XXI Century Tapas Workshop
The objective of the workshop is to teach the attendees how to make creative tapas taking advantage, in a fun and curious way, of foods that we usually have in our pantry or refrigerator, even leftovers from previous dinners or meals. That is to say, surpluses with which we do not know what to do, but that with a touch of imagination will become suggestive appetizers or tapas worthy to entertain our guests.
What are we going to cook? For example:
- Sushi Maki of Spanish Omelette and Piquillo Peppers. Using Japanese cooking techniques, we will Spanishize a Maki, so they can say that Japanese cuisine is complicated, with seaweed and raw fish.
- Mushroom Carpaccio & Manchego Cheese. The protagonist of this dish will be the mushroom, which together with that cheese already somewhat hard that we have in the fridge will form an exquisite pairing.
- Crispy fish loins and avocado. There is nothing more boring than reheating the leftover fish from last night's dinner. What to do with it? Well, if we combine it with an avocado cream and add the typical quicos from the candy store, we will get a delicious crunchy fish crisp.
- Balsamic Bites of Tomato and Chicken Roasts. Possibly Sunday roast chicken is one of the star surplus foods in our fridge. You will see how simple and original it is transformed, along with a tomato and something else, into a juicy tapa.
More information
For more information please do not hesitate to contact us.
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