Tuesday, February 24, 2026
Tuesday, February 24, 2026
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:
Moules Provençale
Red Lentil Soup with Turmeric, Masala Yoghurt, Toasted Seeds and Coriander
Basic Beef Burgers and variations
Beef Burgers with Ginger Mushrooms and Buffalo Chips
Rory’s Smashburgers with Tomato and Anchovy Aioli
Rory’s Grilled Pork Burger, Fennel, Pistachios served with Apple & Plum Sauce
Lamb Burgers with Anchovy, Caper Mayonnaise and a Salad of Fennel and Onion
Venison Burgers with Celeriac Crisps and Cumberland Sauce
Roast Onions
Buffalo Chips; Garlic Crisps
Green Salad with Roquefort or Cashel Blue Dressing
Spiced Pan Roasted Pear Cake
Sticky Toffee Pudding
Tuscan Plum Tart with Crème Fraîche
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.
