Jose Pizarro’s Olive-It Cooking Class:
Regular readers of London-Unattached will know I am in the middle of moving house. And, I’ve just come back from a series of wonderful but exhausting press trips to Oman, India and Sri Lanka. So, it has to be something special to persuade me to leave my chaotic packing and venture out for a cookery class. Jose Pizarro for me was one of the unmissable events that I’ve been invited to recently. I love his bar and restaurant in Bermondsey and am a huge fan of his style of Spanish cookery. And, as it happens I do like olives too!
Just as well, because each of the three dishes we made included olives from Spain. The first – an anchovy stuffed Gordal olive, marinaded in olive oil, lemon zest and oregano was simple and something I can easily see myself doing at home.
The final dish, a rather elegant monkfish wrapped in Serrano ham and stuffed with black olives, thyme, garlic and anchovy would make a fabulous special occasion dish.
But the dish I am most likely to make again was a chicken stew with tomatoes, chorizo and black olives. Rich and comforting, I managed to eat my way through a large bowl of this despite still feeling jet lagged.
So, I’m sharing the recipe we were given – it may just inspire you to try at home. Although we used chunks of chicken here I think it would work very well with chicken portions too – thighs, wings or bone on breast. You’d just need to adjust the timing a bit – I’d probably add the chicken portions at the same time as the tomatoes and stock.
As with every cookery event I picked up new tips and skills
Here’s the lovely Jose showing us how to chop onions
Many thanks to Olive It for hosting this event. You can follow them on twitter at @Oliveit_UK or on facebook, www.facebook.com/oliveit_uk for more olive recipes and your chance to win a place at one of their special events