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Classic Culinary Skills & Techniques (Three Day)

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Cordon Bleu trained chef Justine Kanter invites you to join her on a journey through classic culinary skills and techniques.

Equipping yourself with essential culinary techniques can help you become more efficient in the kitchen, prepare nutritious meals, and take the enjoyment of cooking, and dining, to new levels.

During this practical three-day course Justine will guide you through good kitchen management, knife skills, and how to prepare and cook delicious produce to really bring out the best of flavours.

No previous experience is necessary; just enthusiasm and a willingness to work alongside other food lovers to make delicious sauces, stocks and dishes. Across the three days you will learn a host of techniques and classic dishes, including:

Techniques:

  • Using Mirepoix
  • Using alcohol in sauces
  • Reductions and deglazing
  • Making the perfect stock
  • Understanding emulsions
  • Understanding soup and stews
  • The perfect gravy
  • Getting the best flavour from classic dishes
  • Mastering shortcrust and sweet pastry
  • Getting confident with fish

Day 1 Stocks, Stews and Meat

  • Chicken stock
  • Honey roasted butternut squash soup
  • Rack of lamb with a herb crust and lamb jus
  • Fillet of pork with prunes, Vouvray wine and stuffed Paris mushrooms
  • Chicken with Pernod, clementines and fennel

Day 2 Fish and Vegetables

  • Monkfish skewers with pancetta and rosemary
  • Roasted cauliflower and hazelnut salad
  • Dauphinoise potatoes
  • Roasted halibut with parsley, lemon and capers served with baby spinach and vine cherry tomatoes
  • Tea smoked beetroot, tarragon and mascarpone salad

Day 3 Pastry, Sauces and Emulsions

  • Red onion tart
  • Slow roasted tomato and goats cheese tart
  • Lemon tart
  • Mayonnaise
  • Vinaigrette
  • Salsa verde

A selection of the dishes you make will be served as a late lunch each day, while other dishes will be available for you to take home and enjoy. The School of Artisan Food makes a conscious effort to reduce waste and packaging. Students are welcome to bring their own containers to transport their food home.

Refreshments will be available throughout the day. All ingredients, equipment and recipes are provided by the School.

A NOT FOR PROFIT ORGANISATION

We are committed to the promotion of good food, good health, local employment, a sustainable environment and a safe supply chain
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