Mediterranean Kitchen

On this Mediterranean cookery course we take a trip around the countries of the Mediterranean, moving from Southern Europe to North Africa and on eastwards towards the Middle East. The trade routes set up by the Phoenicians many centuries ago still have an impact on the style of food of the countries bordering the Mediterranean and on this course we try to explore as many different flavours as we can.

Some of the food prepared will be:

Fish Cuscus (Sicily)

Pissaladiere (France)

Arabic Salad (Jordan)

Chicken “Bocconcini” (Italy)

Tagine of Lamb with caramelised baby onions and pears (Morocco)

Aubergines with tomatoes and chickpeas (Turkey)