Ballymaloe Cookery School | Summer 12 Week Certificate Course
Week 5 – April 2015
Monday, 1st June 
School Closed – 
Enjoy the long 
Tuesday, 2nd June Afternoon Demonstration – Thursday, 4th June Lunch 
1.45pm Breakfast Demonstration 
A Balanced Meal 
Freshly Squeezed Orange Juice or Breakfast Fruit Salad 
Macroom Oatmeal with Soft Brown Sugar and Cream 
Basket of Breads with Honey, Marmalade and Preserves 
Country House Breakfast 
Tea or Coffee 
Local Producer of the Week
Noreen & Martin Conroy Local Pig Farmers and suppliers of free range bacon 
products. Telephone: 087 2767206
VVC Bucks Fizz
 How to segment citrus fruit and prepare a grapefruit (T)
A Citrus Salad - VVC Orange, Mint and Grapefruit Cocktail
VVC Chilled Grapefruit with Ginger Sugar and Mint
VVC Breakfast Fruit Salad
VVC Freshly squeezed juices: orange; ruby grapefruit; tangerine; clementine; citrus 
fruit; apple juice; (blood orange – February)
VV Pinhead Oatmeal Porridge with Soft Brown Sugar and Cream (T)
VV Macroom Oatmeal Porridge from the last remaining Stone-ground Mill in Ireland
VV Ballymaloe Nut and Grain Muesli
VV Ballymaloe Strawberry, Raspberry or Apple Muesli
VV Granola – toasted breakfast cereal
CD Traditional Smoked Kippers from Woodcock Smokery with VC Parsley Butter
 CD An Irish breakfast - guidelines
Gubbeen and Ummera Smoked Bacon, Sausage, Tomato, Mushrooms, Black and 
White Puddings, Lambs Kidneys
VD Fried Eggs with Sage Leaves
V Perfect Poached Eggs on Toast (T)
VCD Baked Eggs and variations (T)
VCD Scrambled Eggs and variations - Indian and Mexican Scrambled Eggs) (T)
Eggs Benedict 
Ulster Fry – as above with VD Fadge or Potato Bread
V Classic Waffles with Maple Syrup
Breakfast Pancakes with Maple Syrup and Bacon
V Homemade Yoghurt with Local Honey
VD Smoothie: Banana and variations
 Bread
VD A Basket of Ballymaloe Breads – Brown and White Soda Bread 
V Spotted Dog; Stripy Cat; Emigrant’s Bread
VD Ballymaloe Brown Yeast Bread (T); V White Yeast Bread
V Ballymaloe Breakfast Scones
VVC Strawberry and Redcurrant Jam; VVC Blackcurrant Jam (T)
VVC Rhubarb and Ginger Jam
VVC Loganberry Jam; VVC Blackberry, Apple and Sweet Geranium Jam
VVC Damson Jam
VVC Kumquat Marmalade
 Breakfast in bed, How to lay a breakfast tray
V Bridge Creek Fresh Ginger Muffins (T)
V Raw Apple Muffins
V Blueberry Muffins
Mini Muffins
 A section of local honey; honeycomb
Taste of the Day: Taste of Local Honey; Ballymaloe Cookery School Apple Blossom 
Honey; West Waterford Honey; Lisanley Honey; Michael Wolfe’s Honey; Inisbeg 
Honey; New Season’s Honeycomb.
Wednesday, 3rd June
7.30am – 8.45am Organic Gardening Class
9.00am Cheese of the Week
Ardrahan Farmhouse Cheeese 
made by Mary Burns, Kanturk, Co. Cork
Telephone: 00353 (0) 29 78099
Biscuit of the Week
V Chocolate Chip Cookies; Peanut Butter Cookies 
Refrigerator Cookies; Walnut Refrigerator Biscuits
VVC Raspberry or Rhubarb Shrub
Wine Lecture Number Three
Colm McCan, Sommelier 
Ballymaloe House
2.00pm Afternoon Demonstration
Fermented Foods for a Healthier Life 
Homemade Yoghurt
Sourdough Bread
Water Kiefer
Milk Kiefer
Coconut Milk Kiefer 
Sauerkraut (Kraut-Chi)
David Tanis’s Scallion Kimchi
Beetroot Kvass 
Chilled Buttermilk and Cucumber Soup 
Fermented Carrot Sticks
1.45pm Thursday, 4th June Afternoon Demonstration – Friday, 5th June 
A Balanced Meal
Rory’s Spiced Goujons of Plaice with Coriander Aioli and Chilli Salsa
Chilli con Carne with Sour Cream, Cheddar Cheese, Salsa and Tortilla Chips
Chocolate Éclairs with Toasted Hazelnuts 
 How to fillet flat fish
 Goujons (T)   
Goujons of Monkfish with Harissa and Coriander Mayonnaise 
Rory’s Spiced Goujons of Black Sole, Lemon Sole or Plaice with Coriander Aioli and 
Chilli Salsa
Baja Style Fish Tacos with Chipotle Mayonnaise 
 C Fish Stock (T)
D Chilli con Carne with Sour Cream, Cheddar Cheese, VVC Tomato and Coriander 
Salsa and 
VD Tortilla Chips
C Lamb Chilli con Carne; C Venison Chilli con Carne (recipe only)
VVC Provençale Bean Stew with VVCD Steamed Rice
VVC Mediterranean Bean Stew 
VVC Green Salad 
 How to slice a zucchini - courgette
VCD New Season’s Zucchini
 VD Choux pastry (T)
V Chocolate Éclairs with Toasted Hazelnuts 
Variations:  Chocolate and Raspberry Éclairs; Coffee and Cardamom Éclairs;
Lemon Curd Éclairs; Caramel Éclairs; Banana with Nutella and Toasted Hazelnuts 
V Choux Garlands
 Choux au Fromage 
VD Gougére
V Beignets with Cinnamon Sugar and Hot Chocolate
V Beignets with Rhubarb Sauce
 Homemade Marshmallows (T)
Vegetarian Option:  VD Cheese Galette
Salad of the Day: CD Cannellini Bean Salad
Taste of the Day: Dover or Lemon Sole
1.45pm Friday, 5th June Afternoon Demonstration – Monday, 8th June 
Ardsallagh Goat Cheese Croquettes with Rocket Leaves, Roast 
A Balanced Meal
Pepper and Tapenade Oil
Spiced Indian Caribbean Fish Curry
Profiteroles with Hot Chocolate Sauce 
 Savoury Custards (T)
Parmesan Custards with Anchovy Toasts
Wild Garlic Custards
 Goat cheese salad (T)
D Ardsallagh Goat Cheese Croquettes with Rocket Leaves, Roast Pepper and 
Tapenade Oil 
 Bread (T) 
VV Ballymaloe Cookery School Focaccia
 Spiced fish (T)
C Spiced Indian Fish Curry from Kerala in South India - tempering (T)
CD Pollock or Ling with Tomato and Fresh Spices; CD Pilaff Rice 
VC Green Salad with Cider Vinegar Dressing 
 How to make homemade pasta (T)
VD Homemade Pasta eg. Parsley Noodles
VD Gillian Hegarty’s Homemade Noodles
VD Noodles with Garlic and Herbs
 Choux Pastry (T)
V Profiteroles with Chocolate Sauce
Variations: Lemon Curd Profiteroles; Strawberry Profiteroles
V Caramel Salambos (round)
V Crème Patisserie (T)
V Mini Croque en Bouche
Vegetarian Option:  V Isaac’s Frittata
Salad of the Day: VVC Beetroot, Carrot and Flat Parsley Salad
Taste of the Day: Curry Leaves