Thursday, February 20, 2025
Thursday, February 20, 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:
Pumpkin, Leek, Fennel and Tomato Soup; Winter Leek and Potato Soup
Pan-grilled Sirloin or Fillet Steak with Béarnaise Sauce
French Fried Onions; Piperonata; Cauliflower Cheese
Italian Cauliflower Fritters
Rocket and Olive Salad
Normandy Pear Tart; Rhubarb Frangipane Tart; Apricot and Frangipane Tart
Bakewell Tart; Blood Orange Tart; Seville Orange Bakewell Tart
Ballymaloe Spiced Beef with Spicy Tomato Sauce
Steak au Poivre; Steak with Portobello Mushroom Sauce
Steak with Salsa Verde; Steak with Chipotle Butter
Steak with Roast Red Peppers, Anchoïade and Rocket Leaves
Steak with Chimichurri Sauce; Steak with Red Wine Sauce
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.
