We advise that you do not purchase any materials or ingredients until at least one week prior to the course.

Recipes/ Materials List Thank you for enrolling on Mouth Watering Moroccan Feast from 10am to 4pm.

The aim of this experience is to gain knowledge and confidence in preparing a

delicious Moroccan style meal with accompaniments to enjoy in your own home with

family or friends.

You learning journey will begin with a demonstration of how to make Moroccan tea and a savoury snack followed by a taster and a chat with fellow guests. You will be given a short Health and Safety briefing. Rashmita will talk you through the Menu and plan for the day.

Then it is all hands on preparation and tasting of ingredients through group work,

discussion and demonstration.

At 12.30pm time to stop for light lunch, which will consist of dishes which we have

prepare during the morning.

After lunch you put into practice the skills gained and begin to make your own

signature dishes using the recipe mixes provided.

I will be on hand throughout the day to advise and help as required.

You will need to bring with you:

Recipes, Ingredients and utensils as listed on Material list.

Packed lunch if you wish (taster banquet will be provided to enhance your learning, all cooked by myself), mug (tea or coffee will be provided).

3-4 Tea towels, washing up liquid, dish cloth, apron.

Pen, paper, money just in case you have forgotten something and need to go and purchase the item.

Suitable containers to transport home safely the prepared dishes (some may be hot and may have a lot of liquid).

All recipes are for 4 to 6 helping.

Course Title Mouth-Watering Moroccan Feast

Tutor Name Rashmita Shah

We advise that you do not purchase any materials or ingredients until at least one week prior to the course.

Should you have difficulty in obtaining any of the key ingredients, please provide me

with 24 hours notice and I will be happy to obtain and provide these for you at cost.

I look forward to meeting you all.

Rashmita Shah

Any queries, reach me on e-mail: rashmitashahcookery@gmail.com

Learners are free to prepare any of the following recipes below. Please bear in mind

the session is 6 hours in length and is a combination of demonstration and practical**

Please note some basic equipment maybe available at the venue for us to use, but you

may wish to bring your own just in case.

How many recipes do I need to cook on Saturday?

The answer is 'as many as you believe you can in a 6hour period bearing in mind; the

session does involve demonstrations: some discussion and how quickly you work.

We advise that you do not purchase any materials or ingredients until at least one week prior to the course.

Mouth Watering Moroccan

Starters choose one Briks

Thin Moroccan pastry filled with chosen filling and baked.

Musakhan

Chicken baked with onions, sumac, allspice, saffron, and fried pine nuts served over

Moroccan bread

Main choose one

Beef Vegetable Tagine

Layers of beef and vegetables all slow cooked in a Tagine.

Lamb and Date Tagine

Layers of lamb, dates and vegetables all slow cooked in a Tagine.

Accompaniments

Tabbouleh

Salad of cracked wheat mixed with finely chopped ingredients and seasoned with olive oil

and spices.

Dessert choose one

Winter Fruit in Ginger Syrup and Cardamom Yoghurt

Saffron and Cardamom Cream Caramel

Baklava

We advise that you do not purchase any materials or ingredients until at least one week prior to the course.

Briks

Utensils: Bowls, fork, frying pan, chopping board, knife, pastry brush, baking tray, grease proof paper, small dishes, tea towels, teaspoons, oven gloves, container to take home the prepared dish.

Ingredients Preparation

250g (8oz) filo pastry Thawed and set-aside wrapped in a wet tea

towel.

Olive oil for brushing Place in a dish and set aside.

Sesame seeds Place in a dish and set aside.

1st Cheese filling: 200g feta cheese 1 egg handful of coriander, mint and flat parsley finely chopped.

1. Mash the cheese with a fork, and then mix in the egg and chopped herbs.

2. Taste and add additional seasoning if required.

2nd Beef or lamb filling: 200g (6 oz) mince 1 small onion finely chopped 2 tbsp pine nuts 1 tbsp olive oil 1 tsp Ras-El-Hanout (mixture of ground spices)

1. Heat the oil in a frying pan. Add the onions and pine nuts and cook until lightly golden.

2. Add the Ras-El-Hanout and the meat and cook for about 15 minutes, stirring constantly until browned.

3. Taste and if required add additional spices.

Method

1. Depending on the size of the briks cut the pastry into long strips and keep covered under a damp tea towel until required.

