Saturday, October 12, 2024
Saturday, October 12, 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.
Get organised this Autumn….this course is ideal for those who really want to cook delicious, wholesome food, but find it virtually impossible to keep all the balls in the air - battling home through rush hour traffic, dashing into the shops to grab some ingredients and then doing your best to cook from scratch, in full knowledge that beautiful freshly cooked produce has the best flavour and is super nutritious. This one-day course will include various recipes cooked in one pot, one dish, one roasting tin….allowing you more time to spend with your family.
There is something rather liberating about cooking in a single pot. It requires much less effort, the meal is complete (or close to complete) and the whole process is simple and uncomplicated. You can cook this way for one person or for a hundred – all you have to do is scale up or down the ingredients – making it ideal for single people, families and for parties.
Many one pot wonders are relatively inexpensive to produce and there is the added advantage of having next to no washing up to do afterwards. What’s more, you don’t have to be a Michelin star chef to cook this way because none of the dishes require complicated techniques. This culinary approach isn’t like trying to get a souffle to rise or making a complicated sauce.
So, what does our course offer? In a nutshell you’ll learn how to make a dozen or more delicious dishes using only a single pot.
Lunch is included.
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.
