Course Details: 

Live Stream - Afternoon Demonstration Tue 25th Feb 2025

Price
Original Price:
45.00
Start Date and Time:

Tuesday, February 25, 2025

1:45 pm
Finish Date and Time (Approx):

Tuesday, February 25, 2025

5:30 pm

Duration:

1/2 Day

Presenter:

Rachel Allen
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Ballymaloe
Organic Farm School

Live Stream - Afternoon Demonstration Tue 25th Feb 2025

Afternoon Demonstrations: 

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 anywhere in the world for this live streamed demonstration.

 

Moules Provençale 

Red Lentil Soup

  • Homemade burgers

Basic Beef Burgers and variations 

Beef Burgers with Guacamole and French Fried Onions

Beef Burgers with Ginger Mushrooms and Buffalo Chips

  • Cheeseburger
  • Pork burger

Rory’s Grilled Pork Burger, Fennel, Pistachios served with Apple & Plum Sauce

  • Lamb burger

Spiced Lamb Burgers 

Venison Burgers with Celeriac Crisps and Cumberland Sauce

  • Bread - Burger Buns; Brioche Buns

Glazed Carrots, Mint Butter or Cumin

Roast Onions; Miso Butter Onions

  • The perfect chip

Buffalo Chips, Garlic Crisps

Green Salad, Roquefort or Cashel Blue Dressing

  • Preserving – How to make tomato ketchup

Spiced Pan Roasted Pear Cake

ticky Toffee Pudding

Sticky Toffee Pudding, Pears, Butterscotch Sauce

Tuscan Plum Tart with Crème Fraîche

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.

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