Ashburton Cookery School Day 4

Day 4 has come faster than I imagined and my taste buds are exhausted. Today we have chef Ross again so we’re in for a taste experience. First up it’s Minestrone with Parmesan croutons:

Minestrone - Ashburton Cookery School - Foundation Week
Minestrone – Ashburton Cookery School – Foundation Week

We’ve got a whole shin of beef to prepare between my partner and me for tomorrow’s dinner and I find myself saying things like “Lovely marbling” without even realising I’m doing it.

Tonight it’s sirloin steak in hand-made bread rolls with tomato relish and game chips. Game chips are crisps, except that they’re not, they’re game chips.

Here’s my Maris Piper potato sliced into see-through sections ready for the deep-fat frier:

Sliced potato - Ashburton Cookery School - Foundation Week
Sliced potato – Ashburton Cookery School – Foundation Week

And here they are with smoked paprika and sea salt. Incredible!

Game Chips - Ashburton Cookery School - Foundation Week
Game Chips – Ashburton Cookery School – Foundation Week

And some bread. The rest of the participants took one look at my rolls and said I was a master baker. At least that’s what I think they said.

Bread Rolls - Ashburton Cookery School - Foundation Week
Bread Rolls – Ashburton Cookery School – Foundation Week

There’s just time to oil my steak (and not my hot pan) before it’s time to eat a delicious steak:

Sirloin steak - Ashburton Cookery School - Foundation Week
Sirloin steak – Ashburton Cookery School – Foundation Week

I’m someone who likes plates, Slates are great on roofs and oak planks are great on floors, but with my food on? What will we have next? Cakes on plasterboard? Soup in polystyrene insulation panels? I really shouldn’t give chefs the ideas.

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