Nothing beats wandering through the souks of Morocco. Enjoy the flavours of Casablanca & Marrakesh as we discover the secret spices and techniques of Moroccan Cuisine and tagines.
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Pumpkin and Cinnamon Pastries with Yoghurt and Harissa
Broad Bean Dip with Zaatar Spiced Lamb
Roast Carrot, Date and Chickpea Salad
Tagine with Potato, Saffron, Artichoke and Green Olives
Duck Legs Braised with Honey, Ginger and Quince
Vanilla and Orange Blossom Poached Pears, with Pistachio and Yoghurt
CLASS INCLUDES - Recipes, Tuition, Dinner, Wine, Beer or Softdrink
Presenter - Regional Chef