Thursday, May 16, 2024
Thursday, May 16, 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:
Mini Gratin of Goat’s Cheese and Sundried Tomato Oil
Ardsallagh Goat Cheese Croquettes with Rocket Leaves, Roast Pepper and Tapenade Oil
Spiced Indian Fish Curry from Kerala in South India - tempering
Keralan Fish Curry
Pollock or Ling with Tomato and Fresh Spices; Pilaff Rice
Gratin of Haddock with Mustard and Gruyère
Green Salad with Cider Vinegar Dressing
Homemade Pasta e.g. Parsley Noodles
Gillian Hegarty’s Homemade Noodles
Noodles with Garlic and Herbs
Profiteroles with Chocolate Sauce and Pistachios
Variations: Lemon Curd Profiteroles; Strawberry Profiteroles
Lemon, Pistachio and Rose Petal Profiteroles
Caramel Salambos
Crème Patisserie
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.
