When people come along to the Feast chef intensive, the key elements they want to learn are how to create their own recipes, how to make it taste good and also how to make it look as good as it tastes. Learning good knife skills is pretty essential if you want to ensure that your food looks fabulous.
We focus on how to use a knife correctly and also how to create some of the most useful cuts for raw food. When you cook your food, the cuts you make are arguably less important as the food will often break down and meld in the cooking process, but with raw food – we don’t use these processes so the final product is a lot less forgiving if we haven’t put the time in at the preparation stage.
The supreme is one of those cuts that is really useful to learn and works for any kind of citrus fruit. This is Michael on the Feast programme showing some pretty awesome knife skills – I must tell you though, that he is a professional chef who attended the programme but with practice, you will be as fabulous as Michael.
- Cut the top and bottom from each orange to create a flat surface.
- Stand the orange on the chopping board flat side down and run the blade of a sharp knife downwards along the inside of the orange skin following the shape of the orange.
- Remove the skin in strips until all of the peel is removed, taking care not to leave any of the white pith on the orange.
- When all of the peel is removed, hold the skinned orange in the palm of your hand and slice into each orange segment in a v shape keeping the blade of the knife as close as you can to the inside of the membrane segments. Do this over a bowl to gather the juice.
- Repeat until you have cut all of the segments from the orange.
This is a useful technique to use for the Clementine Compote recipe.