Wednesday, April 5, 2023
Wednesday, April 5, 2023
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:
Gratin of Hake with Buttered Crumbs with Duchesse Potato
Braised Lamb with Cannellini Beans, Tomatoes and Rosemary
Devilled Eggs and variations (Smoked Salmon)
Choux Pastry
Éclairs and variations
Beignets with Cinnamon Sugar and Rhubarb/Choux Puffs with Cinnamon Sugar
Meringues
Meringue Roulade with Roast Rhubarb, Rosewater Cream and Crystallised Rose Petals
Frosted Meringue Cake
Juices
Freshly Squeezed Orange Juice
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.
