12 CRAFTBUTCHER l FEBRUARY 2017


veg. Which is not so much of a problem if the sliced carrot or leak is blanched before wrapping around a breast fillet. But becomes a bit of a worry if the carrot, courgette or lemon and limes are just hollowed out and filled with a bit of mince!


imagination. Wednesday morning


meant an early visit to the supermarket on the way to college for supplies of cheese, black pudding, fruits and vegetables. A pack of Yutaka Sushi Nori, curly as well as


INTERNATIONAL YOUNG BUTCHERS COMPETITION


individual discs of beef from a ‘Bullit’ layered with Back Fat, minced trim and blitzed vegetables and peppers. His problem was, like James H, the layers were uneven, too thin and not defined enough! Dylan, on the other


hand chose to ignore the Topside Cap and make both the main roast and the 4 identicals from the Bullit muscle. With the result of not


Main course with meat


made more use of colour with better use of marinades and coatings.


Europe’s regions prior to cooking


Turning out to be better for putting into an oven than for throwing onto a barbecue. Final verdict at the end of


day two was that the flow of ideas never really got flowing and productivity, like with the beef in the morning was a


flat parsley, fresh mint and Asparagus spears for the kitchen ready ‘Roasts’ and main Course categories. Aſter evaluating the cooked


products, another shot at the barbecue and following lunch was kitchen ready ‘Roasts’. But unlike the Barbecue, all three had given this category some thought and produced one or two surprises. James ‘H’ used a Topside


James H’s roasts


bit laboured. With too many large lumps, not enough colour and very little selection or practicality. And the only fire lit, being the one on the barbecue and not in the


Sponsored by:


Cap (Gracillas muscle) to make a roulade using carrot, Back Fat and selection of vegetables. For his 4 identical roasts, he cut and flattened two large discs of beef from a Top Rump ‘Bullit’, covered with Back Fat and mince and cut into quarters, decorating the top for display. Similarly, James ‘T’ also


made a roulade with a Topside Cap and vegetables ‘blitzed’ in a blender and spread onto a layer of Back Fat. Te 4 identicles, he made from


James T’s BBQ


using enough product and a main roast and 4 identicals far too small. So, although a better


result than with the Barbecue category there’s still plenty of work to do! Tursday morning and the


final day meant a 7-bone loin of pork with which everyone made a stuffed roulade. D, J and J utilised the bones and


Some of the marks are


won for economic use of ingredients and it was refreshing to see ALL three fully utilise the cut of meat. Finishing up with a


masterclass in garnishing from Viv, the session finished on Tursday lunchtime just as it started - well! And in time for Dylan to catch the evening flight home from Luton!


Viv, with James T, James H & Dylan


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