Day Sixty Six - Luxembourg Tourist Board!
Todays morning started as usual on a Wednesday with a biscuit and cheese demo with Darina ... today we covered a few different types of biscotti and a load of blue cheeses! 😋
After we had our final wine class with Colm ... Exam's next week!
Except this wasn't any ordinary wine class ... first we focused on Sherry .... as it was tapas day! and then ... two students arranged for some wine from their own areas to be presented ... Steph organised some wine to be sent from a winery he will be working at after Ballymaloe in ... St. Tropez !!! The winemaker was even skyped in ... but before that we had a presentation on Luxembourg and Luxembourgish wines from ... yours truly!!! 😱 Fairly unprepared and speaking mostly off the cuff I tried to do my adopted home proud ... apparently I sounded like a representative from the Luxembourg Tourist Board ... we may have some weekend guests soon ! 😂
I presented two wines from one of my favourite Luxembourgish vineyards ... Schumacher Knepper ... their top end Riesling and a Cremant ... both seemed to be well received ... but from being in that crowd of students ... I know very well they cheer for all wines ... 😝😘
It was an enjoyable experience but I'm not sure I'd be repeating it anytime soon 🤣
Today was all about Tapas ... Rory took us on a tour of Spain with what seemed like an infinite number of tiny dishes ... my type of food! Having done a few tapas / meze nights myself I know how much work is involved in the preparation for a handful of people not to mention 60 odd ... so chapeau to the team! 😀👍
The dishes for today ...
- Jago’s Tortilla de Patatas
- Finca Buenvino Tortillitas with Saffron Aioli
- Salt Cod with Piquillo Pepper,
- Salt Cod Bunuelos with Aioli
- Pimenton de Padron
- Pata Negra, Serrano or Chorizo on bread
- Kideys in Fino Sherry
- Bonito with Anchovies
- Gambas al Ajillo (Garlic Shrimps)
- Fish in Hojalata (Fish Presented in Tins)
- Albondigas with Aioli (Crispy Meat Balls)
- Membrillo (Quince Paste/Cheese)
- Marinated Black Olives,
- Marinated Green Olives
- Pulpo A la Gallega (Octopus);
- Pulpo En Vinagrea (Octopus)
- Chicken Thighs with Romesco Sauce
- Bunuelos con Chorizo y Queso
- Queso de Cabra en Aceite with Rocket Mayonnaise (Goat’s Cheesein Olive Oil)
- Almendras con Pimenton (Roast Almonds with Paprika)
- Huevos Estrellados Con Chorizo (Broken Eggs with Chorizo)
- Garbanzada (Chickpea Stew)
- Papas Bravas
- Boquerones with Potato Crisps
- Delicas
After demo I had to bake my first sourdough ... I had left the prepared dough in the fridge since last Thursday (not good) as I was too busy, so I wasn't expecting a perfect loaf ... however I wanted the chance to cook it ... and the results .. not bad at all ... I would have liked more height but the taste was excellent! I prepared another loaf today too so that'll be ready for baking on Friday or Saturday 😋
The later part of the evening was again about wine tasting ... with white wines enthusiastically present by Maire and then a last minute dash to the shops by Hannah and Jane-Ann for the reds ... good effort girls! ☺️
Tomorrow I am doing some duck dishes ... not sure what yet but let's see ...🤞
