Middle Eastern Cooking Class Thursday 20th May

Your chance to cook up a feast for four with our Innovation Head Chef and Product Expert - traditional meals with a Belazu twist. Join our chef and product specialist, Henry Russell and Robert Curbishley, for an online Middle Eastern cooking class on Thursday 20th May 6.30pm - 8.30pm
Size: 3kg
£55.00
Out of stock

About this event:

Join us at 6:30pm on Thursday 20th May for an Middle Eastern Cooking Class. You will make three courses alongside our in-house Development Chef Henry Russell, previously Head Chef at Moro Restaurant, and Product Specialist Robert Curbishley. Each class will be focusing on a few of our middle Eastern ingredients, and you will be creating 3 several Middle-Eastern inspired dishes.

One ticket is suitable for a household of up to four people.

Menu:

  • Labneh with Warm Chickpeas, Urfa Chilli Paste, Balsamic Tomatoes and Harlequin Olives (Serves 2-4 as a side dish)
  • Fattoush Salad with Preserved Lemon, Fig Leaf Oil and Moscatel Vinegar Dressing (Serves 4 as a side dish)
  • Shawarma Paste and Preserved Lemon Kebabs (Serves 4 as part of a selection of Mezze)
  • Roast Aubergines with Tahini, Date Molasses and Zhoug (Serves 4 as a side dish)

What's included:

  • 500ml BELAZU Early Harvest Extra Virgin Olive Oil
  • 280g Etna olives (or alternative)
  • Jarred chickpeas
  • 125ml Fig Leaf Oil
  • 220g Belazu Preserved Lemons
  • 250ml Date Molasses
  • 330g Balsamic Semi Dried Tomatoes
  • 250ml Moscatel Vinegar
  • 170g Shawarma Paste
  • 500g Tahini
  • 170g Zhoug Paste

Please note that this is a cook along where we supply the Belazu ingredients for the recipes, however you will need to purchase some fresh items yourself. The details and recipes will be emailed through once tickets are purchased.

Ingredients you will need to buy:

  • 500g Meat of Your Choice i.e. Chicken Breast, Boneless Thighs, Diced Beef or Lamb (with or without skin as you prefer) or use mushrooms as an alternative
  • 450g Plain Greek Style Yoghurt
  • 45g Natural Yoghurt
  • 2 Pitta Breads
  • 1 White Onion
  • 2 Spring Onions
  • 200g Cherry Tomatoes
  • 200g Radishes
  • 2 Aubergines
  • ½ Cucumber
  • 1 ½ Lemon
  • ½ Garlic Clove
  • Handful of Fresh Mint Leaves
  • Handful of Fresh Parsley Leaves
  • ½ tsp Sumac (Optional)
  • ¼ tsp Chilli Flakes (Optional)
  • Sugar
  • Salt & Pepper
  • 4 Bamboo (soaked in water) or Metal Skewers

To be Prepared in advance of class:

  • Combine 450g plain Greek Style yogurt and 6g salt in a bowl and mix well to combine. Scoop the yoghurt into a piece of muslin or clean jar cloth then bring up the 4 corners together and use a piece of string or rubber band to tie around the middle. Hang the cloth with a bowl underneath ideally for around 8 hours (but can be longer) either in the fridge or at room temperature. The longer you leave it, the drier and thicker the labneh will become. (in advance, night before or morning of class)
  • 500ml BELAZU Early Harvest Extra Virgin Olive Oil

100% Early Harvest Extra Virgin Olive Oil (Superior category olive oil obtained directly from olives and solely by mechanical means)

  • 280g Harlequin

Pitted Green and Purple Olives (contains Salt, Traces of Citric Acid, Lactic Acid & Vinegar), Red Peppers, Salt, Sunflower Oil, Dried Garlic, Herbes de Provence (Basil, Parsley, Marjoram, Rosemary, Bay Leaves, Thyme, Oregano, Sage) Black Pepper, Chilli. Packed in: Water, Sunflower Oil, Grape Vinegar.

  • Jarred chickpeas

Chickpeas, water, salt.

  • 125ml Fig Leaf Oil

Extra Virgin Olive Oil, Fig Leaves.

  • 220g Belazu Preserved Lemons

Lemons, Water, Salt.

  • 250ml Date Molasses

100% date molasses

****May contain traces of walnuts,hazlenuts, sesame and soya****

  • 330g Balsamic Semi Dried Tomatoes

Semi-Dried Tomatoes (48%), Sunflower Oil (45%), Balsamic Vinegar of Modena IGP (Wine Vinegar, Cooked Grape Must) (3%), Sugar, Salt, Herbs and Spices.

  • 250ml Moscatel Vinegar

Moscatel Wine Vinegar, Concentrated Grape Must. Antioxidant: Potassium Bisulfite (SULPHITES).

  • 170g Shawarma Paste

Ginger (37%), Tomato Paste, Garlic Puree, Sunflower Oil, Fried Onions (Onions, Sunflower Oil), Turmeric Powder (<5%), Black Pepper Powder, Allspice, Sweet Paprika, Salt, Cinnamon Powder, Chilli (<5%), Acidity Regulator: Citric Acid.

  • 500g Tahini

SESAME Seeds (100%).

  • 170g Zhoug Paste

Sunflower Oil, Coriander (31%), Water, Parsley (9%), Salt, Dried Jalapeño Peppers, Garlic Purée, Cloves, Basil, Cardamom, Cumin, Sugar. Acidity Regulator: Citric Acid

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