Afternoon Classes

1st May 2012

2.00pm Afternoon Demonstration (€70 per person - includes copies of all recipes and tastings of all dishes at the end of the demonstration)

Potato Soup      Variety: Golden Wonders

Potato and Fresh Herb Soup

Potato Soup with Wild Garlic Pesto

Potato Soup with Gubbeen Chorizo and Flat Parsley

Onion and Thyme leaf Soup 

• How to make Shortcrust Pastry, Wholewheat or Spelt Pastry
• How to line a flan ring or tart tin

Gruyére and Dill Tart

French Onion Tart

Mushroom and Thyme Leaf Tart

Asparagus and Spring Onion Tart

• Spring Green Salad with Ballymaloe French Dressing

• How to poach fruit – COMPOTE

Rhubarb and Strawberry Compote

Bananas in Lime Syrup

Fork Biscuits and variations

2nd May 2012

2.00pm Afternoon Demonstration (€70 per person - includes copies of all recipes and tastings of all dishes at the end of the demonstration)

Ardsallagh Goat Cheese Salad with Wild Rocket, Figs and Pomegranate Seeds

Tuscan Rocket, Goat Cheese and Honey Salad

Fresh Goat Cheese Salad with Watercress, Kumquat Compote and Walnuts

• How to cook bought pasta - cheats way!

Penne with Tomatoes, Spicy Sausage and Cream (Chorizo or Kabanossi)

Penne with Mushroom and Marjoram

• Peeling and toasting hazelnuts

Chocolate and Hazelnut Tart

Mummy’s Sweet White Scones and variations

• Rules for successful jam making

Raspberry, Loganberry or Tayberry Jam

Belgian Biscuit Cake

3rd May 2012

No Demonstration Today

4th May 2012

2.00pm Afternoon Demonstration (€70 per person - includes copies of all recipes and tastings of all dishes at the end of the demonstration)

• How to prepare kidneys and sweetbreads

Warm Salad of Spring Lamb Kidneys with Oyster Mushrooms

Warm Salad of Spring Lamb Kidneys with Marjoram

A Warm Salad of Spring Lamb Sweetbreads with Walnuts

Salad of Warm Sweetbreads with Potato Crisps, Anchovies and Wild Garlic

• How to cook beans and pulses

Black-Eyed Beans with Mushrooms and Coriander with  Basmati Rice

Plain Boiled Rice

Créme Caramel with Caramel Sauce and Caramel Shards

• How to make caramel 

Crunchy Orange Butter Scones – two ways

Chocolate and Hazelnut Scones; Marmalade Scones

7th May 2012

No Demonstration Today - School Closed - Bank Holiday

8th May 2012

2.00pm Afternoon Demonstration (€70 per person - includes copies of all recipes and tastings of all dishes at the end of the demonstration)

• How to segment citrus fruit

Grape and Grapefruit and Lovage Salad

Grape and Grapefruit with Fresh Mint Leaves

Ruby Grapefruit and Pomegranate Salad

• How to joint a chicken

Chicken Breast with Asparagus

Chicken Breast with Spring Garden Herbs

Chicken Breast with Tarragon or Marjoram

Chicken Breast with Mushroom and Rosemary

Chicken Breast with Mushrooms and Ginger

• How to prepare chicken wings; buffalo wings

• V Roux and gluten-free roux

Chicken Wings with Sweet Chilli Sauce

Spiced Chicken Legs (Marinade only in demo)

Crispy Chicken Skin with Plum Sauce

Tomato Fondue

Pan-grilled Spring Onions; Buttered Courgettes with Marjoram

Traditional Irish Boiled Potatoes – Variety: Colleen

Spring Green Salad with Wild Garlic Leaves and Flowers

Rhubarb or Apple Crumble Tart and Tartlets

9th May 2012

9.30am Morning Demonstration (€115.00 per person includes recipes and lunch)

Please note that demonstrations are subject to change depending on availability of ingredients

Please see www.cookingisfun.ie  for details 

10th May 2012

2.00pm Afternoon Demonstration (€70 per person - includes copies of all recipes and tastings of all dishes at the end of the demonstration)

