Friday, July 4, 2025
Friday, July 4, 2025
Duration:
Presenter:
Join our main student body in our demonstration kitchen for an afternoon demonstration. You will receive a copy of the recipes and a tasting plate at the end of the class. The demonstration room is equipped with a large overhead mirror and Monitors for closeup work. We release details of recipes to be demonstrated 2 weeks in advance.
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:
Pan-grilled Mackerel with Green Gooseberry Sauce or Parsley Butter
Poached Mackerel with Bretonne Sauce
Soused Mackerel, Tomatoes with Dill Mayonnaise and Cucumber Pickle
Soused Mackerel, Sweet Dill, Mustard Mayonnaise
How to prepare Rack of Lamb; Guard of Honour
Roast Rack of Lamb crusted with Grain Mustard, Chilli and Thyme Leaves
Roast Rack of Lamb with Onion Sauce
Roast Rack of Lamb with Salmoriglio and Rosemary and Membrillo Aioli
Roast Rack of Lamb with Cumin
Tzatziki with Cucumber, Radishes (Greek)
Roast Rack of Lamb with Cucumber Neapolitana (Italian)
Roast Loin of Lamb, Pearl Couscous Salad, Chermoula (Moroccan)
Gratin of Potato and Mushroom, Thyme Leaves
Aubergines, various toppings
Spinach with Cream
Pommes Dauphine
Jalousie
Tarte Française
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.
