๐Ÿฅ— WEEK 5: laffa bread, masabacha &ย schug
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. 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.
Share with the community
Have a question around smoking equipment for this month? Easily access the community forum to ask questions as well as interact with the rest of your cohort, exchange ideas and share pictures of your creations. Donโ€™t be shy, weโ€™re all here to help and learn together!
๐Ÿ‘‹ Module Introduction
๐Ÿ“• Lessons For The Week
Recipe Development - Cold Smoked Salmon
Learn how Daniel put together his dish thinking about colour, height and textures to make sure it looks as good as it tastes. Heโ€™ll give you plenty of tips on how to make the dish your own playing around with different flavours for the cure mix, smoking fuels and he encourages you to think about whatโ€™s in season in your local area.
Ingredients Introduction - Cold Smoked Salmon
Get to know the ingredients youโ€™ll be working with. Daniel guides you through what to look out for to ensure your fish is good quality and fresh and talks through the herbs he uses in his cure mix to impart a fresh, grassy flavour to the fish.
Hands On Learning - Cold Smoked Salmon
This lesson covers a real Irish classic starter of smoked salmon on brown bread, inspired by Irelandโ€™s long coastline. Youโ€™ll be using tea for a more delicate flavour and creating your own pickle to serve alongside your smoked salmon and if youโ€™re feeling really ambitious, you can even try filleting a whole fish!
๐Ÿ“– Further Reading
Have a read about Irelandโ€™s relationship with fish from its religious roots to the modern day where chefs and organisations are bringing it back to the table.
No items found.