Course Title Marvellous Mezze
Tutor Name Rashmita Shah
Recipes/ Materials List
Thank you for enrolling on Marvellous Mezze Experience from 10am to 4.00pm.
The aim of this experience is to gain knowledge and confidence in preparing Mezze dishes
that are perfect for middle of the day or before dinner or as a main meal made up of many
dishes.
You learning journey will begin with a demonstration a quick drink and nibbles followed by
a taster and a chat with fellow guests. You will be given a short Health and Safety briefing.
Rashmita will talk you through the recipe mixes and plan for the day.
Then it is all hands on preparation and tasting of ingredients through group work,
discussion and demonstration.
At 12.30pm time to stop for light lunch, which will consist of dishes that will be cooked to
teach you the skills required when preparing your own banquet.
After lunch you put into practice the skills gained and begin to make your own signature
dishes using the recipe mixes provided.
I will be on hand throughout the day to advise and help as required.
At the end of your experience you will be rewarded when you load up your baskets with
the delicious food you have cooked.
You will need to bring with you:
• Recipes, ingredients and utensils as specified, please check and if you need to alter
anything on it contact me.
• Packed lunch if you wish (taster banquet will be provided to enhance your learning,
cooked by myself), mug (tea or coffee will be provided).
• 3-4 Tea towels, washing up liquid, dish cloth, apron.
• Pen, paper, money just in case you have forgotten something and need to go and
purchase the item.
• Suitable containers to transport home safely the prepared dishes (some may be hot
and may have a lot of liquid).
We advise that you do not purchase any materials or ingredients until at least one week prior to the course.
All recipe mixes are for 4 to 6 helping and can be altered for all dietary requirements.
Should you have difficulty in obtaining any of the key ingredients, please provide me with
24 hours notice and I will be happy to obtain and provide these for you at cost.
I look forward to meeting you all.
Rashmita Shah
Any queries, reach me on e-mail: [email protected]
Learners are free to prepare any of the following recipes below. Please bear in mind
the session is 6 hours in length and is a combination of demonstration and practical**
Please note some basic equipment maybe available at the venue for us to use, but you
may wish to bring your own just in case.
How many recipes do I need to cook on Saturday?
The answer is 'as many as you believe you can in a 6hour period bearing in mind; the
session does involve demonstrations: some discussion and how quickly you work.
We advise that you do not purchase any materials or ingredients until at least one week prior to the course.
Tzatziki
Utensils: bowl, peeler, grater, measuring spoons, chopping board, knife, spoon, dish to
server the finished dish in.
Ingredients:
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1 small tub Greek yoghurt
1/2 cucumber - peeled, seeded and grated
2 cloves fresh garlic, crushed
1/2 teaspoon salt
1/4 teaspoon ground black pepper
10 fresh mint leaves, finely chopped
2 tablespoon olive oil
Method:
Press excess liquid out of the grated cucumber and place into a bowl with the Greek
yoghurt, garlic, salt, pepper, mint and stir together. Taste and add more salt if
required. Chill the mixture for 1 to 2 hours. Just before serving pour olive oil on top.
We advise that you do not purchase any materials or ingredients until at least one week prior to the course.
Houmous
Utensils: bowl, can opener, grater, measuring spoons, knife, chopping board, spoon,
dish to server the finished dish in.
Ingredients:
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1 tin chickpeas, drained and washed
2 tablespoons lemon juice
1 tablespoons tahini
2 cloves garlic, chopped
1/2 teaspoon salt
Freshly ground black pepper to taste
2 tablespoons olive oil
1 cup water
Method:
1. In a blender, add chickpeas, reserving about a small handful for garnish. Place
Lemon juice, tahini, chopped garlic, half the water and salt in blender. Blend
until creamy and well mixed.
2. Transfer the mixture to a medium-serving bowl. Sprinkle with pepper and pour
Olive oil over the top and garnish with reserved chickpeas.
We advise that you do not purchase any materials or ingredients until at least one week prior to the course.
Flat Bread
Utensils: large bowl, jug, cling film, parchment paper, frying pan, tongs, tea towel,
chopping board, measuring spoons, knife, spoon, dish to server the finished dish in.
Ingredients:
 1 packet of instant white bread mix. (Follow the instruction on the packet to make
up the dough)
 75g Butter
 50g Plain Flour
Preparation/Method:
1. Knead the dough for 3 to 4 minutes and place into a large bowl, cover with cling
film or a damp tea towel and place in a warm place allowing it to rise.
