MASTERCLASS SPECIAL: CLASSIC MEAT

Friday 02 September 2022

9.30am–3.30pm

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

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.  The day is full on, with lots to do, all recipes and tips will be sent to you following the class.

Here is your 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, this can be frozen at home and later used for a delicious soup, gravy or casserole.

Brine, Rub, 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 and a delicious finishing glaze.

Meat Parcels– Learn how to make a delicious Nut Pest stuffing for your chicken breast, then create 2 beautiful parcels finished with Pancetta and bay- (you will take these home raw so you can either cook them within 2 days (instructions will be in your recipe document), or freeze them for later).

Stuff, Truss and slow-cook– You will learn how to prepare a delicious classic stuffing for making an Italian Porchetta.  We will create the perfect crackling and a Salsa Verde to accompany- this will be your lunch.

Trim, Marinade and Slow Cook– You will learn how to trim and cut a prime piece of Welsh Beef to make a classic slow-cooked dish, French Boeuf Bourguignon.

Please bring the following to to take your food home in-

  • 3 x 1L containers (stock, beef, BBQ chicken)
  • 1 container for your 2 chicken breast parcels

 

Places
Price
Qty
7 places available
£199

You may also be interested in these courses

MASTERCLASS SPECIAL: CLASSIC MEAT

Saturday 16 July 2022
9.30am–3.30pm
View Course

MASTERCLASS SPECIAL: CLASSIC MEAT

Saturday 15 October 2022
9.30am–3.30pm
View Course

MASTERCLASS SPECIAL: CLASSIC MEAT

Sunday 05 February 2023
9.30am–3.30pm
View Course