A Taste of Marrakesh
Using inspiration from our trip to Marrakesh 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, pan frying chicken, shaping and cooking flat breads, softening onions, 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.
LK Premium: Premium applies to all workshops running Friday, Saturday and Sunday night. Workshops are an additional 30 minutes, and include extras, see more information here.
Please note: Dishes are cooked in pairs. Tickets are sold individually. This is a dine-in workshop. Induction hobs will be used in this workshop.