2.When ready divide the dough into 4/6 equal parts.
3.Smear your work surface and hands with butter and flatten one portion with your
Fingers into a very thin square, stretching it as you finish– be careful not to tear
It.
4. Sprinkle it with plain flour on one half and fold the plain side over. Fold again to
form a square. Flatten as thin as possible with your fingers.
5. Place the frying pan over medium heat.
6. When the frying pan is hot place the folded flat bread in the frying pan and cook for 1-2
minutes on each side, or until lightly golden all over. Remove and place on parchment
paper. Repeat the procedure to make the rest of the breads
We advise that you do not purchase any materials or ingredients until at least one week prior to the course.
Cheese and Spinach Pie (Spanakopita)
Utensils: large bowl, grater, frying pan, wooden spoon, baking tin approx 28cm, tongs,
tea towel, chopping board, measuring spoons, knife, spoon, oven gloves, dish to server
the finished dish in.
Ingredients:
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1 Packet spinach, washed and chopped
1 tablespoon vegetable oil
1 onion finely chopped
1 packet (125g) feta cheese, crumbled
50g cheddar cheese, grated
30g Parmesan cheese, grated
1 egg, beaten
2 tablespoons chopped fresh parsley
1 dash ground cinnamon
125g butter, melted
1 packet filo pastry
Method:
1. Preheat oven to 190 C / Gas 5.
2. Place chopped spinach in boiling water for 2 to 3 minutes. Drain and press to remove all
water.
3. Place frying pan on medium heat and add 1 tablespoon of oil to it.
4. Add the onions and sauté until tender, but do not brown.
5. Stir in cooked spinach and continue cooking until all moisture has evaporated.
Remove from heat and cool to room temperature.
6. In a large bowl combine feta, cheddar, Parmesan, eggs, parsley and cinnamon. Stir in
spinach and onion mixture.
7. Brush the bottom of a 20 by 28cm or similar sized baking tin with butter. Place
1 sheet of filo in the bottom of the tin; brush with butter. Continue to layer half of the of
filo sheets in the packet, brushing every other sheet with butter. Spread spinach and
cheese mixture over the filo. Continue layering with remaining filo, brushing every other
sheet with butter. Tuck edges of filo under. Brush top sheet with butter and using a sharp
knife, score top layer into diamonds.
8. Bake in preheated oven for 40 minutes or until golden brown.
We advise that you do not purchase any materials or ingredients until at least one week prior to the course.
Dolmades
Utensils: saucepan with lid, 1 cup measure, large bowl, grater, wooden spoon, tongs,
tea towel, chopping board, measuring spoons, knife, spoon, oven gloves, dish to server
the finished dish in.
Ingredients:
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1 cup uncooked long-grain white rice
1 onion, chopped
Handful of chopped fresh dill
Handful of chopped fresh mint leaves
2 cups chicken/vegetable stock
Juice from 2 lemons, divided into 2 parts
Grape leaves, drained and rinsed or cabbage
Hot water as needed
Olive oil
Salt and pepper
Method:
1. In a saucepan over medium heat, sauté the rice, onion, dill and mint for about 5
minutes, or until onion is soft.
2. Pour in 1 cup prepared stock, reduce heat to low and simmer for 10 to 15
minutes, or until rice is almost cooked. Stir in 1/2 of lemon juice and remove from heat.
3. Take one leaf, shiny side down, and place 1 teaspoon of the rice mixture at the bottom
(stem) end of the leaf. Fold both sides of the leaf towards the centre, roll up from the
broad bottom to the top, and place into a saucepan. Repeat with all leaves, leaving no
gaps as prepared dolmades are placed in the cooking pot (to prevent from opening while
cooking). When all dolmades are done sprinkle with remaining lemon juice, salt, pepper
and with olive oil.
4. Pour stock over all to cover grape leaves. Cover pot and simmer for about 1 hour (do
not boil, because this will make the stuffing burst out of the leaves). Remove from heat,
remove cover and let cool for 1/2 hour. Transfer to serving dish and serve.
We advise that you do not purchase any materials or ingredients until at least one week prior to the course.
Tabbouleh with Coriander
Utensils: saucepan with lid, 1 cup measure, large bowl, grater, wooden spoon, chopping
board, measuring spoons, knife, spoon, dish to server the finished dish in.
