Tuesday, May 21, 2024
Tuesday, May 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:
Moroccan Lentil Soup
Summer Vegetable Bean and Spicy Sausage Soup
Crusty Breadsticks; Sunflower Bread; Fougasse
Ballymaloe Irish Stew
Variation: Ballymaloe Irish Stew with Pearl Barley
Lamb Stew with Pearl Barley Pilaff and Fresh Herb Gremolata
Buttered Spring Cabbage
Cut and Come Kale – a heritage vegetable
Foragers Salad with Rapeseed Oil and Balsamic Vinegar Dressing
Green Gooseberry Fool (depending on blossom)
Raspberry Fool
Blackcurrant Fool (from frozen fruit)
Little Strawberry Shortbreads, Shortbread Sweethearts
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.
