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 3 of ‘Complete Cook’ covers more advanced skills like pasta making, meat cooking, gnocchi and soufflés to complete the ultimate home-cook skillset, empowering you with freedom and creativity in the kitchen. Following this class, you’ll have all the skills you need to tackle any dish or recipe with flare.
Structure:
Week 1: Fish and Shellfish
Week 2: Eggs
Week 3: Pasta and gnocchi
Week 4: Meat
Week 5: Desserts
Typical skills covered:
- Prep of a whole fish
- Prep and cooking of prawns
- Soufflés and egg white whisking
- Gnocchi making
- Butchery
- Creamed cakes and sugar syrups and caramels
Example recipes:
- Rechaedo mackerel with gunpowder potatoes
- Prawns with a gremolata crumb
- Eggs benedict
- Twice baked soufflé
- Gnocchi with asparagus, peas and wild garlic
- French trim pork chop with cider sauce and charred hispi cabbage
- Spatchcock sriracha poussin with a pickled salad
- Sticky toffee pudding with miso salted caramel
- Lemon posset with pink peppercorn shortbread and a passionfruit and raspberry compote
Sample recipes may be subject to change
