I’ve been wanting to attend a cooking course ever since I can remember. I’d always imagined it would be in the South of France, that the weather would be perfect, and I’d consequently spend the afternoon sipping wine, reading, and taking leisurely strolls. That dream is still on my bucket list, but in the meantime I found something that fit right into my schedule – a course at the Mediterranean Culinary Academy. They have a few to choose from at the moment, as well as a couple of one-off workshops that focus on a specific dish  (e.g. pasta) or cooking techniques (e.g. braising).

Kotopoulo Kollyva pilafi and Imam biyaldi in the making

There’s quite a bit to choose from even when it comes to the courses – from the cuisines of coastal France and Spain, to the cuisines of regional Italy, or the cuisines of the Maghreb and the Arab Levant. There was something about a memorable meal on a balmy summer night in Greece that steered me towards the Cuisines of Greece and Turkey.

That’s me in the MCA apron

The courses run over 4 weeks, with weekly 4 hour sessions that include time to eat what you’ve just cooked and chat over a glass of wine or two. During the sessions you learn a little bit about the history of the area, and that helps you appreciate the subtle differences in the flavours you’re about to recreate. It’s good to remember that each dish is the result of the cultural heritage of the particular area. That doesn’t just mean that the ingredients must be available, but also depends on the lifestyle, how long the inhabitants could be in the area, the political ongoings, the weather, the soil, and the means available to the locals.

There’s something about these recipes that felt deeply familiar, like a life I knew – and simultaneously, they tasted exotic and foreign, new.

Of course the chefs – Michael Camilleri, Stephen La Rosa, and Keith Abela – make it look easy. Their patience, enthusiasm, guidance, and light-heartedness are choreographed into the lessons. Besides going through the recipes at hand, you’re also encouraged to observe knife techniques and learn general tips and tricks. The MCA kitchen is super comfortable to use, and quality tools are at hand to make your life easier. Obviously the experience here is rather luxurious compared to cooking in your own home. Someone else has provided the ingredients and anything else you might need to prepare the dishes. It is communal and you can ask questions at any time. You’re also being supervised in a way, so that if you’re about to make a mistake or need help before messing things up, someone if there to catch your fall, or stop your pie from burning as it were.

I’ll never forget the first lesson where Chef Stephen La Rosa demonstrated how to butterfly a fish. My first thought was: no way, baptism of fire, I’m going to make a mess, my fish is never going to look like THAT. Surprisingly, by following the simple steps, every one of us in class got it right. We delicately removed the fish’s spine and other bones, replaced its guts with fragrant wild greens, closed it up and cooked it beautifully. I have rarely been so proud of myself in the kitchen. It’s amazing what a good demonstration can do.

Chef Stephen La Rosa demonstrating how to clean up the fish

During the second lesson, we were teamed up and given 3 or 4 recipes for each team. There were no demonstrations this time (which I found a tad disappointing) but by the end of it, we all completed our recipes successfully. Needless to say, there was a huge feast at the end of the lesson, more food than we could handle, so we all ended up taking a doggy bag home to relive the flavours again the next day.

Day 2 – a feast of mezes

Overall I would say that if you’re into cooking (and eating) this is a course that will continue giving after it is over. It helped me rediscover my cooking mojo, recognise what tools I needed to help me cook better, and regain confidence in trying out new flavours. A course that provides knowledge and joy that is well worth it in cost, time, and effort. Thank you, MCA for a very pleasant experience that will keep on giving.

Day 4 – You learn how to make a divine baklava

Level: Competent cook with basic skills

Value: This seemed too expensive at first, but considering the experience, the quality ingredients provided, and that dinner (i.e. the fruits of your labour) + wine is included – overall it is a fair price

Venue: It’s not so difficult to park close to Sappers Street after 5:30pm, the kitchen is well-equipped and very comfortable to use

Chefs: Knowledgeable (with specialisations in different fields), easygoing, approachable, patient.


On a recent trip to London, armed with a number of restaurant / food market recommendations, I had the chance to sample two great brunch dishes at Counter Café. This website describes their (mostly with eggs) dishes in this manner and I love it “If Counter Cafe could lay eggs, it would.”

The atmosphere is calm and relaxed, and since it is used as a space for artists, feels a little like an unpretentious exhibition space as you enter. If the weather is agreeable, you can even sit outside beside the canal (the café is on Fish Island after all).

We ordered Eggs Benedict and Turkish Eggs to share, and the Turkish eggs were particularly divine. So much so that I decided to emulate them today, almost without consciously copying the dish. I guess the recipe entered the subconscious of my taste buds… 😉

Turkish Eggs from Counter Café

Turkish Eggs from Counter Café

Eggs Benedict with ham at Counter Café.

Eggs Benedict with ham at Counter Café.

Turkish Eggs for two

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You will need:

1 large onion, finely chopped

1 can plain tomato sauce

3 cloves of garlic, roughly slices

2-3 peppers, different colours, sliced

2 teaspoons capers or according to taste

100ml water

a dash of apple cider vinegar or teaspoon of sugar

2 eggs

coriander to garnish (optional)

Bread for serving (optional)

How to make it:

In a wide deep pan, fry the onion in a little olive or sunflower oil and as it gets translucent add the garlic. Be careful not to let it brown, add some tomato sauce if necessary and stir to avoid sticking.

Add the peppers and continue stirring, then add the tomato sauce, apple cider vinegar, and water. Lower the flame, add the capers, and cover. Cook for 20 minutes on a low flame, it will be bubbling but not boiling over.

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Carefully crack two eggs into your pan, trying not to break the yolks, and keeping them separate as much as possible. Place the lid back on, and let the egg cook for about 10 minutes, or according to taste.

Garnish with chopped coriander, and serve with fresh or toasted bread.

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This recipe is similar to the Maltese Balbuljata (recipes differ in different families!) or the Israeli Tunisian Shakshuka.


http://www.youtube.com/watch?v=f3jUODSiVys

This is the first of a few adverts I have been filming for Lamb Brand. They’re short, easy to follow and filmed/edited superbly in my opinion 🙂

Let me know what you think – do you prefer a voice guiding you?

This is the recipe; you will need

Salad:

Long-grain rice 1 1/2 cups

ground black pepper 1/4 tsp

chopped spinach leaves, 2 cups

Red bell pepper, 1 (finely chopped)

Cucumber, 1 peeled, seeded & finely chopped

Green onion, 1/2 cup (chopped)

Kalamata olives, 1/2 cup (chopped)

1 cup crumbled feta cheese

For dressing:

Fresh lemon juice – 1/4 cup

Extra-virgin olive oil – 1/3 cup

1 garlic clove

minced Fresh oregano 1 teaspoon

Red pepper flakes 1/8 to 1/4 tsp

salt and pepper

In a medium saucepan, bring 2 1/2 cups water and the rice to a boil. Turn heat to low, cover, and simmer 15 minutes. Remove from heat and let sit 5 minutes. Uncover and fluff with a fork.

In a large bowl, whisk lemon juice, olive oil, garlic, oregano, pepper, pepper flakes and salt.

Add rice to dressing and toss to combine.

Add spinach, toss, and let sit until no longer steaming, about 20 minutes.

Add remaining ingredients and toss to combine. Serve at room temperature or cold.