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.

  • Baked organic salmon fillet en papilotte with buckwheat salad, poached egg and nut butter balsamic dressing.
  • Roasted chicken breast, Anna potato, sautéed wild mushrooms, 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, Anna potato, sautéed wild mushrooms, glazed green vegetables and 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