Wednesday, July 24, 2024
Friday, July 26, 2024
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.
So many of us are ‘time-poor’ – struggling to juggle careers with running our homes, doing our best to look after the important people in our lives – that we want to make sure that the food we are cooking is delicious, nourishing and healthy, simply oozing with TLC.
You will come away from this two-and-a-half day course armed with a repertoire of fuss-free, quick and tasty dishes – good, gutsy food with masses of flavour, guaranteed to gladden the hearts of your nearest and dearest and tantalize the most jaded palate. We’ll give you invaluable time-saving tips and a list of the essential ingredients you should have in your cupboard for those fraught occasions when you haven’t had a chance to do a ‘big shop’ and have very little time available to prepare something simple but delicious.
The course will include quick and easy breads, starters, main courses, salads and some scrumptious puddings. Many of the recipes can be adapted to suit either conservative or adventurous tastes. There will be plenty of delicious temptations to guarantee a hug for the cook!
Students will have the opportunity to taste all the dishes prepared during the course.
What you’ll learn
Good to know
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.