Tuesday, November 14th, 2017, 6.30 - 9.30pm
Learning how to handle a knife safely and efficiently is one of the most fundamental and useful skills in the kitchen. This hands-on class will take you through which types of knives to use for different tasks, how much to pay and how to sharpen. You will learn how to dice and slice various vegetables to create juliennes, batons and mire-poix as well as how to cross-chop and chiffonade herbs. We then move on to jointing whole, free-range chicken, and proceed to make stock and two delicious dinner party dishes to sample at the end of the evening together with a glass of red.
You will leave with best part of a jointed, organic chicken as well as some of the vegetables you prepared.
Testimonials from people who took this course
It was great to get some proper skills in place and from now on I will be buying whole chicken! GeoffRead more testimonials