Coffee poured, notebooks and pens on the table, let's menu plan, writing the shopping list in Arabic before walking to the market, choosing produce to preppitty prep into a wondrous, 9 dish, lunch and dinner feast. Mid afternoon when you are masters of the spices, we will go to the spice trader's, to buy for the recreation of glorious, once home. Recipes are emailed at the end of the class.

SUGGESTED DISHES

LUNCH:

Butterflied sardines over a marmalade bed

Baby m'smms with 1. roasted garlic  2. preserved lemon butter

Saffron, citrus chicken tajine

Honey salted aubergines

Smashed fennel cooked slowly in orange juice & butter and topped with toasted almonds

DINNER:

Cucumber sorbet

Pigeon b'stilla

Slow pan cooked calamari

Monkfish tajine

Caramelised onion and shrimp, custard crepes with  a tomato jam finish

Blistered aubergines

Lamb shank tajine

Osso bucco tanjia - at the hammam coals

Beetroot parcels

Chinese radish, cooked in orange juice and saffron,mashed with butter and roasted garlic

Tomato and citrus salt making

Lamb neck tanjia - cooked stove top and oven, at the riad

Let's talk seasonal vegetables to include, once here..

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All  recipes are those of Chef Edwina

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We will send you an online payment form, once your dates are confirmed and any questions or requests you have sent us, have all been answered with the very answer you wanted!

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