Welcome to the first week of the Smoking module where you will be mastering an ancient preservation technique which chefs have gone on to use creatively in cuisines around the world for its depth of flavour. Smoke is made up of hundreds of chemicals some which do more for preservation whilst others contribute more to flavour. With cold-smoking you’re working at a lower temperature than hot smoking, with much of the process taking place at a comfortable room temperature. Make sure you double check the equipment and ingredients you need to buy ahead of time and keep your Rassa box nearby for those specialist items.
📺 Watch and Learn - Rassa Stories
Find out more about the role of fish in Ireland and the importance of sourcing and catching our fish sustainably from Chef Daniel. This month is all about smoking and imparting flavour with fire and we encourage you to think about how you play around with your fuels looking at woods, hard herbs and aromatics. For environmental reasons, turf farming is on its way out but it has a distinctive smell which for many in the Irish countryside has a homely, cosiness when burnt. Learn more about this old Irish tradition and life on a peat bog.
Sustainable Fishing in County Howth
From the fishing village of Howth Chef Daniel talks about the role of fish in Ireland, visiting the local fishmonger and explaining how to go about using your fish sustainably.
Stories from a Peat Bog in County Offaly
For many, turf (or peat) brings back childhood memories of granny’s kitchen. It’s the distinctive smell of Irish nostalgia that conjures up images of glowing windows in cosy cottages and family hospitality. Find out more about life on a peat bog.