The style of Ottolenghi’s cooking originated in Israel where his roots lie, and also introduces the influences of other parts of the world including England, Europe and Australasia. This style of cooking utilises many spices in which will be a main focus in the class. This food is colourful, full of flavour and fun. The beginning of the class will be a lesson in spices and spices used in the class recipes.
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Blackened Pumpkin with Faro, Lime and Aleppo Pepper
Yoghurt dip with walnuts and rose
Aromatic Chicken with Sweet Potato, barberries and Cardamom
Roast Beetroot Puree with Goats Cheese and Za’atar
Mediterranean flavoured Lamb with Lebanese rice
Lebanese rice
Ricotta Cheesecake with cardamom and pistachio
Class includes - tuition, lunch with regional wine and beer, recipes
Chef - Regional Chef