Monday, November 25, 2024
Monday, November 25, 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:
Green Pea Soup, Fresh Mint Cream, Crispy Prosciutto
Pea, Coriander Soup
Roast Kassler; Roast Loin of Pork, Crackling
Pickled Ox Tongue, Apple and Horseradish Sauce
Potato and Spring Onion Salad and variations
Devilled Eggs; Oeufs Mimosa
Salad of Roast Red and Yellow Peppers and Olives with Shavings of Parmesan and Rocket Leaves
Cucumber, Fennel Pickle
Romanesco, Broccoli or Cauliflower Salad
Onion Monegasque (slow cooked onion salad)
Pickled Beetroot and Onion Salad
Mushroom, Caramelized Onion Salad
Leek or Calcot Vinaigrette
Carrot and Apple, Honey, Vinegar Dressing; Carrot and Cumin Salad with Coriander
Ballymaloe Vanilla Bean Ice Cream
Hazelnut or Almond Praline Ice Cream served in an Ice Bowl
Honeycomb Ice Cream
Poached Pears, Chocolate Sauce
Poire Belle Helene
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.
