Intermediate Cookery Week (Ashburton Cookery School)

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.

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.