A Taste of Marrakech
Using inspiration from our trip to Marrakech in Summer 2015, we will take you through how to make some of the most delicious and authentic Moroccan dishes!
The menu: Free-range chicken Tagine Mkfoul- Moroccan Carrot Dip- Za’atar taboon flatbread
Level/ Suitable for: Beginners to intermediate. Those with an interest in Moroccan cuisine/ expanding their recipe repertoire.
Skills/ techniques/ content covered: Cooking with spices, storage and use of Moroccan spices, rendering fat, shaping and cooking flat bread, blanching and refreshing vegetables, knife skills, adapting recipes.
Age suitability: 16 years upwards.
Suitable for: Please advise at the time of booking if you would like this menu adapted for a vegetarian, vegan or gluten-free diet. A £3 supplement applies for a gluten-free alternative, and is payable on the day of the workshop. For any other special dietary requirements, please contact us before booking.
Tutor: Dot or Louise.
Workshop Length: 2 hours + 30 minutes dining.
Workshop Frequency: 1-2 times per month.
What to bring: Just yourself! If you fancy bringing a bottle of wine to enjoy with the food, our expert Wine Tutor Rebecca Quayle-Long recommends a Spanish white such as Godello or a Shiraz. Beer more your tipple? Our beer expert Dan recommends Westmalle Trappist Dubbel or Brooklyn Lager.
Please note: Dishes are cooked in pairs. This is a dine-in workshop. Inductions hobs will be used during this workshop.