Monday, January 20, 2025
Monday, January 20, 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:
A Traditional Brown Soda Bread Loaf and Scones
French Onion Soup with Gruyère Croutons
A Chicken Broth and many good things
Vietnamese Chicken Salad with Prawn Crackers
Madhur Jaffrey’s Chicken, Prawn and Fruit Salad (Pomelo)
Mexican Chilaquiles Verdes o Rojos
Roast Chicken and Couscous Salad with Pomegranate Seeds and Pistachio Nuts
Chicken Salad with Mango and Roasted Cashew Nuts
Chinese Chicken Salad with Tahini Five-Spice Satay Sauce
Chicken or Turkey Tikka Masala
Winter Green Salad with Forum Vinegar Dressing
Chocolate Cake with Chocolate Wafers
Coffee Cake with Chocolate Coffee Beans
Aunty Florence’s Orange Cake with Candied Orange Peel
Lemon Curd Victoria Sponge with Crystallised Flowers
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.