Quesadilla with Tomato and Coriander Salsa and Guacamole

Quesadilla with Chorizo, Mozzarella and Spring Onion

Quesadilla with Wild Garlic Pesto and Mozzarella

• How to fan an avocado
• How to make traditional  Irish soda bread

White Soda Bread

Teenie Weenies White Soda Bread with Fresh Herbs, Olives or Rosemary

• Introduction to spices
• How to peel almonds
• How to bone chicken thighs

Spicy Chicken with Almonds with Cucumber and Yoghurt Raita,

Basmati Rice and Poppodums and Ballymaloe Jalapeno Relish

Spiced Chicken Drumsticks with Basmati Rice and Banana and Yoghurt Raita,  Poppodums and Ballymaloe Country Relish

Chocolate Fudge Pudding

Fluffy Lemon Pudding

11th May 2012

2.00pm Afternoon Demonstration (€70 per person - includes copies of all recipes and tastings of all dishes at the end of the demonstration)

Salad of Crozier Blue Cheese with Chargrilled Pears and Spiced Candied Nuts

• How to make traditional  Irish soda bread

Brown Soda Bread

• How to butcher lamb cuts for roasting

Roast Leg of Spring Lamb with Rosemary and Garlic and Gravy

Rustic Roast Potatoes

Lamb Roast with Coriander Seeds and a light Gravy

Lamb Roast with Garden Herbs; Roast Potatoes and Mint Sauce

Slow Roasted Shoulder of Lamb with Cumin Seeds and Gravy

Haricot or Flageolet Beans with Tomato and Rosemary

Glazed New Seasons’ Carrots; Roast Potatoes

• Fruit sorbets

Blackcurrant Leaf Sorbet; Lemon Verbena and Lemon Balm Sorbet;

Ruby Grapefruit Sorbet; Fresh Strawberry Sorbet; Raspberry Sorbet

• Popsicles - Raspberry and Strawberry

14th May 2012

2.00pm Afternoon Demonstration (€70 per person - includes copies of all recipes and tastings of all dishes at the end of the demonstration)

• How to cook and peel prawns and shrimps
• How to make a cold emulsion sauce – mayonnaise

Ballycotton Shrimps with Homemade Mayonnaise

Dublin Bay Prawn Salad with Homemade Mayonnaise or Dill Mayonnaise

Ballycotton Shrimps or Prawns on Brown Bread with Homemade Mayonnaise

Prawn Bisque

• Introduction to fresh yeast

Ballymaloe Brown Yeast Bread; Russian Village Bread

• How to degorge aubergine

Greek Moussaka; Babotie (recipe only)

• Shepherd’s Pie with Garlic and Parsley Butter

Gratin of Chard and Gruyére

Baked Potatoes

Greek Green Salad with Dill

• How to make fruit salad (wet method)

Mangoes in Lime Syrup; Bananas, Passion Fruit and Mango in Lime Syrup

Summer Fruit Salad with Sweet Geranium Leaves

• How to make chutney

 Spicy Apple Chutney; Tomato and Apple Chutney

15th May 2012

2.00pm Afternoon Demonstration (€70 per person - includes copies of all recipes and tastings of all dishes at the end of the demonstration)

• How to make Caesar dressing
• How to poach eggs

Caesar Salad

 Warm Salad of Gubbeen Bacon with Poached Egg and Gabriel Cheese

Classic Roast Chicken with Fresh Herb Stuffing, Giblet Gravy,  Redcurrant Sauce &  Bread Sauce

Traditional Roast Stuffed Turkey with Fresh Herb Stuffing (recipe only)

Traditional Roast Stuffed Pheasant (recipe only) with Game Chips and  Cranberry Sauce

Roast Guinea Fowl with Potato and Parsnip Crisps and Redcurrant Sauce

• Identify Guinea fowl in feather
• How to pluck and gut fowl
• How to prepare poultry for roasting
• How to carve a chicken, guinea fowl or pheasant
• How to make vegetable crisps

Rustic Roast Potatoes with Rosemary or Sage Leaves or Smoked Paprika

Creamed Celery; Swede Turnips with Caramelized Onions

• Creaming method
• Victoria Sponge

Grandmother’s Sponge with Raspberry Jam and Cream or with Kumquats and Cream

Kumquat Compote; Mini Sponges with Jam and Cream

Summer Pudding; Summer Blackcurrant Pudding

16th May 2012

2.00pm Afternoon Demonstration (€70 per person - includes copies of all recipes and tastings of all dishes at the end of the demonstration)

