| MEDITERRANEAN
odyssey
The
Mediterranean basin is a melting pot of traditions, races, cultures, and religions.
This has given rise to an amazing cross fertilisation of culinary styles in which
there are many similarities yet still distinct differences as you travel from
country to country. In our Mediterranean Odyssey we will explore the unique flavours
and techniques that typify each region and how they relate to the rest of the
Mediterranean Rim. In addition we run regular Tapas Classes
which have been very, very popular. During
each workshops you will learn to recreate, as authentically as possible, some
typical and some less well known dishes of each region. and at the end of your
hands -on cooking we'll sit down to a long lunch with a glass of appropriate wine. To
see the recipes we cooked on a previous workshop click here
(Spain) or click
here (France) Greece
and Turkey. The
reputation of Greek and Turkish Cuisine has been very poorly served over the last
40 years by the low quality stuff turned out in many over developed coastal resorts.
However, the region has a culinary tradition of some 4,000 year and it was Archestratos
in 330 B.C. who wrote the first cookbook in history. We'll attempt to capture
some of the essence of Greek and Turkish Cooking by exploring some of the dishes
the locals eat rather than those served to tourists. Tuscany Tuscany
has an unrivalled reputation both for the quality of its produce and the passion
of its cooks. Tuscan cuisine is notable for its simplicity. Dishes are simply
prepared, never over elaborate and make use of the best seasonal vegetables and
meats. Bistecca, beef cooked on the bone, is found very widely, as are beans (fagioli)
and wild mushrooms. Tuscany is also known for its schiaciatta - a celebratory
bread made with grapes and raisins. The region does not suit dairy farming so
there is no butter; cheese is from ewes milk rather than cows. We'll treat this
cuisine with the respect it deserves and we'll eat like Tuscans. Provence Bouillabaisse,
Ratatouille, Soupe au pistou, Salade Niçoise, Socca, Panisses, Quince cheese,
Pissaladière. The list of dishes unique to Provence goes on and on.
We'll pick classics from coast and mountain as we create a Provencal feast that
will transport us to the world of Jean de Florette and, dare I say, Peter Mayle. North
Africa Morocca,
Algeria, Tunisia; names that bring to mind ramantic desert landscapes, beautiful
Moorish architecture and the smell on food cooking on an open fire wafting on
the hot wind as you stare at the stars in a cloudless sky. Just a stones throw
across the Straits of Gibraltar the cuisine changes significantly. The food is
influenced by the spread of the arab world from the east and flavours reflect
theMuslim culture which has dominated this part of the Mediterranean. Lentils,
Chickpeas, kid, lamb, harissa, ras-el-hanout, olives, almonds, apricots, cardamom,
tagines, are just some of the flavours and dishes that exemplify the region. The
Eastern Mediterranean The
Lebanon and the Eastern Med has a wonderful cuisine; koftas, kebabs, pitta breads,
fattoush, and falafel are just a few of the dishes which owe their existence to
the inginuity of the cooks of the region. The style of eating is also different
with lots of dishes on the table at once and all eaten communally form the centre
of the table. Le
Midi The
South of France is more than just Provence so this workshop will focus on some
of the other great dishes of the region. The western end of the French Mediterranean
coast sees much more influence from Spain and Catalonia where Provence has the
more Italian feel. Patés, mushrooms, beans, chestnuts, jambon cru, brandade,
soup au pistou, bourride, merguez are dishes and ingedients that occur again and
again in the regions cuisine. Spain Spain
is a real favourite of ours. Gutsy, unpretentious food but featuring fantastic
ingredients such as chorizo, jamon, morcilla; paella, saffron, paprika, lemon,
cardamom, every kind of fish and seafood, rice, potatoes, pasta, bread; the Spanish
welcome it all into their culinary fold, a testament to their long history as
conquistador and subjugate in near equal measure. Plus it's ok to drink sherry
outside of December even if you're younger than 60 and they love beans of every
kind, just like me.
Each
workshop will start at 9:30 with coffee available from 9:00. We will spend the
morning preparing and discussing the food of each region which will take us through
to a late lunch at 2:30. the day will end around 4:00. Cost
£99 per person. To
use our booking form click here
or call us on 01803 752943 or
email |

Back
to Diary 
Forthcoming
Dates 11th
Aug | Spain | 18th
Aug | Eastern
Med | 4th
Sept | Tuscany | 18th
Sept | Tapas | 29th
Sept | Provence | 30
Sept | Spanish | 12th
Oct | Eastern
Med | 13th
Oct | Mezze | 19th
Oct | S.
Italian | 7th
Nov | N.
Italian | 17th
Nov | Tapas | 18th
Nov | Mezze | 28th
Nov | S.
France |
All
classes £99/person


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