During this session we will reminisce on the very best food we have tried and tested over the years during our travels in and around the Mediterranean. Pick up a few tips from us on how to recreate the most authentic dishes from France, Spain and Greece!
Tortilla. Marco is inspired by many cooks, Ainsley Harriot is one of them. From the Spanish coast he did a tortilla, so easy and fast, no slow cooking. Very few ingredients and some deft tortilla sliding onto a plate!
Mediterranean Salad. A splash of colour and wonderful flavours. Roasted red pepper, oven baked tomatoes, fresh basil, buffalo mozzarella and camembert cheeses, anchovies, garlicked tiger prawns. What a combo! Served with toasted olive oil baguette slices.
Twice Baked Cheese Souffle. Using a hard French cheese like comte or even an English Lancashire cheese. We cook the souffle in ramekins, let it collapse and re-bake it quickly topped with crème fraiche.
Crème Brulee. An international winner. Originally French or is it English!! We make a Crème Anglaise with full cream and egg yolks. Chill it with raspberries hidden in the base, and top with icing sugar, blowtorch it or grill briefly and chill, utterly divine and a “must eat”.
Marco will happily answer questions from our audience as we go along.
The demonstrations will only have ten people present and all recipes will be emailed to you prior to the event to whet your appetite.
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!