Tuesday, July 1, 2025
Tuesday, July 1, 2025
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:
Chargrilled Squid, Chilli, Parsley Oil, Rocket Leaves
Squid, Garlic Butter
Thai Squid Salad
Haddock and Squid Cakes, Thai Dipping Sauce
Duck Breast with Kumquat Compote with Gujarati Style Cabbage
Duck Breast with Spiced Lentils and Caramelised Apples
Duck Breast with Cabbage
Duck Breasts with Piquant Beetroot
Grilled Duck Breast with a Salad of Oranges, Watercress and Radicchio
Rustic Potatoes (on pan); Aloo Makallah (Crusty Potatoes)
John Desmond’s Caramel Ice Cream in Brandy Snap, Bananas, Caramel Sauce
Caramel Ice Cream, Salted Peanuts, Caramel Popcorn, Chocolate Sauce
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.
