Sam & Sam Clark’s first cookbook, based on the food of their award winning restaurant, Moro, in London , was voted as one of the 5 most influential cookbooks published in the last 10 years by BBC Food. Their second cookbook, Casa Moro, again contains a mouthwatering selection of Spanish and Moroccan inspired dishes. All the recipes in the book are authentic , yet easy to prepare and full of flavour. Both books begin with a mouth watering array of starters and tapas, followed by a collection of slow cooked meat stews, fresh North African and Middle Eastern salads, as well as some to die for desserts. At Wickedfood Cooking School we constantly refer to both books for inspiration for our team building cooking classes, Middle Eastern cooking classes and Spanish cooking classes

Wickedfood Cooking School

Sunninghill – (011) 234-3252 sunninghill@wickedfood.co.za

Wickedfood Cooking School runs Johannesburg cooking classes throughout the year at its purpose-built cooking studios. We offer a variety of Middle Eastern cooking classes. Classes are run in the mornings and evenings 7 days a week (subject to a minimum of 12 people). The venue is also popular for corporate events and private functions – team building cooking classes, birthdays, kitchen teas, and dinner parties with a difference.

Our classes are hands-on, where every person gets to participate in the preparation of the dishes. They are also a lot of fun where you not only learn new skills, but get to meet people with similar interests. For corporate groups and team building cooking classes these classes are a novel way of creating staff interaction or entertaining clients.

This recipe is taken from Claudia Roden’s mouthwatering book, Arabesque, a culinary journey from Morocco through Turkey to Lebanon.  Use black-eyed or haricot beans for this dish. You can use frozen spinach (defrost it thoroughly). If using fresh, wash it well and remove the stems only if they are very thick. At Wickedfood cooking school, we do a similar dish in the Middle Eastern cooking class, but substituting chickpeas for beans.

1 large onion, sliced
6T olive oil
3 garlic cloves, chopped
250g fresh spinach, stalks removed and chopped
salt and black pepper
1 x 400g tin of beans, drained
juice ½ lemon

1. Fry the onion in 2T of the oil, stirring often, until brown and caramelized.
2. In a large saucepan, heat the garlic in 2T of the oil for moments only until the aroma rises. Add the spinach, put on the lid and cook, without adding water, for a minute or two until the leaves crumple to a soft mass. Add salt and pepper.
3. Stir the beans and the fried onions into the spinach; add lemon juice and cook through. Add the remaining oil and serve at room temperature, or cold.

Serves 4

Wickedfood Cooking School

Sunninghill – (011) 234-3252 sunninghill@wickedfood.co.za

Wickedfood Cooking School runs cooking classes throughout the year at its purpose-built cooking studios. Classes are run in the mornings and evenings 7 days a week (subject to a minimum of 12 people). The venue is also popular for corporate events and private functions – team building cooking classes, birthdays, kitchen teas, and dinner parties with a difference.

Our classes are hands-on, where every person gets to participate in the preparation of the dishes. They are also a lot of fun where you not only learn new skills, but get to meet people with similar interests. For corporate groups and teambuilding cooking classes these classes are a novel way of creating staff interaction or entertaining clients.