2. Collect 2 to 3 strips of the pastry. Brush the strips lightly with oil and place on top of each other.

3. Take a heaped teaspoon of filling and place at the top right-hand corner of the strip. 4. Fold the corner down to make a triangle. Continue folding the triangle along the

length of the strip. Place on a baking sheet and repeat until all filling has been used.

We advise that you do not purchase any materials or ingredients until at least one week prior to the course.

5. Once all the briks are prepared brush with oil and sprinkle with sesame seed and bake in a preheated oven 190C, gas mark 5, for about 20 minutes until golden and crispy.

6. Take out of the oven and leave to cool and serve.

Musakhan Utensils: chopping board, knife, frying pan, pastry brush, large roasting tin, large saucepan with lid, wooden spoon, frying pan

Ingredients Preparation

1 small chicken (to fit into the saucepan). 3 tbsp lemon juice, ¼ tsp Ground allspice (The dried aromatic fruit of a West Indian tree), 1 medium onion, 1 fresh bay leaf Olive oil for brushing

1. Cut the chicken in half. 2. Rub the skin with the lemon juice and place chicken in

a saucepan with about 1½-2 inches water. 3. Add the allspice, roughly chopped onion and the bay

leaf. 4. Cover the pan with a tight-fitting lid, place on the hob

and simmer the chicken on a medium heat for about 45 minutes, until just cooked. (You may need to add more water to stop the pan from drying out.)

For the sumac and onion mixture 3 onions finely sliced 4 tbsp olive oil 3 tbsp sumac Chicken stock reserved from the cooked chicken.

1. Heat the oil in a frying pan; add onions and fry gently for about 10-15 minutes until soft and golden.

2. Add the sumac and sauté, stirring constantly, for three or four minutes, adding more olive oil if the mixture seems dry.

3. Add the chicken stock and simmer very slowly uncovered until it forms a thick sauce.

4. Taste and add addition spice if required.

To serve 2 large handfuls pine nuts Lebanese flatbread or similar (large tortilla wraps).

Roast the pine nuts in little oil and set aside.

Method

1. Preheat the oven to 180C/Gas 5. 2. Drain the chicken and reserve the stock to be used in the onion mixture. 3. Brush the chicken with olive oil, place in a roasting tin and place in the preheated

oven until the skin is lightly browned (this should take about 20 minutes). 4. At the end of cooking time, remove the browned chicken from the roasting tin.

Brush the tin with olive oil and cover the bottom of the roasting tin with a layer

We advise that you do not purchase any materials or ingredients until at least one week prior to the course.

of the flatbread and spoon over most of the onion/sumac mixture, reserving some to go on top of the chicken. Replace the chicken on top of the bread, spoon over reserved onion/sumac mixture and return to the oven for a further 10-15 minutes.

5. Serve the chicken, sprinkled with the pine nuts

Beef Tagine Utensils small bowl, large bowl, chopping board, knife, cling film, Tagine or Casserole dish, foil, measuring jug, small dishes, frying pan, container to take home the prepared dish. Ingredients Preparation

1.5lb stewing beef (meat can be marinated overnight)

Place the beef into a large bowl and season with sea salt and

freshly ground black pepper to taste, 1 tbsp Ras-El- Hangout, 1

tbsp ground cumin, 1 tbsp ground cinnamon, 1 tbsp ground

ginger and 1 tbsp sweet paprika. Mix well until the beef is

coated with the seasoning evenly. Cover and set aside.

1 onion Peeled and finely chopped

Hand full of fresh coriander Finely chopped and set-aside.

1 tin chickpeas Drained and set aside

1 tin chopped tomatoes Opened and set aside

½ pint vegetable stock Prepared and set aside

2 cups butternut squash Cut into bite size pieces and set aside

14 prunes Stoned and roughly torn and set aside

2 tbsp flaked almonds Tasted and set aside

Method

1. Place the Tagine on to medium heat and fry the beef for 5 minutes constantly turning.

2. Add your chopped onion and coriander and fry for another 5 minutes. 3. Tip in the chickpeas and tomatoes, then pour in the stock and stir. 4. Add squash and prunes. 5. Bring to the boil, then put the lid on and reduce the heat to low and simmer for ½

hours.

