Sharpen up your knife skills as you learn to prepare and cook different types of locally reared meat.

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 below:
Joint and De-bone– Angela will demonstrate how to joint a chicken and create various cuts from the joints.  You will create a ballotine of Chicken Leg and Thigh- Learn how to de-bone a joint, remove tendons, season, create a delicious pesto 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 spice rub, render the fat to give a crisp finish, rest; then help Angela make a delicious Red Fruit Sauce with Cassis- this will be served as your lunch with creamy Potato Salad and Summer Peas and Beans.

Brine, Trim, Cut and Slow Cook– beef- We will make a delicious seasonal Summer Daube of Beef-soft onions, sweet peppers, herbes de Provence , roasted garlic, wine, orange and white wine

Brine, Trim, score, stuff and roll– perfect rare breed pork joint, we will create a brine, a rub and a classic porchetta 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 containers