Ingredients:
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2 cups water
1 cup bulgur wheat
1 tomato, seeded and finely chopped
2 spring onions, thinly sliced
Handful of fresh coriander, coarsely chopped
2 cloves garlic, finely chopped or to taste
Juice from lemon
2 tablespoons olive oil
1 teaspoon ground cumin
1/2 teaspoon freshly cracked pepper
Salt to taste
Method:
1. Bring water to the boil in a saucepan, turn off the heat and stir in the bulgur wheat.
Cover and let sit for 30 minutes to absorb water. Strain off any liquid left unabsorbed, if
necessary.
2. Place the bulgur wheat in a large salad bowl and lightly toss with the tomatoes, spring
onions, coriander, garlic, lemon juice, olive oil, cumin, pepper and salt until thoroughly
combined. Refrigerate the salad for at least 3 hours to blend the flavours; serve cold.
We advise that you do not purchase any materials or ingredients until at least one week prior to the course.
Lamb Kofta kebabs
Utensils: large bowl, frying pan, grater, wooden spoon, tongs, tea towel, chopping
board, measuring spoons, knife, spoon, oven gloves, dish to server the finished dish in.
Ingredients:
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1lb lean minced lamb
1 onions, finely chopped
Handful of fresh mint leaves, finely chopped
Handful of fresh coriander, finely chopped
1 tablespoon ginger paste
1 tablespoon chilli paste (optional)
2 teaspoons ground cumin
2 teaspoons ground coriander
2 teaspoons paprika
1 teaspoon salt or to taste
4 tablespoons vegetable oil
Method:
1. In a large bowl, mix minced lamb with onions, mint, coriander, ginger, chilli, cumin,
coriander, paprika, and salt. Cover and refrigerate for 2 hours.
2. Shape into round balls Kofta. Refrigerate until you are ready to cook.
3. Place a frying pan on medium heat and put a tablespoon of oil.
4. Put the Kofta in the frying pan and constantly turning to cook until they are evenly
golden brown.
We advise that you do not purchase any materials or ingredients until at least one week prior to the course.
Tiropitakia (Little cheese pies)
Utensils: electric whisk, 2 bowls, scales, tablespoon, teaspoon, pastry brush, small
bowl, baking tray, baking parchment, knife, chopping board, oven gloves, dish to server
the finished dish in.
Ingredients:
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125g butter, room temperature
125g Greek yoghurt
1/4 teaspoon sea salt
200g self-raising flour
Filling:
 1 packet crumbled feta cheese
 1 egg, beaten
 Freshly ground black pepper to taste
Garnish:
 1 egg, beaten
 25g sesame seeds
Method:
1. For the pastry, beat the butter with an electric mixer until light and creamy, about 2 to 3
minutes. Add the yoghurt and salt, then beat it for a further minute.
2. Add two-thirds of the flour. Mix by hand until well combined.
3. Slowly add the remaining flour, a few tablespoons at a time, until the dough is soft but
no longer sticks to your hand. Allow to rest for 30 minutes.
4. Meanwhile, place all the ingredients for the filling and stir to combine well.
5. Line baking tray with baking parchment and preheat the oven to 200 C / Gas 6.
6. Take a small bit of pastry and use your hands to roll into a small ball, about the size of a
walnut. Flatten the ball with your palm, and using your fingers press the dough into a small
circle about 7cm in diameter.
7. Fill each with a teaspoon of filling and fold over to make a half-circle. Place on baking
tray and press your finger around the edges to seal.
8. Brush the tops with beaten egg and sprinkle with sesame seeds.
9. Bake for 10 to 15 minutes or until golden. Serve warm or at room temperature.
We advise that you do not purchase any materials or ingredients until at least one week prior to the course.
Lemon and garlic chicken
Utensils: chopping board, knife, bowl, spoons, knife, measuring spoons, frying pan,
tongs, oven gloves, cling film, dish to server the finished dish in.
Ingredients:
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4 chicken breast fillets
225ml extra virgin olive oil
1 lemon, juiced
2 cloves garlic, crushed
1 teaspoon salt
Freshly ground black pepper
1/2 teaspoon paprika
Method:
1. Cut 3 slits in each chicken breast. This will allow the marinade to soak in. In a small bowl,
whisk together olive oil, lemon juice, garlic, salt, pepper and paprika for about 30 seconds.
Place chicken in a large bowl, and pour marinade over. Using your hands, work marinade
into chicken. Cover, and refrigerate for at least 1 hour.
2. Pan fry or cook the chicken breasts under the grill, until they are cooked through.
We advise that you do not purchase any materials or ingredients until at least one week prior to the course.