Rabbit Nose to Tail
- Starts 22 OctStarts 22 Oct
- 75 euros€75
The rabbit has long been an ever-present element of Maltese food culture and, at the Mediterranean Culinary Academy, we plan to embrace that in our next dynamic workshop. Using rabbit meat as our main ingredient, participants will improve their butchery skills and discover the best techniques for cooking with as many different parts of the animal as possible (without resorting to your Nanna’s classic fenkata recipe – no matter how delicious it is!). As a result, each student will be able to break down the whole rabbit, learn all about the different cuts, and cook the meat in a way that lets its characteristics shine through in the most scrumptious way possible. Outcomes: •Learn about the Maltese heritage and, specifically, this ubiquitous ingredient in our local culture. •Advanced techniques: whole animal butchery and the complete utilisation of a product. •Showing which cuts of meat are suitable to different cooking methods. •Removing the saddle and roasting it whole. •Braising the legs and shoulders. •Sautéing the liver and kidneys. •Utilising the bones to make a stock and sauce. •Kitchen professionalism: Timing, cleanliness and organisation. •Advanced knife cuts: butchery and slicing. Once the rabbit has been prepared from nose to tail and the cooking is done, we look forward to sitting down together to enjoy the results – although you’re equally welcome to take your dish home with you to delight family and friends. Either way, please do bring a container or two with you for food storage, as there will definitely be leftovers! And, as always, you won’t have to worry about a thing – the Academy will provide all the necessary recipes, tools and ingredients for you to cook with. All we ask is that you arrive on time so that everyone can make the most of the session.
73 Triq l-Oratorju, Naxxar, Malta