Sabrosa Empanadas!
Welcome to Galicia Spain!
Galicia Spain. Where we are told the empanada originated from. Picture yourself on this beautiful beach with a cold orange Fanta taking in the sun the sand as the waves of flavour overtake you when you eat your sabrosa empanadas. Chef Joey will help you create a flaky crust stuffed with delicious filling. Then you’ll whip up a dessert to enjoy after.
We welcome words of encouragement or questions as we move along. We hope you cherish this time with your family creating something to nourish your souls!
Download all the information you’ll need for the class including the pre-class prep list (roughly 30 mins prep) and the recipes. It is ideal that you print the recipes out. Pre-prep is key as we have an amazing menu but it does depend on how much is done before hand. We’ve shared a “lagniappe” at the bottom of this page if you want to add to your spread.
Jump on the zoom call anytime after 2:45pm and we’ll pour our refreshments and get cookin’ shortly after 3:00pm.
ZOOM LINK: Meeting ID: 898 4662 4606 Passcode: 949093
Salut!
Pork, Chicken or Beef Empanadas
Bananas Foster
Mocktail
If the kids want to create a refreshing drink here is our suggestion for a mocktail.
Strawberry Lemonade
1 cup of ginger ale
1 cup of fresh lemonade
3 strawberries (finely chopped)
1 strawberry (thinly sliced, for garnish)
½ cup ice cubes
Instructions:
Put lemonade, ginger ale, finely chopped strawberry, and ice cubes in a cocktail shaker and shake everything well for at least five to seven minutes. You can also blend if you like.
Pour the mix into a cocktail glass, garnish with strawberry slices, and serve immediately.
Wine Pairing
Bernedette Bagshaw from Pacific Wine and Spirits has 15 years in the wine and spirits Industry. WSET 3 and Whisky Brand Ambassador. She has provided a wine pairing for you to enjoy with your meal.
“I love to match wine and food together, individually each item may be delicious but a great food and wine pairing creates an experience that can be magical. She has reviewed the tasty treats you are about to cook and has made a wine pairing to serve with it,” says Bagshaw.
Wine Selection:
Fresh floral and fruity aroma with notes of green apple, pear and light citrus. In the mouth it surprises its liveliness since its entrance is smooth at the same time that its step is marked by the typical acidity of the wine.
100% Tempranillo. Aromas of red fruits and liquorice very typical of the Tempranillo variety, to this we add the aromas coming from the aging in barrel, soft pastry.
Your lagniappe
Pronounced as a French word, lagniappe (lan-yap) is a Cajun-French inspired noun that means “a little extra.” We won’t be covering this in class but you can make this the night before to add to your meal. We wanted you to have a little sumpin’ sumpin’ extra.
Tex Mex Ceasar Salad
Mix this up to be ready before you get started on the empanadas.