生活日记: Brisbane之生活日记 (三）我的炊食班之莫洛克餐（MORROCAN CUISINE）

因为工作上的需要，我们的公司常会被product supplier，furniture supplier或material supplier 受邀出席或参与一连串的社交活动，顺便打个生意上的交道。

这次，是被邀参加一堂cooking class, 每个人都要亲自下厨，当然有师傅从旁指导；然后就享用自己煮的佳肴。

同事们经过一致的决定，我们选了学习制作3 COURSE莫洛克餐：（MORROCAN CUISINE），菜单，材料和所有配料由师傅准备，而我们就依时到COOKING SCHOOL报道。

COOKING SCHOOL 分为两层，楼下是专卖一些健康食品的店铺，其中包括各式各样的pasta，　cooking oil，　chocolate，　olive oil等等。所有品牌都是些鼎鼎大名的主厨自创的，大部分是欧洲进口，而本地上过电视节目的例如：“Maggie Beer” 的产品也列在其中，还有Donna Hays。。。好多好多。。；　所谓健康食品嘛，就是些低脂肪，低糖分，低卡路里，嗯，甚至无卡路里的都有，好齐全哦！！可是价值也不菲哦，例如COLES 或WOOLWORTHS （澳洲的GROCERIES HYPERMARKET）卖一罐TABLE SALT 是$2.00, 可是在这里卖的盐却只有ROCK SALT 或 SEASALT，一罐$9.00, 但是却是无卡路里的极品，看到分别了吗？！

师傅的示范台

我们的风趣师傅 - TONY CHING

经过我们和蔼可亲，兼风趣的师傅一番的解说，大家分组分别开始准备前菜，主菜和甜点。

前菜
MORROCAN CARROT SALAD

主菜1
MINCED LAMB KOFTA on ROSEMARY SKEWERS

主菜2
CHICKEN TAGINE with PEAS & LEMON with COUSCOUS

甜点
ALMOND FINGERS with HONEY

。。看了这菜单是否也令你垂涎三尺呢？？还是尚未有头绪？？没关系，请继续往下看。。

大家开始忙成一团，切菜的切菜，斩肉的斩肉，弄串烧的忙着把肉碎捏均匀，然后弄成一串串；　

而师傅也挺忙的，忙着作总指挥，又要作示范，是怕我们把他的厨房颠翻了吧。。。嘻嘻。。

好不容易过了一个半小时，总算搞定了全盘菜肴，可以端上餐桌见得人了，而师傅事先说明了，如果弄得不好吃，都不可以有怨言，因为是我们自己弄的。。哈！

好，开始用餐了！！　　

请看图：

同事们就位！！！准备啃大餐！！

很好吃哟！！！

前菜 MORROCAN CARROT SALAD

主菜1 MINCED LAMB KOFTA on ROSEMARY SKEWERS

主菜2 CHICKEN TAGINE with PEAS & LEMON

甜点 ALMOND FINGERS with HONEY

美人照镜！！！

美味吧！！那么，倘若你们想试试看弄个莫洛克餐的话，那就请阅以下材料与做法：（我们就是遵照这些指示的）材料在COLES　或WOOLWORTHS均有出售.

前菜
Morrocan Carrot Salad

Ingredients
500g carrots
1 tablespoon raw sugar
1 pinch salt
1 tablespoon orange blossom water
Juice of 1 lemon
Segments of 2 oranges
1 tablespoon virgin light olive oil

Method
Grate or slice carrots into julienne on mandolin. Mix in bowl with salt, orange blossom water, lemon juice, orange segments and olive oil. Serve cool.

主菜1
Minced Lamb Kofta on Rosemary Skewers

Ingredients
400g lamb from the shoulder
1 teaspoon ground cumin
1 small brown onion, finely diced
1 teaspoon ground coriander
2 tablespoons sliced parsley
8 rosemary stems or bamboo skewers
1 clove garlic, crushed
1 tablespoon chopped mint
1 teaspoon ras el hanouf
1 small Spanish onion finely sliced
1 tablespoon sumac

Method
Finely dice meat or process in food processor to a soft paste and season. Mix with 2 tablespoons parsley, onion and spices until well blended. Divide into 8 and wrap around rosemary or skewers forming into a sausage shape, lightly oil and grill turning to colour evenly and cook through. Serve on remaining chopped parsley, Spanish onion and mint sprinkled with sumac.

Serves 4

主菜2
Chicken Tagine with Peas and Lemons

Ingredients
1kg Chicken leg
2 tablespoons olive oil
1 brown onion, finely chopped
2 garlic cloves, finely chopped
1 teaspoon ground cumin
½ teaspoon ground ginger
½ teaspoons ground turmeric
3 tablespoons chopped coriander leaves
3 tablespoons chopped flat-leaf parsley
1 teaspoon dried za’atar
2 teaspoons chopped fresh lemon thyme
1 ½ preserved lemons
235g shelled fresh or frozen green peas
2 teaspoons chopped mint
½ teaspoon caster sugar

Method
Heat the olive oil in a large saucepan over high heat and brown the chicken in batches, removing to a dish when cooked. Add more oil if required.

Reduce the heat to low, add the onion and cool for 5 mins until softened. Add garlic, cumin, ginger and turmeric and cook for a few seconds. Add 375ml of water and stir well to lift the browned juices off the base of the pan, and then return the lamb to the pan with a little salt and a good grinding of black pepper. Add the coriander, parsley and zaatar, then cover and simmer over low heat for 30 mins or until the chicken is tender.

Separate the preserved lemons into quarters and rinse well under cold running water, removing and discarding the pulp and membranes. Cut the rind into strips and add to the chicken, along with the peas, mint and sugar. Return to a simmer, cover and simmer for a further 10 mins or until the peas are cooked. Serve hot.

甜点
Almond Fingers with Honey

Ingredients
120g Almond meal
100g caster sugar
2 tablespoons orange blossom water
200g filo pastry
80g melted butter
Icing sugar

Methods
Mix almond meal, sugar and orange blossom water, cut filo rectangular strips, layer filo brushing with butter between layers, place almond mix at end of rectangular and roll folding sides in half way. Bake at 160°c for 20 mins or till golden. Sprinkle with honey and serve.

好，那么大家不妨试试下手弄弄看吧。。。