This class will teach you how to get the most out of your meat, what to look for when buying and how to best prepare it. We will cover jointing poultry/game, de-boning poultry/game or a joint, stuffing and trussing. We will look at different cooking methods, timings, resting meat and carving.

Dishes will include-

Classic Mini Roast Pork.

Rack of Welsh Lamb with Spring Herb Crust.

Spiced chicken burgers with preserved lemon.

Learn about:

Marinating – Make Tagliata, an Italian style steak, plus other flavours for marinades.

Poaching- Make chicken Asian style.

Slow cook- Beef in red wine.

 

We will also look at accompaniments such as vegetables, grains and salads.