French Onion Soup with Gruyère Toasts

Vietnamese Chicken Salad with Prawn Crackers 

Mexican Chilaquiles Verdes o Rojos

Curried Chicken Salad with Mango and Roasted Cashew Nuts

Filo Chicken Pies

Chicken, Bacon and Mushroom Pie with Herb Mash

Spring Green Salad with Vino Cotto Dressing

• How to ice a cake
• Paper piping and feathering
• Four classic cakes

Pam’s Chocolate Cake with Chocolate Butter Cream Icing

Coffee Cake with Chocolate Coffee Beans

Aunt Florence’s Orange Cake with Candied Orange Peel

Lemon Curd Cake

17th May 2012

No Demonstration Today 

18th May 2012

2.00pm Afternoon Demonstration (€70 per person - includes copies of all recipes and tastings of all dishes at the end of the demonstration)

Mushroom Soup; Wild Mushroom Soup                                                            

Derek O’Brien’s Cheese and Chive Soda Bread

Provencal Terrine with Tomato Sauce                                    

• How to make a French Omelette
• How to make Egg White Omelette

Tomato and Wild Garlic Pesto Omelette            

French Omelette with Piperonata and Bacon

Mushroom a la Crème Tomato Fondue

Omelette Fine Herbs with Roast Cherry Tomatoes on the Branch

Tansy Omelette; Kidney Omelette

Oaxacan Omelette with Courgette

Cheese Soufflé Omelette

• Flat omelettes and frittatas

Omelette Arnold Bennett

•  Basic frittata and variations – Mushroom Frittata

Frittata with Oven Roasted Tomatoes and Summer Herbs

Frittata with Oven Roasted Tomatoes, Goat’s Cheese and Chorizo

Smoked Salmon, Leek and Dill Frittata

Italian Green Salad with Rocket and Cherry Tomatoes

Red and Yellow Cherry Tomato and Mint Salad

Cherry Tomato Salad with Basil, Olive Oil and Honey          

• How to make marzipan

Marzipan Apples: Variety: Cox’s Orange Pippin or Gala

Petit Fours:  Marzipan Dates; Caramelized Walnuts

Bocca di Lupo’s Chocolate and Marzipan Balls

21st May 2012

2.00pm Afternoon Demonstration (€70 per person - includes copies of all recipes and tastings of all dishes at the end of the demonstration)

• Talk about foraging

• Green soup – vegetable soup (master technique)

Spinach and Rosemary Soup; Spring Nettle Soup

Wild Garlic Soup; Spring Cabbage Soup

(Vegetarian if vegetarian stock is used)

How to foam soup

Vegetarian Stock

Glazed Loin of Bacon

Piperonata

Scallion Champ or Wild Garlic Champ

• All-in-one – shortcrust pastry

Rhubarb Tart and variations – apple; plum; green gooseberry and elderflowers

• Preserving Start and Finish Strawberry Jam

22nd May 2012

2.00pm Afternoon Demonstration (€70 per person - includes copies of all recipes and tastings of all dishes at the end of the demonstration)

• How to make a smooth pâté

Ballymaloe Chicken Liver Pâté served in a variety of ways Melba Toast  or Crusty White Plait (kilner jar with a salad of little leaves and croutes)

Duck Liver Pâté on Crostini with Cherry Tomato Salad – Variety: Datterini

• Bread – White Yeast Bread

Ballymaloe White Yeast Bread, Plait, Rolls

• Identifying round fish
• How to fillet round fish

Pan-grilled Fish with Sauce Vierge and Broad Beans

Fish in Fig Leaves with Nasturtium and Parsley Butter

Hot Mackerel Salad with Land Cress, Ruby Beetroot, Eggs and Horseradish Mayonnaise

• Seasonal Vegetable

Swiss Chard; VCD Broad Beans

Steamed New Potatoes Variety: Coleen

A Classic Lemon Meringue Tart, Tartlets and Petit Fours

23rd May 2012

2.00pm Afternoon Tea Demonstration

€115 per person - includes lunch and tastings of all dishes at the end of the demonstration

·How to make tea

How to make China Tea/Herb Tea and Infusions

Queen Cakes – Pennys Vanilla Cupcakes, Pearl Mc Gillycuddys All-in-One Buns, Butterfly Buns, Chocolate Buns, Coffee Buns,

