Spanish Cooking Class Thursday 27th May

Your chance to cook up a feast for four with our Innovation Head Chef and Product Expert - traditional meals with a Belazu twist. Join our chef and product specialist, Henry Russell and Robert Curbishley, for an online Spanish cooking class on Thursday 27th May 6.30pm - 8.30pm
Size: 3kg
In stock

About this event:

Join us at 6:30pm on Thursday 27th May for an Italian Cooking Class. You will make three courses alongside our in-house Development Chef Henry Russell, previously Head Chef at Moro Restaurant, and Product Specialist Robert Curbishley. Each class will be focusing on a few of our Spanish ingredients, and you will be creating 3 full courses including starter, main (with side dish) and dessert.

One ticket is suitable for a household of up to four people.


    • Pan con Tomate with Cherry Tomatoes, Gordal Olives and Anchovies (Serves 4 as a Starter or Snack)
    • Baked Rice with Peppers, Tomatoes and Saffron (Serves 4 as a Main)
    • Asparagus with Easy Romesco Sauce (Serves 4 as a Side Dish or Starter)
    • Piquillo Pepper, Chickpea and Grilled Lettuce Salad with Garlic and Sherry Vinegar Dressing (Serves 4 as a Side Dish or Starter)

What's included:

  • 500ml BELAZU Early Harvest Extra Virgin Olive Oil
  • 340g Gordal Olives (or alternative)
  • 70g Smoked Paprika Sweet
  • 130g Turkish Pepper Paste
  • 1kg Carnaroli Risotto Rice
  • Tomate Triturado
  • 1g Category 1 Saffron (1g Pot)
  • 165g Roasted Pepper Tapenade
  • 120g Smoked Chilli Nut Mix
  • 225g Piquillo Peppers
  • Jarred chickpeas

Please note that this is a cook along where we supply the Belazu ingredients for the recipes, however you will need to purchase some fresh items yourself. The details and recipes will be emailed through once tickets are purchased.

Ingredients you will need to buy:

  • Sourdough Bread or 1 large Ciabatta
  • 150g Ripe Vine or Cherry Tomatoes
  • 200g Cherry Tomatoes
  • 1 Onion
  • 1 Garlic Bulb
  • 4 Fillets Salted Anchovies (optional)
  • 1 Red & 1 Green Pepper
  • 400ml Chicken or Fish Stock  or 400ml Water and 1 Stock Cube
  • 50ml White Wine / Dry Sherry or White Vermouth
  • 1 1/2 Lemons
  • 2 Bunches or 500g Asparagus
  • 2 Heads of Baby Gem Lettuce
  • 70g Mayonnaise
  • ½ tsp Dried Oregano (Optional)
  • Salt & Pepper
  • Pinch of Sugar

To be Prepared in advance of class:

  • 1 clove garlic, peeled
  • 2 cloves garlic, peeled and finely sliced
  • Further 2 cloves garlic peeled and thinly sliced
  • 1 onion, peeled and chopped
  • 1 red & 1 green pepper, stalk and seeds removed then diced
  • 500ml BELAZU Early Harvest Extra Virgin Olive Oil

100% Early Harvest Extra Virgin Olive Oil (Superior category olive oil obtained directly from olives and solely by mechanical means).

  • 340g Gordal

Gordal Olives, Salt, Water, Sunflower Oil.

  • 70g Smoked Paprika Sweet

Sweet Smoked Paprika Powder (98%), Sunflower Oil.

  • 130g Turkish Pepper Paste

Grilled Red Peppers (40%), Rehydrated Sun-Dried Tomatoes (22%), Sun-Dried Peppers (16%), Extra Virgin Olive Oil, Sunflower Oil, White Wine Vinegar, Salt, Garlic Puree, Sugar, Smoked Paprika, Balsamic Vinegar of Modena, Mixed Spices.

  • 1kg Carnaroli Risotto Rice

Carnaroli Rice (100%).

  • Tomate Triturado

Crushed tomatoes, E330 - citric acid

  • 1g Category 1 Saffron (1g Pot)

100% Saffron category 1

  • 165g Roasted Pepper Tapenade

Grilled Red Peppers (74%), Sunflower Oil, Tomato Paste (11%), Garlic, Salt, Paprika Oil (Sunflower Oil, Paprika Extract). Acidity Regulator: Citric Acid.

  • 120g Smoked Chilli Nut Mix

Cashew nuts, almonds (nut), fried and salted giant corn (giant corn, sunflower oil, salt), sugar syrup (sugar, water), sea salt, smoked paprika flakes, smoked paprika, cumin powder, Bird's Eye chilli, Cayenne Pepper, Flavouring, Paprika

  • 225g Piquillo Peppers

Piquillo peppers, salt, acidity regulator: citric acid.

  • Jarred chickpeas

Chickpeas, water, salt.

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