In this course, chef Kseniia Amber shares a range of the most typical Ukrainian dishes, giving details of the traditions behind these preparations, and the techniques, tips and tricks needed to make them correctly.
Kseniia will touch on the influences and distinctive features within Ukrainian cuisine before we encounter examples of some of the most iconic Ukrainian dishes, including a very colorful Borscht beetroot soup served with fragrant Pampushka garlic bread, and the famous Chicken Kiev, in addition to many other dishes that you will enjoy cooking.
You will also see other little-known Ukrainian recipes such as banosh, cottage cheese pancakes (syrniki) and cabbage rolls with minced meat and basmati rice filling (halubtsi).
This course is intended to give an introduction to Ukrainian cuisine, and includes some well-known dishes, in addition to examples that you may not have encountered yet.
Ukrainian Chef Kseniia Amber will show you how to make typical Ukrainian dishes step by step to help you achieve your best results. You will see the common meat, dairy, grain and vegetable products that feature within Ukrainian cuisine and discover how they are commonly used.
At the end of this course, you will be acquainted with the philosophy behind Ukrainian food, and you will know how to make classics such as Chicken Kiev with its buttery herbed filling, smooth chicken mousse, and crispy golden breadcrumb coating.
Who is it for?
This course is for anyone who would like to know more about Ukrainian cuisine.
What you'll need
- Convection oven
- Non stick pan
- Stand mixer
Kseniia Amber occupies one of the leading positions as in the forefront of a wave of young chefs in Ukraine who strive to introduce innovations and rethink traditions in the culinary arts. Kseniia Amber is primarily known for her research and knowledge of the history of Ukrainian and Odessa cuisine. She works in a casual style, using fine-dining techniques, and has excellent knowledge of food chemistry and physics. Kseniia Amber’s philosophy is ‘Cook everything, waste nothing’. As a follower of the locavore philosophy, Kseniia grows herbs and vegetables herself, and in the spring-summer season can often be seen collecting wild flora which she uses to add new and unexpected flavors to her dishes. Kseniia Amber trained at the Culinary Institute of America 2008 - 2010. In 2015 she became Head Chef of Frebule restaurant, in Odessa, and was later Head Chef of the M1 boutique hotel. From 2018 - 2022, Kseniia was chief teacher at the Fontegro Chefs Congress culinary training center. From 2017 - 2022, Kseniia was Head Chef of Slow Piggy, where she specialised in the traditions of American BBQ, bringing her own signature approach to the menu, which included elements of Creole and Middle Eastern cuisines. She has a broad outlook, which enables her to use the best features of various cuisines while relying on local products of high quality. In March 2022, Kseniia delivered the closing presentation at the Madrid Fusion congress.Show more
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Scoolinary courses are online classes that allow you to learn new knowledge and skills to improve your cuisine. Each course consists of several lessons that combine videos, downloadable recipes and extra teaching materials.
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