A day of insightful cooking, looking at the flavours of South America.
This cookery course will take you on a journey through South America cooking a selection of dishes starting in Mexico and travelling all the way down.
The cuisines of South America vary from country to country and all have a history which fuses indigenous local foods with the influences of European settlers; particularly the Spanish and Portuguese.
On this hands-on day we will make authentic sauces, soups and stews and traditional dishes using an array of colourful seasonal vegetables, fruits, fresh herbs, beans and grains. We will use local potato and squash varieties, carrots, sweetcorn, peppers, seasonal greens, plus chills, cumin, coriander, paprika and limes. This course is perfect for those looking to cook a healthy and balanced diet.
Join us in exploring this South American culinary experience.
An example of dishes cooked on the day:
Columbian Ahuyama Soup - A creamy Squash Soup
Pao de Queijo - Brazilian Cheese Bread
The Classic Peruvian Aji Sauce - A spicy hot sauce that goes well with everything Peruvian
The Famous Argentinian Chimichurri Sauce - An intensively flavoured garlic and herb sauce to serve with grilled meats.
Sancocha - A typical village chicken stew using plantain and cassava with a sweet tomato and onion sauce
Chilean Leche Asada - A sweet, Cinnamon Lemon Custard Dessert