how to carve cured Spanish hams (on the bone), as well as giving instructed ... On the palate, it has an elegant combina
Artisan Spanish Food Evening - £25 per person Three courses + Wines & Sherry Tapas Tapas (Waterloo), Thursday 30th January, 6:30pm for 7pm start Welcome to our first Artisan Spanish Food Evening! We will be showcasing the very best in Spanish foods, from cured Ibérico meats, selected gourmet Spanish cheeses as well as the best of our tapas menu for you to try, paired with some fine & unusual Spanish wines*. Javier de la Hormaza, our main supplier from Spain, will be attending and showing you how to carve cured Spanish hams (on the bone), as well as giving instructed tastings with food & wines, in a friendly and informal atmosphere.
MENU FOR ARTISAN EVENING: 1. Sharing Cured Meat Platter: Paired with Carpess Rioja (red) & with Pagos del Galir Godello (white). - Reserva Serrano cured ham This “Reserve” Serrano Ham has been cured in Burgos for a minimum for 14 months. It has a soft and mild texture, and has an ETG accreditation for Guaranteed Traditional Speciality. The Pigs are all 100% Spanish, selected for their quality. All the hams are cured in Sierra de la Demanda in La Rioja. Javier will be tutoring you in how best to carve it. - Ibérico de Bellota cured ham Our cured Montanegra Ibérico Bellota Ham comes from pigs fed only on acorns, reared in a free-range environment where each pig has an acre of land to rome in individually! This winner of a Great Taste 3 Star Award is the highest award a Spanish ham has ever had. Coming from Extremadura & produced by a family business with more than 75 years experience in raising pigs of the highest possible quality. The pigs are fed on a quality diet of acorns, which gives the meat its unique taste. It carries the label of the Dehesa de Extremadura D.O. only awarded to produce of the highest possible quality. Each taster portion will be served by a Master Carver, to enhance the experience and taste, and you will be tutored in how best to carve it. - Chorizo Ibérico & Salchichón Ibérico Montanegra Iberico Salchichon is a cured “salami” sausage made from Iberian pigs with a delightfully nutty taste. Somalo Chorizo Vela Picante is produced in La Rioja, and is a rich and full-flavoured Spanish Chorizo made with fiery pimentón picante.
2. Sharing Spanish Cheese Platter: Paired with Lopez Cristobal Roble (red - voted Best Spanish Wine 2011) and Aquitania Bernon Albarino (white). - Rebollin Afuega Pitu “Cider Fusion” Cheese Made in an innovative fusion process where fresh cider and milk are blended before setting. On the palate, it has an elegant combination of apple and the creaminess of cow's milk. A great new style cheese from Spain. - Vega de Llos Valdeon I.G.P Blue cheese, made from cows and goats milk. Ripening lasts at least two months. Intense flavour, slightly lactic, salty, and a little spicy. It has a caramelized aroma and buttery texture that melts in the mouth. - J. Aranburu Smoked Idiazabal A basque cheese handmade with 'Latxa' sheep's raw milk and natural rennet. To produce one kilo of Idiazabal cheese, seven litres of milk are needed. Awards: Gold World Cheese Awards 2008, Silver World Cheese Awards 2008, Silver World Cheese Awards 2007. 3. Various Tapas from our Menu Paired with Luna Beberide Mencia (red) and Jose Pariente Sauvignon Blanc (white). - Burgos Black Pudding, made with added sautéed onions, butter, rice & seasoned with salt, pepper, paprika and oregano. - Chorizo made in La Rioja by a producer with 100 years of history, this recipe has been developed in co-ordination with them, making a truly unique product! It is semi-cured for 4 days, making a softer sausage that retains moisture whilst becoming crispy - perfect for cooking! The key to it is Spanish Paprika, to give our Chorizo its signature taste. - Mini-cod skewers with sun-dried tomatoes & basil in a light beer batter. - Chargrilled fresh sardines, served whole on toast with gremolata and rocket salad 4. To Finish... A choice from a variety of modern Spanish sherries. *All wine tasters = 75ml
