Learning how to handle sharp knives is part of confidence in the kitchen.
This class goes through the basic knife set, how to look after knives and how to use knives efficiently
We cover the classic knife techniques such as julienne, mirepoix and brunoise for vegetables and how to chiffonade soft herbs. We also cover safe halving and de-stoning of avocado, mango, peach and plums and we will show how to spatchcock, i.e remove the back-bone from, a whole chicken.
Dishes include: sticky lemon spatch cocked chicken with roasted summer vegetables, summer Minestrone, Summer rolls using rice paper discs, sweet chilli dipping sauce and roasted summer fruits with Crème Chantilly.
We are found at the very end of Purbeck Road (off Hills Rd by the sixth form centre) where you turn left by Abbey college and then carry straight on for about 100m to the white awnings you will see ahead where there are some parking spaces.
