novembre 1, 2021
I’ve been to many different countries over the years and the highlight has always been the food I encounter along the way. All these new flavours have come together to make me the eclectic cook I am today. This short course is a whistle stop tour of some of my influences and is aimed at experienced cooks who want to expand their repertoire to incorporate vegan flavours from around the world. They’re also some of my most popular day workshops. I want to bring a world of vegan flavours into your kitchen!
This is one of my favourite cuisines and is perfect for vegetarian and plant based eaters. Flavouring is key to middle eastern cookery, so we’ll be covering the key spices used in that part of the world including sumac, zataar, pomegranate molasses, tahini, preserved lemons (I’ll show you how to make your own), rosewater, orange blossom, paprika, cumin and many more. In this session we’ll make:
Mediterranean food is all about fresh citrusy flavours and herbs. High quality ingredients are also important. We will make Arancini (rissotto balls), Caponata, Patatas Bravas, Dolmades and Parmegiana.
Indian, food, especially from the South is a very veggie friendly cuisine and is known for it’s complex combinations of flavours. We’ll make some of my favourite dishes from my travels there including light and crispy Bhajis and Samosas, Dhal, Biriyani, Potato Wada and South Indian curries as well this all important accompaniments such as raita.
Streetfood has now become very a popular part of vegetarian and plantbased cuisine. In this lesson you’ll learn to make mouthwatering buffalo cauliflower wings, pulled jackfruit, curly fries, kebabs made with home-made seitan, tofu nuggets and coleslaw with homemade mayonnaise.
If you want to extend your stay in St Antonin, that’s usually possible if we have rooms available.
If you like the sound of this holiday but the dates don’t work for you, we may be able to run it at other times, especially if you’re a group.