A taste of Latin American cooking

This is an introduction to Latin American Cooking and we make some of those vibrant mouth watering dishes from the deep south to the Caribbean and Central America. Creole, Cajun and Mexican dishes are featured on this course of 6 evening classes. Allspice, thyme, lime and scotch bonnet peppers are some of those strong and varied flavours that we work with. Dishes include jambalaya, saltfish fritters, creole meat pies and quesadillas. On this course we also include some of those exotic salsas and finish off with a rum punch.

We provide all the ingredients and you take away a dish (usually enough for two), along with the recipe, at each class.

Week one: Introductions and welcome drinks

Quesadillas made with flour tortillas filled with refried beans and oaxaca (Mexican)

Week 2: Creole meat pies or Goat curry with rice (both Creole)

Week 3: Saltfish fritters with sauce chien (Creole)

Week 4: Squash tempura tacos with a lime and chilli mayonnaise (Mexican)

Week 5: Jambalaya (Cajun)

Week 6: Jerk chicken with rice and peas (Creole/ Caribbean)

We will also be making various salads and salsas and finishing off with a rum punch!

Please note dishes can be subject to some small change.