Moroccan & Southern Spanish
This course concentrates on Moroccan cooking and the Moorish influences in southern Spanish cooking, including tapas. The food is simple and quick to make. The course starts with an introduction to all the traditional Moorish ingredients and methods of cooking.
Amongst the tempting dishes that you will cover will be traditional semolina bread, broad bean and pumpkin bissara, briouats, cigar shaped filo parcels, gazpacho, potato tortilla, marinated olives, harissa, preserved lemons, saffron paella, fruity tagines, toasted almond and mint cous cous, almond and rose water sweeties, seville orange tart and mint tea.
We will eat tapas mid morning and then a late lunch with organic Spanish wines.
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