Combine your culinary love with advanced cooking skills on this course. You'll develop techniques for creating exciting dishes and experiment with new ingredients.
Introduction – what do you already know:
Theory – Quick introductory discussion of previous experience and discussion of available items to make your everyday items more interesting.
Cooking – Focusing on side dishes: cooking of vegetables (broccoli, fine beans, corn on the cob and more) and potatoes other than mash. Boning chicken legs for different presentations.
Making chicken breasts more exciting:
Theory – Spices can always help, but there are many other ways to jazz up a humble chicken.
Cooking – Chicken supreme (boned wing) stuffed with black pudding mousseline, with broccoli florets, carrot puree and sautéed new potatoes.
Techniques for cooking meat:
Theory – How to utilise different cuts of meat in various cooking methods.
Cooking – Pork three ways; braised pork shoulder, pan-seared pork chop, BBQ ribs with apple rosti potatoes, beetroot confit and Spinach.
How to deal with whole fish and Seafood.
Theory – Cleaning and filleting whole fish and using the carcass to produce a sauce.
Cooking – A filet of pan-fried trout and a filet of poached balloting trout with pickles, buttered fine beans, and sweet potato puree.
Theory – How can you take the standard family dessert into a single portion?
Cooking – Sweet paste, tart cases, chocolate ganache, apple pie, apple crumble, sticky toffee pudding, toffee sauced apple, liquorice poached pear, ice cream, pear tart and more
You will also learn about health and safety in the kitchen.