A half day course dedicated to knives….thai-rice-soup

 ….the different materials used for knives, various styles and shapes and their uses as well as how to sharpen them.

Then it’s onto chopping and slicing.  How to hold a knife and the techniques used for cutting up different foods safely.  Putting theory into practice, we’ll be making:

Thai Style Chicken & Vegetable Soup
Stuffed Breast of Chicken with Leek Saucefrench-apple-tart
French Apple Tart

The day includes tea, coffee, light lunch, recipes, as many hints and tips as we can squeeze in and hopefully no cut fingers!!