Friday, October 4, 2024
Friday, October 4, 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:
Chanterelle Mushroom Custards with Tarragon Toasts
Traditional Brown Soda Bread; Brown Bastible Bread
Roast Leg of Lamb, Rosemary, Garlic and Anchovy
Lamb Roast, Coriander Seeds and a light Gravy
Lamb Roast, Garden Herbs;bRoast Potatoes; Mint Sauce
Slow Roasted Shoulder of Lamb, Cumin Seeds and Gravy
Haricot or Cannellini Beans, Tomato and Rosemary; Glazed Carrots
Cucumber Neopolitana
Blackberry and Rose Geranium Sorbet; Lemon Verbena Sorbet
Almond Tart or Tartlets with Autumn Raspberries
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.
