We had a wonderful start to the run of four cooking sessions at Barlow Hall Primary School in Chorlton on Thursday 13 June, making a tasty stir-fry. Eight participants arrived with an eagerness to learn and a willingness to peel chop and slice... which was fortunate, as we had a lot of veg to get through!
The group set to chopping carrots Julienne style, along with ginger and peppers. Cracking Cook Kim explained how best to get the flavours from the veg, which coincidentally makes the final dish look appealing, so both spring onions and courgettes were cut on the diagonal. The broccoli florets were chopped and the pak choi shredded. It was great to hear that many of the participants either hadn’t previously made the dish or would actually never have considered making it as of course supermarkets do sell the ready-prepped packs. While these packs save you prep time, you do actually lose out on some of those vital vitamins and minerals as the vegetables are put into the wok all in one go, and now our participants know that to get the best out of your vegetables, you need to be aware of which veg are considered hard and therefore take longer to cook and, of course, which are soft.
The stir-fry started to come together once the vegetables were thrown into the wok individually, then a sprinkling of crushed chillies was added and Kim explained how sesame oil is best added while cooking to enhance flavour as opposed to using the oil to cook the vegetables in from the outset. Noodles were boiled and stirred into the vegetables and sesame seeds were sprinkled over the mix along with soy sauce. This was a great start to what promises to be an informative and beneficial course, and the ladies are already looking forward to the next session and, quite frankly, so are we!
See our Facebook page for more photos from the new course.
See our Facebook page for more photos from the new course.
No comments:
Post a Comment