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North African Cookery

Food, Events, Hospitality & Tourism, Faculty of Leisure and Lifestyle

Mode of Study

Evening

Start Date

16th Apr 2018, 10 weeks

16th Apr 2018, 10 weeks

Day(s):

Monday

Time:

18:00 - 20:00

See alternative times and dates »

Location

City Campus

Cost

£ 79

Overview

Would you like to step into the world of Spice and all things nice?  Come along to the North African cookery course which will cover a range of dishes from Algeria, Egypt, Libya, Morocco and Western Sahara including:-

  • Lamb Tagine – Moroccan spiced lamb stew cooked in a clay pot.
  • Roz Be Laban - Egyptian rice pudding with a hint of vanilla.           
  • Meifrisa  - Western Sahara goat stew.

You will also have the opportunity to sample various breads, pickles and other dishes associated with Northern Africa.  Find yourself creating typical cuisines from various regions along with learning about the eating habits and popular drinks which you would marry up with your dishes.  Each week your lecturer will hand out a recipe which will provide your list of ingredients which you will need to buy for the following week.  

What you study

The first night will be a practical demonstration by the lecturer and recipes will be issued.

You will be required to buy ingredients to bring in with you every week.

There will be lecturer led demonstrations every week and also the chance to ask any questions and taste the food.

Teaching

How the course is taught

All equipment is provided. You will need containers to take your food home in.

Alternative Dates and Times

Days(s) Time Dates Duration Duration Course
Monday 18:00 - 20:00 8th Jan 2018 - 12th Mar 2018 10 weeks 10 weeks View »
  • Mode of Study:
    Evening
  • Start Date:
    16th Apr 2018, 10 weeks
  • Day(s):
    Monday
    Time:
    18:00 - 20:00
  • Location:
    City Campus
  • Cost:
    £ 79