Tuesday, May 12, 2026
Tuesday, May 12, 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:
Rory’s Spiced Goujons of Black Sole, Lemon Sole or Plaice with Coriander Aioli and Chilli Salsa
Chilli con carne with Sour Cream, Cheddar Cheese, Tomato and Coriander Salsa and Corn Tortilla Chips
Lamb Chilli con carne
Steamed Basmati Rice
Chocolate Éclairs with Toasted Hazelnuts
Variations: Chocolate and Raspberry Éclairs; Coffee and Cardamom Éclairs
Lemon Curd Éclairs; Caramel Éclairs; Banana with Chocolate and Toasted Hazelnuts Éclairs
Cicco’s Beignets filled with Chantilly Cream
Choux Garlands
Gougére Choux Puffs
Churros with Rhubarb Sauce
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.