Course Details: 

Afternoon Demonstration Thu 2nd Feb 2023

Original Price:
Start Date and Time:

Thursday, February 2, 2023

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

Thursday, February 2, 2023

5:30 pm




To Be Confirmed
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Afternoon Demonstration

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Afternoon Demonstration Thu 2nd Feb 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:

    • Shellfish preparation   

Plate of Irish Shellfish – Rossmore Gigas Oysters, Mussels, Dublin Bay Prawns, Shrimps, Sea Urchins, Razor Clams, Cockles and Periwinkles with

Homemade Mayonnaise

Deep-fried Shrimps with Harissa Mayo

  • How to make Hot water crust pastry 

Spiced Lamb Pie from the Dingle Peninsula; Spiced Lamb Pie with Moroccan Spices

Kerry Pie - Lamb and Thyme-Leaf Pie

Kale Colcannon – a traditional Irish recipe

Carrageen Moss Pudding with Irish Coffee Sauce

Carrageen Moss Pudding with Sweet Geranium

  • How to poach fruit

Apricot and Sweet Geranium Compote

Poached Plums

Compote of New Season’s Rhubarb (depending on availability)

Elizabeth Mosse’s Gingerbread - Molten method: loaf and square tin

  • Fruit and Vegetable Loaves

Banana and Walnut Bread; Mrs. Robinson’s Buttermilk Carrot Cake

Beetroot and Walnut Cake, Parsnip and Maple Syrup Cake

Jerusalem Artichoke Cake with Cream Cheese Icing

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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