Sophie's Meat Course

Watch Sophie's Meat Course

  • 1969
  • 1 Season

Sophie's Meat Course is a cooking show that originally aired on Channel 4 in the UK. Hosted by professional chef Sophie Wright, the show revolves around meat-centric recipes, cooking techniques, and guidance on how to achieve perfect results every time. Throughout the show, Sophie guides the viewers through preparing and cooking meat dishes of all kinds, from beef and pork to lamb and game. She shares her expert tips for selecting the best cuts of meat, seasoning, preparation, and cooking techniques.

Sophie's Meat Course is perfect for any keen cooks who want to take their meat game to the next level, learning new techniques and honing their kitchen skills. However, the show isn't just aimed at budding chefs, it's also incredibly accessible for those who are just starting out in the kitchen.

One of the standout features of Sophie's Meat Course is the wealth of knowledge that Sophie imparts – she provides fascinating insights into the history of meat, the different types of cuts and the methods for cooking them perfectly, and even how to make your own sausages and bacon from scratch.

In each episode, Sophie demonstrates four different recipes featuring different meat types, with each recipe building on previous ones. She starts with simpler, introductory dishes, such as slow-cooked pork shoulder, with each recipe getting progressively more challenging as the episode goes on. By the end of each episode, viewers will have learned several new recipes, cooking techniques, and flavor combinations that will enhance their culinary skills.

What makes Sophie's Meat Course unique is the way Sophie combines classical techniques with modern food trends, ensuring that the recipes are both accessible and contemporary. Some standout recipes from the show include sticky beef short ribs, char-grilled lamb chops with salsa verde, and BBQ pulled pork burgers – all dishes that are simple enough for any home cook to master, yet have a restaurant-quality finish.

The show also takes time to explore the ethical and sustainable side of meat consumption, and Sophie encourages viewers to consider the provenance of the meat they buy and the welfare standards behind it. She discusses the importance of buying from quality butchers and build relationships with them to ensure they know what you're looking for in a cut of meat.

In addition to the main cooking segments, Sophie's Meat Course also features guest appearances from other chefs, who share their own tips and tricks for cooking with meat. These guest segments provide a break from Sophie's narratives, showing viewers that there are many different approaches and styles to cooking meat.

Overall, Sophie's Meat Course is a must-watch for anyone who wants to enhance their meat cooking skills. It's the kind of show that will leave you feeling both inspired and satisfied, with plenty of practical advice and expert tips to try in your own kitchen.

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Seasons
Episode 6
6. Episode 6
 
Game is a romantic meat, associated with frosty winters, open countryside and hunting. Good game is best obtained from specialist game dealers. Graham recommends wild duck, which has a strong, dark flavour, or the relatively rare and expensive woodcock. For a less exotic treat, pheasant has become very inexpensive. Arthur Duffus shows Sophie around the Scottish highlands estate where he looks after some beautiful pheasants. He emphasises the importance of hanging the birds properly so they can dry out. If they were piled up, they would rot. Graham describes wild rabbit as small, dark and rank. Farmed rabbit is tender and delicate, lean and as adaptable as chicken. Sophie prepares it using a recipe she has used ever since she found it a children's magazine. The rabbit is roasted with a coating of mustard and oil to flavour and moisten. Sheila Charrington raises venison . The meat has enjoyed a recent rise in popularity - it is healthy, lean and full of flavour. Most of her deer are the offspring of one stag, Dunstan, and Sheila has a wonderful collection of his antlers. He has 40 deer to impregnate, so it is not surprising that he loses weight during the rutting season. Sophie puts the tender venison meat to good use, creating pan-fried steaks with a port, orange and dried sour cherry sauce.
Beef
5. Beef
May 9, 2011
The most important thing about beef, is that it is well hung - for two weeks, according to Graham. The meat should be dark in colour with a creamy covering of fat.
Lamb
4. Lamb
May 10, 2011
British lamb is highly rated all over the world, and has the advantage of being one of our purest native meats. Although available all the year round, lamb is at its absolute best in the…
Offal
3. Offal
May 11, 2011
Time to tackle the squeamish subject of offal. Sophie insists that much, if not all, of the curious cuts are delicious. There's a huge variety of flavours, from the soft and tender lambs…
Poultry
2. Poultry
May 12, 2011
Sophie looks at poultry - and she is not even planning to roast any of it... With the shops full of washed-out, flavourless birds and mass-produced, corn-fed birds with plenty of colour…
Pork
1. Pork
 
Sophie looks at techniques for preparing pork, including boning, rolling and frying.
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