Monday, November 24, 2025
Monday, November 24, 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:
Green Pea Soup with Fresh Mint Cream, Crispy Prosciutto
Pea, Coriander Soup
Roast Kassler; Roast Loin of Pork with Crackling
Pickled Ox Tongue with Apple and Horseradish Sauce
Potato and Spring Onion Salad and variations
Devilled Eggs; Oeufs Mimosa
Salad of Roast Red and Yellow Peppers and Olives with Shavings of Parmesan and Rocket Leaves
Cucumber, Fennel Pickle
Romanesco, Broccoli or Cauliflower Salad
Onion Monegasque (slow cooked onion salad)
Pickled Beetroot and Onion Salad
Mushroom, Caramelized Onion Salad
Leek or Calcot Vinaigrette
Carrot and Apple, Honey, Vinegar Dressing
Carrot and Cumin Salad with Coriander
Ballymaloe Vanilla Bean Ice Cream
Hazelnut or Almond Praline Ice Cream served in an Ice Bowl
Honeycomb Ice Cream
Poached Pears, Chocolate Sauce
Poire Belle Helene
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.
