Being able to use a knife properly is the key skill of a good cook. This hands on class with Richard Bertinet gives you a firm foundation for preparing ingredients and a chance to showcase your new skills in a host of delicious dishes.
Richard will take you through a variety of different food preparation including learning how to skin and fillet fish, and how to joint and bone poultry. You’ll learn how to properly dice, julienne, chop and turn vegetables and segment citrus fruit. Richard will show you how to effectively and efficiently use knives and he’ll teach you about the correct uses of each individual kind of knife and how to properly care for them. Once you have prepared all the ingredients with your expert knife skills, you will use them to make lots of impressive creations including a chicken casserole full of vegetables. With your fish you will make mackerel vin blanc as well as a fresh and tasty ceviche. Then onto pissaladière, a caramelised onion & anchovy tart, originally from Nice made from a bread dough and topped with slowly roasted onions infused with thyme and garlic, olives, and anchovies. Finally, tarte aux pommes, the perfect end to any meal. As well as utilising the range of skills you’ve learnt over over the day to make all the dishes, you’ll also be expanding your culinary repertoire!
At the end of the day you will all sit down to enjoy a late lunch with wine, giving you plenty of time chance to ask Richard any questions.
Participants will take home recipe sheets for everything they have made. This course can be taken as part of our 2 Day Kitchen Skills course. The day starts at 10am and will finish around 3.30 to 4pm.