We advise that you do not purchase any materials or ingredients until at least one week prior to the course.

6. Stir gently and cover and continue cooking for another ½ hour. 7. Keep an eye on it and add more water if it looks too dry. Check all the ingredients

are cooked and check the consistency of the sauce. If it seems a bit too runny, simmer for 5 to 10 minutes, more with the lid off.

8. The beef should be really tender and flaking apart. Taste and if necessary add additional seasoning.

9. Garnish with coriander and toasted almonds and serve.

Lamb & Date Tagine Utensils: small bowl, large bowl, chopping board, knife, cling film, Tagine or Casserole dish foil, measuring jug, small dishes, frying pan, container to take home the prepared dish.

Ingredients Preparation

Olive oil Place a generous lug of olive oil in a Tagine or casserole–

type pan and set aside.

2 onions Peeled and chopped and set aside

2 tbsp Ras-El-Hanout Place Ras-El-Hanout in a dish and set aside

2lb lamb Chopped into cubes and set aside

14 dates Stones removed and set aside

1 cup pomegranate juice or 2 tbsp pomegranate molasses

Set aside

1 cup water Set aside

Salt to taste

Method

1. Place the Tagine on to medium heat with oil and add the onions and cook gently until softened.

2. Add Ras-El-Hanout and mix well. 3. Turn up the heat and add the lamb, stirring often, until browned all over. 4. Add the dates, pomegranate juice, water and salt and bring to the boil. Cover with

the lid and turn down the heat to very low to cook for 1hour. (You can cook in the oven if you prefer, on 150C/300F/Gas 2.)

5. Check it is cooked. 6. Taste and if necessary add additional seasoning if required.

We advise that you do not purchase any materials or ingredients until at least one week prior to the course.

Tabbouleh Utensils: small bowl, sieve, large bowl, chopping board, knife, grater, whisk, jar with lid, container to take home the prepared dish, 4 small dishes.

Ingredients Preparation

75g medium-coarse bulgur

(cracked wheat)

Soak the bulgur wheat in warm water for 10-15 minutes to

swell before putting it into a sieve to drain.

Cup full of chicory, fennel, cauliflower (carrots, cucumber, onions etc can be used)

All chopped finely and set aside.

Hand full parsley and mint Finely chopped and set aside

2tbsp walnuts Roughly chopped and set aside

Seeds from 1 pomegranate All bitter yellow membrane removed and set aside

For the pomegranate

molasses dressing

1 clove garlic grated, ¼ tsp ground cinnamon, 2 tbsp pomegranate molasses, 1 tbsp water, 4 tbsp olive oil, salt and freshly ground black pepper, ½ tsp caster sugar

Mix the garlic with the cinnamon and pomegranate

molasses, then add the water and whisk in the olive oil. It

should emulsify. Season with salt and freshly ground black

pepper and if the dressing is very tart, add a little sugar.

Once made refrigerate until required.

Method

We advise that you do not purchase any materials or ingredients until at least one week prior to the course.

1. Mix the bulgur, chicory, fennel, cauliflower, herbs, walnuts and pomegranate seeds together and set aside.

2. Just before serving drizzle the dressings over the salad, mix well. 3. Taste and if required add addition seasoning.

Winter fruits in ginger syrup with cardamom yoghurt Utensils: Saucepan, knife, measuring jug, wooden spoon, small bowl, large bowl, chopping board, whisk, 2 small dishes, container to take home the prepared dish.

Ingredients Preparation

¾ pint water, 5oz sugar, peel

from 1 lemon, 1 cinnamon

stick, 1 dried lemon cracked

and 2 tbsp crystallised

ginger cut into matchsticks.

Place into a saucepan and set aside.

6 soft dried figs, cut in half, 6 dates, stoned and cut in half, 12 soft dried apricots, cut in half

Place into a dish and set aside

Tub of Greek style yoghurt 10-12 cardamom seeds crushed

Mix together and set aside for the flavour to infuse

together.

