Friday, May 9, 2025
Friday, May 9, 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:
Asparagus Custards with Chervil Toasts
Variation: Broad Bean Leaf Custards with Marjoram
Brown Soda Bread; Brown Bastible Bread
Roast Leg of Spring Lamb, Rosemary, Garlic and Anchovy
Lamb Roast, Coriander Seeds and a light Gravy
Lamb Roast, Garden Herbs; Mint Sauce
Slow Roasted Shoulder of Lamb, Cumin Seeds and Gravy
Haricot or Cannellini Beans, Tomato and Rosemary; Glazed Carrots
Swede Turnips with Caramelized Onions
Blackcurrant Leaf Sorbet; emon Verbena Sorbet
Almond Tart or Tartlets, New Seasons’ Raspberries or Roast Rhubarb
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.
