive oil
- 1 tspn paprika smoked
- – 1 shallot, diced
- – 30g tomato paste
- – 100ml cider
- – Flat leave parsley, chopped, to serve
- – 1 lemon zest and juice
- Heat a non-stick frying pan on medium heat. Add the oil, shallot and garlic, cook for a minute while stirring. Add chorizo, fry for a couple of minutes and let it release the oils and flavours.
- Add paprika, tomato paste, let it coat everything and caramelise a bit.
- Pour in the cider and let evaporate by half.
- Finish with lemon juice and zest, sprinkle with chopped parsley.
Lemon & Rosemary Flatbread
Ingredients – Serves 2:
- – 185g of plain flour+a bit more for dusting
- – ½ tsp of baking powder
- – 80ml of water
- – 25ml of extra virgin olive oil
- – Salt and pepper to taste
- – ½ tsp of garlic powder
- – ½ tsp of onion powder
- – Sprig of fresh rosemary, chopped
- – Zest of 1 lemon
- – 1tspn of pomace olive oil for cooking
- Sift the flour and baking powder into a mixing bowl together with lemon zest, rosemary, seasoning, garlic and onion powder, make well in the centre.
- Slowly start adding mixture of water and oil and start incorporated with a fork until shaggy and quite wet dough is formed.
- Sprinkle a bit of a dusting flour on the bench and start kneading the dough until flexible and playdough-like.
- Wrap in cling film and rest for 30 minutes.
- Split the dough into 6 smaller dough balls.
- Heat a non-stick frying pan on medium heat, add splash of pomace oil and fry flatbreads individually for a couple of minutes on each side.
- Rest them wrapped in tea towel for 10 minutes, which will soften them.
- Serve with pincho morunos and Romesco sauce.
Ingredients – Makes 3 Cups:
- – One 450g jar of roasted red peppers, drained
- – ½ cup raw or roasted almonds (unsalted)
- – ¼ cup oil-packed sun-dried tomatoes, rinsed and drained
- – 2 medium-to-large cloves garlic, peeled and quartered
- – 1 tablespoon sherry vinegar or red wine vinegar
- – 1 teaspoon smoked paprika
- – ½ teaspoon fine sea salt, to taste
- – ¼ teaspoon cayenne pepper
- In a blender (preferably) or food processor, combine everything but the olive oil. Securely fasten the lid and blend, starting on low and increasing the speed as you are able to gain traction.
- Once the ingredients are mostly blended, start drizzling in the olive oil while running the blender. Blend until you reach your desired consistency (I like my romesco sauce pretty creamy, but you might prefer it with a chunkier texture).
- Taste, and add additional salt (up to ¼ teaspoon) if it doesn’t quite knock your socks off yet. Serve immediately with toasted sourdough bread rubbed with raw garlic (as a funkier version of Pan con tomate), you could add chorizo or other toppings
- You could also use as a sauce for arancini and many other dishes
- Or store in a jar in the refrigerator for 4-5 days.