Owner and Chef at Granja Elena Restaurant (Barcelona, Spain)

Borja Sierra


What's included?

  • 1h 5 mins HD video
  • 8 recipes
  •  13 lessons
  • Recipe book
  • Course Certificate

Spanish English, Spanish, Italian, French, German, Portuguese


Presentation

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.

A montage of legume dishes
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
A montage of legume dishes

Instructor

Owner and Chef at Granja Elena Restaurant (Barcelona, Spain)

Borja Sierra

Borja Sierra is a chef with a distinct personality that is reflected in his own kitchen and in the new concept that he has created to define it. '' Neighborhood haute cuisine ''. This is how he defines high-level cuisine with outstanding taste and finesse at his Granja Elena Restaurant, located in the Zona Franca neighborhood of Barcelona. It was in 1974 when his parents and aunt opened what was then a farm and delicatessen where local workers came for breakfast or lunch, and were attracted by the good hand of Olga, who was the matriarch in the kitchen. Therefore it is not surprising that behind the style of the chef Borja Sierra, the heritage of his mother Olga, and aunt Carmen, can be sensed. And, of course, the Basque chef Hilario Arbelaitz, with whom he trained for some time. When Borja joined the kitchens of Granja Elena, a great change took place within his establishment. After a tour of some of the most important kitchens in Spain, learning from the great masters, the Sierra family adopted its current motto: "haute cuisine in the neighborhood". Based on homemade and popular recipes, they offer dishes that use haute cuisine techniques to prepare a curated selection of seasonal products. Thanks to this accumulation of knowledge, Borja Sierra offers us his techniques and secrets about the exciting world of legumes.

This Course is included in the Scoolinary Subscription

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Reviews

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The course was a very good, I really enjoyed it

The course was a very good, I really enjoyed it

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