Braising

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Skill Level: Easy

For the third instalment of our culinary basics series we’ll be focusing on the techniques behind perfect, fork tender braises and the luscious sauces which accompany them. This session will guide you through the process of creating restaurant-quality dishes regardless of your level of cooking experience.
Throughout the workshop, our chef instructors will demonstrate professional knife skills and teach you a number of versatile cooking techniques that you can use in a wide array of recipes. By the end of each session we guarantee you’ll leave our kitchen with the confidence to produce quick, delicious meals in the comfort of your own home. 

What will be covered in this session?
Chicken cacciatore, asparagus almondine, rice pilaf

Braising thumbnail

Skill Level: Easy

Braising fork-tender chicken legs
Layering flavours to create a delicious tomato sauce
Cooking grains to perfection in a simple rice pilaf
Roasting vegetables and toasting nuts
Kitchen science: The maillard reaction
Kitchen professionalism: timing, cleanliness and organisation
Basic knife cuts and techniques
Plating food beautifully

Workshop Sessions

Workshop Sessions


Session Date Time Places Left
1 Tuesday 29th May 2018 18:30 - 22:30 7 places left Book Now

The Mediterranean Culinary Academy classroom at No 4, Sappers Street, Valletta

All of our workshops will be held at our purposely-designed professional kitchen class room on Sapper Street in Valletta, conveniently close to the nearby open-air public car park.

Our modular classroom has been created to morph effortlessly between technical and theory exercises, with plenty of space for you to work, cook and learn. Designed for up to 12 students and a lecturer at a time, our classroom is also home to the latest cooking equipment – although it still feels like a comfortable home kitchen.

We look forward to welcoming you!

Bookings Now Open!

What's included?

  • Food & Drink
  • Use of Equipment

65 4 hours over 1 Session