Tuesday, October 29, 2024
Tuesday, October 29, 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:
Ardsallagh Goat Cheese and Thyme Leaf Soufflé
Parmesan and Gruyére Cheese Soufflé
Pâté de Campagne with Confiture d’Oignons, Cornichons and Radishes
Game Terrine (recipe only); Celeriac Remoulade and Spiced Cranberries
Pork and Spinach Terrine with Fresh Herbs
Picked Vegetables
Beetroot Relish; Elizabeth David’s Red Pepper Chutney
Medjool Date and Coconut Chutney
Finnochio, Red Onion and Fennel Salad
Green Salad with Pomegranate Molasses Dressing
Butter and Milk Dough with various Seeds
Crêpes with Orange Butter; Crêpes with Salted Butter Caramel
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.
