{"id":3255,"date":"2023-08-21T17:00:34","date_gmt":"2023-08-21T16:00:34","guid":{"rendered":"https:\/\/leiths.com\/product\/complete-cook-part-2-weekday\/"},"modified":"2024-05-17T17:00:12","modified_gmt":"2024-05-17T16:00:12","slug":"complete-cook-part-2-weekday","status":"publish","type":"product","link":"https:\/\/leiths.com\/product\/complete-cook-part-2-weekday\/","title":{"rendered":"Complete Cook Course &#8211; Part 2"},"content":{"rendered":"<p>\u2018Complete Cook\u2019 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\u2019ll focus on developing a new key cooking skill whilst exploring a range of exciting recipes. You&#8217;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.<\/p>\n<p><strong> Structure:<\/strong><\/p>\n<p>Week 1: Egg cooking and Egg whites<br \/>\nWeek 2: Meat cooking<br \/>\nWeek 3: Roasting<br \/>\nWeek 4: Baking and Pastry<br \/>\nWeek 5: Dinner Party<\/p>\n<p>&nbsp;<\/p>\n<p><strong>Typical skills covered:<\/strong><\/p>\n<ul>\n<li>Egg cookery and whites<\/li>\n<li>Cooking steaks<\/li>\n<li>Roasting<\/li>\n<li>Choux pastry<\/li>\n<li>Melting method cakes<\/li>\n<li>Quick breads<\/li>\n<li>Dinner parties, advice and planning<\/li>\n<li>Knife skills and presentation<\/li>\n<li>Preparation of meat (i.e. jointing)<\/li>\n<li>Browning meat<\/li>\n<li>Preparation of shellfish and filleting of fish<\/li>\n<li>Bread Creamed cakes<\/li>\n<li>Shortcrust pastry<\/li>\n<li>Use of gelatine<\/li>\n<\/ul>\n<p>&nbsp;<\/p>\n<p><strong>Example recipes:<\/strong><\/p>\n<ul>\n<li>Fried eggs on spicy pea and potato cakes<\/li>\n<li>Mango and passion fruit pavlova<\/li>\n<li>Thai beef salad<\/li>\n<li>Roast beef and all accompaniments<\/li>\n<li>Chocolate profiteroles<\/li>\n<li>Gingerbread<\/li>\n<li>Pan fried sea bass with blood orange and fennel salad<\/li>\n<li>Rump of lamb with braised beans and tomatoes<\/li>\n<li>Chilled chocolate and hazelnut souffl\u00e9<\/li>\n<\/ul>\n<p><em>Sample recipes may be subject to change<\/em><\/p>\n","protected":false},"excerpt":{"rendered":"<p>Expand your culinary skillset with this part-time, 5-week cooking course for home-cooks<\/p>\n","protected":false},"featured_media":2733,"template":"","meta":{"_acf_changed":false,"inline_featured_image":false},"product_cat":[43,45],"product_tag":[],"acf":[],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/leiths.com\/wp-json\/wp\/v2\/product\/3255"}],"collection":[{"href":"https:\/\/leiths.com\/wp-json\/wp\/v2\/product"}],"about":[{"href":"https:\/\/leiths.com\/wp-json\/wp\/v2\/types\/product"}],"version-history":[{"count":4,"href":"https:\/\/leiths.com\/wp-json\/wp\/v2\/product\/3255\/revisions"}],"predecessor-version":[{"id":12563,"href":"https:\/\/leiths.com\/wp-json\/wp\/v2\/product\/3255\/revisions\/12563"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/leiths.com\/wp-json\/wp\/v2\/media\/2733"}],"wp:attachment":[{"href":"https:\/\/leiths.com\/wp-json\/wp\/v2\/media?parent=3255"}],"wp:term":[{"taxonomy":"product_cat","embeddable":true,"href":"https:\/\/leiths.com\/wp-json\/wp\/v2\/product_cat?post=3255"},{"taxonomy":"product_tag","embeddable":true,"href":"https:\/\/leiths.com\/wp-json\/wp\/v2\/product_tag?post=3255"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}