Cooking with legumes
Through eight original recipes, Borja Sierra, chef of the Granja Elena restaurant in Barcelona, shares preparation techniques and delicious ingredient combinations that will help you to get the most out of legumes.
In addition to being a very important source of protein and fiber, legumes are acquiring a very important role in haute cuisine. There are already many great chefs who have returned to using legumes and have featured them as the basis of some of their most sophisticated dishes.
Chef Borja Sierra and his family establishment offer a concept of traditional cuisine where only breakfast and lunch are served. It is one of the benchmarks in ‘comidas de cuchara’ (meals eaten with a spoon). Legumes are one of his star products and are carefully selected and cooked to extract their full potential.
In this course, the Barcelona chef shows us the secrets of preparing, cooking and combining legumes with other ingredients, so that we can adapt these techniques to make our own creations.
Legumes are a healthy inclusion within our diet for many reasons : they represent a perfect source of protein and carbohydrates, they are low in fat and rich in vitamins. In addition to their nutritional properties, they also offer an advantage due to their low cost and their great versatility when cooking.
Course curriculum
Course Content
What you'll learn
How to get the most out of legumes and create refined dishes for your menu
Borja Sierra, chef of his own restaurant in Barcelona, has invented a new concept of ‘’Neighborhood haute cuisine’’.
His personality is defined through his homemade and popular recipes that feature the refinement and technique of haute cuisine, and always using selected and seasonal products.
Following this approach, the Barcelona chef will share with us cooking techniques for small chickpeas (Pedrosillanos), large chickpeas (lechoso), lentils, Ganxet beans, and even a traditional Asian dessert.
Through eight original recipes, this online course offers extensive training on how to preserve the properties of legumes and enhance their flavor and texture and through different techniques and combinations.
In addition to the variety of legumes, in this online course we will also use various products in combination, such as pigeon, duck foie gras, mushrooms, and sausage.
Who is it for?
This online course is aimed at professionals and anyone who wants to discover different ways to prepare and cook legumes. Through eight recipes Borja Sierra offers a broad vision of how to cook with these healthy ingredients.
Recommended equipment
- Pressure cooker
- Baking paper
- Hand blender
- Strainer
- Kitchen robot/blender
Borja Sierra has defined the concept of 'neighbourhood haute cuisine' at his Barcelona restaurant. His homemade and popular recipes feature the refinement and technique of haute cuisine, and always use selected and seasonal products.
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Scoolinary courses are online classes that allow you to learn new knowledges and skills to improve your cuisine. Each course consists of several lessons that combine videos and texts with downloadable recipes and extra teaching materials.
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The course was a very good, I really enjoyed it