Thursday, February 2, 2023
Thursday, February 2, 2023
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:
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
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
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
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.
