COOKING FOR BEGINNERS
Damson Jelly Cooking Course
Cooking Fundamentals£9999£Access NOW: video tutorials, audio, recipe & theory sheetsValid for one year
- Soda bread
- Fish cookery
- Roast chicken
- & more
Cooking Course Curriculum
Week 1: Soups, soda bread, knife skills and building flavour
We’re going to kick start our savoury with a crash course in building flavour. This week starts to set the foundation to the cooking skills you need to become confident and talented cooks. Not only will you start to get to grips with basic knife skills straight away but you will do so in a fun and delicious way.
Learn how to make hearty healthy minestrone with the seasonal vegetables you have to hand and a smooth silky rich asparagus soup. Master the flavour bomb of fresh pesto and round it all off with homemade soda bread. And yes, all of that in just week 1!
Asparagus soup with crème fraîche and toasted hazelnuts
Week 2: Dressings, emulsions and salad
In week 2 we will be covering emulsions as a base lesson, which you will apply to make two brilliant salads. Make a classic and beautiful Caesar salad whilst learning how to expertly roast a chicken breast whilst making the dressing from scratch, perfecting those croutons and how to assemble the whole thing.
We teach classic house dressing as well as a refreshing spicy and refreshing Vietnamese prawn salad. Included in our recipe pack for the week is also two extra bonus dressing recipes that you can use the principles learnt from the videos to make in your free time.
Chicken Caesar salad
Vietnamese prawn salad with a tahini and chilli dressing
Week 3: Fish cookery and garnish
This week we are focusing on the basics of fish cooking, introducing you to two different types of fish, two different types of garnishes, a sauce and a sprinkle. We will be talking about how to store your fish, how to cook it and what to look for when sourcing your fish.
The sea bass is served alongside a braised fennel and chickpea dish that works brilliantly as a dish in itself. We teach green sauce, a lesson that can be taken and used to pair with future dishes, as well as a rich olive oil and saffron mash. In our recipe sheet we also cover substitutions for fish and how to make different versions of a gremolata.
Seared sea bass
Braised fennel and chickpeas
Olive oil and saffron mash
Week 4: Three course dinner party
In our final week, after learning all our different skills and techniques, we are going to bring everything together and cook an incredible three-course dinner party. We will be talking you through the timings and set up to give you and your dinner guests a stress free and delicious meal.
We start by making a simple yet incredibly tasty starter of broad beans, peas and mint on toast. We then master roasting a chicken, the perfect dauphinoise potatoes and stunning gravy, showing you how to build flavour and the signs to look for when perfecting these recipes. We round the whole week off with classic easy lemon pots.
Broad beans, peas and mint on toast
Please note: our course materials contain the information you need to switch ingredients and FAQ’s – we got you!