Tuesday 15th December - Virtual Culinary Pastes Cooking Class

Tuesday 15th December at 6:30pm is your chance to participate in a cooking class on our culinary pastes, giving you an in depth knowledge about them and how to cook with them.
Size: 2kg
In stock

Abour this event:

Join our Culinary Pastes Cooking Class and cook three recipes alongside our in-house Development Chef Henry Russell, previously Head Chef at Moro Restaurant. Each class will be focusing on a few of our Mediterranean ingredients, and you will cook three recipes alongside Henry. One ticket is suitable for a household of up to four people.

What's included:

  • 250g Dried Gigli Pasta
  • 500ml Early Harvest Extra Virgin Olive Oil
  • 170g Smoked Chilli Harissa -
  • 250ml 1.34 Balsamic Vinegar of Modena
  • 170g Chermoula - 660g Jarred chickpeas
  • 330g Balsamic Semi Dried Tomatoes
  • 165g Rose Harissa Pesto
  • 340g Tomate Frito
  • 3 recipes
  • 1.5 hours (approx) Cooking Class

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: 

  • Mushrooms
  • Onions
  • garlic
  • 1 aubergine
  • Natural yoghurt
  • butter
  • fresh herb eg, mint, parsley or coriander
  • 250g cherry tomatoes
  • 3 spring onions
  • 2 red peppers, pointed romano variety if possible
  • 2 lemons
  • 2 heads baby gem
  • Mint and parsley
  • Salt and pepper
  • Walnuts (optional)
  • 250g Dried Gigli Pasta: Durum wheat semolina, water
  • 500ml 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).
  • 170g Smoked Chilli Harissa: Rose Harissa Paste (Rehydrated Paprika Peppers, Sunflower Oil, Garlic, Salt, Mixed Spices, Rose Petals), Fried Diced Onion (Onions, Sunflower Oil), Sunflower Oil, Balsamic Vinegar of Modena (Cooked Grape Must, Wine Vinegar) contains sulphites <10ppm, Chipotle Pepper Flakes (7%), Harissa Dry Spice Mix (Paprika, Garlic, Cayenne Pepper, Cumin, Sunflower Oil), Dark Muscovado Sugar, Water, Paprika Flakes, Sweet Smoked Paprika, Salt, Cinnamon Powder, Coriander Powder, Garlic Puree, Acidity Regulator: Citric Acid
  • 250ml Balsamic Vinegar Density 1.34: Cooked Grape Must, Wine Vinegar (SULPHITES).
  • 170g Belazu Chermoula: Sunflower Oil, Preserved Lemons (24%), Onions, Capers, Fresh Coriander (4%), Fresh Parsley, Salt, Cumin (2%), Garlic Puree, Dried Coriander, Red Chilli Peppers, Spices. Acidity Regulator: Citric Acid.
  • Jarred chickpeas: Chickpeas, water, salt.
  • 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.
  • 165g Rose Harissa Pesto: Rehydrated Sun-Dried Tomatoes (46%), Sunflower Oil, Rose Harissa Paste (18%) (Rehydrated Peppers, Sunflower Oil, Spices, Garlic, Salt, Rose Petals), Semi-Dried Tomatoes, Extra Virgin Olive Oil, Salt, Vinegar, Garlic Puree, Herbes de Provence, Acidity Regulator: Lactic Acid.
  • 340g Tomate Frito: Crushed Tomatoes, Extra Virgin Olive Oil, Onions, Leek, Cane Sugar, Salt, Garlic, E330 - citric acid
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