OK you can stop laughing now.
Despite all appearances to the contrary, I can actually cook, and I do actually really enjoy it (when I’m not slicing my hand open on super-sharp knives…)
Three Mobile very kindly invited a few of us down to the Jenius Social kitchens in Islington, to have a play around with some of the new Samsung smartphones, drink plenty of fab red wine and indulge in lots and lots (and lots) of reeeeally good food.
They’re introducing Spain into their international phone plans soon, which basically means you’ll be able to use your phone abroad at no extra cost.
Even the data comes included!!!
(I literally just renewed my contract with Vodafone and I can’t even begin to explain how annoyed I am that I didn’t know this existed. SIGH.)
So with Spain on the brain, it seemed only appropriate to get stuck into a Tapas-themed class!
We started the afternoon with a glass of (absolutely delicious) red wine, some chorizo frittata and a platter of cured meats and olives.
And a lot of photos.
Because duh, we’re bloggers.
As soon as we’d got the hang of our schmancy new photography equipment, we moved into the kitchen, where head chef extraordinaire Andrew introduced us to our menu.
Then we got to work!
TORTILLA DE PATATA (Spanish omelette)
1. Peel, dice and parboil a couple of potatoes.
2. Dice an onion.
3. Run your knife down the side of the chorizo sausage, just enough to split the skin, and then unpeel the skin from it.
(You can leave it on, but taking it off means that it will release more yummy paprika oil and makes for a generally nicer dish!)
Cut the chorizo into rough slices about 2mm thick. Try not to slice your fingers. (I obviously failed at that bit.)
4. Crack 6 eggs into a bowl and whisk them all up. No need to add salt and pepper, cos the chorizo is already plenty salty!
5. Turn the oven on to about 180 centigrade (fan-assisted). Heat some oil in a small-ish, deep-ish frying pan that you can stick in the oven.
6. When it’s hot (be patient!), put in the onions and cook over a medium heat for about 10 minute until soft.
7. Add the parboiled potatoes and continue to cook for another 10 minutes or so.
8. Then add the chorizo and stir it all up (try not to crush the potatoes too much). Feel your mouth begin to drool as that heavenly paprika-chorizo scent starts to waft up towards your nostrils.
9. Once the chorizo looks crispy and slightly charred around the edges, pour in the beaten eggs and grab a wooden spoon or a spatula.
10. Start stirring! You want to pull the cooked eggs off the bottom of the pan, so they don’t stick. Kind of like you’d do with scrambled eggs
11. Once it actually starts to look a bit like scrambled eggs, even it all out a bit on top with your spatula/spoon and stick it in the oven for ten minutes until it’s set.
Turn it out onto a plate and demolish!
CHORIZO AL VINO (Chorizo in Red Wine)
1. Do the whole “slit, unpeel, chop, don’t slice fingers” thing that I mentioned in Step 3 above.
2. Heat some oil in a pan until it’s hot but not smoking (maybe turn the extractor on at this point!)
3. Panfry the chorizo quickly (for about a minute), and then add a glass of red wine.
(3A. Optional but recommended: take a sip of your own glass of red wine.)
4. Mix the wine in and keep stirring gently. Let the wine simmer down and reduce slightly, but don’t let it evaporate completely.
5. Serve immediately!
How easy is that?!
This is actually one of my favourite tapas dishes EVER.
It goes great with some hunks of crusty bread, a dash of aioli and a massive glass of red wine on the side.
Those were the two dishes I was (sort of) in charge of, but we also had so many other amazing things!
Elly was all over the prawns cooked with garlic, lemon, chilli and parsley.
The lovely Shikha made the amazing feta, pomegranate and coriander salad.
But the star turn of the night came from Kristina who, apart from making asparragus wrapped in parma ham, also created these AMAZING figs.
Drizzled with a tiny bit of balsamic, wrapped in salty, wafer-thin parma ham and then baked for 10 minutes, they were DIVINE.
I could have eaten seven of them.
They weren’t on the original menu plan but we all immediately demanded that Andrew add them to all his classes in the future.
Can we please just take a moment to also appreciate that every single photo in this blogpost was taken on a mobile phone?
EVERY. SINGLE. ONE.
There is not one DSLR image in here.
I was given a Samsung Galaxy S5 to play with, and I’m completely in awe of the camera on it.
The focus, sharpness and color settings in each shot have completely blown me away.
Usually I end up having to colour correct my photos a bit, because they’re too yellow or too blue. But these have pretty much all been perfect.
I’m seriously impressed. As much as I love my iPhone 5S (and I do, I love it a lot), I have to admit that the camera on it is nowhere NEAR as good as the one on the Galaxy! Not even a little bit close.
Massive, MASSIVE thanks to Three for inviting me to this. I had a blast and it was sooo much fun trying out a different camera.
Huge thank you to Andrew and the amazingly hospitable team at Jenius Social as well!
The class was fab. Incredibly relaxed, really informative and they were totally chilled about all of us drinking wine and taking a million photos of EVERYTHING. Winner.
I’ll definitely be back! :)
PS. My lipstick stayed on for THE WHOLE EVENT. I feel like that’s something to celebrate.
Bourjois Rouge Edition Velvet in Grand Cru, in case you were wondering.