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We have now published our second recipe book, Maroque's Little Orange Cook Book is free to download!
Celebrate the abundance of vegetables, grains and pulses available in Morocco with our vegetarian dinner party. Flavoured with delicate seasonings of herbs and spices, this Moroccan feast will tantalize and delight both the seasoned vegetarians and carnivores alike.
Click here for a PDF version of this menu, for you to print and use on the day! The recipes are listed below, please click on each to bring up a printable version.
Start your evening off in style with a glass of champagne, the cumin scented crumbles go particularly well with the dry biscuit notes of the champagne. A light dry chardonnay not too oaky would work well with the starter. The honeyed tagine really does call for a wine of substance. Big and strong to balance the sweet spiced tagine, an aged rioja would work well as would a zinfandel or an Australian Cabernet. And for dessert a Moroccan mint tea would be ideal. The crumbles can be made in the afternoon and left to cool. The fruit salad can be made in the afternoon and left covered in the fridge. The dinner party is designed to delight in all things vegetable, bright colours of the earth in yellows green and reds would work well, bright flowers on the table and a general cheery table. The ingredients listed below are available from Maroque.
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