Afternoon Classes

2nd May 2013

2.00pm Afternoon Demonstration (€70 per person - includes copies of all recipes and tastings of all dishes at the end of the demonstration)

Mushroom Soup; Wild Mushroom Soup                                                             

Derek O’Brien’s Cheese and Chive Soda Bread  

Provencal Terrine with Tomato Sauce 

• How to make a French Omelette
• How to make Egg White Omelette                                              

Tomato and Wild Garlic Pesto Omelette            

French Omelette with Piperonata and Bacon

Mushroom a la Crème; Tomato Fondue

Omelette Fine Herbs with Roast Cherry Tomatoes on the Branch

Tansy Omelette; Kidney Omelette

Oaxacan Omelette with Courgette

Cheese Soufflé Omelette

• Flat omelettes and frittatas

Omelette Arnold Bennett

• Basic frittata and variations 

Mushroom Frittata

Frittata with Oven Roasted Tomatoes and Summer Herbs

Frittata with Oven Roasted Tomatoes, Goat’s Cheese and Chorizo

Smoked Salmon, Leek and Dill Frittata

Italian Green Salad with Rocket and Cherry Tomatoes

Red and Yellow Cherry Tomato and Mint Salad

Cherry Tomato Salad with Basil, Olive Oil and Honey 

• How to make marzipan

Marzipan Apples: Variety: Cox’s Orange Pippin or Gala

Petit Fours:  Marzipan Dates Caramelized Walnuts

Bocca di Lupo’s Chocolate and Marzipan Balls

3rd May 2013

2.00pm Afternoon Demonstration (€70 per person - includes copies of all recipes and tastings of all dishes at the end of the demonstration)

Salad of Crozier Blue Cheese with Chargrilled Pears and Spiced Candied Nuts

• How to make traditional Irish soda bread

Brown Soda Bread

• How to butcher lamb cuts for roasting

Roast Leg of Spring Lamb with Rosemary and Garlic and Gravy

Rustic Roast Potatoes

Lamb Roast with Coriander Seeds and a light Gravy 

Lamb Roast with Garden Herbs; Roast Potatoes and Mint Sauce

Slow Roasted Shoulder of Lamb with Cumin Seeds and Gravy 

Haricot or Flageolet Beans with Tomato and Rosemary

Glazed New Seasons’ Carrots;  Roast Potatoes

• Fruit sorbets

Blackcurrant Leaf Sorbet; Lemon Verbena and Lemon Balm Sorbet;

Fresh Strawberry Sorbet; Raspberry Sorbet

• Popsicles

Raspberry and Strawberry Popsicles

6th May 2013

No Demonstration Today - School Closed for Bank Holiday

7th May 2013

2.00pm Afternoon Demonstration (€70 per person - includes copies of all recipes and tastings of all dishes at the end of the demonstration)

• How to cook and peel prawns and shrimps
• How to make a cold emulsion sauce - mayonnaise

Ballycotton Shrimps with Homemade Mayonnaise

Dublin Bay Prawn Salad with Homemade Mayonnaise or Dill Mayonnaise

Ballycotton Shrimps or Prawns on Brown Bread with Homemade Mayonnaise

Prawn Bisque

• Introduction to fresh yeast

Ballymaloe Brown Yeast Bread; Russian Village Bread

• How to degorge aubergine

Greek Moussaka;  Babotie (recipe only)

• Shepherd's Piet with Garlic and Parsley Butter

Baked Potatoes 

Greek Green Salad with Dill

• How to make fruit salad (wet method)

Summer Fruit Salad with Sweet Geranium Leaves

Caramelised Fruit Salad

• How to make chutney

Spicy Apple Chutney; Tomato and Apple Chutney 

9th May 2013

2.00pm Afternoon Demonstration (€70 per person - includes copies of all recipes and tastings of all dishes at the end of the demonstration)

• How to make a smooth pate

Ballymaloe Chicken Liver Pâté served in a variety of ways Melba Toast or Crusty White Plait (Kilner jar with a salad of little leaves and croutes)

