A warm welcome back to Ghalid who has worked in London and Paris with Ottolenghi, in Bath at the Bertinet Kitchen and in La Cucina Caldesi in London.
Combining traditional dishes with modern twists but very much keeping the Moroccan feel with seasonal vegetable and all the spices. Ghalid always brings his own spice mixes and when you taste the difference between the perfectly adequate supermarket versions you will definitely be making your own after this class!
We will be transporting ourselves in the summer heat to the Morocco and making the following dishes:
- Beetroot salad with whipped feta, basil oil, deep fried capers and roasted buckwheat
- Makfoul chicken tagine with onion, tomato confit, raisin and cinnamon with bulgar wheat couscous, caramelised onions and caraway seeds
- Artichoke, Fennel confit and broad beans tagine with bulgar wheat couscous, caramelised onions and caraway seeds
- Kenafa white chocolate cream and mint macerated strawberry tart
Always popular with all levels of cooking experience and always selling out fast! Come hungry…