Wednesday, November 27, 2024
Wednesday, November 27, 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.
Scared to tackle sushi yourself? This is the course for you!
Join our 12 Week Certificate students and allow Shermin Mustafa to demystify this jewel of Japanese cuisine. She will use fresh fish straight from the boats in Ballycotton Bay to create sublime sushi and sashimi.
Whilst so many of us love eating sushi, making it for the first time can be intimidating particularly as it’s common-knowledge that sushi chefs train for years to master the knife skills and presentation needed to create world-class sushi.
This course takes the mystery… and stress… out of making sushi, Shermin will start by explaining the ingredients, basic equipment and techniques required, giving you the confidence to serve it to guests at home or in a restaurant.
Sushi gets the ‘thumbs up’ from cardiologists and nutritionists – not least because it is based mainly on fresh fish, seaweed, vegetables and rice, but it is also low in saturated fat, high in vital omega 3s and rich in vitamins and minerals.
Shermin is a beautiful cook and fluent teacher who has taught at the Cookery School for many years. During this half-day course she will show you how to make at least eight different types of sushi as well as sashimi.
Students will have the opportunity to taste all the dishes prepared during the demonstration.
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.
