Winter weather is well on the rampage, the tan has long faded and the holiday season has officially ended. Cheer yourself up by imagining yourself in sunny spain, thanks to Mallorcan Week, kicking off next Monday and totally dedicated to food.
For seven days (22-28th Oct) Spanish London restaurants and Maltby Street Food Market with celebrate the sunny island’s cuisine. This is the first time the festival has been put on, organiser Rachel McCormack from Catalan Cooking said:
Here’s what’s going on:
Mallorcan Wining and Dining
Five Spanish restaurants will be offer a Mallorcan dish on their menus, along with a glass of Mallorcan vino…
The Dishes: “Scrambled Eggs with Sobrasada and Piquillo Peppers” and “Coca Mallorquina (formatge mallorqui stuffed flatbreads topped with sobrasada, pimiento de piquillo and empeltre olives)”
The Dish: “Frit Mallorquín”
The Dish: “Patata Tramontana: oven potato with Mahon cheese, sobrasada and fried duck egg.”
The Dish: “Roast hake with a sobradasada crust and meloso rice with Mahon cheese.”
The Dish: “Frit mallorquín”
The Dish: “Coca mallorquina of smoked cod and escalibada”
The Dish: “Sobrasada on toast with pear and honey”
On Sunday 28th, Boqueria Tapas will be working in collaboration Mallorcan chef, Oscar Martinez, who will create an entirely Mallorcan menu. To book your table visit Boqueria
DIY Mallorcan Cookery
Learn how to make this tasty sunny food all year round at these cookery sessions:
Twitter tutorial: To kick off the week on Monday, there’ll be a twitter cook-a-long with @R_McCormack #LondonMallorcawk (a Panelist on R4′s Kitchen Cabinet), where tec savvy cooks will be able to learn to create Tumbet (a Mallorcan version of Ratatouille) using 140 character instructions.
Or traditional cooking session: For those less technically minded, there will also be a conventional cooking class on Wednesday 24th October. Here you can learn how to make tumbet, Mallorcan rice, Mallorcan stuffed squid, and a traditional Mallorcan cake.
Various specialist vendors will be selling their wares at Matby Street, where a dedicated market will run from dedicated market running from Friday 26 (6pm- 10pm) and Saturday 27th (9am to 3.30pm).
Goodies on offer include:
- Unfiltered extra virgin olive oil, Oli Novembre is produced from “Mallorcan Arbequina” olives.
- Ametlla + de Mallorca, a range of almond based seasonings, Ametlla offers pure almond oil and three seasoning blends, each one inspired by the local cuisine and fresh produce that is readily available. To be used as a substitute to salt, or used as a dry rub.
- Raixa Mallorca: Artisan salt, marmalade, olive products and pickled samphire
- Can Majoral: An Algaidan-based family wine business, using their vines in “Son Reus” and “Son Roig”. Mallorcan grape varieties “Manto Negro”, “Callet”, “Giró” and “Premsal” are cultivated and other varieties of red, “Cabernet Sauvignon”, “Merlot”, “Pinot Noir”, “Sirah”, “Ull de Llebre” and “Garnatxa”) and white (“Chardonnay”, “Riesling”, “Viognier”, “Xarel.ló” and “Parellada”). At present, they produce two different brands: “Can Majoral” and “Butibalausí”.
- Vins Toni Gelabert: Wine made from cordon-trained vines using the “cordon de royat pruning system”, (leaving eight spurs per vine). The earth is fertilized with biological nutrients and, in the cultivation, pruning, harvesting, transfer and bottling processes, the age-old system of biodynamics is used.
- Es Verger: Situated at 400m above sea level, in the Sierra Tramontana, this small family winemaker prodces four organic wines. At Mallorca Week they’ll be showcasing “Ses Marjades” and “Els Rojals”.