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Middle Eastern Demonstration Kitchen

13/Aug/2012

In this week’s Demonstration Kitchen, our resident chef Hayley Edwards focuses on dishes inspired by Middle Eastern cuisine.

Whilst most of us know and enjoy dishes such as Hummus, Falafel and Baklawa, Hayley will be creating a menu of dishes that will include a variety of Egyptian dishes that will inspire you to try some of these recipes from the comfort of your own kitchen. On the menu this week is:

Mtewem

This Algerian dish of lamb meatballs includes an array of spices such as cardamom, clove, cinnamon, ground chili peppers and coriander.  Delicious.

Key ingredients:

Lamb from Northfield Farm

Spices from Spice Mountain

Olive Oil from The Olive Oil Co.

Sayadeya

A fish and rice tagine, this popular Egyptian dish is famous as being from the coast of Eygpt and can be served as a rice side dish as well as a main meal.  

Key ingredients:

Fish from Sussex Fish

Onions from Paul Wheeler (Fresh Supplies) Ltd

Butter from Real France

Foul Mudammas

A delicious vegetable based dish made with fava beans, which are cooked and served with diced cucumbers, tomatoes, and parsley in a pita and is commonly served in the Middle East as a breakfast dish. Hayley will be putting her own spin on this dish, using seasonal broad beans.

Key ingredients:

Broad Beans from Chegworth Valley

Garlic from Jock Stark

Lemon from Teds Veg

Join us in the Demonstration Kitchen from 12-2pm on Thursday 16th August as Hayley cooks up these and other Middle Eastern dishes! Full recipe handouts will be available during the demonstration.

 

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