Split Cooking Class

If you like meeting people who love cooking, and would like to improve your culinary skills at the same time…then look no further!

Alma Harašić Bremac and Željko Bremac, of the SPLIT COOKING CLASS

‘We will take you on a journey through the busy and vibrant food markets in Split.’ …..Alma and Željko.

In November we were warmly welcomed by Alma and Željko and completely overwhelmed by the genuine hospitality at their SPLIT COOKING CLASS…..

We met Alma at the Silver Gate at 9.00am, Tash Perićić, Neno Basić Komadinović, Duško and I..ready for a day of purchasing, preparing and enjoying a delicious lunch at SKMER (Association of Chefs from Mediterranean and European Regions) which includes  the split cooking school.Alma suggested an early snack of still warm ‘soparnik’, so of course we indulged in this local speciality of fine pastry filled with spinach, garlic and olive oil and baked in a wood fired oven..soooo delicious! The breads at the markets are all home baked..

Tash enjoying a bite of ‘soparnik’

Here we will choose from the freshest of ingredients in both the fruit and vegetable market and the fish market.

Then it’s back to our top class cooking facility where we’ll show you how to cook the Dalmatian way!

Classes include:                                                                                                             Visit to the local Fruit and vegetable mark

Visit to the fish market

Cooking class in English with professional chef

Cost of ingredients and wine to accompany your finished meal.

Visit to the market is not compulsory. We can pick you up at your accommodation if you prefer.

Rather than work at 4 stations it was decided we would move around the table and help each other. The atmosphere was relaxed and after a welcome drink and a selection of Dalmation delicacies, we rolled up our sleeves, donning our aprons, and during the next couple of hours prepared a feast  to remember!

Neno lost no time, he relished the idea of preparing the fish and scampi gregada, while Duško and Chef Željko started preparing the Scampi and shrimp risotto…

Meanwhile I was learning how to fillet a fish and prepare carpaccio.. CARPACCIO OF WHITE FISH (Sea bass, Sea bream, John Dory,…)
Lemon juice
Olive oil
Salt, grounded black pepper
Filet the fish, using tweezers take out the rest of the fish bones. Cut into small
bites. Cover with lemon juice, Olive oil, adding salt and Black pepper. Leave
covered in fridge for about 2 hours.

Serve on the top of some green salad (rucola, lettuce,….).
If you want to keep it for couple of days, you can, but do not add salt into
lemon juice, only before serving.

Rice arborio 240 g
Onion 1 piece
Olive oil
Shrimps 400 g
Zucchini 1 piece
Garlic 2 cloves
Choped Parsley 2 spoons
White Wine 120 ml
Salt, pepper
Butter 2 spoons
Hot fish or vegetable stock
In a proper casserole fry small cubes of onion on Olive oil. Add half quantity of
shrimps, than rice. When rice start to fry, pour with Wine. When alcohol evaporates,
add garlic and pour with stock, and continue to mix pouring stock when need for
about 15-18 minutes. When rice is almost over ( al dente), take out of fire, and add
more salt, pepper, butter, chopped parsley, shrimps and zucchini stripes (julienne).
Mix for couple of moments, try for taste, and add what you miss inside.
Serve hot!

Fish 800 g
Scampi 4 pieces
Squid 4 small pieces
Mussels or other shells 500 g, or whatever Seafood combination you can find
Fish stock, made from fish bones and vegetable leftovers
Olive oil 100 ml
Onion 2 pieces
Potatoes 4 large, or 8 small
Garlic 2 cloves
Carote 1 piece
Tomato 1 large, or 8 cherry tomatoes
Parsley 1 branch
White wine or Dalmatian sweet Wine Prošek 200 ml
Salt, Black pepper
In a large shallow pan, make sliced onion golden with Olive oil. Add sliced potatoes, fry
them for two minutes, then pour with hot fish stock. Bring to boil and cook for 10-15
minutes, until potatoes are half way done. Than add rest of vegetables, salt, pepper and all
seafood you have. Pour with alcohol, and Cook on slow fire for another 5-10 minutes.
If you want spicy version, add a few dry chilli

The Rozata (Creme Caramels) turned out perfectly..served with a  dollop of fresh cream.. soooo delicious! The Zlatarica 2016 white wine from Vrgorac paired perfectly with the seafood, so crisp and delightful..

Extra virgin olive oil from Podgora was greatly appreciated..and of course we had to pour a little on our plate and dip in a fresh piece of bread to check the exquisite flavour..just checking!

Read an excellent Total Croatia article by Tash Perićić …….                        https://discovermyhiddencroatia.wordpress.com/wp-admin/edit.php?post_type=page

Daily from 9.00am to 1.00pm                                                                               Price: 100 Euro per person. Places are limited to 12 per lesson.

If you are coming to Split and would like to reserve a cooking class,              Call Robyn Vulinovich-Sisarić on +385 998280102   or                                  Email: myhiddencroatia@bigpond.com