Partake in a virtual cooking series with Chef Ramon Freixa
Learn how to make three gourmet dishes that pay homage to the world-renowned chef's childhood
Become a culinary master at home with internationally acclaimed chef Ramón Freixa. Enjoy a three-part video series starring the iconic chef, where he'll showcase dishes that elicit the flavours, aromas, and memories of his childhood. These dishes feature ravioli stuffed with potatoes and local Catalan sausage, free-range chicken with lobster, and his signature cod loin confit. Plus, each video will teach you how to recreate these remarkable recipes at home—from the equipment and ingredients to step-by-step instructions to help you become a superior chef. Exclusively for Mastercard cardholders.
Cooking memory-filled dishes with a celebrated chef's guidance.
- Watch Chef Ramón Freixa's video series
- Learn how to cook three gourmet recipes
- Drive your passion to become a better cook at home
- Experience is available through 31 December 2020
- Experience is in Spanish with English subtitles
- The menu:
- Stuffed potato ravioli: 150 gr. Black sausage perol, 50 gr. Minced pork, salt, ground black pepper, 3 Big sour potatoes, 200 gr. Potato ravioli filling (from the previous preparation), 150 ml. Sunflower oil, 100 ml. Olive oil, 50 gr. Marinated Iberian bacon, 100 ml. Ham broth, 30 ml. Reduced balsamic vinegar, 1 bunch of chives, 10 gr. Butter, 200 gr. Canned cooked beans and 20 ml. Gastric ham sauce.
- Confit cod fillet: 4 desalted cod fillets of 150 gr., 500 ml. Olive oil, 4 branches of thyme, 100 gr. Branch tomato, 16 prunes, 200 ml. Red wine, 1 orange peel, 1 lemon peel, 1/2 cinnamon stick, 50 gr. Sugar, 40 gr. Pine nuts, 250 gr. Fresh spinach, 1 garlic clove, 1 Egg, 1 Egg yolk, Salt and Pepper.
- Free-range chicken with lobster: 50 gr. Red pepper pulp, 25 gr. Hazelnuts and roasted almonds, 120 ml. Water, 20 gr. Fried bread, 1 clean free range chicken, 1 medium lobster of 400 gr. alive, 80 gr. Clean onion, 70 gr. Clean red pepper, 2 peeled garlic cloves, 30 gr. Fried tomato, 10 gr. Tomato concentrate, 30 gr. Minced nuts and ñoras (from the previous preparation), 50 ml. Brandy, 50 ml. Stale wine, 200 gr. Drained canned seasonal mushrooms, 1 cinnamon and rosemary branch, 1 bay leaf, 2 thyme branches, 3 ounces of 70% chocolate, 20 ml. Olive oil, Salt, 4 pc. Purple potato, 1 pc. Vanilla bean and 200 ml. Sunflower oil.
- This experience is non-refundable upon purchase, unless otherwise noted