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 perfectly every time. As well as showing how to keep your meat 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 flavouring your own sausages
Breaking
down of a whole chicken, roll and stuff the legs, perfect cooking of a chicken breast, and making a chicken Kiev
Make
a chicken stock from the bones
Make
your own chicken liver pate
Learn
and understand burger making
Lamb koftas
Demo of perfect cooked lamb rump
Spaces for this course are subject to minimum number of participants.
