Ashburton Cookery School

Intermediate Cookery Week

Ashburton Cookery School

Intermediate Cookery Week

Take your cooking to a higher level with this highly practical and enjoyable week of cookery training.

Aimed at home cooks that wish to expand their general cookery skills the Intermediate cookery week is all about mastering the core cookery skills required to build your confidence and competency in the kitchen.

Soups, sauces & stocks; breads & pastries; shellfish, fish, meat, poultry and game; vegetable dishes; chocolate, sugar, creams and custards and a whole lot more are all condensed into five days - it's hard work but immensely satisfying and provides a comprehensive introduction to all aspects of cooking and the kitchen.

You will leave the course with good skills, and bags of confidence and passion to recreate the many recipes and ideas that you have learned on family and friends.

This course is also accepted by the Armed Forces and funded by the Resettlement Grants.

Course Structure

Typical Recipes

The recipes you will learn are designed to give you as broad a range of cookery techniques as possible building your skills and confidence. You will leave with the ability to cook lots of delicious, well presented dishes for home cooking and entertaining.

  • Poached salmon, saffron and dill risotto.
  • Char-grilled chicken breast, garlic and basil oil, paysanne vegetables and new potatoes.
  • Dark chocolate and amaretto pot with crème Chantilly and chocolate garnishes.
  • Vichyssoise soup with bread rolls.
  • Best end of local lamb, dauphinois potato, green vegetables, wild mushrooms and Madeira jus.
  • Fresh fruit salad, Cointreau sabayon and praline.
  • Stuffed plaice fillets with pan-fried scallops and saffron sauce.
  • Caramelised lemon tart
  • Baked smoked haddock, poached egg, Fosseway fleece cheese and curry oil.
  • Pork tenderloin en papilotte, honey-glazed celeriac and carrots, apple mash and cider reduction.
  • Coconut and lemon-grass sorbet with tuille biscuits.
  • Smoked ham hock and mature cheddar tart with salad leaves and mustard vinaigrette.
  • Tortellini of goats cheese and red pepper with fresh basil pesto.
  • Fillet steak with café de Paris butter, fat chips, stuffed flat mushroom and balsamic roasted tomato.
  • Pan-fried mackerel with crisp pork belly, tomato and cannellini bean stew and salsa verde.
  • Vanilla crème brulee
Note:
Since we use the best quality seasonal and local produce as possible, some recipes will sometimes change to match the produce available.

Day 1: Monday

Arrival

Meet your fellow students and chef tutor who will talk you through the week ahead over tea and coffee.

Morning Session

Skills you will learn

  • Knife skills
  • Beef stock
  • Vegetable stock
  • Fish cookery
  • Risotto

Lunch

  • Poached salmon, saffron and dill risotto

Afternoon Session

Skills you will learn

  • Chocolate decoration
  • Chocolate dessert
  • Whole chicken butchery
  • Flavoured oils
  • Potato garnish
  • Vegetable garnishes

Dinner

  • Char-grilled chicken breast, garlic and basil oil, paysanne vegetables and new potatoes.
  • Dark chocolate and amaretto pot with crème Chantilly and chocolate garnishes.

Day 2: Tuesday

Arrival

Tea and coffee on arrival. Short recap of previous day and theory session.

Morning Session

Skills you will learn

  • Chicken stock
  • White bread
  • Soups
  • Praline
  • Fruit preparation
  • Dauphinois potato

Lunch

  • Vichyssoise soup with bread rolls

Afternoon Session

Skills you will learn

  • Lamb butchery
  • Meat cookery
  • Vegetable preparation and cooking
  • Sweet sabayon
  • Wild mushroom identification and preparation
  • Reduction based sauces
  • Tomato sauce

Dinner

  • Best end of local lamb, dauphinois potato, green vegetables, wild mushrooms and Madeira jus.
  • Fresh fruit salad, Cointreau sabayon and praline.

Day 3: Wednesday

Arrival

Tea and coffee on arrival. Short recap of previous day and theory session.

Morning Session

Skills you will learn

  • Sorbets
  • Flavoured oils
  • Egg cookery
  • Slow cooked meats
  • Shortcrust pastry
  • Fish cookery
  • Cooking ham

Lunch

  • Baked smoked haddock, poached egg, Fosseway fleece cheese and curry oil.

Afternoon Session

Skills you will learn

  • Sweet pastry
  • Tuille biscuits
  • Pork preparation
  • Roasting vegetables
  • Reduction based sauces
  • Potato garnishes

Dinner

  • Pork tenderloin en papilotte, honey-glazed celeriac and carrots, apple mash and cider reduction.
  • Coconut and lemon-grass sorbet with tuille biscuits.

Day 4: Thursday

Arrival

Tea and coffee on arrival. Short recap of previous day and theory session.

Morning Session

Skills you will learn

  • Crème brulee
  • Fresh pasta dough
  • Pasta fillings
  • Pesto
  • Vinaigrettes and dressings
  • Quiches

Lunch

  • Smoked ham hock and mature cheddar tart with salad leaves and mustard vinaigrette.

Afternoon Session

Skills you will learn

  • Pasta types and making
  • Filled pasta
  • Vegetable preparation
  • Potato preparation
  • Flavoured butters
  • Meat cookery

Dinner

  • Tortellini of goats cheese and red pepper with fresh basil pesto.
  • Fillet steak with café de Paris butter, fat chips, stuffed flat mushroom and balsamic roasted tomato.
  • Vanilla crème brulee

Day 5: Friday

Arrival

Tea and coffee on arrival. Recap of the week.

