mymuybueno Academy of Culinary Arts

Course Intro Video

Welcome to the course

Cornish Jigged Squid, Lemon, Turnip, Peas, Wild Rose

Ingredients & Equipment

Module 1: Intro – Cornish Jigged Squid, Lemon, Turnip, Peas, Wild Rose

Module 2: Confit Lemon Zest

Module 3: Squid Preparation

Module 4: Tagliatelle of Squid

Module 5: Attika Pickle

Module 6: Pickling Rose Petals

Module 7: Pickling Baby Turnips

Module 8: Cooking the Squid

Module 9: Plating

Hand Dived Orkney Scallop, Smoked Cream, Extra Virgin Olive Oil & N25 Caviar

Ingredients & Equipment

Module 1: Intro – Hand Dived Orkney Scallop, Smoked Cream, Extra Virgin Olive Oil & N25 Caviar

Module 2: Smoked Cream

Module 3: Scallop Preparation

Module 4: Plating

Cornish Blue Shell Lobster, Isle of Wight Tomatoes, Tahitian Vanilla, Hollandaise, Fine Herb

Ingredients & Equipment

Module 1: Intro – Cornish Blue Shell Lobster, Isle of Wight Tomatoes, Tahitian Vanilla, Hollandaise, Fine Herb

Module 2: Lobster Preparation

Module 3: Tomato Raisins

Module 4: Lobster Butter

Module 5: Tahitian Vanilla Butter

Module 6: Fine Herb Salad

Module 7: Lobster Tail Preparation

Module 8: Lobster Hollandaise

Module 9: BBQ the Lobster

Module 10: Plating

Australian Winter Black Truffle Agnolotti, Girolle, 36 Month Aged Parmesan

Ingredients & Equipment

Module 1: Intro – Australian Winter Black Truffle Agnolotti, Girolle, 36 Month Aged Parmesan

Module 2: Handmade Pasta

Module 3: Truffle Filling

Module 4: 36 Month Parmesan Sauce

Module 5: Rolling Pasta

Module 6: Assembly of Agnolotti

Module 7: Sauté Girolle

Module 8: Plating

Frozen Stichelton, Fig Tart Tatin & Fig Leaf

Ingredients & Equipment

Module 1: Intro – Frozen Stichelton, Fig Tart Tatin & Fig Leaf

Module 2: Fig Tart Tatin

Module 3: Fig Leaf Oil

Module 4: Plating