GAIL MONAGHAN

COOKING - ENTERTAINING - LINENS

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Moroccan Menu

Moroccan Menu
135.00
Quantity:
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MENU

Selection of Salads: Orange and Black Olive Salad, Tomato and Green Pepper Salad from Fez, Spicy Eggplant Salad

Moroccan Chicken Tagine with Preserved Lemon, Dates and Cilantro

Simple Couscous

Frozen Lemon Meringue Bombe

About the Class

I love Moroccan food and this menu is one I've made and loved over the years. It's warm, hearty, rustic and perfect for winter entertaining. Also ideal for entertaining is that most of the dishes can be prepared days in advance.

The salads are adapted from Paula Wolfert, the tagine is mine as is the Frozen Lemon bombe (my only recipe that ever went viral).

A typical Moroccan feast often begins with a selection of many small salads. We'll make only three so as not to over- tax the kitchen. If, however, three is too many for you to make at home, one--along with some pita chips--- will do just fine.

The chicken tagine (made with skinless chicken thighs) is divine. If you prefer red meat, you can substitute lamb, beef or pork although only lamb is traditional in North Africa. We'll serve the tagine over simple couscous. I've found that making a more elaborate couscous with raisins, nuts etc is a bit of a waste as the strong flavors of the tagine overwhelm couscous embellishments. Better to save one's energy for making dessert.

Tangy lemon provides a great finale to almost any Moroccan menu. I love the way citrus ends a richly spicy meal. This frozen bombe--incorporating crunchy, chewy meringue--is divine. Everyone loves it. And best yet, it will be prepared in advance and waiting for you and your guests in the freezer.

Earlier Event: December 4
Christmas Menu
Later Event: February 20
Yotam Ottolenghi