TAPAS 2

Chef Brad Warton returned to PCH yesterday and with a full class; some new participants and some frequent PCH Cooks – (Paul, Pauline and Samantha – always great to see you), he shared a list of seven new Tapas dishes.

• Pulpo estofado lento - Slow braised octopus, kipfler potatoes, smoked paprika
• Calamares en tinta de calamari -  Fresh calamari, squid ink batter, sauce Romesco
• Dos veces cocido cerdo vientre – Twice cooked pork belly,  Pedro Ximenez glaze, fried onion
• Cebollas asada bebe -  Roasted baby onions, thyme, Valdeon
• Huevo suave y trufa -  Soft boiled egg, brik pastry and chive crumb, truffle aioli
• Spain Choi Bao -  Chorizo mince, almonds, coriander, mint, iceberg lettuce
• Bacaloa con tomate y vinagre de Jerez -  Salted cod, tomatoes, eschallot, mint, sherry vinegar

Brad has a casual style and such an obvious love of Spanish fare. He has worked in the Tapas inspired restaurant PARLOUR in Canberra, and he told us he is back there for a while working for them when they re-open following a recent renovation.

He certainly engaged in some great chats throughout the class and shared lots of stories about food, recipes and restaurants.

Chef Brad Warton and DC.

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The sweet tooth that I am, I have to zone in on the most delicious tasting sauce that I have experienced in a long time. The Pedro Ximenez glaze was so gooood!! The pork belly was incredible to complement it, but my goodness, that glaze!!!!!

The most visually “interesting” dish of the night was the ‘Calamares en tinta de calamari’.

This was Tez's favourite dish of the night!

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Hopefully we will be able to negotiate some more dates with Brad and offer some more classes soon.

Happy Tastings!!! DC xx