MASTERCLASS SPECIAL: CLASSIC MEAT
Sunday 04 February 2024
This course will guide you through the essential steps in preparing and cooking meat. You will explore a variety of classic cuts, techniques and flavours in this intensive day of preparation and cooking. You will take home a selection of dishes from the class.
Menu for the day-
Joint – You will joint a whole free-range chicken and we will prepare a good white chicken stock from the carcasses, which we will turn into an Asian style broth using fresh aromats and spices.
Brine, Rub, Smoke, Glaze and BBQ – We will use the legs, thighs and wings to create a BBQ classic. You will learn how to brine, prepare a rub, use a smoking gun, an indoor BBQ grill, and make a delicious finishing glaze.
Butterfly – Prepare 2 chicken breasts, one will be for your lunch and you will panné (breadcrumb). This will be served as a classic Chicken Milanese with Spaghetti. The second breast will go into your Asian broth to take home.
Trim and Stuff a whole Pork Tenderloin – We will make a winter pesto stuffing and make a Parma Ham wrap.
Trim, Marinade and Slow Cook – You will learn how to trim and cut a prime piece of Welsh Beef to make a Cookery School favourite, a slow-cooked Beef Rendang.
Please bring the following to to take your food home in:
- 3 x 1L containers (beef, BBQ chicken, chicken broth)
- We will wrap your pork tenderloin