You can find all the information about my upcoming workshops here.
Month: May 2021
Serves: 4 | Prep: 10 mins | No Cook Recipe
Many a Spanish tapa trail starts with exceptional canned seafood and a Rias Baixas wine. Galicia’s estuaries or Rías make seafood abundant. In Dublin, we have spotted the trend in places like Uno Mas and The Woolen Mills. Splurge on 3 or 4 cans of nice seafood, serve with some lemons, plain potato crisps, sliced piquillo peppers (or roasted peppers), guindillas (pickled chilies), etc. and don’t forget the toothpicks. In Dublin, Uno Mas, Sheridans and Taste of Spain all offer great cans. Uno Mas has the coveted Galician brand Portomar and Sheridans hasOrtiz from the Basque Country and Ria de Arosa from Galicia. Irish brand Shines has some delicious canned seafood too! You can also find canned seafood in your local supermarket. Add some smoked salmon or a trout pate also if you wish.
INGREDIENTS
1 Ortiz bonito tuna or Shines tuna can
1 bottle piquillo pepper (or bottle roasted peppers)
1 can of guindillas (green pickled peppers)
1 bottle of anchovies in oil 1 Ortiz sardines in olive oil Bag of Keoghs sea salt
potato chips
1 Portomar mussels in
scalllop sauce
1 Portomar squid can
1 sliced baguette
1 avocado, smashed
Tomato “caviar” from 2
tomatoes (recipe below)
Olives
Lemons, quartered
METHOD
To make “tomato caviar”, take out the seeds out of the tomatoes carefully without damaging them and put them in a bowl. Peel and de-stone the avocado, place in a bowl and mash. Open the cans and place on wooden chopping boards. Slice the piquillo peppers or roasted canned peppers and place on a small plate. Place olives in a bowl. Serve with quartered lemons, crips and toothpicks.
People can mix and match their own tapas. Some favorites:
Pepper and tuna tostas
Potato crisp with a mussel
Toasted bread slice with piquillo peppers and bonito
Gilda: pickled pepper, anchovy and olive
Toasted bread slice with avocado, sardines and tomato seeds
Instituto Cervantes
I have lectured on Spanish cuisine at the Instituto Cervantes (Chicago & Dublin) on a number of topics focused on Spanish food history (olive oil, canned fish products, cheeses, charcuterie and Spanish food in the XXIst century.). The presentations included a lecture, cooking demo and recipes. The olive oil lecture in Chicago featured Chicago chef Ryan Poli and OMED olive oil producer Juan de Dios Garcia Casas as our guests. Here is the link. In Chicago, the presentations were sponsored by Culinary Collective and JDY Gourmet.
Since 2017 I have presented a series of lectures about Spanish food in the XXIst century in collaboration with the Instituto Cervantes and the Spanish Commercial Office of Dublin. In 2019 I was a lecturer in the Hispanic Gastronomy series with the Embassy of Peru, the Embassy of Mexico and Food and Wines from Spain.
In January and February 2021 I will be hosting a series of lectures on Spanish Gastronomy in Art, Movies and TV, Popular Sayings and TV ads. Here is the link.
Menupages Magazine
Link here.
Irish Independent
Christmas feature
Quoted on Paella article
https://www.independent.ie/life/food-drink/food-friday-how-to-make-the-perfect-paella-36705897.html
Spice Bags podcast https://www.independent.ie/entertainment/television-why-its-best-not-to-let-the-facts-get-in-the-way-of-great-drama-39975852.html