newsletter

PROGRAMME OF ACTIVITIES NOVEMBER

Saturday 1st            A special Halloween cocktail will be served with the first almons and green olives from our organic farm.

Saturday 8th            Dinner with live music 

                                Traditional English Tea

Together with the tea or coffee of your choice, we will serve you a selection of home baked cakes, biscuits and scones (with cream and strawberry jam of course!) that you can enjoy in one of our sitting rooms or on the terrace.

Saturday 15th             Cheese tasting workshop with Amador Sánchez

By popular request Amador will return to La Torre del Visco to share with us the results of his latest adventure biking around the Farmer´s markets in England for a few months to discover the best of the new local cheeses. A unique opportunity for lovers of good cheese.

Sunday 16th – Tuesday 18th Cookery course “Game, wild mushrooms and autumn cuisine”

A fascinating culinary meeting of East and West in the unusual context of Autumn cuisine  fusion with guest chefs Bernd Knoller, Restaurant Riff, Valencia with a Michelin star and Toshiya Kai his Japanese colleague.

Saturday 22nd     Malt Whisky tasting

An introduction to the fascinating world of Scottish malts, a history of the distilleries and their distilling techniques with a tasting to compare the characteristics of 6 different whiskies.

                          “Christmas Scrapbooking”

Give reign to your creativity by designing your own Christmas cards for family and friends this festive season. Enjoy the satisfaction of producing something individual and original, to delight those who receive them - a far cry from the typical shop bought cards available.

Saturday 29th    Our “Feel Good” route

To wind down from daily concerns and routine, to relax and combat stress, we propose a country walk through our river valley to the nearby village of Ráfales where you will be served a healthy menu based on local organic produce and olive oil.  After lunch, you will complete the process of relaxation by a circuit of the small spa. You will then be collected and driven back to the hotel.

PRICES – 10% TAX INCLUDED

Traditional English Tea            19€ per person
Workshops and tastings          25€ per person – 40€ per couple
Our “Feel Good” Route            50€ per person

ALL THESE ACTIVITIES CAN BE ARRANGED FOR DATES OUTSIDE THE PROGRAMME PROVIDING THERE IS A MINIMUM OF 4 PARTICIPANTS

PROGRAMME OF ACTIVITIES OCTOBER

Friday 3rd         Themed dinner "Chilean Cuisine"

Vieiras en croute, avocado salad, timbale of sweet corn, meringue roulade filled with “dulce de leche” amongst other dishes served for this delicious and authentic dinner accompanied by a selection of wines from Chile.

Saturday 4th      Olive Oil Discovery Route

From La Torre del Visco we propose a field trip on foot leaving the car behind. Setting out from the hotel our route takes us through the olives groves and following the Tastavins river to the Moli del Hereu in Ráfales – a village on the other side of the valley. After a visit to the olive oil museum, where you will see all the machinery for pressing oil and its development from the 17th century through to modern times, you can enjoy a themed lunch in their restaurant. If you do not feel like the walk back we can always come and pick you up. 

We can arrange an olive oil tasting at the olive mill with advance notice. Minimum 6 people.

Friday 10th              Themed dinner “Marrocan Cuisine”

Flavours from Fez , the oldest , richest and most mysterious city of Imperial Morocco. Spiced vegetables, celery and chickpea soup, shellfish in crisp pastry, lamb tagine with couscous and an orange flower and honey cream dessert.

Saturday 11th          Cookery workshop “Chutneys and Preserves”

Are you interested in the history of chutneys and unusual recipes for seasonal produce?

The name chutney comes from the word “chatni” in Hindustani. Traditionally it was the way to preserve all the fruit and some vegetables that abound in early autumn to accompany and enhance the flavour of meat dishes, fish, cheeses and patés during winter. With figs, peaches, green and red tomatoes we will prepare some delicious and original preserves with a spicy sweet and sour touch

Friday   17th Themed dinner “Argentinian Cuisine”

“Fugazza” – white pizza with onion, criollan crêpes filled with minced meta and egg, “Locro” a stew of meta, sweet corn and pumpkin and a wonderful selection of grilled meats and sausages, all accompanied by a selection of excellent wines from the Argentine and tangos playing to set the mood.

Saturday 18 th     Our “Feel Good” Route

To wind down from daily concerns and routine, to relax and combat stress, we propose a country walk through our river valley to the nearby village of Ráfales where you will be served a healthy menu based on local organic produce and olive oil.  After lunch, you will complete the process of relaxation by a circuit of the small spa. You will then be collected and driven back to the hotel.

Friday 24th              Themed dinner “Wild Mushrooms”

Saturday 25th          Cookery workshop “Wild Mushrooms” 

During this practical and enjoyable workshop with out team of chefs you will learn how to recognize, clean prepare and cook local wild mushrooms in a series of different dishes.

PRICES – 10% TAX INCLUDED

Workshops and tastings          25€ per person – 40€ per couple
Olive Oil Discovery Route         30€ per person
Our “Feel Good” Route            50€ per person


ALL THESE ACTIVITIES CAN BE ARRANGED FOR DATES OUTSIDE THE PROGRAMME PROVIDING THERE IS A MINIMUM OF 4 PARTICIPANTS

PEACH CHUTNEY






Ingredients 

20 ml sunflower oil
1 tsp cumin seeds
1 tsp fennel seeds
1 tsp black mustard seeds
5cm piece fresh ginger

250 ml water
200 ml fresh orange juice
1 tsp turmeric
2kg peaches - skinned and cut into small dice
2 granny smith apples - peeled and cut into small dice
6 dtsp brown sugar
6 dtsp white wine vinegar
1 or 2 whole dried chilli(s)
salt



Method::


Heat the oil in a heavy based saucepan and gently fry the cumin, fennel and mustard seeds for a minute.  Add the ginger (peeled and cut into thin strips) and cook for 2 minutes more.

Add the turmeric, water and orange juice.  Bring to the boil, lower the heat and then simmer for 15 minutes.

Add the peach, apple, sugar, vinegar and chilli(s).  Cook gently for about 1 hours or until the fruit is very soft and the mixture is the consistency of chutney / jam. 

Remove the dried chilli(s) and season with salt.

While still hot put the chutney into jam jars (which have previously been sterilised in a pan of boiling water for 5 minutes).  Seal the jars with tight fitting lids.


The chutney can be eaten straight away or used within a couple of months if the bottles are kept in the refrigerator.