Knife Skills with a Southeast Asian Theme

25th January 2024

/ 4 hr course, including lunch

Class Description

Overview
Mastering a kitchen knife can be an apprehensive undertaking, images of blue plasters and ice at the ready, but a few basic pointers and a little practice goes a very long way! What better way to practice than with a taste of the Far East, where shredding, slicing and dicing are an everyday artform. This new class designed by chef and tutor, Robin Popham will set you on your way to using a knife safely and with style!

 

The menu will include the following:

  • Vietnamese style fresh spring rolls with a sweet ‘n’ sour dipping sauce
  • Malaysian style Laksa soup

These recipes will come with a twist… we will be using seasonal English ingredients.

 

Detail
The key to a good spring roll is contrast! Using seasonal greats to give contrasting textures, colours and the, all important, juicy burst of fresh vegetables and zing from some choice aromatics. This recipe gives plenty of opportunity to practice fine slicing and the art of ‘julienne’ and ‘chiffonade’.

What spring roll is complete without a dipping sauce, sweet, sour, hot and spicy, all giving more complementing contrast. A good dipping sauce has very finely diced, or ‘brunoise’ ingredients that are small enough to almost stick to the roll as it dips.

The world of Laksa is vast and varied, essentially the regions seasonal ingredients in a broth with noodles & plenty of aromatics. This gives the perfect opportunity to explore preparing less compliant and irregular ingredients as well as how to skin a fillet of fish.

A common thread throughout the day is control. Control of the ingredient, control of the knife and, most importantly, control of your fingers. With these skills you will never cut yourself again… probably…!

 

Lunch Included:

Once you have sliced and diced and perfected your knife skills, you will sit down to eat the fruits of your labour, with a well deserved glass of wine.

 

 

 

All abilities welcome

Class size
8

/ 4 hr course, including lunch

What to expect
  • On arrival you will be met by the cookery school staff and offered refreshments whilst you sign in and meet the other participants.
  • Class sizes are small to offer a hands-on learning experience. Occasionally we may ask you to work as a pair or as part of a group.
  • All ingredients and equipment are provided, including aprons.
  • Refreshments will be available during the course, including a glass of wine if your course includes a meal.
  • All cookery courses include a recipe pack to take home, which can also be sent to you digitally.
  • Course times are approximate and may sometimes run beyond the end time advertised.
Important Information
  • Allergies and Dietary Requirements: Some classes are able to cater for specific dietary requirements but not all, please let us know of any allergies at the time of booking.

 

  • Gifts: If you are booking the class as a gift, please ask the recipient to get in touch directly to inform us of any allergies ahead of the class by emailing: cookeryschool@honestygroup.co.uk

 

  • Booking for others: Please make sure that all email correspondence is forwarded on to gift recipients and others you have booked for to ensure that they have received full instructions.

 

  • Sustainability: Some of our classes may have leftover food for you to take home.  In the interests of sustainability please ensure you bring containers with you.

 

  • Safety and Hygiene: In the interests of safety and hygiene we request that closed in shoes are worn and hair is tied back whilst cooking.
Where is this located?
  • Honesty Cookery School
  • The Barn, North Sydmonton House
  • North Sydmonton
  • Hampshire
  • RG20 4UL
  • UK
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25th January 2024

Knife Skills with a Southeast Asian Theme

/ 4 hr course, including lunch

Sorry, this event is expired and no longer available.
North Sydmonton House, The Barn, North Sydmonton, Newbury RG20 4UL
07708 620287

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The Barn, North Sydmonton House, North Sydmonton, Newbury RG20 4UL, UK

FAQs

What is a Cook Together ticket?

Cook Together tickets allow an adult and a child between 10 – 18 years to book onto a course for a cheaper price. You will work together at the same workstation and produce enough food for you both to eat. This is part of our drive to encourage young people to enjoy cooking from scratch.

Can I book for a large group?

We have eight workstations and accommodate larger groups by working in pairs or small groups around each station. People often report they enjoy working in this way as it makes the event sociable and allows people to take a short break from the cooking as there are others to take over.

Who can attend these classes?

Most of our scheduled courses are for adults only. However, where you see a ‘Cook Together’ ticket offered then you can book for a place for a child over the age of 10 years with an adult.

It is also possible to book a bespoke course for children with an adult from the party remaining in charge of the group. Please make enquiries to cookeryschool@honestygroup.co.uk

Do I need to be a confident cook?

We welcome people of all cooking experience and abilities. Our tutors will assess and adjust to your needs.

What if I have a food allergy or special dietary need?

Some of our courses can accommodate allergies and special dietary requirements however for others the replacement of one ingredient for another will not work. As there is such a range in what people require we request that you ask at the time of booking by emailing cookeryschool@honestygroup.co.uk

What should I wear/bring with me?

All ingredients and equipment are provided, including aprons. For a cookery course we advise wearing layers as the cookery school can heat up once the ovens and hobs are on. Closed shoes are also requested for health and safety purposes and a band to tie back longer hair.

If you are attending a course that could be messy please adjust your clothing to take account of this.

We hope to make our courses as sustainable as possible and so request that customers bring containers to take home any food left over at the end of a course.

 

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