15 February 2011

GUEST BLOG: Marvellous meat

Guest blog by VIC MASTERS

What would you rather eat:

a) a processed, reconstituted chicken Kiev that has been marinated in "a solution of water, rice starch, salt sugar and sodium phosphate" and contains as many as 50 ingredients, or
b) a delicious homemade natural chicken Kiev made with a few simple ingredients?

If your is answer is b, read on...

During Tuesday 8 February's Meat class we made succulent Kievs from scratch. We were even taught how to de-bone (see photo above) the less expensive yet far tastier thighs by our accomplished teacher Beth Creedon from Dig, south Manchester's popular vegetable box scheme.

Beth focused on using cheaper cuts of meat, which, with a little preparation and time, were turned into restaurant-quality dishes. The chicken Kiev was a melt-in-the-mouth sensation while the other dish we made, pork curry, was a tantalisingly tender blend of piquant spices, juicy mango and pork shoulder. The photo below shows Beth explaining the next step of preparation after the pork has been left marinating to gain both flavour and tenderness.

If that's left your mouth watering, why not sign up for one of Cracking Good Food's classes? You'll never need turn to a lurid proccessed chicken Kiev again!

Our next class is on Tuesday 1 March 6pm-9pm, at Chorlton High, when Kim from Islington Mill Cafe will be demystifying risottos. Bookings can be made online at http://crackinggoodfood.org/, via email (fiona@crackinggoodfood.org), by telephone on 0845 652 2572, or in person at Hickson & Black’s deli on Barlow Moor Road in Chorlton.

More photos from the Marvellous Meat class can be seen on our Facebook page here.

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