Overview
‘Complete Cook’ is a three-part cooking course series that takes place one day a week for 5 weeks, providing you with all the tools you need to become a skilled and complete home-cook. Every week, you’ll focus on developing a new key cooking skill whilst exploring a range of exciting recipes. You’ll learn good kitchen management, knife skills, and how to prepare, cook and present fresh produce to enhance flavour. Each part of the series may be taken in succession to obtain a complete kitchen skillset or take courses individually in any order. Part 2 builds on an existing kitchen proficiency, that you may have built up in Complete Cook Part 1, covering a more diverse skills such as cakes, breads, meat cookery and how to cater for dinner parties.
Structure:
Week 1: Egg cooking and Egg whites
Week 2: Meat cooking
Week 3: Roasting
Week 4: Baking and Pastry
Week 5: Dinner Party
Typical skills covered:
- Egg cookery and whites
- Cooking steaks
- Roasting
- Choux pastry
- Melting method cakes
- Quick breads
- Dinner parties, advice and planning
- Knife skills and presentation
- Preparation of meat (i.e. jointing)
- Browning meat
- Preparation of shellfish and filleting of fish
- Bread Creamed cakes
- Shortcrust pastry
- Use of gelatine
Example recipes:
- Fried eggs on spicy pea and potato cakes
- Mango and passion fruit pavlova
- Thai beef salad
- Roast beef and all accompaniments
- Chocolate profiteroles
- Gingerbread
- Pan fried sea bass with blood orange and fennel salad
- Rump of lamb with braised beans and tomatoes
- Chilled chocolate and hazelnut soufflé
Sample recipes may be subject to change