Duck Liver Pâté on Crostini with Cherry Tomato Salad 

• Bread - white yeast bread

Ballymaloe White Yeast Bread, Plait, Rolls 

• Identifying round fish
• How to fillet round fish

Pan-grilled Fish with Sauce Vierge and Broad Beans

Pan-grilled Hake with Wild Garlic Butter

Fish in Fig Leaves with Nasturtium and Parsley Butter (demo only)

Swiss Chard;  Broad Beans

Steamed New Potatoes 

A Classic Lemon Meringue Tart, Tartlets and Petit Fours 

10th May 2013

2.00pm Afternoon Demonstration (€70 per person - includes copies of all recipes and tastings of all dishes at the end of the demonstration)

• How to make Caesar dressing
• How to poach eggs

Caesar Salad 

Warm Salad of Gubbeen Bacon with Poached Egg and Gabriel Cheese

Classic Roast Chicken with Fresh Herb Stuffing, Giblet Gravy, Redcurrant Sauce & Bread Sauce

Traditional Roast Stuffed Turkey with Fresh Herb Stuffing (recipe only)

Traditional Roast Stuffed Pheasant (recipe only) with Game Chips and Cranberry Sauce Roast Guinea Fowl with Potato and Parsnip Crisps and Redcurrant Sauce

• How to identify guinea fowl in feather
• How to pluck and gut fowl
• How to prepare poultry for roasting
• How to carve chicken, guinea fowl or pheasant
• How to make vegetable crisps

Rustic Roast Potatoes with Rosemary or Sage Leaves or Smoked Paprika

 Creamed Celery;  Swede Turnips with Caramelized Onions

Gratin of Chard and Gruyére

• Creaming method
• Victoria sponge

Grandmother’s Sponge with Raspberry Jam and Cream or with Kumquats and Cream

 Kumquat Compote; Mini Sponges with Jam and Cream

Summer Pudding;  Summer Blackcurrant Pudding  

13th May 2013

2.00pm Afternoon Demonstration (€70 per person - includes copies of all recipes and tastings of all dishes at the end of the demonstration)

French Onion Soup with Gruyère Toasts

Vietnamese Chicken Salad with Prawn Crackers 

Mexican Chilaquiles Verdes o Rojos

Chicken Tostadas

Curried Chicken Salad with Mango and Roasted Cashew Nuts

Variation Canal House Curried Chicken Salad

 Filo Chicken Pies

Chicken, Bacon and Mushroom Pie with Herb Mash

Spring Green Salad with Vino Cotto Dressing

• How to ice a cake
• Paper piping and feathering
• Four classic cakes

Blathnaid’s Chocolate Cake

Coffee Cake with Chocolate Coffee Beans

Aunt Florence’s Orange Cake with Candied Orange Peel

 Lemon Curd Cake 

14th May 2013

2.00pm Afternoon Demonstration (€70 per person - includes copies of all recipes and tastings of all dishes at the end of the demonstration)

• Green Soup - vegetable soup (master technique)

Spinach and Rosemary Soup, Spring Nettle Soup

Wild Garlic Soup; Spring Cabbage Soup; Radish Leaf Soup with Chervil Cream; Foragers Soup 

Glazed Loin or Streaky Irish Bacon

Bacon and Cabbage with Parsley Sauce

Piperonata and Scallion Champ or Wild Garlic Champ

• All-in-one- shortcrust pastry

Rhubarb Tart and variations – apple; plum; green gooseberry and elderflowers

• Preserving - Rhubarb and Ginger Jam

16th May 2013

2.00pm Afternoon Demonstration (€70 per person - includes copies of all recipes and tastings of all dishes at the end of the demonstration)

