Monday, February 10, 2025
Monday, February 10, 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:
St. Tola Goat’s Cheese Croquettes, Rocket Leaves, Roast Peppers, Tapenade Oil
St. Tola’s Goat’s Cheese, Highbank Orchard Syrup and Toasted Hazelnuts
Stracciatella with Blood Oranges, Rocket Leaves and Roast Hazelnuts
Beena’s Keralan Fish Curry; Keralan Fish Curry
Mussels in Goan Style
Ling with Tomatoes, Fresh Spices
Green Salad, Cider Vinegar Dressing
Chocolate Éclairs, Toasted Hazelnuts
Variations: Chocolate, Raspberry Éclairs; Coffee, Cardamom Éclairs;
Lemon Curd Éclairs; Caramel Éclairs; Banana, Chocolate, Toasted Hazelnuts Éclairs
Choux Churros, Cinnamon Sugar, Hot Chocolate; Choux Churros, Rhubarb Sauce
Preserving: Tomato Purée
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.
