catalan
What to Expect

The May class at Catalan cooking will be a post pig day celebration of iberico pork, seasonal asparagus, and a traditional recipe from Tossa de Mar which I learned from a 75 year old lady doing the recipe on Catalan Television, Cim i Tomba.

It’s a big deal in Tossa de Mar, they even have an annual Cim i Tomba festival that various restaurants in the town participate in.

We will make:

asparagus with romesco

cim i tomba (fish stew with potatoes and allioli from Tossa de Mar)

Iberico ham croquetas

Iberico pork presa cooked with amontillado sherry

nectarine sabayona

Catalans don’t produce iberico pork – they don’t have a dehasa where ibericos feed – but they do eat more iberico products than anyone else in the rest of Spain. Amontillado sherry is from Andalucia but is the closest thing to the type of vi ranci I could use that is widely available here in the UK.

We will end the class with a nectarine sabayona.

The cooking class is limited to a maximum of 8 students and is a real hands on class where you learn by doing (it has been called the stealth approach to learning ) enabling you to make the food you have learned with confidence and ease for family and friends.

The cost is £65 inclusive of wine, containers to take any leftovers home, all the recipes and aprons

About the Host

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Rachel McCormack is originally from Scotland but spent most of her twenties living in Spain, mostly Barcelona. While she was there she caught the Catalan obsession with food and learned how to cook from eating in restaurants, talking to women in the markets, watching her friends fight over which was the correct recipe from a certain village and also watching their Mothers in their kitchens

Rachel tries to re-create the kind of meal that she has at her friends’ houses in Barcelona and other parts of Catalonia. It’s an informal gathering where you eat good ham, cheese and olives while everyone helps to prepare food and has a big discussion about the provenance of the food that is being made as well how to solve all the world’s problems. In the class solving the world’s problems is optional.
The classes will concentrate on a different theme depending onthe season and the produce available.
The maximum size of the class is 8 so it is a real interactive class with everyone making and everyone helping. We eat the aperativos while we do the rest of the cooking and then we sit down together and eat the other two courses and share the Catalan wine.
At the end of the class you will have eaten a lot of good food learned about what you are making and will have taken away a lot of ideas that you can then easily replicate at meals for friends and families.

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