Galicia, in the far Northwest corner of Spain, is famed for its seafood, soups, beef and Orujo. Known for its cold and wet climate its simple, hearty food is ideal for a typical London autumn. Join Rachel for a fascinating insight into some of the area's most well-known dishes cooked in the classic style of the region. Recipes include Rollo de Tenera (stuffed roast beef), Pulpo a Fiera (spiced octopus cooked with potatoes), Caldo Gallego (cabbage, pork & bean stew) and Empanada de Atùn (tuna pasty). All of the dishes prepared during the class will make up a traditional Galician meal, culminating of course with a Queimada (coffee with burning Orujo) and a spell to discourage the bad spirits from entering your warm, dry house.
Provincial Spanish Cooking
July 30, 2012 By