Moroccan Cookery

The Northern African peninsula has long been a source of wonder with spices mixed with Southern Mediterranean cooking to give deliciously balanced and enticing flavours.

This half day course is packed full of flavours, exotic aromas evade from the cookery school and spices are in the air, balanced with the sweetness of ripe fruits, apricots figs and citrus.

The main feature of the day is a stunning Chicken Tagine with Apricots and spices, tender to the point of falling from the fork. You will also make a delicious Aubergine based dip and a stunning Almond dessert, to round off your session. 

When you arrive home with your delicious North African dishes no one will be in any doubt that spice is on the menu!

This course typically includes:

• Moroccan Pitta

• Zaalouk – Aubergine Dip

• Chicken Tagine with Apricots and Almonds

• Almond pistachios do filo m’hencha - Sweet filo spiral dessert

Includes

• Recipe sheets
• All your dishes to take away!

Skills

• Knife Skills
• Cutting and finishing
• Flavour analysis and adjustment
• Presentation
• Hygiene practices