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. The ingredients we use are familiar to us thanks to the Spanish connection so you can make the most of your seasonal vegetables but learn new and exciting flavour combinations drawing from Peru, Ecuador, Chile and Bolivia for inspiration.
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 vegetarian or vegan diet as we will also be using nutritious quinoa and black beans. We will be using ingredients such as quinoa and cornmeal, great for those on a wheat free diet.
The day will be a mixture of hands on cookery and demonstrations from our tutors.
The course will finish with a delicious three course meal that you will have helped to prepare served with organic wines or local juices.
You will receive a pack of recipes to take home full of tips, seasonal variations and details of where to buy authentic ingredients.
Delicious well-balanced menu. Freshness of the ceviche contrasted beautifully with the substance of the stew. And the chocolate torte finished things off wonderfully.
Tutors were lovely - friendly but at the same time professional
Food was delicious, well balanced and a really interesting mix