01:02
An Introduction
Dan Sherlock of Spanish tapas restaurant, Ember Yard in London, will introduce you to the need-to-know techniques, ingredients and equipment that’ll get you creating perfect tapas, with a focus on grilling and smoking.
02:02
Setting up Your Kitchen
Take a walk around Ember Yard’s restaurant kitchen, as Chef Dan Sherlock talks you through the need-to-have equipment for creating Spanish tapas, from the josper oven to the robata grill, and the benefits of cooking over wood and charcoal.
02:47
Using Seasonal Ingredients
Learn about the importance of seasonality and using quality ingredients when making tapas, with a focus on Iberico pork presa - a prized cut that is bred specifically with the seasons in mind.
04:08
Chargrilled Octopus: part 1
Watch how to prepare octopus – a classic Spanish tapas – by slow-cooking it sous-vide and preparing a chilli, garlic and caper dressing to go with it.
05:03
Chargrilled Octopus: part 2
Learn how to chargrill slow-cooked, tender octopus to perfection, teaming it with baby potatoes, chilli, and garlic with a caper dressing and saffron aioli for a perfect marriage of flavours and textures.
05:18
Chargrilled Iberico Presa: part 1
Learn how to transform the humble cauliflower into different textures - from spiced puree to chargrilled crunch - to serve as a garnish with Iberico pork presa.
04:31
Chargrilled Iberico Presa: part 2
Watch how to perfectly cook Iberico pork presa on the robata grill, before plating up with spiced cauliflower puree and chargrilled cauliflower florets.
