How lucky am I - I have been asked to do a pop up fundraising event at the Arts Bureau in Blackburn to celebrate its' new launch. Come along to dinner enjoy the food, have a nosy at what's going on, there will be live acoustic music by the fabulous Terri and a full licensed bar available. £10 of the ticket price will be donated to the Bureau.
If you have been to dinner before you will know we kind of start off with a menu but it very much depends on what's in the fridge and what looks good when I go shopping. The food will keep appearing as if by magic until you shout stop, I promise no one will go home hungry!
Please do let me know if you want the vegan or vegetarian option just so I know how much of everything to cook.
A - I will have the vegetarian option please.
B - I will have the vegan option please.
Tortilla - A Spanish classic with only three ingredients, eggs, potatoes and onions but done well it is a miraculous thing.
Pedron peppers if I can get hold of them if not roasted peppers with sea salt and olive oil.
Garbanzos - Cooking this dish fills my kitchen with smells of my Spanish grandma, onions are fried with a touch of garlic, a bay leaf and then paprika is chased around the pan till it releases all its flavours and aromas turning the pan a deep ruby red, tomatoes bring this dish together and a last minute addition of garbanzos (chickpeas) brings this dish to a finale.
In Spain a popular tapas is "pan con tomate", youll already have the bread so we are giving you a bowl full of sunshine kissed tomatoes infused with basil, a hint of garlic and olive oil to build your own.
Marinated olives of all shades of green and purple.
Aubergine Pisto - Pisto is the Spanish version of France’s ratatouille, Italy’s caponata or Turkey’s imam bayildi, aubergine, courgette, onion, tomatoes, red and green peppers, and lots of olive oil served warm not hot.
I'll do something sexy with mushrooms.
Lentil salad - The Moors have a lasting influence on some important ingredients used in most traditional Spanish dishes, but they also contributed greatly to common cooking techniques in Spain, this lentil salad is a nod to the lasting Arabic influence in Spanish cuisine.
Soft, silky, creamy hummus
A selection of cheese with membrillo and fig tart
All served with a basket of bread and oil and balsamic dipping bowl.
There will be an amazing selection of desserts made by the lovely Annie who will be launching a vegan and vegetarian cafe at the venue called Bean at the Bureau.