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Cornucopia kor-nuh-KOH-pee-uh. noun - the horn of plenty, symbol of abundance

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Introduction to meat cookery

December 28, 2016 By Sandy

Two hour demonstration:

  • Introduction to basic poultry, beef and pork cuts and what is the best cooking method for them
  • Information on how to roast joints successfully
  • Casserole and pie cooking 

Notes on all the above will be available to take home for reference.

Lunch

The cooking session:

  • Preparation of a pork or chicken,  pie or casserole (you choose)
  • Make a bolognese sauce, and discuss adaptations (cottage pie / lasagne)
  • Suggestions of how to use leftovers, time saving ideas and freezing tips
All recipes used and discussed will be available to take home.
Dishes you make are for you to take home. 

 

Filed Under: Cooking classes Tagged With: beef, bolognaise, casserole, cottage pie, lasagne, leftovers, meat cookery, pie, pork, poultry, roasts

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