Course Details: 

Afternoon Demonstration Fri 27th Jan 2023

Price
Original Price:
85.00
Start Date and Time:

Friday, January 27, 2023

1:45 pm
Finish Date and Time (Approx):

Friday, January 27, 2023

5:30 pm

Duration:

Demo

Presenter:

To Be Confirmed
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Afternoon Demonstration

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Afternoon Demonstration Fri 27th Jan 2023

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:

  • Preserving technique

Start Gravlax 

  • How to segment citrus fruit 

Grape, Ruby Grapefruit and Mint (or Lovage)

Grape, Ruby Grapefruit and Pomegranate

  • How to make a sorbet

Pink Grapefruit and Pomegranate Sorbet

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

Chicken Breasts, Spicy Peanut Satay Sauce and Coriander with Arjard

Rory’s Grilled Chicken Breasts with Leek and Chervil Sauce

  • How to prepare chicken wings; buffalo wings

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.

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