Tuesday, October 8, 2024
Tuesday, October 8, 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:
Ballymaloe Chicken Liver Pâté served in a variety of ways
Chicken Liver Pâté with Raisins and Pistachios
Ballymaloe White Yeast Bread, Plait, Rolls
Gratin of Cod, Hake, Haddock or Pollock with Buttered Crumbs or Duchess Potato
Gratin of Cod, Hake, Haddock or Pollock with Tomato Fondue and Buttered Crumbs
Buttered Cucumber with Fennel
Marzipan Apples
Petit Fours: Marzipan Dates and variations
Medjool Dates with Pistachio and Marzipan
Medjool Dates with Walnuts; Medjool Dates with Candied Pecan Nut
Caramelized Walnut
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.
