Kitchen Knife Skills

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