MASTERCLASS SPECIAL: CLASSIC MEAT
Sunday 05 February 2023
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.
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