Friday 26 February 2016
Discover the world of spice with a day packed full of wonderful aromatic combinations from around the globe. Learn how to roast and blend spices and apply them in some classic dishes.
Angela will demonstrate a Middle Eastern flat bread topped with spiced lamb, pomegranate, fresh herbs and pickled chillies served with an aromatic herb salad
You will prepare and cook a spice feast to take home and share –
Morocco- Vegetable tajine with ras el hanout and gremolata to finish
Goa – Varan Bhat- delicious spiced dal with fresh curry leaves and coconut
Thailand – Red Thai curry with pork
Malaysia – Malay Chicken Kurma
Please remember to bring containers so you can transport each of the above dishes home at the end of the class.