Friday, May 17, 2024
Friday, May 17, 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:
Spring Nettle Soup; Seabeet Soup
Wild Garlic Soup; Spring Cabbage Soup; Radish Leaf Soup with Chervil Cream
Watercress Soup
Sorrel, Tarragon and Swiss Chard Broth
Glazed Belly of Irish Bacon with Piperonata and Colcannon
Traditional Bacon and Cabbage with Parsley Sauce and Scallion Champ or Wild Garlic Champ
Irish Bacon with Mango Relish
Field Rhubarb Tart and variations – apple; plum; green gooseberry and elderflower
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.
