Join me this Saturday 14th November for a fun Taste of Northern Spain with Beronia as part of the Waitrose Virtual Food & Drink Festival. You’ll be able to take part in live cooking lessons from the Waitrose Cookery School, brush up your kitchen skills at masterclasses with guest chefs Nathan Outlaw and Dhruv Baker, and find out what inspires Heston Blumenthal.
I’ll be on from 7.45pm and the session should take about 45 minutes. I’ll be live answering any questions you might have on the night! I would absolutely love to see you there. Tickets are £15 and that allows you to drop in on any sessions you like, from 10am – 9.30pm!
With more than 40 events, there’s something for everyone to enjoy – all from the comfort of home.
If you’d like to drink and cook-a-long (which I really hope you do!), this is the wine you’ll need to buy:
Beronia Rueda Verdejo: £8.99, Buy Now
Beronia Rioja Crianza: £11.99 , Buy Now
Beronia Rioja Reserva: £15.99, Buy Now
And this is what we’ll be making!
The Gilda – Wine Pairing: Beronia Rueda Verdejo
Ingredients
- 8 canned or jarred anchovy fillets
- 8-16 large pitted green olives
- 8 guindilla (or other pickled green) peppers
- Toothpicks or wooden skewers
- First things first – make sure your Beronia Rueda Verdejo is chilling!
- Start with one of the olives, curl up an anchovy fillet and thread it onto a toothpick or small wooden skewer, then add a guindilla and an olive onto opposite ends and drizzle with a high-quality olive oil.
- Repeat until you have a beautiful display of olive, pepper and anchovy skewers.
Jamon & Manchego Toasts – Wine Pairing: Beronia Rioja Crianza
Ingredients
- 4 slices sourdough bread
- 2 garlic cloves, peeled
- 50ml extra virgin olive oil
- 1 beef heritage tomato, cut into 8 slices
- 150g iberico jamon, thinly sliced
- 75g manchego, shaved
- 30g washed micro herbs to garnish (optional)
- Preheat the grill to medium and put the griddle pan on high.
- Grill the sourdough on both sides until golden, then slice each piece in half and rub with the peeled garlic cloves.
- To assemble the toasts, place a slice of tomato on top and layer on the manchego. Place under the grill for 2 minutes, or until the cheese has melted slightly.
- Top with the jamon and drizzle the toasts with the remaining extra virgin olive oil and garnish with micro herbs if using. You could also drizzle with balsamic reduction.
Spanish tortilla with chorizo & aioli – Wine Pairing: Beronia Rioja Reserva
Ingredients
For the tortilla
- 2 King Edward potatoes, sliced
- 1 large onion, sliced
- 1 pinch sea salt
- 3 medium eggs
- 4 tbsp sunflower oil
- 20g chorizo
- Parsley (to garnish)
For the aioli
- 1 medium egg yolk
- 1 tsp lemon juice
- 1/2 tsp Dijon mustard
- 1 garlic clove, peeled and crushed
- 100ml sunflower oil
- 50ml olive oil
- To make the tortilla, slice the potatoes and onion (if you have a mandolin, that’s ideal!)
- In a nonstick pan, gently heat 3 tbsp sunflower oil and add the onion and potato and a pinch of salt.
- Fry on a low heat to slowly caramelise. Once the potato and onion has softened, remove from the pan and allow to cool.
- In a bowl, season and whisk the eggs. Add the cooled onions and fried potato, gently mixing through.
- Put a very small nonstick frying pan on a low heat with ½ tsp sunflower oil. Carefully spoon in the mixture and fry on a low heat for 4 minutes.
- Place a plate on top and flip onto the other side before sliding back into the pan and cooking for another 4 minutes.
- Check the tortilla is evenly cooked and remove.
- To make the aioli, whisk together the egg yolk, lemon juice, mustard, garlic and a little salt in a bowl. Very gradually whisk in the sunflower and olive oils. At first, add just a few drops at a time then, once an emulsion forms, pour in a more generous stream.
- When the mayonnaise has thickened, cover and chill, bringing back to room temperature before serving alongside the tortilla.
To buy tickets and for more information about the line-up head to:
