MASTERCLASS SPECIAL: CLASSIC MEAT
Saturday 23 January 2021
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.
De-bone– to create a ballotine of Chicken Leg and Thigh- Learn how to de-bone a joint, remove tendons, season, create a delicious stuffing, roll, poach and then roast for a full flavoured finish.
Render– Cook the perfect duck breast- Learn how to prepare the duck breast, season with an aromatic rub, render the fat to give a crisp finish, rest; then help Angela make a delicious plum sauce- this will be served as your lunch with sweet potato and chilli mash, winter greens and soft shallots.
Trim, cut and slow cook– beef- We will make a delicious seasonal Winter Daube of Beef-soft onions, herbs, garlic, wine, orange and red wine
Trim, score, stuff and roll– perfect rare breed pork joint, we will create a rub and a classic prochetta filling; then roll up and score the skin for perfect crackling. We will smoke this on our big smoker, then finish on the BBQ for perfect crackling.
Please bring the following to to take your food home in-
- 3 x 1L contaiers