All our cooking classes are provided at the clients housing

The workshop is combined with the set menu “Taste of Portugal”

We will cook together “chouriço ao vinho tinto” which is a local chouriço stewed in red wine, delicious prawns in butter garlic and fresh chili, “Bacalhau com Broa" and “lombinho de porco com vinho do Porto” pork tenderloin in reduction of Porto wine.

After your cook experience, you have the time to relax and, maybe have an aperitif, in the meantime we finish to prepare the rest of your dinner, setting the table and serving the dishes that you cooked and much more. We will provide the recipes to bring with you at home.

All our cooking classes are provided at the clients housing

Together with you we will prepare 5 stunning cocktails that you can replicate at home and which will bring back memories of unforgettable moments spent during your holidays in Portugal 

• Dry Porto wine and Tonic
• Maracuja'-Passion fruit Daiquiri
• Poncha da Madeira
• Tonic Amarguinha
• Secret chef's cocktail

Together with the cocktails, we will teach you how to prepare delicious finger food that you can taste during the cooking class.
Tips for a fantastic cocktails party! 

• Duck and Porto wine patè , with caramelized onions, rucola and balsamic glaze
• Marinated prawns miniskewers with refreshing sauce
• Chouriço stewed in red wine and onions
• Lamb meat ball with yoghurt and mint dip
• Mini Pastel de Nata

Definitely an experience to try and enjoy!!

All our cooking classes are provided at the clients housing

Under the directions of our chef you will learn how to marinate a chicken breast for a delicious chicken satay and an incredibly juicy chicken breast glazed with honey and lime juice, to make a quick homemade Hummus, the low & slow process to cook pork prime ribs malting in your mouth, the rub and some tips to cook your huge rib-eye perfectly, tasting and delicious.

After your cooking experience, you have the time to relax, and maybe have an aperitif, in the meantime we finish cooking the rest of your dinner, setting the table and serving you the food that you cooked and much more. We will provide the recipes to bring with you.

The menu include:

Appetizers and vegetables buffet: 

• Fire roasted local rustic bread with olive oil, oregano and balsamic glaze
• Fresh homemade Hummus
• Mixed salad
• Grilled Prawns with garlic, fresh chili, white wine and coriander
• Chicken Satay with sweet chili sauce

Mains:

• Rib eye steak with “magic dust rub”
• Kentucky style pork ribs L&S (low and slow cooked) with JD BBQ sauce
• Juicy Chicken breast marinated overnight with honey and lime glaze
• Roasted new potatoes with sea salt, olive oil and oregano

Dessert:

• Profiteroles stuffed with vanilla ice cream and topped with hot chocolate