On this class you will learn all of the knife skills you need to be a real whizz in the kitchen. You will make a classic Japanese stir fry which is easily adapted for meat eaters. Once you’ve been shown these techniques by our resident experts you’ll be well equipped to tackle any recipe and present your food beautifully!

Techniques you will learn:

  • Learn how to correctly sharpen a knife.
  • How to hold the knife safely and correctly.
  • Rocking Chop and Cross Chop, useful for your everyday cooking.
  • Chiffonard slicing technique.
  • How to Julienne vegetables.
  • Brunoise (fine dice).
  • Segmenting.
  • Pureeing with a knife.

Recipes:

You will use the above techniques to create a vegetable stir fry dish. Full recipes, including ingredients list and method, are provided for you to take home to add to your repertoire so you can keep on cooking them time and time again.

  • Vegetable Yaki Soba

What you can take home:

There is a tasting session after each class where you have the chance to sample the tutor’s version of each dish. You will take home your stir fry.

Please note that you you will need to bring a couple of sizeable (minimum 1L) food storage containers to take your food home in, we will provide all other equipment and ingredients.

Tea and coffee are provided throughout on all of our classes.

Book

If you’d like to make an enquiry before making a booking please check our FAQ section, and if the answer to your query isn’t there, email us on info@leedscookeryschool.org.uk and we’ll get back to you within two working days. If you’d like to call us please do so on 0113 323 7700 and if the phone is unmanned please leave a message with your contact number. We’ll aim to get back to you within two working days.

Bookings are closed for this event.