Level 2 – INTERMEDIATE – PROPER HOME COOKING SKILLS INTENSIVE
This is our intensive version of our Intermediate Cooking Course, run intensively over four days, instead of one evening a week for eight weeks.
Master areas of cooking that are often considered tricky and pick up some fabulous recipes along the way. In the Intermediate Cooking Course, you will gain a really good understanding and overview of each topic covered. Take the opportunity to ask all the questions you’ve always wanted to ask and try out our foolproof techniques for yourself.
After trying out the techniques, you get to eat the food cooked during the class (sufficient for a light meal), accompanied by wine. We also provide recipe cards to take away with you.
We are happy for students to pay for this course in up to three instalments with the final payment made at least one week before the course starts. If you would like to do this then please call us to book your place.
Learn how to choose your meat and which cuts of meat best suit a particular type of cooking. All of the meat we use at Cookery School is organic and sustainable. You will learn how to make rack of lamb with gremolata, griddled steak, braised beef brisket with prunes and carrots, Italian beef sausages flavoured with oregano, fennel, cinnamon and cloves, Provençal lamb stew and beef meatballs in tomato sauce.
You will learn the key techniques needed to make beautiful bread. Once you have been shown how to mix, knead, rise and prove your dough, you will be able to make a basic white bread, granary bread, a traditional chollah, cinnamon bread, spicy hot cross buns, wheaten bread, fruit muffins, pancakes and scones.
Fish and Shellfish
Learn how to choose the freshest fish and prepare it for cooking. From grilling to poaching, steaming to frying, you will master the various methods of cooking fish. In this class, you will learn to make a calamari stew, pollock with black butter, moules mariniere, baked plaice, griddled scallops with oriental dressing, grilled prawns with green salsa and fish cakes.
In this class, you will master the techniques needed to be able to make perfect pastry. From choux to shortcrust, from pate sucree to puff, you will come away with all you need to know to make delicious pastry time and time again. You will then use the pastry to make apple pie, vegetable quiche or traditional Cornish pasties and be shown how to make cheese straws, palmiers and profiteroles. You will take away the puff pastry that you make during the class to use at home at your leisure
Never overcook your poultry again! You will learn to how to spatchcock and grill chicken, grill duck breasts to serve with a fresh orange sauce, braise guinea fowl, make a delicious chicken liver pate and make a chicken pie topped with melt in the mouth shortcrust pastry. We will show you how easy it is to bone a chicken, and then fill it with a wonderful organic chicken sausage meat, roll it and roast it. You will take away your chicken to roast at home so please bring a suitable chiller bag or container in which to transport it.
You will learn to make rich chocolate sauce, confectioner’s custard, creme Anglaise, caramel sauce. Using confectioner’s custard as a base you will see how easy it is to make a wonderful chocolate soufflé served with a crème Anglaise.
You will learn to make a variety of sauces to accompany other recipes. You will learn to make, tomato sauce, puttanesca sauce, béchamel sauce, green salsa, pesto, sauce Béarnaise, sauce Hollandaise, a red wine reduction, aioli and mayonnaise. Using the béchamel sauce as a base, you will see how to whip up a cheese soufflé to enjoy at the end of the class with a glass of wine.
Learn the most important rules for successful cake baking and acquire a lovely and varied cake repertoire. This class includes a devil’s food cake, a chocolate and almond cake, an orange cake, basic sponge cake, honey cake, carrot cake and a lemon cake.