Ashburton Cookery School Day 2

Today is day two of my Foundation Week at the Ashburton Cookery School. The twelve of us know one another now and today’s chef is the outsider as Chef Joe makes his appearance in our lives. Today’s menu is based largely around white sauce. I hate white sauce in the same way that I hate eating wallpaper paste. Thick, gloupy and unappetising with too much flour.
Firstly we make a white sauce with no lumps. Success. Then we make some potato puree, poach some fish, boil some eggs, make some fishcakes, make a fish pie and blanch some green beans before it’s time for lunch.

Fish pie - Ashburton Cookery School - Foundation Week
Fish pie – Ashburton Cookery School – Foundation Week

After lunch we prove to my satisfaction that Macaroni cheese is a dish only suitable for roof repairs.

Then we make my favourite dish of the day. It’s got to be my favourite dish of the day because it’s the only one without wallpaper past, sorry, white sauce, in it; Butternut Squash and Chicken Risotto. And before you wonder where the photo is, there isn’t one. It looked so unappetising I haven’t posted it. It was the best thing I had tasted until I tasted the pudding.

Pudding was a chance to practice whipping cream which has had too much local honey and Drambuie added. Thankfully I succeeded, so here’s my Cranachan with raspberries and granola.

Cranachan - Ashburton Cookery School - Foundation Week
Cranachan – Ashburton Cookery School – Foundation Week

I cleared my plate and dish again. Glorious.

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