Monday, April 3, 2023
Monday, April 3, 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:
Scones and Accompaniments
Mummy’s Scones and variations
Scones with Orange Butter, Raspberry Jam & Jersey Cream/Clotted Cream
Cinnamon Scones
Soup
Basic Vegetable Soup Technique
Potato and Wild Garlic Soup with Wild Garlic Pesto
Beginner’s Soda Bread (Brown)
Savoury Tarts and fillings
Mushroom & Thyme Leaf Tart
Green Salad with various dressings – Honey and Mustard/Pomegranate Molasses/Ballymaloe Cookery School Dressing
Jam/Preserves
Raspberry Jam; Loganberry and Sweet Geranium Jam
Rhubarb and Ginger Jam
Blackcurrant Jam (Variation – Blackcurrant and Lemon Verbena)
Lemon Curd
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.
