Friday, February 21, 2025
Friday, February 21, 2025
Duration:
Presenter:
Join our main student body in our demonstration kitchen for an afternoon demonstration. You will receive a copy of the recipes and a tasting plate at the end of the class. The demonstration room is equipped with a large overhead mirror and Monitors for closeup work. We release details of recipes to be demonstrated 2 weeks in advance.
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 subject to change:
Green Pea Soup with Fresh Mint Cream; Pea and Coriander Soup
Glazed Oyster of Bacon with Cumberland Sauce
Roast Kassler
Roast Fillet of Beef with Horseradish Sauce and Tarragon Aioli
Pickled Ox Tongue
Potato and Spring Onion Salad and variations
Oeufs Mimosa; Devilled Eggs
Roast Red and Yellow Peppers with Rocket leaves
Tomato and Mint or Basil Salad; Cucumber and Fennel Pickle
Broccoli, Romanesco or Cauliflower Salad
Onion Monegasque
Carrot and Apple with Honey and Vinegar Dressing
Carrot and Cumin Salad with Coriander
Mushroom and Caramelized Onion Salad
Leek Vinaigrette; Cabbage, Pineapple and Onion Salad
Pickled Beetroot Salad
Ballymaloe Vanilla Ice Cream; Ballymaloe Ice Bowl
Praline Ice Cream with Praline Brittle served in an Ice Bowl
Honeycomb Ice Cream
Poached Pears with Chocolate Sauce
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.