Method

1. Place the saucepan with water, sugar, lemon peel, cinnamon, lime and ginger on to medium heat.

2. Bring to boil; stir to ensure the sugar has dissolved. Lower the heat and simmer for 5 minutes. Remove the pan from the heat.

3. Add the fruit and return the pan to a low heat, slowly bring back to the boil and then turn down and simmer the fruits for 10 minutes. Take off the heat and leave for the flavours to infuse into the fruits.

4. To serve spoon the fruit and a little of the syrup into small glasses and top with cardamom yoghurt.

We advise that you do not purchase any materials or ingredients until at least one week prior to the course.

Saffron and cardamom crème caramel Utensils: 2 saucepans, whisk, individual serving ramekins 6-8, knife, measuring jug, roasting tin, wooden spoon, small bowl.

Ingredients Preparation

1 pint milk, 4oz sugar, good

pinch of saffron and ½ tsp

ground cardamom

Place into a saucepan and place on medium heat. When it begins to boil take off the heat and set aside to cool.

1-2 tbsp rose water Add to the boiled milk while it is cooling.

4 eggs Lightly beat the eggs and set aside.

4 tbsp sugar Place into a small saucepan and set aside

4 tbsp water Place in a dish and set aside

Method

1. Preheat the oven to 180C/Gas 4. 2. Add the cool milk mixture to the eggs, beating with the whisk all the time and set

aside. 3. Place the sugar on to medium heat until it melts and goes dark brown. 4. Taking care when stirring in the water, hold the pan at arm's length, as the caramel

will spit. Let it bubble before tipping it into individual dishes. Swirl the dishes to coat the base and sides evenly and leave to cool.

5. Strain the cooled custard (optional), pour into the dishes and stand them in a roasting pan. Pour cold water around the dishes to two-thirds of the way up.

6. Place into the oven and bake for about 1 hour, or until the custard has set. 7. Cool and then chill for several hours or overnight. 8. To serve, run a knife around the edges of the crème caramel dishes and invert on to

plates and serve.

We advise that you do not purchase any materials or ingredients until at least one week prior to the course.

Baklava Utensils: saucepan, pastry brush, measuring jug, measuring spoons, mixing bowl, sharp knife, approx 8in by 8in ovenproof dish, clean tea towel, foil.

Ingredients Preparation

250 g sheets filo pastry Open and place in a damp tea towel and set aside.

250 g unsalted low fat butter melted

Place into a dish and set aside.

200g chopped almonds, 2oz sugar, 4 tsp cinnamon, ¼ tsp ground cloves, 3 tbsp rose water.

In a mixing bowl, combine the almonds, sugar, cinnamon,

cloves and rosewater and set aside.

For the syrup 200g sugar, ½ pint water, 1 tbsp lemon juice, 3 tbsp rose water.

Place all the ingredients into a saucepan and bring to the

boil over medium heat. Boil for 5 minutes or until it starts

to thicken slightly, remove from the heat and allow the

syrup to cool.

1. Pre heat the oven to 180C/gas 4. 2. Lightly grease the sides and bottom of the baking dish. Reserve the remaining

melted butter. 3. Carefully part the filo sheets, one at a time, and put them in the prepared dish,

brushing each sheet with the reserved melted butter. (Keep the unused filo sheets covered with a tea towel while you work to prevent them from drying out.)

4. Continue this layering until half the sheets, about 8-10 sheets, have been used. 5. Spread the almond filling over the pastry. 6. Cover with the remaining filo sheets, buttering each of them as before. Be sure to

brush the top sheet well with the butter. 7. Score the top to form diamond-shaped slices.

We advise that you do not purchase any materials or ingredients until at least one week prior to the course.

8. Put the dish in the middle of the oven and bake for about 25 minutes, then increase the heat for a further 5 minutes until the pastry is a light golden colour.

9. Remove the baklava from the oven and, whilst it is still hot, pour the cooled syrup over the warm pastry.

10. Leave to stand for at least 1 hour before cutting into pieces for serving.