Course Details: 

Afternoon Demonstration Mon 25th Sep 2023

Original Price:
Start Date and Time:

Monday, September 25, 2023

1:45 pm
Finish Date and Time (Approx):

Monday, September 25, 2023

5:30 pm




To Be Confirmed
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Afternoon Demonstration

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Afternoon Demonstration Mon 25th Sep 2023

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:

  • How to make traditional Irish soda bread 

White Soda Bread

Teenie Weenies, Fresh Herbs; Olives or Rosemary or Dock Seeds

Cheddar Cheese Scones; Dillisk and Cheddar Cheese Scones

Chestnut Mushroom Soup; Wild Mushroom Soup                                                        

Provencal Terrine with Tomato Sauce                              

  • How to make French Omelette 
  • How to make Egg White Omelette

Tomato and Pesto Omelette                   

French Omelette with Mushroom a la Crème and Tomato Fondue

Omelette Fines Herbes

Cheese Soufflé Omelette

  • Flat omelette and frittata 

Omelette Arnold Bennett

  • Master frittata  and variations – Mushroom Frittata

Spinach, Feta, Sweet Potato or Pumpkin Frittata

Frittata, Oven Roasted Tomatoes, Goat’s Cheese and Chorizo

Smoked Salmon, Leek, Dill Frittata

Cucumber Pickle

Italian Green Salad, Rocket and Cherry Tomatoes

A Classic Lemon Meringue Tart, Tartlets and Petit Fours

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.

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