An introduction to Latin American Cooking taking from its vast culinary landscape with Spanish, Portuguese and many other strong influences, and a taste of some of those mouthwatering dishes from the deep south to the Caribbean and Central America. You learn how ingredients such as allspice, thyme, lime, jalapeno, scotch bonnet peppers and buttermilk are used to appreciate the full extent of the strong vibrant and varied flavours.
Dishes we make include Louisana originated Jambalya (king prawns, chicken thigh meat & andouille/chorizo in a sofrito of spring onions & green peppers , tomatoes & spices in rice); , Jamaican curried goat (a stew of goat – or mutton meat, cooked with peppers, spring onions, ginger, lime, scotch bonnet peppers & allspice ); and Mexican squash tempura tacos with a lime chilli mayonnaise sauce (corn tortillas filled with rice flour battered squash, coriander, queso fresco & a home -made mayonnaise with smoked paprika, chilli & lime). Emily will throw in more dishes where there is time such as coconut or fresh fruit salsa (papaya, watermelon, galia melon, lime, chilli, fresh coriander and pumpkins seeds) and you’ll probably get to make your own tortilla flours. This with a drop of rum punch or sangrita should all help round off the experience.
Dishes you make
Week 1: Jambalaya (Louisiana)
Week 2: Curried goat, coconut rice or plantain chips (Jamacia)
Week 3: Jerk chicken with rice and peas (Caribbean)
Week 4: Natchtoches meat pies with a spicy buttermilk dip (New Orleans)
Week 5: Squash tempura tacos with lime chilli mayonnaise (Mexico)
Week 6: Quesadillas ( fried tortilla sandwich filled with refried beans, jalapenos and oaxaca cheese) (Mexico)
Emily Carey has been teaching people to cook classic and original dishes for over 8 years, driven by her passion to make home cooking more widely accessible.
Her childhood, in a home where great food, especially Mediterranean cooking was cherished, started her off on a journey of discovery and exploration. She developed an eye for good recipes and learning what foods work well together, adding to this a flair for bringing food and people together, and that became the basis for Get Cooking.
With a simple start in 2010, and the opening of an exciting and unique venue in Farsley in 2016, she has continually incorporated fresh ideas into the business.
The ingredients, an apron and copies of recipes are all provided.
You just need to bring your own large plastic containers to take away the dish(es) you make!
Simply book online using our secure payment system and you will receive an automated email. Or if preferred, email (or ring) with details of the course you wish to book onto & we will send you an invoice with payment details. We confirm bookings once payment is received.
People are always welcome to join any of our weekly class courses that have already started subject to available spaces. Get in touch to find out more.
Just email us with the voucher details & course you wish to book onto and we will register you on. If the cost of the course is more than the value of your voucher we will send you an invoice for the difference.
Yes – there is a large free secure car park at Springfield Mill Commercial Centre where we are based.
We are just a minutes’ drive from the Outer Ring Road/ A6120. Turn off at Rodley Junction, as you head towards Rodley village turn right onto Bagley Lane (by The Owl). The car park to Springfield Mill Commercial Centre (Gate 3) is a few yards on- on your right. Or click here for address, map & more travel information.
We can adapt our dishes for most requirements but please do let us know when you book or drop us an email to discuss. We advise those particularly with a food allergy to read our Allergy Policy.
Yes there is wheelchair access to the cookery school, a wheelchair accessible toilet and two of our workstations can be lowered for wheelchair use – just let us know at the time of booking.
If you are aged 16 and over you are welcome to book on any of our courses. We usually suggest that those under the age of 16 join a course specifically designed for their age group.
We would not normally take any more than 10 bookings per course (sometimes less).
Yes absolutely. We welcome everyone on our courses whether you are an experienced or inexperienced cook. We provide extra support to whoever might need it!
Please don’t hesitate to ask any questions. We will get back to you as soon as we can. Email firstname.lastname@example.org or drop us a text on 07595510039.
Brilliant dishes – my partner was most impressed! (Daniel)
Nice and relaxed, clear instructions…Emily + Jade both great! (Antonia)
Love the facilities, very nice space to cook in. A lot of fun too 😊(Sarah)