At
The Woodspeen we believe that a good understanding of traditional butchery
skills give the cook an advantage for getting the most out of each cut. Just as
important as the skill to prep is the skill to cook and we will run through
time and temperature to cook your meat perfect every time. From keeping your meat being moist and tender, we’ll be
breaking down chicken, explaining the cuts as
we go along and the best cooking methods to use.
Course includes:
Arrive at 9.45am for tea,
coffee and course introduction
Making and flavour your own Sausages
Breaking
down of a whole chicken, stuffing and roll the legs cooking of a chicken breast and making a chicken Kiev
Make
a chicken stock from the bones
Make
own chicken liver pate
Learn
and understand burger making
lamb koftas
Demo of perfect cooked lamb rump and fillet
Spaces for this course are subject to minimum number of participants.
