A carnivorous day in the kitchen!

Sharpen up and get ready to spend the day learning how to joint, trim, cut, butterfly, brine, marinade and smoke meat.  We will explore different cooking methods and enjoy some tasters along the way. You will take home everything you make.

One of the most underrated meats, pork is so versatile and full of flavour.  On this course you will learn how to prepare a joint for a “Low ‘n’ Slow” smoke.  We will look at the pros of brining and how to turn up the flavour volume using an aromatic rub and a yummy finishing glaze.

You will also prepare and make your own sausages flavoured with herbs and spices and make stunning French style rillettes of pork with pickles.  To finish, we will make a delicious slow-cooked pork casserole with butter beans, chorizo and local cider.  Angela will serve her demonstration casserole for your lunch with cheesy mash and seasonal veggies.

See you in class!

 

Please bring the following containers to take your dishes home-

• 2 sheets thick foil to wrap your smoked and glazed pork
• 1L container for your sausages
• We will supply a container for your rillettes
• 1 jam jar for your pickles
• 1L container for your pork casserole.