Monday, January 12, 2026
Monday, January 12, 2026
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:
Quesadilla with Pico de Gallo (Tomato Salsa) and Guacamole
Quesadilla with Chorizo, Mozzarella and Spring Onion and Chilli
Black-eyed Bean Stew with Mushrooms and Coriander
Black-eyed Bean, Pumpkin and Chickpea Stew
Chickpea with Fresh Spices
Basmati Rice
Poppadums served with Ballymaloe Relish
Crème Caramel, Caramel Sauce and Caramel Shards
Crunchy Orange Butter Scones
Chocolate and Hazelnut Scones; Marmalade Scones; Marmalade Plops
Cinnamon Butter Scones; Cinnamon Swirls
Seville Orange Marmalade
Seville Orange Marmalade with Whiskey
Dark and Chunky Seville Orange Marmalade
Three Fruit Marmalade
Blood Orange Marmalade
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.
