Wednesday, June 18, 2025
Wednesday, June 18, 2025
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.
Vegetarian cooking has become increasingly exciting and innovative in recent times. So whether you are vegetarian yourself, cutting down on meat for health or ecological reasons, or want to entertain vegetarian guests in style, after three hours you will come away with a host of brilliant ideas and mouth-watering recipes.
Sit back and relax while we show you how to conjure up a global selection of recipes which showcase vegetables, spices and herbs not just as side dishes but the main event, worthy of celebration. Tabouleh loaded with fresh aromatic herbs, Onion Bhajis and Indian Spiced Vegetable Pakoras with tangy Mango Relish. And banish blandness as you learn how versatile tofu can be with recipes from around the world including Sesame Tofu, Ginger Tofu, and Tofu in Coconut Curry Sauce.
The course gives centre-stage to the beautiful organic vegetables and herbs that we proudly grow here at the Cookery School, and celebrates the ever-increasing varieties of fresh produce available in markets and supermarkets, as well as the nutritious, affordable powerhouses of any vegetarian diet: pulses, beans and grain, including many newly popular grains – pearl barley, spelt and faro.
What you’ll learn about
Course elements
Good to know
• A pack of the recipes will be provided for your ongoing reference
• Our Shop will be open for further inspiration: cookery books, equipment and select ingredients
• We run this course several times a year
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.
