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A Feast of Moroccan Flavours
April 22, 2014 @ 5:30 pm - 8:30 pm
A country with oceans of seafood, orchards, flocks and farms- inspiration is everywhere. Moroccan food is an amazing combination Mediterranean diet- nuts, olives, fruit, grains and vegetables. It’s combination of herbs and spices is unique- making dishes a feast for the eyes while romancing the tastebuds. At the heart of the kitchen is the tajine- astew emerging from that famous cone shaped dish. In this class, we’ll also make preserved lemons and ras al hanout spice mixture.
Chef Glenys Morgan
On the menu:
B’stilla- the delicious pies of pulled chicken spicedwith cinnamon, almond and apricots-
wrapped in crispy phyllo
Tajine ofLamb with Dates, Prunes and Sweet Spices- rich and complex flavours cometogethr
in the tajine- lamb “you can eat with a spoon”
Cous Cous with Roasted Vegetables and Preserved Lemons
Tomato and Cucumber Salad with Fresh Herbs
Moorish Lemon Cakes with Blood Orange Sauce- dense almond cakes tinted to a jewelcoloured red
To register for this class please call 604 428-3700 or email email@example.com. Payment is required to confirm your space, no seats can be held.