hosted by Jenius Social
Nose-to-tail cooking is commonplace in many countries and the more unusual animal cuts can be delicious if cooked right. This course turns the spotlight on an off-the-wall tapas menu and if you fancy getting hands-on with internal organs and entrails, our chef shows you how.
You’ll have the chance to handle and cook the more unusual cuts such as tongue, pig’s ears, lamb’s testicles, pig’s trotters and oxtail. You’ll master preparing and cooking with these lesser known ingredients, then pep things up by adding some Latin American flavours such as tequila, cassava and coconut to the pot. Our head chef will lead the way with an hour-long cookery demonstration and then it’s over to you to cook up a nose-to-tail tapas storm.
This course is definitely for the more adventurous food palate, but if you give it a go we think you’ll be pleasantly surprised. Plus, at the end you’ll get to sample everything you’ve cooked.
- Knife Skills
- Balancing Flavours
- World Cooking Methods
- Making Corn Tortillas
- Making South American Dips
- Potted Beef Tongue Madeira
- Spicy Pig’s Ears Tacos With Guacamole
- Breaded Lamb’s Testicles With White Wine Sauce
- Pig’s Trotter Pressed Terrine
- Braised Oxtail