Offal Cookery Course (Nose to tail cookery)

Join John Parsons on this unique one day cookery course learning to cook offal (the organs of a butchered animal).  Offal cookery has a rich rustic tradition from all around the world.  It is particularly popular in the rural parts of Mediterranean countries such as Spain and Italy and it is also very popular in East Asia.  The attractions for many people is the relatively cheapness of these cuts of meat but also the strong flavours. Sometimes referred to 'nose to tail' cookery John is passionate at showing chefs and enthusiastic amateur cooks how they can utilise the whole animal to create inspiring tasty and cost effective dishes.  On the course John will highlight and teach you the butchery and cookery techniques that will enable you to work with this fantastically varied and exciting form of cookery.  On the day you will prepared 5 dishes which will typically include:

• Smoked cow heel broth (Yorkshire faggot)
• Rolled spleen and bacon (sage,mustard grain, sherry, almonds)
• Crisp Pigs Brain (Cavolo nero, potato, mousseline, expresso)
• Szechuan tripe (Pineapple, molasses, mustard greens, black garlic)
• Sweat breads (Bacon, peas, croutons)
• Slow cooked beef cheek (Deep fried marrowbone, horseradish)

Course Times: 9.30 - 4.30

This course includes refreshments and an informal lunch that you have prepared on the day.

All ingredients, equipment and recipes are provided by Hartingtons.


Images courtesy of Joby Catto of the Offal Club