London celebrates Mallorcan Food Week
From the 22nd - 28th October 2012, London's top Spanish restaurants and Maltby Street Food Market will be celebrating the produce and typical recipes of Mallorca.
Located just over 450miles from Spain, this Balearic Island is known for its olives and almonds, with over 4 million trees dotted throughout this 1,400 square mile island.
During the week, look out for authentic Mallorcan specials on the menus at 5 of London's top Spanish restaurants, including Pizarro, Tramontana, Barrafina, Cambio de Tercio and Barcelona Tapas.
A select group of food producers, will be showcasing their wares at Maltby Street.
Curated by Radio 4 panellist and Catalan Cooking expert Rachel McCormack, they will form a dedicated market running from Friday 26th to Saturday 27th.
Products on offer include small family estate wines, artisan olive oil, preserves, specialist seasonings and almond based store cupboard ingredients:
Oli Novembre
Oli Novembre is produced from Mallorcan Arbequina olives. The Extra Virgin olive oil is unfiltered. A greenish golden colour, it has a fruity complexity, with aromas of green walnuts and a citrus finish. Perfect for salads, or as a finishing oil.
Ametlla+ de Mallorca
A range of almond based seasonings, Ametlla offers pure almond oil, as well as three innovative seasoning blends, each one inspired by the local cuisine and fresh produce that is readily available. These can be used as a substitute to salt, or used as a dry rub.
Almond, tomato & spices is ideal for rice, meat & vegetables; Almond, parsley and garlic is good with pasta and fish; Almond, dried apricot and lemon peel is perfect for salads, vegetables and desserts.
Raixa Mallorca
Artisan salt, marmalade and olive products from Raixa Mallorca
Can Majoral
Located in Algaida, this is a small family winery dedicated to bio farming. They produce 5 wines under the Can Majoral label, two white and three red.
Vins Toni
Toni Gelabert has five hectares of cordon-trained vines, cultivated using the cordon de royat pruning system, (leaving eight spurs per vine).
He produces an average of two to three kilos of grapes per year. The earth is fertilized with biological nutrients and, in the cultivation, pruning, harvesting, transfer and bottling processes, the age-old system of bio-dynamics is used.
In addition to the special dishes and market, there will be a ticketed wine tasting on Thursday 25th October.
The week will kick off on the Monday with a twitter cook-a-long with Rachel McCormack, where followers to @CatalanCooking/ #LondonMallorcawk, will be able to learn to cook Tumbet (a Mallorcan version of Ratatouille) using 140 character instructions.
For those less technically minded, there will also be a conventional cooking class on Wednesday 24th October, where students will learn to cook Tumbet, Arroz Brut (Mallorcan Rice with Chicken and Rabbit), Mallorcan style croquetas and Gato (Mallorcan Almond Cake).
The week will finish with a Sunday lunch at Maltby Street, where diners will be able to purchase a selection of Mallorcan dishes from a number of chef and producer stalls.
A full list of participating restaurants, as well as further information and a timetable will be available from www.catalancooking.co.uk/mallorca-week