Cookery class timetable Winter 2014 – Spring/ Summer 2015
All cookery classes are held at Papadeli, 84 Alma Road, Bristol BS8 2DJ.
Classes are small and suitable for all levels of cook.
Thursday evening classes are 6.30-9.30pm
ALL DAY classes are on a Saturday and run 11-4pm.
Jan 15th Winter in Venice
Crostini with radicchio, pancetta & mascarpone, breaded sardines with caper mayonnaise, rabbit cacciatore, griddles polenta, chocolate and chestnut tart.
Papadeli Winter Suppers, salads and Desserts
Wild mushroom piadina, warming saffron seafood soup, cavolo nero , gnocchi and pecorino romano, one of Papa’s favourite seasonal salads (Winter bitter leaf salad with pomegranate, orange, walnuts and Manchego), Blood orange and Campari cake
ALL DAY Mediterranean Breads and Sweets
Olive and rosemary focaccia, pain de campagne, sunflower seed and fennel brioche, rough puff pastry, pissaladiere, seasonal tarts, amaretti, flourless chocolate and hazelnut cake.
Spanish Winter Markets
Croquetas de jamon with aioli, pan fried hake, white bean and chorizo broth, Catalan chicken with pine nuts and apricots, rustic Spanish bread, almond and orange cake.
Walnut pesto, green olive tapenade and crostini, leek and smoked mozzarella tarts, Seafood ravioli with a lemon butter sauce, a seasonal salad, Ligurian olive oil cake.
Food from the Italian Islands
Pistachio pesto and caponata with crostini, oven baked sardines with fennel and citrus fruits, ravioli with potato, pecorino and mint, orange, fennel and chicory salad, amaretti biscuits.
ALL DAY Food for an Italian Easter Celebration
Crostini, pizzette, artichokes a la Romana, insalata di pulpo, Spring lamb with braised lentils and salsa verde, ricotta and herb gnocchi, ricotta, lemon and cinnamon tart, esse biscuits.
Papadeli salads, suppers & sweets
Butterbean, feta and Za’atar pinchos, seasonal savoury tartlets, rolled lamb with pecorino, mint and artichoke stuffing, new potato, baby spinach and herb salad, orange and hazelnut cake with orange flower syrup
Food for an Italian Easter Celebration
A selection of crostini, artichokes a la Romana, spring lamb with braised lentils and salsa verde, insalata di pulpo, lemon and cinnamon tart.
Spring in Galicia
Empanadas with seasonal fillings, mussels in tomato viniagrette, Galician hake with braised potatoes, garlic and tomato, tarta de Santiago.
Spring in Tuscany
Crostini with chicken liver pate, garlic and thyme foccacia, carciucco – a Tuscan seafood soup, a seasonal salad, torta della nonna (pinenut and custard tart).
Seafood of Spain
Piquillo peppers stuffed with salt cod brandade, fresh baby squid with chorizo, parsley and feta, seasonal salad and aioli, seafood paella, Rioja pear cake.
An Early Mediterranean Summer
Crostini w/ Broad bean and wild garlic dip, crisp squid with caponata, Summer herb cannelloni, a seasonal salad, lemon and lavender cake.
Early Summer in Venice
Rocket and walnut pesto crostini, cherry tomato and thyme foccacia, duck, black olive and tomato ragu, a seasonal salad, panacotta with apricots.
Mediterranean suppers, salads and sweets
Piquillo peppers stuffed with goats cheese and pine nuts, asparagus and green herb tart with pomegranate dressing, spatchcocked poussin with tarragon, caponata, peach and amaretti tart.
Summer in Tuscay
Stuffed courgette flowers, Tuscan fish stew, porchetta Trevigiana with fennel, garlic and white wine, panzanella, peach and amaretti tart