We were excited to host one of our cookery workshops at Kinning Park Complex on Sunday 16th December. Our chef demonstrated to the participants how to make Chinese spring rolls, vegetable curry and Southeast Asian-style salad.
In the beginning, our chef introduced all the Scottish and Asian ingredients and shared some knowledge about which part of the vegetables we would be use and should always use in our cooking (always use the stem of your broccoli and the leaves of your cauliflower!)
The group worked together to cut up all the required vegetables / herbs and prepare spices and create sauces. Every one followed a recipe provided by the chef and shared the experience together.
All the prepared vegetables were being used for the spring rolls, curry and the salad. We started cooking the vegetable curry first giving it time to cook, making good use of time during cooking is really important!
With the curry on it was time to prepare the salad and spring rolls. We fried some vegetables to prepare the spring rolls’ mince, after a quick demonstration from the chef everyone started rolling their own under the chef’s guidance.
After some hard work, the result was brilliant! It was now time to enjoy our delicious food!
Thanks to everyone who attended and created these amazing dishes!
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