Course Details: 

Afternoon Demonstration Tue 27th Feb 2024

Price
Original Price:
85.00
Start Date and Time:

Tuesday, February 27, 2024

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

Tuesday, February 27, 2024

5:30 pm

Duration:

Demo

Presenter:

To Be Confirmed
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Afternoon Demonstration

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Afternoon Demonstration Tue 27th Feb 2024

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:

Leek Mousse with Mussels and Sauce Bretonne

  • Homemade burgers

Basic Beef Burgers and variations

Beef Burgers with Guacamole and French Fried Onions

Beef Burgers with Ginger Mushrooms and Buffalo Chips

  • Cheeseburger
  • Pork burger

Rory’s Grilled Pork Burger, Fennel, Pistachios served with Apple & Plum Sauce

  • Lamb burger

Spiced Lamb Burgers

  • Bread - Burger Buns; Brioche Buns

Glazed Carrots, Mint Butter or Cumin

Roast Onions; Miso Butter Onions

  • The perfect chip

Buffalo Chips, Garlic Crisps

Green Salad, Roquefort or Cashel Blue Dressing

  • Preserving – How to make tomato ketchup

Spiced Pan Roasted Pear Cake

Sticky Toffee Pudding

OR Sticky Toffee Pudding with Pears and Butterscotch Sauce

Caramelised Banana Tart (recipe only)

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.

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