| The Shropshire Chef Courses. |
DW Wall's and Ed Brassington's Pork Dinner - The Forequarter
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| Learn how to make the most of the tastiest and most economical part of the pig. |
| What's special about this course? |
Starting with a forequarter of traditional breed pork, you'll learn how to distinguish the joints – shoulder, collar, belly and hock. And how to butcher them. You'll then learn how to cook some delicious Shropshire Chef recipes:
- Loin stuffed with mushrooms, shallots and apricots.
- Shropshire fidget pies.
- Five spiced pork belly.
- Braised pork cheeks with caramelised leeks
- And the world's best spare ribs.
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Half way through the day we'll take a stroll up the lane to see Brassington's famous pigs rooting happily in the woods.The course includes a three course meal cooked (mostly) by you.
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What you'll learn: knife skills, butchery, pan-frying, braising, confit, roasting
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We run this course several times during the year - and create new dates depending on popularity. Please call 01588 680 484 - even if you can't make the current available dates.
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*Watch out for the sequel - The Hindquarter - to be released later this year*
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