THE ART OF THE BRAISE - SUN 30th JUNE

BRAISE.jpg
BRAISE.jpg

THE ART OF THE BRAISE - SUN 30th JUNE

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Skills acquired: This is a class that will change how you cook giving you the skills to make your own nourishing Asian chicken stock. You will then upscale this soup into a complex Asian Master Stock that becomes a braising stock. You can take this Master Stock home and freeze and use it multiple times to slow cook a range of meat and poultry dishes. In this class you will learn to utilise coriander roots, tangerine peel, star anise, cassia bark and a range of new ingredients.

Menu:

  • Homemade Asian Chicken Broth - turned into a simple tofu, pork and pickled cabbage soup

  • Homemade Vietnamese/Chinese Master Stock

  • Braised beef brisket in a Vietnamese master stock served with fresh rice noodles and an Asian beanshoot salad

  • Quail eggs with a salt, pepper and lime dipping sauce