Friday, March 14, 2025
Friday, March 14, 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.
Join us for an busy Live Streamed Afternoon from Shanagarry.
Beef Consommé
Consommé Brunoise, Julienne or Royale
Grilled Scallions with Mushrooms and Anchovy, Hens Egg and Pangrattato
Pork en Crôute, Duxelle Stuffing with Bramley Apple Sauce
Red Cabbage; Lentils du Puy
Gratin Dauphinois and variations; Gratin of Potatoes with Gruyère
Butternut Squash, Chickpea and Kale Curry
Chocolate Ice Cream in Chocolate Cases, Chocolate Rum Cream and Caraque
Rory’s Chocolate and Carmale Sauce with Chocolate Sauce
Caramel Ice Cream, Salted Peanuts, Caramel Popcorn and Chocolate Sauce
Sign up and we will send you an email with information on how to sign in and watch the live stream. All you need is a browser, so you can watch it on almost any device, a phone, a laptop or a PC / Mac . You will also have access to the recording of the live stream to watch afterwards if you are unable to view now. You can watch as many times as you like.
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.
