Cooking with Offal
- Starts 26 OctStarts 26 Oct
- 130 euros€130
Offal cookery has a rich tradition from all around the world, bursting with flavor, and packed full of nutrients. During this offal 2-day course, you will learn how to prepare tongue, kidneys, sweetbreads, liver as well as understand how to use tallow. Day 1: Lengua en salsa criolla Kidney, Pomme Purée served with a champagne velouté Paired with Cassar De Malte Day 2: Pan-fried sweetbreads with spring onion and butter sauce Paneed calf liver, Jerusalem artichokes confit in beef tallow, seasonal greens. Paired with 101 Brut Rosé Following our values, we are delighted to inform you that we will be sourcing local quality beef for this course. Outcomes: Get hands-on experience in the preparation process Learn how to bring the best out of these often forgotten parts Presentation - present these dishes in a way that could rival any premium cut Temperatures and techniques involved in offal cookery Apply kitchen professionalism: timing, cleanliness, and organisation Perform basic knife cuts and techniques. Regardless of what we’re cooking, you don’t have to worry about a thing as we’ll provide all the recipes, tools, and ingredients you need for the session. After we’re done? Well, things don’t end once the cooking session is complete. You can choose to dig into your meal with a glass of wine or take your dishes home to share.
73 Triq l-Oratorju, Naxxar, Malta