Ashburton Cookery School Day 3

Day 3 of the Foundation 5-day course at the Ashburton Cookery School and things just got serious. Today we have Ross, an ebulliant chef with a clear love of food who gets us to master ‘Mis en Place’ in the kitchen. I’m amazed that even a poached egg is cooked, plunged into cold water, dried, trimmed, refrigerated and reheated at the very last minute. Classic.

Here’s my fishcake with hake, salmon, smoked haddock and prawns with baby leek and fresh herbs with creamed potato fan fried in breadcrumbs and finished in the oven.

Fishcake - Ashburton Cookery School - Foundation Week
Fishcake – Ashburton Cookery School – Foundation Week

Mighty fine it was too.

Then it was time to get the Moussaka on:

Moussaka - Ashburton Cookery School - Foundation Week
Moussaka – Ashburton Cookery School – Foundation Week

Another success. I was the only one who ate it all. Is there a pattern developing here? There were also people on the course who didn’t recognise an Aubergine and couldn’t name it. It seems like there’s a possibility of another course here – “How to shop to cook and eat”.

Chocolate Pecan Tart - Ashburton Cookery School - Foundation Week
Chocolate Pecan Tart – Ashburton Cookery School – Foundation Week

And for pudding, chocolate pecan tart with a blind-baked shortcrust pastry case and frozen Chantilly cream with raspberries and white chocolate decoration.

Our chef Joe is a comedian. He says “Chefs don’t burn things, we caramelise.” In between the humour there’s very sound advice like “Don’t use wine to cook that you’re not prepared to drink.” I think I may have to check that out every single time I cook in future.

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