When: Wednesday May 2, 9, 16, 23, 30, June 6 (6 sessions) 2:00 – 4:00
Where: Showground Presenter: Stephen Tamassey
Session 1 – Knife Skills: Types & Uses of Knives, Choosing knives, Knife maintenance & sharpening
Session 2 – Recipe – Chicken Schnitzels: To use knife skills to cut chicken breast.
Session 3 – Boning Out: Chicken, Lamb & Fish.
Session 4 – Recipe – Lamb Stew: Using boning out skills plus knife skills cutting up vegies.
Session 5 – Dry Curing & Hot Smoking: Processes of Curing Fish & Hot smoking fish.
Session 6 – Recipe – Gravlax (cured) & Hot smoked salmon: Practice last week’s skills.
Each person to bring their knives & chopping boards.
Containers to bring & take produce for Recipe Sessions.
Participants to bring meat/fish to class to practice preparation and then take their work home to cook.
Maximum Class Size: 15