Make a Shawarma Feast With Waitrose & Partners Cookery School - £15
Date(s) - 07/07/2020 - 07/31/2020
1:00 pm - 3:00 pm
John Lewis & Partners
MAKE A SHAWARMA FEAST WITH WAITROSE & PARTNERS COOKERY SCHOOL – £15
Learn how to make the Middle Eastern classic: marinated, grilled chicken, halloumi or butternut squash shawarma, served in a fluffy homemade flatbread with fattoush salad and tzatziki.
Proper marinating is the secret to deliciously authentic shawarma, and in this class you’ll learn all the tips and tricks for infusing maximum flavour into your chicken (or halloumi or butternut squash, if you’re vegetarian or vegan).
We’ll be making simple homemade flatbread, too, as well as tasty fattoush salad and zingy tzatziki, for the full kebab experience. We’ll be cooking inside, but this recipe is just as easy to recreate on the barbecue.
Our Waitrose & Partners Cookery School chef will share lots of cookery advice and inspiration – and because there’ll be a maximum of eight households in the class, you’ll get plenty of interaction with them.
What to expect:
- Learn the secrets of marinating
- Discover tips for grilling and barbecuing
- Perfect your knife skills
- Learn an easy flatbread recipe you’ll use again and again
What you’ll need:
Ingredients (please prepare ahead of class)
- 1 onion
- 3 cloves of garlic
- 2 lemons
- 125g cherry tomatoes
- 1 cucumber
- ½ red pepper
- 2 radishes
- 2 spring onions
- Fresh parsley
- Fresh mint
- 4 boneless chicken thigh fillets, skin on (for chicken shawarma)
- Halloumi (for vegetarian shawarma)
- Butternut squash (for vegan shawarma)
- 270g Greek yogurt (coconut yogurt for vegan shawarma)
- Olive oil
- Baharat spice
- 165g self raising flour (could be substituted for plain flour with 1 tsp of baking powder)
- 1 tsp salt
- Chopping board
- Microplane or fine grater
- 1 medium bowl
- 3 small bowls
- Food processor or box grater
- 2 baking trays, 1 lined with foil
- Rolling pin
- Frying pan
- Measuring Jug
Meet our Waitrose & Partners Cookery School chefs:
Andrew Roberts has worked in two Michelin-starred restaurants: the Manor House in Castle Combe, Wiltshire, and The Square in London’s Mayfair. He’s a keen traveller and has taken culinary inspiration from many of the places he’s visited, picking up tips and techniques that he shares in our classes.
Joel Selleck has learnt from classically trained chefs, and travelling to food meccas such as Southeast Asia has given him a taste for incredible food. This led to him working for a host of hotels and restaurants before becoming the Head Chef at the Waitrose & Partners Farm Shop at the Leckford Estate, Hampshire. Today he’s more passionate than ever about sharing his appreciation of cooking with others.
Joining a virtual experience: Our Virtual Experiences will take place via Zoom. Please position your camera so that you’re in view whilst cooking. We’d recommend using a laptop or desktop if possible to make it easier for you to take part. Before your Virtual Experience, we’ll send you full details on how to join but if you have any questions please contact firstname.lastname@example.org
Please note this workshop might be recorded for training and monitoring purposes. Please see T&C’s for more information