Mastering Meats

//Mastering Meats

Mastering Meats

R650.00

7 in stock

A MASTER CLASS IN WORKING WITH MEAT

Date: Tuesday 23rd October

Time: 18h00 – 21h30

Cost: R650
 

7 in stock

Description

Mastering meats is a course that gets you understanding how to prepare all types of meats and how to prepare them in ways that suit the meat cuts and types. Participants get down to block work, deboning, filleting and preparation of various cuts including chicken, beef, lamb, pork and game. We prepare meat stocks and glazes, make a few delectable dishes such as tagines, seared fillet, braai meat and slow roast lamb.
Join our seasoned chefs who share the secrets and skills behind slow cooking, smoking, barbecuing, grilling and various other techniques that will make working with meat a simple task.

Recipe selection may include:

Ostrich fillet with béarnaise sauce
Za’atar crusted lamb chops with lime yoghurt
Slow roast pork belly with crispy crackling
Mexican chilli con carne
Beef fillet with roasted vegetables
Lamb burgers with apricot relish
Stuffed Chicken Breast
Teriyaki chicken thumbs 
*The course features a selection of (not all) the recipes above 

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