Friday, November 29, 2024
Friday, November 29, 2024
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 subject to change:
Pan-grilled/Pan-Fried Fish with Beurre Blanc Sauce
Pan-grilled/Pan-Fried Fish with Shrimp Butter Sauce
Pan-grilled/Pan-Fried Fish with Black Butter and Crispy Capers
Roast Rack of Lamb with Onion Sauce
Roast Rack of Lamb, Salmoriglio; Membrillo Aioli
Roast Rack of Lamb, Cumin and Tzatziki with Cucumber, Radishes
Roast Loin of Lamb, Pearl Couscous Salad, Chermoula
Gratin of Potato and Mushroom, Thyme Leaves
Aubergines, various toppings
Spinach with Cream
Pommes Dauphine
Grilled Panettone Chocolate Pudding
Jalousie
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.
