Friday, October 25, 2024
Friday, October 25, 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 is subject to change:
Plate of Irish Shellfish with Homemade Mayonnaise
Oysters with Asian Vinaigrette
Casserole Roast Chicken with Marjoram or Tarragon
Spatchcock Chicken with Verdura Mista
Traditional Carrageen Moss Pudding with Soft Brown Sugar and Softly Whipped Cream
Carrageen Moss Pudding with Sweet Geranium with Irish Coffee Sauce
Poached Plums
Poached Quince with Cloves or Star Anise
Elizabeth Mosse’s Gingerbread - Molten method
Porter Cake – Molten method
Banana and Walnut Bread
Mrs. Robinson’s Buttermilk Carrot Cake
Beetroot and Walnut Cake
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.
