Sunday 16 February 2020
You will cover brining, smoking, marinating, creating rubs, great dressings and accompaniments – that’s a lot!
The menu is a new one and full of zesty and vibrant flavours, perfect for this time of year. So, get ready to liven up those taste buds.
Here is your menu:
· Grilled Moroccan Chicken with Winter Greens (marinated)
· Winter Vegetable Bastilla (spiced and in Fillo Pastry), (Spice rub, dressing)
· Pork Mole (molee) Chilli (brining, smoking, spice paste)
· Coconut and Lemongrass Salmon with Jetalah Pineapple, cucumber and chilli salad for your lunch (dressing, marinating, fish prep)
Please bring two 1 Litre containers for the Chicken and Mole. Please bring a cake box for your Bastilla.