Tuesday, July 23, 2024
Tuesday, July 23, 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:
Green Courgette Soup with Basil and Garlic, Chilli and Fennel Oil
Mackerel Tostados with Chipotle Mayonnaise, Avocado and Lime
Mayonnaise
Roast Aubergines with Ricotta, Honey, Mint, Fennel and Chili
Moroccan Lamb Tagine with Peas and Preserved Lemons
Herbed Couscous
Pistachio Cake with Raspberries, Lemon or Lime Basil and Raspberries and Rosewater Cream
Roast Plums with Pomegranate Molasses and Crème Fraiche
Ruth’s Wholemeal Shortbread Biscuits
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.