Roasting and Broiling (Cookery)

Course

In Penrith,

£ 280 + VAT

Description

  • Type

    Course

  • Location

    Penrith,

  • Duration

    2 Days

Learn to: Roast in front of an open fire. Broil with gridirons and toasters. Lard, baste and dredge. Use spitjacks and spits

Facilities

Location

Start date

Penrith, (Cumbria)
Historic Food, Wreay Farm, Shap, CA10 3LB,

Start date

On request

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Reviews

Course programme

Many people think that roasting in front of an open fire was a primitive and dirty cooking method. On the contrary it was frequently a highly controlled and sophisticated procedure with an advanced technology and its own remarkable cuisine.

At Historic Food we roast in front of an original period roasting range with a variety of hand-turned and jack-driven spits, dangle-spits, toasters and bottle-jacks.

Course Outline

SATURDAY
10 am - Welcome and intoduction to the course by Ivan Day. Broches, jacks and dangle-spits - a short illustrated talk on the history of roasting and broiling techniques and equipment.

10.45 -13.00 - Demonstrations and hands on experience of ordering a fillet of beef for the spit. Balancing the spit. Trussing fowl and game birds. Basting and dredgings. Roasting session, which naturally leads to a high calorie lunch!

13.00 - 14.00 - Lunch

14.00 - 15.30 - Lashing a bird spit to a large spit. Venison roasted in collops. Roast veal olives in caul.

15.30 - 15.45 - Tea

15.45 - 17.00 - Sauces for roast meats.

17.00 - 20.00 - Free

20.00 - Historic Dinner at Wreay Farm

SUNDAY

10.00 - 10.45 - Trussing and roasting a whole pike larded with eel (or salmon with pickled herring - depending on availability).

10.45 - 13.00 - Larding and barding meat. Robert May's roast chine of mutton larded with bitter orange peel, or Richard Briggs leg of mutton with oysters (depending on season).

13.00 - 14.00 - Lunch

14.00 - 17.00 (Tea at 15.30) - Broiling with the gridiron, standing toaster and firebar toaster. Carbanadoes of beef. Broiled cutlets in paper.

Additional information

Payment options: We require a deposit of £100 with your booking.

Roasting and Broiling (Cookery)

£ 280 + VAT