Intermediate Cooking

This course is structured for those helpers who are already rather fluent in the kitchen and already have some confidence in understanding what Western cooking is all about. This will 'iron out' the remaining few 'hick-ups' that you encounter in the kitchen when your helper is not quite at the cooking expertise level you expect.

I do strongly recommend the basic course is completed prior to placing your helper in the intermediate course, but is not compulsory.

On completion of this course your domestic helper will receive a certificate and will be able to master the following:

• Create more complex dishes from around the world (Chinese, Japanese, Western, Italian and Indonesian)

• Perfecting Risotto - Including written take home tips

• Presentation of meals both for the individual and on a serving platter

• Creating complementary desserts to match the courses international dishes

Week 1:

Italian with Ease

• Introduction to Antipasta, Italian Breads, Sauces and Pastas

• Bruschetta  - The classic Italian entree of flavored fresh basil, Spanish onion and sweet tomato and crunch

• Pumpkin, Mushroom and Chicken Risotto- A delicious combination that results in a perfect risotto

• Lamb encrusted with pistachio nut and spices - A good dinner party favourite, tender and full flavour

• Aglio e Olio - A classic chili and garlic linguine

• Salmon pasta with tomato cream sauce - A family favourite for all ages

• Marscapone Zabaglione with blueberries and almond cookies and Tiramisu

Week 2:

Modern Western 

• Whole Roast Snapper stuffed with fried onions, pine nuts and dates  - The combination of spices we use in this dish will bring home the "Mmmm" factor

• Stuffed Bell Peppers (Capsicums) An outstanding beef dish slow cooked in a fresh tomato and basil sauce

• Honey Roasted vegetables with balsamic - A rustic combination of textures and flavours makes this a vegetable dish to remember served with couscous

• Smoked Salmon Pate - The perfect creamy starter or great pre-dinner drink companion

• Spicy Cheesy Twists - A great crisp snack or can be used as a starter with a difference

• Pissatta - The Basic Tomato Sauce .A great base for many recipes

  
  

• Sticky Date pudding with Butterscotch sauce - This dessert combines the wonderful flavour of a sticky date pudding with the decadent smoothness of butterscotch sauce.

 

Week 3:

Meals from the Orient

• Thai Fish Cake - A  crisp light starter served with vegetables and sweet chili sauce

• Emperors Nasi Goreng - The classic Indonesian rice dish combining, prawns, beef, chicken and vegetables

• Chicken and sweet corn soup - Created with minced chicken and sesame oil,  this soup is a real crowd pleaser

• Minced pork glass noodle salad- A delicious appetizer or light meal , that is low in fat without cutting the flavour

• Steamed Salmon  - A healthy Japanese inspired dish full of flavour

• Steamed Coconut Rice with fresh mango - Known as Koh Neuw Moon - an all time Thai favorite served on creative banana leaves

Week 4:

Fabulous French Feast

• Chicken Liver Pate infused with Port - Creamy and decadent pate  complimented with crisp melba toast 

• Salad Nicoise - A light salad of potato, green beans, fresh spinach, quail eggs and seared sesame encrusted tuna topped with creamy Dijon dressing

• Provincial Drunken Chicken and roast root vegetables  - A citrus poultry masterpiece with a tangy lemon and white wine sauce

• Beef Bourguignon - A delicious rich red wine and vegetable beef stew which typifies French home cooking

• Chocolate French Tart- A delectable French dessert, prepared with home made pecan pastry and rich high quality chocolate

Course Fee: $ 375.00

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