Friday, May 10, 2024
Friday, May 10, 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:
Grapefruit, Grape and Lovage Salad
Grapefruit, Grape and Fresh Spearmint Leaves
Ruby Grapefruit, Pomegranate Salad; Ruby Grapefruit Sorbet
Chicken Breasts, Satay Sauce, Coriander with Arjard
Chicken Paillarde with Leek and Chervil Sauce
Chinese Chicken Breasts with Spicy Asian Glaze
Chicken Wings, Sweet Chilli Sauce, Sesame Seeds
Spiced Chicken Drumsticks (marinade chicken legs only)
Crisp Chicken Skin, Plum Sauce
Pan-grilled Spring Onions
New Season’s Potatoes, Mint
Chocolate Mousse, Jersey Pouring Cream and Almond Macaroons
Chocolate Saint-Émilion
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.