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Category Archives: Jose Pizarro

question time

Having gone on about how awesome Jose Pizarro is, I thought I may as well put my money where my mouth is and got my people to contact his people.  After lengthy negotiations and hardball tactics, Chef Pizarro cleared his busy schedule and answered a few questions for me!  

Yeah, OK, not much negotiating took place, in fact Hannah at Nourish PR was absolutely delightful.  Take it away:

Thank you, Jose for taking the time to answer my questions.  I am a huge fan of Spanish food and drink (you and your food especially!) and have lots to ask.  SO ..!

Read the rest of this entry »

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it’s good to talk

… and eat.  Yeah, the eating bit’s best.

I recently stumbled upon a retweet by Jose Pizarro regarding an upcoming event at the Jewish Museum in London.  It had sold out but they kindly suggested I emailed in case of any returns.  Lo and behold, I managed to get my grubby mitts on a pair of tickets, hoorah!

Camden was dark, cold and wet but the thought of an hour or two in the welcoming arms of Pizarro and culinary legend Claudia Roden was good enough for me.

¿Dónde está el padron?

¿Dónde está el padron?

We were ushered into the warm and took our seats along with around 60 women of a certain age (plus a few men).  Claudia came prepared with sheets of paper which she basically read from while Jose discussed his culinary ideology and, more importantly, cooked some food on stage.  Little, tasty morsels were handed out and Q’s were A’d.  The starter of salmorejo (from Roden’s book) was gorgeous and when asked to explain the dish, he replied “this is Claudia’s recipe, I make it slightly differently.  It’s made with tomatoes, garlic, bread, topped with hard boiled egg.  And Serrano ham”  Cue gasps.  “Ah!  Do not worry, there is no ham tonight!”  Cue laughter.  Yep, the pork jokes kept coming with talk of Iberico pigs and chorizo.  Next up was a demonstration of Mrs Pizarro’s potato omelette.  Of course, everyone’s mum makes the best [insert regional dish here] but we got a taster along with some sea bass which was jam tasty.  A keen fish eater, my first taste of sea bass was delightful and our chef explained that you cook the fish skin side first.  Frying it this way gives the skin a crispiness of course but it also keeps the flesh moist – if you cook the meaty side first, the juices will come out and the flesh become dry.  The skin protects that from happening.  He gave an example with the sea bass he was cooking: three minutes skin side and about a minute on the other.  Perfect. Read the rest of this entry »

 

whinging pomms

The nights are putting in but I still get my hit of glorious sunshine in the form of Australian Masterchef.  To make me feel at home this week the producers brought a little bit of Britain to Sydney.

Once a week George and Greg give an hour long masterclass.  They remind us of what was in the mystery box and make some helpful suggestions.  Occasionally a guest will appear through the huge MCK (as they call it) doors.  This week, as soon as Greg introduced the guest ‘chef’ as an ex-model, I knew Ms Pascale would sashay through the kitchen with a big smile towards her Kitchen Aid.

The contestants look thrilled as always (there MUST be times when they have no idea who the head chef or food critic is but they hide it well) and Beau looked particularly delighted to see her; Read the rest of this entry »

 

adventures in cookery pt 2

Having a borderline obsession with Spanish food and liking Rick Stein, I was thrilled at the prospect of his new show as it aired on BBC 2 last year.

Rick Stein’s Spain saw the Steinmeister travel across my favourite country visiting the regions of Valencia, Extremadura, Andalucia and Catalonia to name a few.  As always with Rick you get a bit of poetry here, a reading from Don Quixote there and reminiscences of childhood holidays.  A little later in the year, the series was followed up with a Christmas Spanish Special in London where he cooked a seasonal feast for all the people he’d met along the way and worked alongside Jose Pizarro.  Man, I love JP, he’s my favourite and totally awesome.  It also helps that after recently tweeting my intent to cook a pork stew recipe from his book, he replied “love it!” and followed it up the next day with “how was your stew, did you enjoy it? :)”  YES, IT WAS VERY VERY TASTY, THANK YOU, CANIBEYOURFRIENDPLEASETHANKYOU?

Jose Pizarro with Rick Stein

Ahem!  Anyway, my reason for telling you all this is that whilst glued to the TV, vegging out on the sofa and making Homer Simpson style drooling sounds, I made notes on what recipes I’d like to cook.  Come on, Fanny, stop imagining how lovely this would all taste and do it yourself!   Read the rest of this entry »