2 h · 20 places · recipe booklet included · take home a jar of escabeche or confit
EXPERIENCE DESCRIPTION
Cook today, eat well all week
Escabeche and confit are two of the oldest techniques in our cooking for preserving food, and also two of the ones that add the most flavour. With oil, vinegar, spices and slow cooking, fish, vegetables or tomatoes are transformed and keep for days in the fridge, ready to sort out any lunch or dinner.
In two hours, Clara will show you how to make seasonal escabeches and confits and you'll take part in the process. You'll discover not only the recipes, but also the proportions of fat, acid, salt and aromatics behind each one, so you can create your own versions at home.
How it works
Clara cooks and you take part. Some preparations arrive partly prepared from home — those needing long cooking or resting time — so we can make the most of the two hours. The rest is prepared during the workshop following her explanations.
You cook, taste, ask questions and learn to control temperatures, timings and combinations of oils, vinegars, spices and herbs.
What will we make?
We work with seasonal produce, so the specific varieties will depend on what we find at the market that day:
· Fish escabeche with seasonal fish such as sardines, Figueres onion, carrot, bay leaf, black pepper and marjoram
· Squash in escabeche and confit: roasting squash, Potimarron or butternut, with carrot, sweet potato, mandarin zest, black pepper and wild herbs
· Beetroot escabeche with yellow, purple, Chioggia or white beetroot, honey and mustard vinaigrette and seasonal herbs
· Courgette escabeche with yellow courgette, seasonal herbs and spices
· Confit tomatoes of different varieties, such as Oxheart, Green Zebra, Mandó de Collserola, Marmande or red and yellow cherry tomatoes, with sheep's milk labneh, pistachio cream and basil oil
What we'll serve them with
We'll taste the escabeches and confits with accompaniments that may vary depending on what's available at the market:
· Pumpkin and carrot pâté
· White and striped aubergine pâté
· Sheep's yoghurt labneh with citrus
· Sweet potato pastry with goat's cheese and onion
· Sourdough bread
No experience is necessary. The workshop is designed for anyone who wants to cook better every day and keep a well-stocked fridge, as well as those who already feel comfortable in the kitchen and want to master these two techniques. The aim is not simply to learn recipes, but to understand the formulas behind them and develop the judgement to create your own.
BON APROFIT
Clara is the heart of Bon Aprofit, a project that combines healthy, sustainable food with creativity and design. The seasons provide the starting point for her preparations, always using high-quality, organic and seasonal ingredients.
Her aim is to share healthy and delicious cooking through recipes, condiments and practical resources that can make everyday food more enjoyable.
WHAT WILL YOU TAKE HOME FROM THE EXPERIENCE?
· One of the escabeches or confits made during the workshop, in a jar
· The recipe booklet with all the recipes
· A PDF with the preparations covered, including basic proportions and timings
· The keys to making escabeche and confit at home: temperatures, timings and storage
· A tasting of the escabeches and confits with their accompaniments
PRACTICAL INFORMATION
Activity languages: Spanish, Catalan.
Fàbrica Lehmann, c/ Consell de Cent 159 — a former Eixample factory that is now our home and the workspace of our artisans.
If you can no longer attend, your place is yours and you can give it to someone else: email us at tickets@allthose.org with the name of the person attending. We do not offer refunds.
Would you like to give the experience as a gift? Email us at tickets@allthose.org and we’ll personalise it.
More information about Bon Aprofit.
