Course restaurant dishes
A few hours spent at the stove will turn into 30 minutes of pleasure, and the amount spent on groceries will be the most rational item in your budget, because you won’t throw a single gram of food to the trash!
You will cook exactly as much as you and your family need and choose the right ingredients, and, most importantly, delicious healthy food with your own hands!
An adapted program of a professional restaurant kitchen for home use.
Course program
DAY 1
CULINARY TECHNOLOGIES:
- Basics of broths, cream soups and Japanese soups;
- Dumplings;
- Marinated meat/fish;
- Salad dressings: balsamic, dressings, dips.
RECIPES:
- Cream of spinach soup with salmon dumplings;
- Chicken terrine with Japanese mayonnaise;
- Beef tartare with Japanese mayonnaise;
- Ceviche with fish;
- Caesar salad;
- Lettuce with raspberry dressing;
- Nabe soup with seafood.
DAY 2
CULINARY TECHNOLOGIES:
- Universal classic sauces;
- Working with WOK minced meat – one technology and 1000 recipes;
- Varieties of dough: Philo/Fresco for pasta.
RECIPES:
- Minestrone soup with “Pesto” sauce;
- Italian meat balls “Polpette” with Marinara sauce;
- Turkey WOK with vegetables and mango sauce;
- Cherry pie in Filo dough;
- Poultry ravioli with cheese sauce.
DAY 3
CULINARY TECHNOLOGIES:
- Fast and slow cooking of meat (braising/grilling);
- Degrees of searing for the perfect steak;
- Selection, types of aging and preparation of meat;
- Tempura;
- A creamy base for desserts.
RECIPES:
- Peking duck tempura;
- Vegetable tempura with spicy soy sauce;
- Fricassee of chicken;
- T-bone steak;
- Panna – Cotta with orange marmalade.
DAY 4
CULINARY TECHNOLOGIES:
- Rice of different varieties;
- Basics of Dutch sauces;
- Cooking fish;
- Shortcrust pastry;
- Stewing;
- Basics for sorbet.
RECIPES:
- Seafood risotto;
- Mackerel in herbs;
- Eggs Benedict with Hollandaise sauce;
- Quiche lorraine with two fillings;
- Berry sorbet.