Recipes learnt in our meat cooking classes
- Lamb fillet, with a middle eastern style salad and dressing
- Chicken three ways: poached chicken breast with a chicken and tarragon mousse
- Slow cooked confit of chicken thigh and lemon & thyme marinaded chicken legs
- Steak three ways with a béarnaise sauce
- Scotch eggs made with haggis, black pudding and pork (to take home)
- Slow cooked pigs cheeks in a rich red wine sauce
Throughout our meat cooking classes you’ll stop to eat the food you’ve cooked in our private dining room with everyone else. A chance to share your experiences in creating the dishes as well as great food and a glass of wine.
(Please note, we reserve the right to alter the dishes covered in the course, to meet the dietary requirements of our guests).
- Basic butchery of a chicken, taking the breasts off, deboning the thighs and jointing the leg
- How to roll and stuff a chicken breast & poach it
- How to pan fry meat & rest it before serving
- Using bones and trimmings to make a rich restaurant quality sauce
- How to master slow cooking to leave your meat rich and succulent
- Making scotch eggs
This day long course is designed to give you total confidence in using all of these techniques. The aim is that you can go home and repeat the recipes for family and friends time and again.
Your chef tutor
Our meat cooking classes are taught by one of our team of expert local chefs. With many years of experience between them, covering everything from top restaurant service to catering for royalty, you’ll be in the hands of experts. They are all passionate about teaching aspiring chefs and home cooks and make the day a fun and vibrant experience. If you’re looking to learn professional tips and techniques for getting the most from meat, these are the experts to learn them from.
|Best of British Meat Course||10:15 – 16:00|
|1||Arrival and refreshments
Meet your fellow cooks for the day and the chef who will be leading your course with us, whilst you compare your current signature dishes, favourite cookbooks and more.
We begin with some simple knife skills, so that you feel confident with our knives. Chopping an onion and a couple of different vegetables which will then be used in stocks throughout the day is a great way to begin.
Your chef will show you how to remove the pigs cheeks from a pigs head. Although we aren’t expecting everyone to do this again at home, it is great to see where this versatile cut of meat comes from. We will then use the pigs cheeks to create a slow cooked dish with red wine and herbs to be enjoyed at the end of the day.
The first dish is a Seasoned favourite. Neck fillet of Lamb with a hoisin dressing. Pan frying a neck fillet of lamb is a simple exercise, but hard to master. The technique is also very transferable to other cuts of lamb, or beef or chicken breasts. Learn how to rest & carve this before serving it with a beautiful cous cous dish cooked by our chef.
|5||Deboning a Chicken
Learn how to debone a chicken into different cuts – chicken legs, wings, thighs and breast which will all be cooked different ways. We will stuff and ballotine the breast creating a classic and delicious main course. This technique, once mastered can be used on all poultry, from quails to Turkeys
Enjoy your ballotine of chicken with a tarragon mousse inside alongside confit chicken wings, chicken drumsticks and seasonal vegetables with a sauce made from chicken stock and red wine.
|7||Steak three ways
It’s not everyday that you can enjoy three different cuts of meat to test out the different textures and flavours. We will cook a rib eye, hanger and sirloin steak so that you can taste the difference and perhaps this will alter the meat you order at your butchers in the future.Served with a bearnaise sauce that your chef will demonstrate, this is one of our favourite dishes!
|8||Scotch eggs to take home
We will blend pork mince with haggis to create a tasty scotch egg mix which we will then pane (cover in egg, flour and breadcrumbs) before deep frying. These can either be enjoyed in the kitchen or taken home.
|9||Tasters & Departing
Try the slow cooked pigs cheeks which we hope that you will recreate again at home. Slow cooking is a great way to cook these types of meat.
About your day
Our cookery courses take place on the Catton Hall Estate. On the picturesque Derbyshire and Staffordshire border, we are only minutes from the A38. We also have plenty of free parking.
You’ll have the support of our “kitchen fairies” who’ll ensure you have everything you need during your meat cooking class. We’ll provide an apron for the day, and all the equipment and ingredients.
You’ll be sitting down together during the day to eat the dishes you’ve created. We’ll also provide wine and soft drinks.
Our day courses run from 10.15am to 4pm. Join the team for early morning refreshments from 10am.
Book your Place
No prior experience is necessary for this Best of British Meat course. This course is a wonderful experience, as you will be able to learn from a master, meet new people, and enjoy some delicious food and wine along the way. Book online or call us on 01283 711681.