Pork & Poultry Workshop

Cook one showstopper for your next dinner party and a handful of dishes you'll make every week. In this full-day Pork & Poultry Workshop you'll learn to break down a whole chicken, control your heat, and cook chicken and pork so they're juicy every time.

The Hero Dish: Pancetta-Wrapped Chicken Roulade

You'll butterfly a chicken breast, fill it with a herb and mushroom stuffing, wrap it in pancetta, then roast and slice it into neat, dinner-party rounds with a pan sauce from the roasting juices. It looks impressive, but you can prepare it ahead.

Weeknight From Scratch

• Crispy roast pork belly with crackling and apple-cider glaze
• Pan-seared pork cutlet with sage, mustard and cider sauce
• Buttermilk fried chicken with chilli honey
• Vietnamese caramelised pork (thịt kho) with steamed rice
• Chicken stock made from the frame of your bird
• Vietnamese shredded chicken salad (gà xé phay) – poached thigh from your own bird, tossed with herbs, onion and lime
• Crunchy apple slaw – the fresh side that cuts through rich pork belly

What You'll Learn

• Break down a whole chicken and use every part
• Butterfly, stuff, roll and tie a roulade
• Score, dry and roast pork belly for crisp crackling
• Control heat when roasting, pan-searing and frying
• Judge doneness by touch and temperature, and rest meat properly
• Make a quick pan sauce from the fond left in the pan
• Poach chicken so it stays silky, and balance a Vietnamese dressing

What to Expect

• Full-day, hands-on class – 10:00am to 4:00pm
• Your own bench, with step-by-step guidance from an expert chef
• Small group of up to 16 for plenty of one-on-one help
• Premium Victorian produce
• Lunch from the morning's cooking, then sit down to everything you've made, with a glass of wine, beer or soft drink
• Recipes to take home so you can cook it all again

This is Day 1 of The Confident Home Cook, but you can book it on its own.