Winter Meat

Course review:

This cooking class covers the principles of pan frying meat and making a pan sauce, the cooking of game birds and making home-made, wild boar sausages. The recipes covered are taken from Leiths’ newest book, the Meat Bible.

This session will cover a little on the structure of meat, how to choose it, and which cuts to use for a specific recipe and why. All the dishes learnt will be available to take home, and a light lunch of bread and cheese with wine will wrap up the day of cooking.

Sample menu

• Tamarind spiced quail with medjool date and pomegranate salsa
• Pan-fried venison steak with pink peppercorn sauce
• Wild boar sausages