Friday, February 7, 2025
Friday, February 7, 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 subject to change:
Goujons of Plaice, Sole, Brill or Turbot a l'Orly
Goujons of Plaice or Sole with Red Pepper Aioli or Sriracha Mayo
Rory’s Spiced Goujons of Sole with Coriander Aioli and Chilli Salsa
Casserole Roast Chicken with Tarragon or Marjoram
Rory’s Casserole Roast Chicken with Indian Spices
Casserole Roast Pheasant with Jerusalem Artichokes and Pilaff Rice
Rory’s Casserole Roast Pheasant with Red Wine and Bacon
Ulster Champ
Buttered Cabbage
Lemon Tart with Lemon Ice-Cream and Candied Julienne of Lemon Peel
Rory’s Medjool Date and Vanilla Tart
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.
