Monday, January 26, 2026
Monday, January 26, 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:
Chilled Grapefruit with Ginger Sugar and Mint
Freshly squeezed juices: orange; ruby grapefruit; tangerine; clementine; citrus fruit; carrot, apple and turmeric juice; New Season’s apple juice; (blood orange – January/February)
Scary Green Juice
Bucks Fizz
Smoothie: Banana and variations
Pinhead Oatmeal Porridge with Soft Brown Sugar and Cream
Macroom Oatmeal Porridge from the last remaining Stone-ground Mill in Ireland
Ashura
Granola – toasted breakfast cereal
Traditional Smoked Kippers with Parsley Butter
Homemade Sausages with Apple Sauce; Beans and Sausages
Fried Eggs with Sage Leaves
Perfect Poached Eggs on Toast
Eggs Benedict
Scrambled Eggs and variations - Indian and Mexican Scrambled Eggs
Sri Lankan Chilli Eggs
Shakshuka
Breakfast Frittata
Avocado Toast with Hard-Boiled Eggs, Sumac, Red Onion and Coriander
Classic Waffles with Maple Syrup
Spotted Dog; Stripy Cat; Emigrant’s Bread
Ballymaloe Breakfast Scones
Brioche Cinnamon Butter Buns
Blackberry, Apple and Sweet Geranium Jam
Blackcurrant and Lemon Verbena Jam
Mummy’s Strawberry Jam; Raspberry and Rosewater Jam
Greengage Jam
Damon Jam; Mirabelle Plum Jam
Kumquat Marmalade; Kumquat Marmalade with Saffron
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.
