Metfield Cooking Courses

Cooking Course Summer/ Autumn 2010 at Loui’s Deli, 81 Upper St Giles Street

All courses start at 11 am and should finish about 3.30 pm

Please bring your own aprons and wear comfortable clothes as they are hands on

Maximum number of participants 15, so please book early

To book please call on 01603 763377 or email sales@metfieldbakery.com

04/07/2010 - Black Puddings, Chitterlings and other banned bits of pigs you really should be allowed to eat

You will be shown how to make black pudding, chitterling sausages and hand- raised pork pies. We will also make stout & molasses cured bacon and of course talk about how to cut up and use a pig

Sunday lunch will be served after the course

£50 per person

 - there will be an option to buy your very own molasses cured belly bacon that day which will be ready for collection in August

25/07/2010 - Norfolk Seafood Cookery

We will teach you how to make fish stock, select fresh fish, fillet & cook round & flat fish. You will also cook & pick crabs, cockles, whelks & razor clams as well as make delicious sauces to accompany your fish and shell fish.

After the course everyone will sit down to eat seafood platters and summer puddings.

£65.00 per person

08/08/2010 - Beef Butchery – we will be butchering a whole Organic South Devon Beast from Peakhill Organics

We will be showing you how to select & cook various cuts as well as showing you how to make dishes like, carpaccio, salt beef, oxtail brawn, beef sausages & roast fore - rib.

We will eat the fore - ribs afterwards with a summery selection of local vegetables.

£65.00 per person

29/08/2010 - Artisan Breadmaking

Stuart will introduce you to the art of bread making. You will cover ryes breads, sourdoughs, long fermented dough and you will understand how to achieve great results in a domestic environment.

Sunday lunch will be served at the end of the course.

£50.00 per person

19/09/2010 - Jams, Chutneys, Preserves & Cordials

You will be shown how to make the most out of the summer harvest. You will be making jam, preserving & pickling fruit and cooking chutneys. We will also show you how to make your own hedgerow cordials.

After the course there will be a High Tea including sandwiches, cakes, scones, jams, & Jersey cream.

£40.00 per person

31/10/2010 - Game Butchery & Cooking

You will be shown how to make the most out of the British game season by learning how to prepare & cook rabbit, hare, pheasant and fowl and getting ideas on what to serve with these meats.

Dishes covered will include perfectly moist roast pheasant, jugged hare and braised rabbit with fennel, garlic, parsley & haricot beans.

Lunch will be served at the end of the course.

£50.00 per person

For further information please visit www.metfieldbakery.com or email sales@metfieldbakery.com or just call us at the office for a chat 01362 695340.