As a food group, offal is high in flavour and packed full of nutrients so it has earned a rightful place in the menus of eateries around the world. Whether you’re cooking with kidneys, liver and heart or black pudding, brain, pigs’ trotters, sweetbreads, tongue, cheek, tail and tripe, offal offers great potential to create tasty new dishes as well as age-old favourites.
In this practical workshop, we’ll hone your skills in...
Cutting and Slicing, Marinating/Seasoning, Coating with Flour, Skinning, Trimming, Blending and Mincing.
Grilling, Griddling, Shallow Frying, Boiling, Braising, Poaching, Combining Cooking Methods, Baking, Steaming, Bain Marie and Sautéing.
Making a Stock, Jus Roti/Jus Lie, Vegetable Components and Garnish, and Red Onion Marmalade.