Sorrel, Tarragon and Swiss Chard Broth

Moroccan Lentil Soup

Chunky Vegetable Soup with Spicy Sausage

French Peasant Soup

• Bread

Crusty Bread Sticks; Sunflower Bread; Fougasse 

• How to make a lamb stew

Ballymaloe Irish Stew with Pearl Barley 

Lamb Tagine with Preserved Lemon

Couscous with Apricots and Pistachio Nuts

Foragers Salad with Rapeseed Oil and Balsamic Vinegar Dressing

• How to cook spring cabbage

Buttered Spring Cabbage 

Pear Sable with Caramel Sauce

Little Strawberry Shortbreads, Shortbread Sweethearts

• Petit Fours - Ballymaloe Fudge 

17th May 2013

2.00pm Afternoon Demonstration (€70 per person - includes copies of all recipes and tastings of all dishes at the end of the demonstration)

• Shellfish preperation

Plate of Irish Shellfish with Homemade Mayonnaise – Oysters, Mussels, Shrimps, Palourdes, Cockles, Periwinkles and Sea Urchins if available

Oyster Leaves and Sea Urchins

• Casseroles - casserole roasting

Casserole Roast Chicken with Marjoram

Spatchcock Chicken with Verdura Mista

Carrots Vichy

• How to use carrageen moss seaweed

Carrageen Moss Pudding with Irish Coffee Sauce

• How to poach fruit

New season’s Rhubarb and Strawberry; Camilla’s Rhubarb Soup with Angelica

Poached Apricots with Sweet Geranium Leaves; Green Gooseberry and Elderflower Compote (depending on blossom)

Elizabeth Mosses’ Ginger Bread; Porter Cake - Molten method 

Banana and Walnut Bread;  Julie Wight’s Carrot Cake;  Parsnip and Maple Syrup Cake

20th May 2013

No Demonstration Today

21st May 2013

2.00pm Afternoon Demonstration (€70 per person - includes copies of all recipes and tastings of all dishes at the end of the demonstration)

• How to fillet fish
• Goujons

Goujons of Monkfish with Harissa and Coriander Mayonnaise (recipe only)

Rory’s Spiced Goujons of Black Sole, Lemon Sole or Plaice with Coriander Aioli and Chilli Salsa

• Fish Stock

Chilli Con Carne with Sour Cream, Cheddar Cheese, Tomato and Coriander Salsa and Tortilla Chips

Provençale Bean Stew with Steamed Rice

• Choux Pastry

Chocolate, Caramel or Coffee Éclairs

Choux au Fromage

Gougére

Beignets with Cinnamon Sugar and Hot Chocolate

Homemade Marshmallows

23rd May 2013

2.00pm Afternoon Demonstration (€70 per person - includes copies of all recipes and tastings of all dishes at the end of the demonstration)

·        Savoury Custards 

Parmesan Custards with Anchovy Toasts

Wild Garlic Custards; Variation – Wild Garlic Custard with Smoked Salmon

• Goast cheese salad

Ardsallagh Goat Cheese Croquettes with Rocket Leaves, Roast Pepper and Tapenade Oil

• Bread

Rock Salt and Rosemary Focaccia

• Spiced fish

Beena’s Fish Curry from Kerala in South India - tempering 

Pollock or Ling with Tomato and Fresh Spices;  Pilaff Rice

Green Salad with Cider Vinegar Dressing

• How to make homemade pasta

Homemade Pasta eg. Parsley Noodles

 Gillian Hegarty’s Homemade Noodles

• Choux Pastry

Profiteroles with Hot Chocolate Sauce 

Lemon Curd or Strawberry Profiteroles

Beignets with Cinnamon Sugar and Rhubarb Sauce

 Salambos; Crème Pâtisserie 

24th May 2013

2.00pm Afternoon Demonstration (€70 per person - includes copies of all recipes and tastings of all dishes at the end of the demonstration)

• Start Gravlax

Salad of Anchoiade, Fennel and French Breakfast Radishes

Crudités with Garlic Mayonnaise

Pinzimonio

• How to cut steaks - sirloin; fillet; medallions; turnedos....

