cookery school

Daytime Practical Course

In these days of everything being pre packed, pre prepared and readily available, it would be wonderful to purchase meats that are ‘trimmed/rolled/boned’ as you would like it for your particular cooking process. This needs knowledge and confidence and here at LucyCooks we are delighted to have such knowledge at our fingertips … what a great day this particular course is – a combination of demonstration, practical cooking of a variety of meat dishes and discussion with a Cumbrian farmer/butcher who will impart their know how direct to you. You will be inspired to enjoy choosing and selecting the cuts you want and being confident in cooking them with your new found skills.
Course recipes could include Roasted Loin of Venision & Cumberland sausage wrapped in a puff pastry lattice, slow cooked belly pork with a sweet potato mash and chicken supreme filled with Lancashire cheese, wrapped in pancetta, roasted and carved over vegetable rosti and veal escallop's with prosciutto sage and mozzarella.

Wednesday 10th November 2010
9.30am - 4.00pm
£145

Please call 015394 32288 for late availability bookings on this course.