Friday, January 17, 2025
Friday, January 17, 2025
Duration:
Presenter:
Afternoon Cookery Classes begin at 2PM, however please try to be at cookery school for 1:45PM.
Guests will get a copy of all recipes and tastings of all dishes at the end of the demonstration. Please note you will be joining our main student body for this demonstration.
Details of Recipes to be demonstrated are published approximately 2 weeks in Advance.
Content is subject to change
French Peasant Soup
Winter Vegetable and Bean Soup with Spicy Sausage
Traditional Roast Chicken with Fresh Herb Stuffing, Giblet Gravy and Bread Sauce
Traditional Roast Stuffed Pheasant with Game Chips and Cranberry Sauce
Roast Guinea Fowl with Potato and Parsnip Crisps and Redcurrant Sauce
Roast Potatoes; Traditional Winter Celery
Swede Turnips Caramelized Onions
Victoria Sponge, Raspberry Jam or Kumquats and Cream
Winter Blackcurrant Pudding
The prestigious Ballymaloe 12 WeekCertificate Course is run three times a year, with courses beginning in January,April or May, and September.
The course is aimed at anyone with a passionate interest in food. Many of our students use the course as a springboard to become a professional chef; others use it to equip themselves with a marketable skill.
Others still take the course simply to maximize the pleasure they get from cooking at home.
Students develop a deep and detailed understanding of food and how it is produced. The emphasis is on recognising the best ingredients and knowing how to showcase them.
