Monday, February 17, 2025
Monday, February 17, 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:
Parmesan and Gruyère Cheese Soufflé
Imokilly Cheddar Cheese Soufflé with Chives
Ardsallagh Goat Cheese and Thyme Leaf Soufflé
Pâté de Campagne with Confiture d’Oignons and Cornichons and Radishes
Celeriac Remoulade; Spiced Cranberries
Pork and Spinach Terrine with Fresh Herbs
Beetroot and Ginger Relish; Red Pepper Chutney
Date and Coconut Chutney
Finnochio and Red Onion Salad
Aubergine Salad with Olives and Sundried Tomatoes
Green Salad with Pomegranate Molasses Dressing
Crêpes with Orange Butter
Crêpes with Bananas and Toffee Sauce
Crêpes with Salted Caramel and Jersey Cream
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.
