Hot steamed carrots are transformed into a simple but wonderful dip

Last night I attended Julie Le Clerc’s class at  Red Kitchen in Te Awamutu.  A fan of  Red Kitchen Cafe and Deli this was a great opportunity to take one of their classes!

Julie cooked several dishes from her Made in Morocco book.  Incidentally this is the only Julie Le Clerc book I don’t own or should I say didn’t own as I couldn’t help but buy a copy after the delicious dishes Julie whipped up.

The class was a great mix of personal stories and antecdotes from Julies life and travels as well as lots of cooking tips and ideas.  We were introduced to ingredients and flavours like pomegranate molasses, Harissa and preserved lemons – all ingredients I am sure Red Kitchen will do a roaring trade on in the next week or so as we all try to recreate the dishes at home.

Julie says she loves Moroccan food as it takes very simple everyday ingredients and turns them into fabulous food.  This was well illustrated with her simple carrot dip for our starter and then the amazing couscous made from cauliflower.

The cooking dishes used throughout the evening, including Julie’s own Tagine, were from Emile Henry.  This gorgeous cookware,which includes the beautiful fluted range, are all available at Red Kitchen and come in an array of colours.

For more information on classes at Red Kitchen go to www.redkitchen.co.nz

Julies TV series Cafe Secrets is currently in it’s second season and screens on TV3 every Sunday at 5pm.  You can follow Julie on facebook at www.facebook.com/Julie.LeClerc2

 

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