This promises to be a very special day in the kitchen with Angela, making some some delicious festive meat dishes that you can pop in the freezer and enjoy later.  During the class we will de-bone a whole bird, stuff and truss ready to freeze and cook later.  You will prepare a range of eats and learn how to layer an en croute dish.

Your day includes lunch with drinks. You take all the Festive dishes you have made home and recipes/notes are sent following the class.

Angela has chosen some of her favourite classics, here is your menu:

• Ballotine of Duck- de bone a whole duck, make a farce using the duck liver, minced veal, smoked ham, herbs, pistachio, brandy and confit onion.  Layer the inside with Parma Ham, then the stuffing, roll up and truss ready for the freezer.- You will have full cooking instructions for this.
• Cumberland Sauce with port and Orange- to accompany your duck
• Beef en Croute x 4- Oriel Jones Beef wrapped in Parma Ham, topped with Duxelle using local Wild Mushrooms, Porcini and Truffle, encased in buttery puff pastry- ready to freeze and enjoy later.
• Brandied Mushroom cream Sauce to accompany your beef
• Boxing Day Terrine- Layers of Free Range Pork, Veal, Ham and herbs, with Armagnac Prunes, all wrapped in our butchers streaky bacon.

 

Lunch- Italian Ribolata Soup with Fresh Baked Bread, Cheeses and Charcuterie and Pickles

Please bring:

• We will wrap your duck
• 1 x 300ml Jam Jar for Cumberland sauce
• 1 x baking sheet for the beef- we will cover it with foil for travel
• 1 x 500ml container for your sauce
• we will supply a foil for your terrine