Course Details: 

Afternoon Cookery Class Thu 6th Oct 2022

Original Price:
Start Date
and Time

Thursday, October 6, 2022

1:45 pm
Finish Date and Time (Approx)


5:30 pm
5:30 pm


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Afternoon Demonstration

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Afternoon Cookery Class Thu 6th Oct 2022

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:

  • How to segment citrus fruit

Grape, Grapefruit, Mint Salad; Grape, Grapefruit and Lovage Salad

Ruby Grapefruit, Pomegranate Salad; Ruby Grapefruit Sorbet

  • How to joint a chicken
  • How to prepare a chicken breast

Chicken Breasts, Satay Sauce, Coriander with Arjard

Chicken Breasts, Roast Pumpkin, Rosemary Oil, Pennyworth or Woodsorrel

Chinese Chicken Breasts with Spicy Asian Glaze

  • How to prepare chicken wings; buffalo wings
  • Roux and gluten-free roux 

Chicken Wings, Sweet Chilli Sauce, Sesame Seeds

Spiced Chicken Drumsticks (marinade chicken legs only)

Crisp Chicken Skin, Plum Sauce

Pan-grilled Spring Onions

Crushed Roasties with Sage or Rosemary

Besançon Apple and Custard Tart with Pistachios

Tuscan Dessert Apple, Lemon, Almond Cake; Blackberry, Sweet Geranium Compote

  • Preserving – How to cure bacon – loin and streaky

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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