Lemon Curd Meringue Cupcakes, Coffee Cupcakes with Coffee Butter Cream

Baby Meringues

Rachel’s Drop Scones;

Chest of Sandwiches, Cucumber Sandwiches, Radish and Anchovy Sandwiches

Mrs. Lambs Sponge Cake with Raspberries and Cream

Tea Brack

Simnel Cake

Cake Faults

24th May 2012

2.00pm Afternoon Demonstration (€70 per person - includes copies of all recipes and tastings of all dishes at the end of the demonstration)

Sorrel, Tarragon and Swiss Chard Broth

Moroccan Lentil Soup

Chunky Vegetable Soup with Spicy Sausage

French Peasant Soup

• Bread

Crusty Bread Sticks, Sunflower Bread; Fougasse

• How to make a lamb stew

Ballymaloe Irish Stew

Lamb Tagine with Preserved Lemon

Couscous with Apricots and Pistachio Nuts

Foragers Salad with Rapeseed Oil and Balsamic Vinegar Dressing

• How to cook spring cabbage

Buttered Spring Cabbage

Pear Sable with Caramel Sauce

Little Strawberry Shortbreads, Shortbread Sweethearts

• Petit Four - Ballymaloe Fudge

25th May 2012

2.00pm Afternoon Demonstration (€70 per person - includes copies of all recipes and tastings of all dishes at the end of the demonstration)

• Bread -  Sour Dough

• Shellfish preparation

Plate of Irish Shellfish with Homemade Mayonnaise – Oysters, Mussels, Shrimps, Palourdes, Cockles, Periwinkles and Sea Urchins if available

Oyster Leaves and Sea Urchins

• Casseroles - Casserole roasting

Casserole Roast Chicken with Marjoram

Spatchcock Chicken with  Verdura Mista

New Potatoes; Carrots Vichy

• How to use carrageen

Carrageen Moss Pudding with Irish Coffee Sauce

• How to poach fruit

New season’s Rhubarb and Strawberry;  Poached Apricots with Sweet Geranium Leaves; Green Gooseberry and Elderflower Compote (depending on blossom)

Elizabeth Mosses’ Ginger Bread & Porter Cake - Molten method

Banana and Walnut Bread; Julie Wight’s Carrot Cake; Coconut and Lemon Loaf;

Parsnip and Maple Syrup Cake

28th May 2012

2.00pm Irresistible Breakfast Demonstration 

€115.00 per person - includes lunch and copies of all recipes covered and tastings at the end of demonstration

See www.cookingisfun.ie for details

29th May 2012

2.00pm Afternoon Demonstration (€70 per person - includes copies of all recipes and tastings of all dishes at the end of the demonstration)

• How to fillet flat fish - goujons

Goujons of Monkfish with Harissa and Coriander Mayonnaise (recipe only)

Rory’s Spiced Goujons of Black Sole, Lemon Sole or Plaice with Coriander Aioli and Chilli Salsa

• Fish Stock

Chilli Con Carne with Sour Cream, Cheddar Cheese, Salsa and Tortilla Chips

Provençale Bean Stew with  Steamed Rice

• Choux pastry

Chocolate, Caramel or Coffee Éclairs

Choux au Fromage

Gougére

Beignets with Cinnamon Sugar and Hot Chocolate

• Homemade Marshmallows
  

30th May 2012

No Demonstration Today

31st May 2012

2.00pm Afternoon Demonstration (€70 per person - includes copies of all recipes and tastings of all dishes at the end of the demonstration)

• Savoury Custards (T)

Parmesan Custards with Anchovy Toasts

Wild Garlic Custard

• Goat cheese salad
  

Ardsallagh Goat Cheese Croquettes with Rocket Leaves, Roast Pepper and Tapenade Oil

• Bread 

Rock Salt and Rosemary Focaccia

• Spiced fish
  

Beena’s Fish Curry from Kerala in South India - tempering

Ling with Tomato and Fresh Spices;  Pilaff Rice

Green Salad with Cider Vinegar Dressing

• How to make homemade pasta

Homemade Pasta eg. Parsley Noodles

Gillian Hegarty’s Homemade Noodles

• Choux Pastry
  

Profiteroleswith Hot Chocolate Sauce 

Lemon Curd or Strawberry Profiteroles

Salambos; Crème Pâtisserie