With this course we aim to inspire you with a variety of dishes from around the world, making great use of spices and creating wonderful flavours. You will learn healthy, delicious recipes along with really useful kitchen skills such as efficient knife skills and filleting fish.
Here is the menu
Week 1. Morocco: Fish tagine, Lemon couscous, Orange, carrot & coriander salad. Expect to learn how to fillet & skin fish, knife skills, use of other sharp kitchen utensils
Week 2: Japan: We will make a delicious Japanese vegetable or chicken & vegetable curry, but we shall make the curry paste from scratch then cook with coconut milk and serve this curry with soba noodles
Week 3: Britain and Italy: Not spicy this week but full of flavour. We’ll make omelette Arnold Bennett, Focaccia bread and a cheese Waldorf salad with the most delicious dressing. Master the omelette challenge, but first we bake a herb studded loaf and make a very nutty & cheesy salad. All evening long knife skills and kitchen tips galore…
Week 4: India: Sag paneer – spinach & Indian cheese curry. Thoran – dry curry of cabbage, carrot & coconut. How to cook rice, demonstration.
Week 5: South Africa: Street food at its best – Spicy Durban Bunny chow served in a hollowed out bread loaf. Malva pudding – a heavenly light, sweet & moist pudding. Make the meat or vegetable curry as spicy as you like and the sweet pudding is perfect to calm your tastebuds down.
Week 6: Greek: Another class that’s not so spicy but very tasty indeed. We shall make Spanakopita – feta & spinach pie with filo pastry. Pan fried lemon chicken, tzatziki & olive, tomato salad. Expect to learn how to work with filo pastry and jointing chicken, plus plenty of kitchen tips, knife skills & pan frying.
This course is suitable for all levels of cooking experience, from complete novice to experienced cook.
This is a six session course on Tuesday evenings. Please arrive by 6.20pm if you can. At the end of the session you can choose to eat here to take your dishes home. All ingredients are provided but please bring your own containers to take any food home, and an apron if you have one.