Thursday, January 15, 2026
Thursday, January 15, 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:
Bread of the Week:
Ballymaloe Brown Yeast Bread; Russian Village Bread
Homemade mayonnaise
Ballycotton Shrimps with Homemade Mayonnaise, Pennywort or Wood Sorrell
Ballycotton Prawns with Homemade Mayonnaise or Dill Mayonnaise
Ballycotton Prawns or Shrimps with Brown Yeast Bread and Sambal Oelek Mayonnaise
Prawn Bisque (made with shells)
Greek Moussaka
Shepherd’s Pie with Garlic and Parsley Butter
Babotie (South Africa)
Brussels Sprouts
Baked Potatoes
Greek Green Salad with Dill
Mangoes and/or Bananas in Lime Syrup
Variation Bananas, Passion Fruit and Mango in Lime Syrup
Orange and Passion Fruit Sorbet
Ottolenghi Almond Florentines
Spicy Apple Chutney; Apple and Tomato Chutney
Elizabeth David’s Pumpkin and Tomato 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.
