TAPAS REVOLUTION - FOOD BOOK OF THE YEAR

TAPAS REVOLUTION - FOOD BOOK OF THE YEAR

TAPAS REVOLUTION - FOOD BOOK OF THE YEAR

The Tapas Revolution book has continued to get great reviews, having recently been hailed as one of the Cookbooks of the Year by the Mail Online website, BBC Good Food magazine and Observer Food Monthly magazine!

Mail Online: 'His stated aim is to demystify things, making tapas an everyday option that can be rustled up from easily available, inexpensive and store cupboard ingredients. In this he succeeds triumphantly, with a collection of 120 mostly approachable recipes that take you by the hand and seduce you with their flavours, directness and simplicity.'More..

BBC Good Food: 'Even if you never cooked a meal from this book, the nibbles - including amazing salted caramelised nuts - make it worth the price'

Observer Food Monthly: 'The revolution he's talking about is actually more like fervent enthusiasm for simple, beautiful Spanish dishes'.

La Arroceria

La Arroceria

Last Thursday we were working hard to bring traditional Spanish rice dishes to hungry diners in London, at my Arroceria pop-up dinner. 
Rice is a hugely popular ingredient in Spanish cooking, not only used in the traditional paella but in many other dishes as well. The aim of the night was to demonstrate the true versatility of rice. To do this, we recreated a traditional Spanish Arroceria or ‘rice house’ at Maggie & Rose members club in Chiswick. 

A talk at the start of the night, about the food being served and traditional Spanish cooking methods used to prepare it. 

Maggie & Rose members club full of hungry diners who came for the event. After everyone enjoyed a glass of sangria de cava, dinner began with a selection of appetisers – gamba a la plancha (prawns), pan al ajo (garlic bread), salmorejo con jamon (tomato dip and ham) and ensalada de morcilla y queso de cabra (black pudding and goats cheese salad). The prawns were imported especially to give everyone the authentic taste of Spain. 

Taking in the rich aroma of authentic Spanish paella. After this we moved on to the main meal, and everyone was invited to sample three different types of rice dish. These included arroz seco (dry), meloso (brothy) and caldoso (soupy). 

The specially imported prawns were very popular. The dishes were then served over four separate courses. First came Arroz Negro (rice cooked in squid ink with fish), followed by Arroz a Banda (rice on the side) and Arroz Cadoso con Bogavantes (rice with lobster). Last but not least everyone got a taste of my signature Paella Valenciana made with chicken and rabbit. 

To finish, guests were treated to one of my favourite Spanish desserts, Tocinillo de Cielo. The English translation is ‘fat from heaven’ – the clue to how good it tastes is in the name! 

We want to thank everyone who joined us on the night, and look forward to the next time. Please keep checking the site and follow us on Twitter here for updates on upcoming events.

Asian Fusion Evening

Asian Fusion Evening


ASIAN FUSION EVENING FOR BREAST CANCER FUNDRAISING AT CAFÉ SPICE NAMASTE


Omar is delighted to be part of an Asian Fusion Evening in aid of Breast Cancer Clinical Trials at Café Spice Namaste on 8th March 2014. Omar will join three other chefs; Wyn Ma of Green Papaya, Phillip Corrick of the Royal Automobile Club and Cyrus Todiwala of Café Spice Namaste to create a delicious menu bringing together Indian, British, Spanish and Vietnamese flavours and influences.

Omar will begin the evening by serving up a selection of his tasty Spanish starters; Croqueta de jamon iberico, Boqueron anchovy with apple and fennel salad, Almogrote cheese with tomato paste and Piquillo pepper with mild mushroom stuffing.

The money raised will help appoint much needed research nurses at St Margaret's Hospital, Epping and Princess Alexandra Hospital Harlow.