Friday, January 24, 2025
Friday, January 24, 2025
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:
Start Gravlax
Grape, Ruby Grapefruit and Mint (or Lovage)
Grape, Ruby Grapefruit and Pomegranate
Pink Grapefruit and Pomegranate Sorbet
Chicken Breasts, Spicy Peanut Satay Sauce and Coriander with Arjard
Rory’s Grilled Chicken Breasts with Leek and Chervil Sauce
Chicken Wings, Sweet Chilli Sauce, Sesame Seeds, Wild Watercress
Chicken Drumsticks with Rosemary and Aleppo Pepper OR
Roast Chicken Legs with Lemon and Marjoram
Crisp Chicken Skin, Lime and Sweet Chilli Sauce
Roast Jerusalem Artichokes
Winter Chocolate and Apple Pudding
Arborio Rice and Coconut Pudding with Sour Cherry and Orange Compote
Start and Finish Brioche
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.
