This class will be of benefit to smallholders, chefs and home cooks.
Places on the course are limited, early booking advisable but it will also only go ahead if we have sufficient numbers. If we have to cancel, funds will be refunded.
Participants should come equipped with an apron! Also, bring a cool box/bag as you will be going home with meat and sausages.
Venue: Oldfarm, Redwood, Lorrha, Nenagh, Co. Tipperary E45 VF25
Date: Saturday, 22nd April.
Time: 9.30 – 4.30
Cost: €200 per person – 3 places remain
SCHEDULE:
9.30 Knives and equipment – styles, brands, uses, sharpening, care, safety and handling.
10.00 Poultry – Participants will learn how to portion, joint, bone out and spatchcock poultry. Wings, drumsticks and thighs will be cooked and served for lunch. Recipes will also be discussed as will breeds, welfare and points on rearing hens.
11.00 Tea/Coffee break with brief talk from Alfie on pig breeds, welfare and rearing.
11.20 Pork – participants will get hands-on cutting and boning experience, joints, cuts, boning and rolling techniques, recipes, cooking and curing methods, rubs, marinades and stuffing.
1.30 Lunch and general discussion about all things food.
2.30 Sausages – participants will get hands-on sausage making experience. Mincing, meat v fat ratios, mixing, basic recipe, seasonings, skins, sourcing, flavours, filling and linking. There will be sausages to take home! Charcuterie and air-drying information.
4.30 Close.
It will be an action-packed day with lots to learn, and plenty of time to ask questions. Numbers will be restricted so early booking is advisable.
