Introduction to Knife Skills

Are you curious about learning to cook but feel intimidated?  In that case our cookery school is the place to come to for help.

We sometimes find that there are a lot of people who are curious about cooking and would like to improve their skills and learn new recipes but for some reason feel intimidated at the prospect of attending a cookery class.  If this feels like you, then look no further and book yourself to one of our many cookery classes.

The cookery school at St Luke’s was created with the purpose of showing people the joy of cooking as part of a group and to learn techniques and cooking methods along the way.   Also our classes are very good value too, as they include tuition, recipes and all the food.

For the month of June we have an amazing offer, our brand new Knife Skills Class that is being delivered by Grant Hawthorne who is very knowledgeable on the subject.  At this class Grant will give you tips on buying, sharpening, caring and of course using a knife in the kitchen.   You will learn chef’s techniques for chopping onions, making garlic paste, finely chopping herbs and of course show you how to cut fruits and vegetables.   After this class you will leave with good knowledge that will transform your cooking at home, so you’ll never feel intimidated again!

So if you feel curious but a bit nervous at the prospect of cooking, book yourself to any of our classes.  If you live in EC1 come to our centre and book yourself to one of our low cost classes.  If you live anywhere else in the world you can book online to any of our good value classes by clicking here http://centralstreet.org/calendar/

Here is a simple recipe that requires plenty of chopping; it is Sofia’s Mexican Salsa.  Add one roughly mashed avocado to make guacamole or add cooked prawns to this to make it into a yummy Mexican prawn cocktail.  Enjoy!

 

Salsa Cruda

Serves 6-8 as a condiment

 

500g ripe tomatoes, seeded and diced

½ medium onion, finely chopped

1 handful roughly chopped coriander

1 to 2 serrano or jalapeño chillies, diced

Juice of one lime

Salt and pepper to taste