Dried fruit, nuts, dark sherries of the colder months, along with great fresh produce, make Spanish winter cooking fabulously tasty. You will be able to replicate this exciting, flavoursome menu a seasonal dinner party or special occasion. Chef Tutor, Jenny Chandler, is author of ‘The Taste of Spain’ and ‘The Food of Northern Spain’. Jenny spent years collecting recipes and tips from generous locals in the markets and from all her wonderful Spanish friends where she was working as a restaurant consultant.
Romesco with charred leeks and aubergines
Chicken with traditional Catalan stuffing
Roast pepper, orange and potato salad
Soplillos de Granada ( chewy almond meringues) with P.X. sherry raisins and ice cream
The Spanish love their seafood and the salad can be prepared in advance. Romesco sauce is a great accompaniment to all sorts of veg’, fish and even lamb too. The Christmas stuffing could give your own festive table a twist and the salad is fresh with citrus. Andalucian almond meringues and sherry raisins make the perfect finale to any feast – a classic for your repertoire.