πŸ“‹ YOUR CHECKLIST
With your checklist you can get ahead of the your schedule by buying the required equipment and ingredients for the course. We've noted what's provided in your Rassa box as well as the remaining ingredients you'll need to buy. For the equipment, most things you'll have in your average kitchen but we have highlighted items which may be less common. No need to worry if there is anything you don't have or can't easily get ahold of, the chefs are on hand to make alternative suggestions.
🍞 Month One: Irish Bread Making
Equipment for the module
Stand Mixer
Scales
Pastry Scraper
(Supplied)
Measuring Jug
Loaf Tin
False Bottom Square Dish
Cooling Rack
Week 1
Week 1: Iconic Irish Flavours - Guinness and Treacle Bread
πŸ“¦ Specialist Ingredients of the week
- Lyle's Black Treacle
- Guinness
πŸ—’ Ingredients List
- 160g black treacle (provided)
- 300g wholemeal flour
- 75g plain flour
- 40g oats
- 1 1/2 teaspoon bicarbonate soda
- 1/2 teaspoon salt
- 20g light brown sugar
- 20g butter, melted
- 240g milk
- 140ml Guinness (provided)
Week 2
Week 2: Foraged Delicacies - Seaweed Soda Bread
πŸ“¦ Specialist Ingredients of the week
- Dillisk Seaweed
- Buckwheat Nibs
πŸ—’ Ingredients List
- 330g β€˜Dunany’ wholemeal coarse flour
- 95g White strong flour
- 10g Bread soda
- 5g Salt
- 50g Brown sugar
- 430ml Buttermilk
- 50g Buckwheat nibs (provided)
- 50g Porridge oats
- 15g Dillisk seaweed (dried, roasted & blitzed) (provided)
Week 3
Week 3: Enriched Doughs - Irish Batch Bread
πŸ“¦ Specialist Ingredients of the week
- Beef Dripping
πŸ—’ Ingredients List
‍- 650g Strong white flour
- 450ml Water, half hot half cold
- 10g Dried yeast
- 10g Salt
- 5g Granulated sugar
- 35g Beef dripping or vegetable shortening (provided)
🐟 Month Two: Smoked Fish
Equipment for the module
Kitchen Tongs
Small Wire Rack
Deep Smoking Tray
Cooling Rack
Scales
Parchment Paper
Fish Tweezers
(Supplied)
Filleting Knife
Blow Torch
(Supplied)
Food Processor
BBQ
Week 5
Week 5: Cold Smoking - Salmon
πŸ“¦ Specialist Ingredients of the week
- Black Irish Tea
πŸ—’ Ingredients List
- 1 Whole or side of salmon - scaled
- 1kg Rock salt
- 700g Sugar
- 100g Dill
- 1 Carrot
- 1 Red onion
- 200ml White wine vinegar
- 300g Creme fraiche
- 6 Slices of nice brown bread
- 600g Ice
- 50g Black Irish tea (provided)
Week 6
Week 6: Hot Smoking - Salmon
πŸ“¦ Specialist Ingredients of the week
- Whisky Smoked Wood Chips
πŸ—’ Ingredients List
- 1 Whole/side of salmon - scaled
- 1kg Rock salt
- 500g Sugar
- 100g Dill
- 4 Whole eggs
- 40g Capers
- 40g Gherkins
- 1 Shallot
- 20g Parsley
- 20g Chives
- 1 lemon
- 100g Mayonnaise
- 1 Bunch asparagus
- Rapeseed oil (to season)
- Charcoal
- 500g Wood chips (provided)
Week 7
Week 7: Sea, Soil, Land - Turf Smoked Hake
πŸ“¦ Specialist Ingredients of the week
- Wakame Seaweed
- White Peppercorns
πŸ—’ Ingredients List
- 1 Hake or 2x 200g pieces skin on (top loins of fillet)
- Olive oil
- Lemon
- White pepper, ground
- Charcoal
- 2.5L Water
- 100g Sea salt
- 30g Brown sugar
- 1 tsp of Coriander
- 10g Atlantic Wakame seaweed (provided)
- Sprig of parsley & dill
- Lemon zest
- 6 Jerusalem artichokes (peeled, roughly same size)
- 30 Sea beet leaves
- 200ml White white
- 100ml Cider vinegar (or similar)
- 1 Shallot (peeled & sliced)
- 1 tsp White peppercorns (provided)
- Fresh herbs (parsley, dill, tarragon, chives)
- 300g Unsalted butter (diced small, kept cold)
- Salt/sugar/lemon to taste
🐷 Month Three: Sustainable Meats
Equipment for the module
Kitchen Tongs
Temperature Probe
(Supplied)
Cranked Palette Knife
(Supplied)
Juicer
High Sided Jug
Hand Blender
Week 9
Week 9: Cooking with Wild Game - Venison Loin, Beetroot and Gin
πŸ“¦ Specialist Ingredients of the week
- Glendalough Gin
- Juniper Berries
πŸ—’ Ingredients List
- 2x 130g Venison loins
- 1 tbsp Vegetable oil
- 40g Unsalted butter
- 2x Large red beetroots
- 1x Juice & peel of an orange
- 1 tsp Balsamic vinegar
- 2x Baby candy beetroots
- 2x Baby golden beetroots
- 1 Handful flaky sea salt or rock salt
- 1x Shallot, finely chopped
- 80g Blackberries
- 200ml Beef or venison stock
- Watercress, to garnish
- 30ml Glendalough gin (provided)
- 5 Juniper berries, crushed (provided)
Last Week
Week 10: Nose to Tail - Saddle of Rabbit
πŸ“¦ Specialist Ingredients of the week
- Irish Cider
πŸ—’ Ingredients List
- 1 Whole rabbit, with livers (skinned and gutted) approx. 1.5kg
- 200g Duck fat
- 2 Bay leaves
- 2 Sprigs of thyme
- 1 Bulb garlic, peeled
- 250g Mirepoix( roughly cut veg- carrot, onion, leek, fennel)
- 50ml Vegetable/olive oil
- 2 Ripe tomatoes
- 1 tbsp of Dijon mustard
- 350ml Chicken stock
- 1⁄2 Lemon
- 100g Fresh or frozen peas
- 200g Butter
- 2 Pink fir apple potato
- 100g Crème fraiche
- 1 tbsp of Cornflour + splash of water
- Sprig of each, parsley, tarragon, chives
- Salt/sugar/cayenne/white pepper to season
- 250ml Irish cider (provided)
- 100g Wild garlic leaves (washed and dried) (provided)
Week 11
Week 11: Returning to the Roots - Braised Pork Cheeks
πŸ“¦ Specialist Ingredients of the week
- Elderflower Balsamic Vinegar
- Pearl Barley
πŸ—’ Ingredients List
- 600g Pork cheeks
- 6 Carrots
- 2 Heads of fennel
- 1 Bulb garlic
- 2 Onions
- 200ml Red wine
- 200g Butter
- 1 Apple
- 1 Lemon
- 1L Chicken stock
- 100g Cream
- 400g Pearl barley (provided)
- 20g Rosemary
- 20g Thyme
- 20g Chives
- 30g Elderflower balsamic vinegar (provided)