Pan-grilled Sirloin or Fillet Steak with Béarnaise Sauce and Frites 

Pan-grilled Steak with Salsa Verde, Horseradish Cream and Organic Greens

French Fried Onions

Cauliflower Cheese; Italian Cauliflower Fritters

Pommes Allumettes; Rocket and Olive Salad

Normandy Pear or Apple Tart; Apricot and Frangipane Tart; Bakewell Tart,

Alison’s Plum Tart; Gooseberry and Almond Tart

Pear, Rosemary and Hazelnut Tart

• How to prepare spiced beef

Ballymaloe Spiced Beef with Spicy Tomato Sauce

27th May 2013

2.00pm Afternoon Demonstration (€70 per person - includes copies of all recipes and tastings of all dishes at the end of the demonstration)

• Light broths

Aztec Soup with Tortillas

Chicken and Garlic Soup

Oaxacan Chicken Soup with Accompaniments

• Vegetable stews

Rachel’s Roasted Vegetable Coconut Curry; Paratha Bread and Ballymaloe Relish

Debbie’s Thai Green Vegetable Curry 

Indian Paratha Bread

Basmati Rice; Fresh Fruit and Mint Chutney; Fresh Mango, Chilli and Coriander Chutney

Green Grape Raita

Indian Green Salad

Tuscan Plum Tart 

Upside-Down Rhubarb Tart 

Apple Fudge Cake 

Nana Dennehy’s Rhubarb or Apple Pie

28th May 2013

2.00pm Afternoon Demonstration (€70 per person - includes copies of all recipes and tastings of all dishes at the end of the demonstration)

Moules Provençale and variations; Mussels in the Goan Style

• Basic beef burgers and variations

Burgers with Guacamole and French Fried Onions

Burgers with Ginger Mushrooms with Buffalo Chips

• Cheese burger
• Pork burger

Grilled Pork Burgers with Fennell and Pistachios; Apple & Plum Sauce;

Apple and Tomato Chutney

• Lamb burger

Spiced Lamburgers with Banana and Yoghurt Raita and Ballymaloe Tomato Relish

• Tuna Burger

Tuna Burger with Pickled Ginger on Brioche Buns

• Bread

Homemade Burger Buns

Tomato Ketchup

• The perfect chip

Frites and Buffalo Chips; Garlic Crisps

Roast Onions with Marjoram Butter

Roast Onions or Banana Shallots with Labne Cheese and Herbs

Green Salad with Roquefort or Cashel Blue Dressing

Spiced Pan Roasted Pear Cake or Sticky Toffee Pudding;  Caramelized Banana Cake 

30th May 2013

2.00pm Afternoon Demonstration (€70 per person - includes copies of all recipes and tastings of all dishes at the end of the demonstration)

•  Hot soufflé 

Parmesan and Gruyére Cheese Soufflé; Imokilly Cheddar Cheese Soufflé with Chives

Pâté de Campagne with Confiture d’Oignons

• How to make a coarse pâté 

Game Terrine with Celeriac Remoulade and Spiced Cranberries

Pork and Spinach Terrine with Fresh Herbs 

Cucumber Pickle

Finnochio and Red Onion Salad

Beetroot Relish and Elizabeth David’s Red Pepper Chutney

Date and Coconut Relish

Aubergine Salad with Olives and Sundried Tomatoes

Green Salad with Pomegranate Molasses Dressing

• Bread

Butter and Milk Dough with various Seeds

Pretzels; Garlands; Cluster of Rolls; Sesame Twists

• Crêpes 

Crêpes with Orange Butter;  Crêpes with Salted Butter Caramel

Crêpes with Chocolate Spread, Toasted Hazelnuts and Cream (recipe only)

Crêpes with Mascarpone and Kumquat Marmalade (recipe only)

Rosalie’s Crêpes with Toffee Sauce and Bananas (recipe only)

Start and Finish FLAKY PASTRY

31st May 2013

No Demonstration Today