Thursday, February 5, 2026
Thursday, February 5, 2026
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. 聽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.
Content subject to change:
Carpaccio of Scallops with Chilli, Lemon and Coriander
Scallops with Beurre Blanc
Warm Salad of Scallops with Blood Oranges, Gubbeen Bacon and Chervil
Tagine of Lamb with Preserved Lemons
Tagine of Lamb with Medjool Dates
Chicken Tagine with Green Olives
Plain Couscous or Couscous with Apricots and Pistachio Nuts
Green Salad with Honey and Mustard Dressing
Fresh Orange Jelly with Mint
Blood Orange Jelly with Mint
Citrus Fruit Salad with Orange Tuiles
A Classic Bread and Butter Pudding and variations
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.