An update on Glen Oakes Farm from the Organic Emporium
April 22, 2018
The art of charcuterie with Neil Jewell at African Relish
April 25, 2016
This August Neil Jewell, our Head Chef and Charcuterie King of Jewell & Co, will be heading up to the Karoo for a special master class at African Relish (a recreational cooking school in Prince Albert).
Spend a weekend with Neil where you will literally learn the whole hog. This intimate, exclusive workshop cover the making of savoury French-style sausage, cooked and air-dried hams, blood sausage, bacon, chorizo, rilettes, salami and numerous other mouth watering meaty delights.
Attendees will have the unique opportunity to hear Neil’s stories, ask him questions, and watch him demonstrate various butchering techniques.
Neil was born in Southend-on-Sea, Essex and from the moment he could taste, smell and see he fell in love with food. After many years of training and experience, Neil started at Bread & Wine Vineyard Restaurant, in 1999 and has been an instrumental aspect of its success. His passion lies in his homemade Charcuterie that he prepares with mountains of patience and bucket loads of love.
12:00 Arrive at African Relish and settle in to accommodation.
13:00 Enjoy a light lunch with Neil and the African Relish team.
14:00 Lesson 1. Introduction. Discussion about the principles of charcuterie with some interesting background and demo sessions. Preparation of various meat cuts for preserving. Demo of knife skills and basic butchery, curing and salting.
18:00 Ghost walk and village ramble -Ailsa Tudhope, historian and story teller, takes you on a journey back in time with tales of ghosts and village rogues from the past.
20:00 Welcome dinner at African Relish
08:30 Visit to Saturday market for some local flavour.
09:00 Breakfast at African Relish
10:00 Lesson 2. Creative sausage making session. Neil demonstrates how to create blood sausage, chorizo, mortedella and saussison sec. Participants create their own fresh sausages.
13:00 - Light lunch at African Relish
14:30 Lesson 3. Salami prep and stuffing.
Neil introduces and discusses rilette, confit and base ingredients.
17:00 At leisure
20:00 Dinner at African Relish where we enjoy the fruits of the day’s culinary endeavors.
08:30 Karoo brunch with our freshly made sausages and bacon.
10:30 Final question / discussion session
12:00 - Depart on onward journey
Price: R6350 per person for the course inclusive of all meals, recipe handout and special African Relish apron. You also leave with a hamper of fresh charcuterie to enjoy at home.