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8 DISH MOROCCAN FUSION LUNCH CLASS EU 95 pp 8.50am - 2.30pm 1 to 6 foodies
8.50am Discussion over coffee as to what the lunch menu is to be
The shopping list in English, then Arabic, to shop in your new language
Choosing 8 dishes from :
Saffron, citrus chicken tajine
Butterflied sardines in chermoula over a marmalade bed
Blistered aubergines
Oven roasted pumpkin, onion and tomatoes in sesame seeds and spices
Caramelised orange, saffron and butter mash turnips
Carrot, saffron smash with diced tomato
Twice rolled couscous
Fennel, onions and orange zest with cashews
Shakshuka
Tomato Salt
Cucumber sorbet
Zucchini slats in a semolina egg wash
SEASONAL
artichokes, cauliflower, green beans, truffles
We ask that you resist the spice sellers prior to coming to the class, as the tourist offerings are inferior to those which you will cook with in the class
Spices from our spice trader, are available for purchase, after the class!
Looking forward to cooking and being fabulous around the prep table!
Butterflied Sardines
wonderful sardines in chermoula over a marmalade bed then oven roasted
Lemon chicken tajine
I always cook two chickens as they are glorious either hot or cold in a salad or sandwich..later. Preserved lemon and lemon juice, spices, herbs. onion, garlic and a drizzle of honey just before popping the lid on for at least 90 mins of stove top cooking over a diffuser.
Raking the couscous
Twice rolling and raking the couscous with olive oil, water and salt for around 10 minutes and cooking each time in the couscousiere for 20 minutes
Butterflied Sardines
wonderful sardines in chermoula over a marmalade bed then oven roasted
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