Here we reminisce our memories of Spain and the Greek islands, eating little but often the most delicious Tapas, Meze and Grazing Foods. During this session we will teach you how to create the most wonderful foods to serve as appetisers and ‘picky bits’…
Garlic Prawns. Memories of Majorca. Marco gets decent tiger prawns and puts in plenty of garlic and butter. These are perfect for dunking with bread!
Giant Mushrooms in a Blue Cheese and Crème Fraiche topping. The mushroom juice blends well with the cheese and cream.
We will demonstrate :
Quail’s egg Scotch Eggs. Chicken eggs are too big! The quails eggs are hard boiled and surrounded by spicy sausage meat, and deep fried. (You can use a deep frypan rather than a deep frying machine with an inch or two of veg oil, NB! Keep an eye on it). These are delicious and moreish.
Savoury Choux Buns. Yes the savoury version of the chocolatey ones! These are flavoured with cheese and smoked paprika and filled with spicy beef mince. Freeze well and can be kept in a warming oven until needed.
Marco will happily answer questions from our audience as we go along.
We will have a maximum of three households per session for this, so the session is inclusive for all involved.
Top Tech Tip. If you hook up an HDMI cable from your laptop to a TV in your kitchen, you then have two screens to allow you to have an audience at home!