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2018 cooking courses

28
Jan

New Year workshops…and more to come…

Starting a New Year can take a while. In my case, after a Christmas break in Barcelona, my home town, I’ve been developing new ways to share my skills with all my fellow foodies. I often try my first workshop in a specific field with friends and family. This was the case with my pasta class, which I’d been putting a lot of research and develop into over the last few months. Another class I’ve added is the Paella one, which I’ve been doing throughout my whole career in London, with some improvements.

I’d like to invite you all to take part share and consider these as possible gifts for friends and family. As ever, I’d like to take this opportunity to ask you all for any on-demand requests of additional courses you would may want to explore with me. Here’s to further learning this year!

PAELLA COURSE     

          Paella is probably one of the most iconic dishes in Spanish cuisine. If you have been to Spain you have probably tried it, and probably love it. Have you ever want to prepare your own paella for your friends or relatives With this course you will learn what ingredients make authentic paella, understand all its variations and learn this popular Spanish dish.

Topics covered:

  • History of the dish
  • Types of paellas
  • Differences between fish and meat paellas
  • To fry or not or not fry the rice
  • The importance and role of the stock
  • Elaboration of 4 different paella dishes

Material provided:

  • All ingredients
  • Dani’s paella booklet + recipes

Duration: 4 hours

Price:     £60 per person   (minimum 4 People)

PASTA COURSE 1

Who doesn’t love a dish of fresh pasta? It’s at the core of Italian and international cooking. Making fresh pasta is easier and probably more fun than what you think, and when you try the taste of fresh DIY pasta you’ll never want to go back to buying it in the supermarket. It’s cheaper too. With this course you will learn how to make pasta in different textures, colours and shapes. 

Topics covered:

  • What makes pasta’s dough fresh?
  • How to make pasta of different colours
  • Classic tagliatelle and spaghetti
  • Making ravioli
  • Making tortellini
  • How to preserve fresh pasta

Material provided:

  • All the ingredients
  • Dani’s pasta booklet + recipes

Duration: 4 hours

Price:       £60 per person   (minimum 4 People)

Note: If you wish to combine both Pasta courses 1 & 2, it’s £100 (see cooking pasta class – day 2)

PASTA COURSE 2

If you’re looking for further challenges to pasta making and you want to take your ravioli to the next level this is your course. You will learn different techniques for different patterns and colours on your ravioli/tortellini/tagliatelle… You’ll also learn how to make coloured gnocci and three distinct sauces for your pasta.

Topics covered:

  • Three types of sauces
  • How to make rainbow gnocci
  • How to make spiral coloured pasta
  • How to make lined pasta
  • How to make stamped pasta
  • How to make different patters of ravioli and tortellini

Material provided:

  • All the ingredients
  • Dani’s pasta booklet + recipes

Duration: 4 hours

Price:       £60 per person   (minimum 4 People)

Note: If you wish to combine both Pasta courses 1 & 2, it’s £100 (see cooking pasta class – day 2)