The Men’s Cooking Group kicked off another enthusiastic season of learning,
chopping,
slicing,
stirring,
braising,
kneading,
baking
and making last week, with some Moroccan-inspired dishes packed with herbs, spices and a whole lot of taste!
The group enjoyed a lively discussion about their favourite foods and recipes, and have devised a series of weekly menus that will take in both new and favourite cuisines including Scottish, English, Italian, Greek, American, Indian and Thai.
Moroccan spiced chicken kebabs or (halloumi kebabs)
Ingredients
2 tablespoons olive oil
1 large handful (15grams) flat leaf parsley
1⁄2 teaspoon paprika
1 teaspoon ground cumin
Zest and juice of 1 lemon
4 skinless chicken breasts cut into bite size chunks ( or halloumi)
Method
If using wooden skewers soak them in water for 30 minutes
1. Put oil in blender and add the parsley, garlic, paprika, cumin, lemon zest and juice and whizz into a paste.
2. Put chicken or halloumi in a medium sized shallow dish and add the spice paste, then rub in, and leave to marinade for at least 20 minutes.
3. Preheat grill to high.
4. Thread the marinated chicken or halloumi onto skewers and grill for 10-12 minutes, turning every now and then, until the meat is cooked. Serve with a squeeze of lemon.
Watch this space for more mouth-watering recipes, updates and cooking tips. The Hidden Gardens Men’s Cooking Group meets on Tuesdays from 12.30pm-2.30pm. The group is currently fully booked; if you are interested in future workshops please contact Natalie Davidson, Community Programme Manager, to find out more: natalie@thehiddengardens.org.uk / 0141 433 2722.