Morning Session

Skills you will learn

  • Shellfish preparation and cooking
  • Round fish filleting and cooking
  • Flat fish filleting and cooking
  • Reduction based sauces
  • Fish stock
  • Lemon tart
  • Salsa verde

Lunch

  • Stuffed plaice fillets with pan-fried scallops and saffron sauce.
  • Pan-fried mackerel with crisp pork belly, tomato and cannellini bean stew and salsa verde.
  • Caramelised lemon tart

Afternoon Session

  • Course round-up
  • Certificate Presentation

Typical Recipes

The recipes you will learn are designed to give you as broad a range of cookery techniques as possible building your skills and confidence. You will leave with the ability to cook lots of delicious, well presented dishes for home cooking and entertaining.

  • Baked organic salmon fillet en papilotte with buckwheat salad, poached egg and nut butter balsamic dressing.
  • Roasted chicken breast, annan potato, sautéed wild mushrooms, braised shallots, glazed green vegetables with madeira sauce.
  • Rhubarb and stem ginger créme brulee.
  • Smoked haddock and mature cheddar tartlet, mustard and herb vinaigrette and mixed salad leaves.
  • Pork, fennel and lemon meatballs, tomato ragu and herb linguini.
  • Honey and Greek yoghurt panna cotta with orange and glazed figs.
  • Confit chicken terrine with red onion marmalade and French baguette.
  • Roasted saddle and braised breast of Dartmoor lamb, turnip and prune gratin, wilted spinach and tarragon jus.
  • Apple, almond and cinnamon strudel with vanilla ice cream.
  • Thai Chicken Noodle Soup
  • Honey, soy and ginger flank steak, piperade, sweetcorn chilli salsa and spicy potato wedges.
  • Warm dark chocolate tart, pistachio Anglaise and raspberry sorbet.
  • Devon crab and tiger prawn cocktail with dill and sun blushed tomato bread.
  • Pan-fried fillet of John Dory with mussels, cockles, baby leeks, peas and vermouth.
  • Lemon, orange and vanilla polenta cake, blueberry compote and yoghurt sorbet.
Note:
Since we use the best quality seasonal and local produce as possible, some recipes will sometimes change to match the produce available.

Day 1: Monday

Arrival

Meet your fellow students and chef tutor who will talk you through the week ahead over tea and coffee.

Morning Session

Skills you will learn

  • Knife skills
  • Fish Cookery
  • Savoury Pastry
  • Salad Garnishes and Dressings
  • Fruit Based Dessert
  • Tuille Biscuits

Lunch

  • Baked organic salmon fillet en papilotte with buckwheat salad, poached egg and nut butter balsamic dressing.

Afternoon Session

Skills you will learn

  • Whole chicken butchery
  • Sauces
  • Wild mushroom preparation
  • Potato garnishes
  • Vegetable garnishes

Dinner

  • Roasted chicken breast, annan potato, sautéed wild mushrooms, braised shallots, glazed green vegetables with madeira sauce.
  • Rhubarb and stem ginger créme brulee.

Day 2: Tuesday

Arrival

Tea and coffee on arrival. Short recap of previous day and theory session.

Morning Session

Skills you will learn

  • Confit chicken
  • Lamb butchery
  • Vinaigrette
  • Pannacotta
  • Quiche

Lunch

  • Smoked haddock and mature cheddar tartlet, mustard and herb vinaigrette and mixed salad leaves.

Afternoon Session

Skills you will learn

  • Pasta work
  • Sauces
  • Vegetable garnishes
  • Fruit garnishes
  • Terrines

Dinner

  • Pork, fennel and lemon meatballs, tomato ragu and herb linguini.
  • Honey and Greek yoghurt panna cotta with orange and glazed figs.

Day 3: Wednesday

Arrival

Tea and coffee on arrival. Short recap of previous day and theory session.

Morning Session

Skills you will learn

  • French baguette
  • Condiment
  • Beef Stock
  • Cooking Crab
  • Desserts
  • Ice creams
  • Chocolate sweet pastry

Lunch

  • Confit chicken terrine with red onion marmalade and French baguette.

Afternoon Session

Skills you will learn

  • Savoury sauces
  • Lamb butchery
  • Vegetable garnishes
  • Marinades
  • Sweet sauces
  • Studel

Dinner

  • Roasted saddle and braised breast of Dartmoor lamb, turnip and prune gratin, wilted spinach and tarragon jus.
  • Apple, almond and cinnamon strudel with vanilla ice cream.

Day 4: Thursday

Arrival

Tea and coffee on arrival. Short recap of previous day and theory session.

Morning Session

Skills you will learn

  • Chicken stock
  • Sorbets
  • Custards
  • Vegetable Garnishes
  • Soups
  • Crab Preparation

Lunch

  • Thai Chicken Noodle Soup

Afternoon Session

Skills you will learn

  • Salsa
  • Potato garnishes
  • Meat cookery
  • Flavoured salts
  • Chocolate Tart

Dinner

  • Honey, soy and ginger flank steak, piperade, sweetcorn chilli salsa and spicy potato wedges.
  • Warm dark chocolate tart, pistachio Anglaise and raspberry sorbet.

Day 5: Friday

Arrival

Tea and coffee on arrival. Recap of the week.

Morning Session

Skills you will learn

  • Bread
  • Shellfish cookery
  • Sorbet
  • Polenta cake
  • Fruit compote
  • Mayonnaise
  • Fish Stock
  • Round fish filleting
  • Reduction based sauces

Lunch

  • Devon crab and tiger prawn cocktail with dill and sun blushed tomato bread.
  • Pan-fried fillet of John Dory with mussels, cockles, baby leeks, peas and vermouth.
  • Lemon, orange and vanilla polenta cake, blueberry compote and yoghurt sorbet.

Afternoon Session

  • Course round-up
  • Certificate Presentation

Reviews

Read Sam The Food Fan Blog Here
Read CucinaCeri's blog about this course here.

Course Photos