Monday, October 7, 2024
Monday, October 7, 2024
Duration:
Presenter:
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:
Dublin Bay Prawns or Shrimps with Homemade Mayonnaise or Dill Mayonnaise
Ballycotton Prawns or Shrimps on Brown Bread with Homemade Mayonnaise
Cucumber and Fennel Pickle
A Retro Prawn Cocktail
Leftovers : Prawn Bisque (made from shells)
Ballymaloe Brown Yeast Bread
Spelt Bread
Greek Moussaka
Baked Potatoes
Greek Green Salad with Dill
Lemon Posset with Rose or Sweet-Scented Geranium
Chocolate Mousse with Almond Macaroons; Chocolate Saint-Émilion
JR’s Langues de Chat
Spicy Apple Chutney
Tomato and Apple Chutney
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.
