Thursday, November 21, 2024
Thursday, November 21, 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:
Moutabal with Pitta Bread
Honey & Co’s Silky Green Aubergine Purée
Roast Squash, Brussel Sprout and Pumpkin Praline with Honey and Crème Fraiche
Poached Monkfish, Red Pepper Sauce
Poached Monkfish, Red Pepper Vinaigrette
Buttered Leeks with Chervil
Almond Meringue with Raspberries and Cream
Chocolate Meringue with Chocolate and Rum Cream and Chocolate Wafers
Eton Mess with Frosted Raspberries
Meringue Roulade with Pomegranate Seeds and Rose Blossom Water
Lemon Meringue Roulade with Crystallised Lemon
Meringue Kisses; Meringue Girls Meringues
Mendiants
Pickled Ox Tongue
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.
