Ashburton Cookery School

More Intermediate Cookery Week

Ashburton Cookery School

More Intermediate Cookery Week

Our More Intermediate Cookery course is aimed at those wishing to gain further experience across a broad range of cookery skills with new recipes and presentation ideas.

On this course you will perfect your cookery skills and presentation techniques and enhance your knowledge of the excellent produce you will be working with. This is a very hands on course with more than 32 hours in the kitchen.

This course is suitable for confident home cooks but is run at a slightly faster pace than the Intermediate course. However, there is no requirement to have taken the Intermediate course prior to this one.

Course Structure

New for 2016

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.

  • Goats cheese pithivier, walnut, apple and fennel salad port wine reduction.
  • Linguini, mussels and calamari, chilli, lemon and tomato dressing.
  • Buttermilk Panna cotta, honeycomb and almond wafer, orange Muscat poached pears.
  • Ham hock terrine, Sauce gribiche, sourdough toast, garden salad.
  • Pan seared sirloin steak, beef shin croquette, Madeira jus, roast shallot puree, chargrilled giant oyster mushroom.
  • Caramalised apple and pecan soufflé, vanilla red wine caramel sauce.
  • Pate de fruit, truffles, cannelés.
  • Warm beef pastrami and sauerkraut burger, triple cooked chips, smoked mayonnaise.
  • Pan seared fillet of Sea Bass, sweet and sour lentils, samphire.
  • Cumin roasted guinea fowl breast, braised leg pastilla, burnt aubergine puree, preserved lemon and tarragon jus, griddled courgette.
  • Dark chocolate and hazelnut brownie, creme chiboust, salted caramel ice cream, cocoa nib tuille.
  • Venison Carpaccio, horseradish Chantilly, pickled baby vegetables, toasted hazelnuts, tarragon vinaigrette, smoked Cornish salt.
  • Pave of lemon sole a la grenobloise, crushed crab ratte potatoes, wilted spinach.
  • Strawberry semifreddo, basil sorbet, pistachio and olive oil cake.
  • Classic crepe suzette, vanilla ice cream.

Note: Since we use the best quality seasonal and local produce as possible, our 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

  • Poached pears
  • Panna cotta
  • Braised beef shin
  • Brined meat preparation
  • Seafood preparation
  • Reduction sauce
  • Infused oil/dressing
  • Salad garnishes
  • Cooking ham hocks
  • Sour dough starter preparation

Lunch

  • Linguini, mussels and calamari, chilli, lemon and tomato dressing.

Afternoon Session

Skills you will learn

  • Pasta dough/linguini
  • Pithivier
  • Honeycomb
  • Saukraut
  • Ham hock terrine

Dinner

  • Goats cheese pithivier, walnut, apple and fennel salad port wine reduction.
  • Buttermilk Panna cotta, honeycomb and almond wafer, orange Muscat poached pears.

Day 2: Tuesday

Arrival

Arrive for tea and coffee with fellow students followed by a short theory session and re-cap of the previous day.

Morning Session

Skills you will learn

  • Butcher guinea fowl
  • Pickled vegetables
  • Braised guinea fowl leg
  • Crème patisserie
  • Shallot puree

Lunch

  • Ham hock terrine, sauce gribiche, sourdough toast, salad.

Afternoon Session

Skills you will learn

  • Potato garnish
  • Pan seared steak
  • Herb dressing
  • Caramel sauce
  • Soufflé
  • Chocolate brownie

Dinner

  • Pan seared sirloin steak, beef shin croquette, Madeira jus, roast shallot puree, chargrilled giant oyster mushroom.
  • Apple and pecan soufflé, red wine caramel sauce.

Day 3: Wednesday

Arrival

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

Morning Session

Skills you will learn

  • Round Fish filleting
  • Cooking lentils
  • Ice-cream
  • Creme chiboust
  • Prepare/cook sea vegetables
  • Aubergine puree
  • Pan fry fish
  • Guinea fowl pastilla mix
  • Venison carpaccio

Lunch

  • Pan seared fillet of Sea-bass, sweet and sour lentils, with samphire.

Afternoon Session

Skills you will learn

  • Sweet tuille
  • Roast guinea fowl breast
  • Reduction sauce
  • Sourdough preparation
  • Vegetable garnish preparation
  • Sorbet

Dinner

  • Cumin roasted guinea fowl breast, braised leg pastilla, burnt aubergine puree, preserve lemon and tarragon jus, griddled courgette.
  • Dark chocolate and hazelnut brownie, creme chiboust, salted caramel ice cream, cocoa nib tuille.

Day 4: Thursday

Arrival

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

Morning Session

Skills you will learn

  • Semi-freddo
  • Pistachio and olive oil cake
  • Smoke pastrami
  • Vinaigrette
  • Toast hazelnuts
  • Savoury Chantilly

Lunch

  • Venison Carpaccio, horseradish Chantilly, pickled baby vegetables, toasted hazel nuts, tarragon vinaigrette, watercress, smoked Cornish salt.

Afternoon Session

Skills you will learn

  • Flat fish preparation
  • Potato garnish
  • Butter sauce
  • Sautéed spinach
  • Smoked oil
  • Canneles batter
  • Burger bun dough

Dinner

  • Pave of lemon sole a la grenobloise, crushed crab ratte potatoes, wilted spinach.
  • Strawberry semifreddo, basil sorbet, pistachio and olive oil cake.

Day 5: Friday

Arrival

Tea and coffee on arrival. Recap of the week.

Morning Session

Skills you will learn

  • Burger buns
  • Smoked mayonnaise
  • Triple cooked chips
  • Chocolate truffles
  • Pate de fruit
  • Crepe suzette
  • Ice cream
  • Canneles Bordelaise

Lunch

  • Warm beef pastrami and sauerkraut burger, triple cooked duck fat chips, smoked mayonnaise.
  • Classic crepe suzette, vanilla ice cream.
  • Take home: Chocolate truffles, Pate de fruit, canneles.

Afternoon Session

  • Course round-up
  • Certificate Presentation