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Ballymaloe Cookery School | Summer 12 Week Certificate Course
 
Week 5 – April 2015
 
Monday, 1st June 
 
School Closed – 
 
Enjoy the long 
 
weekend!
 
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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
 
Cont….
 
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.
 
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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
 
9.30am 
 
Wine Lecture Number Three
 
with
 
Colm McCan, Sommelier 
 
from
 
Ballymaloe House
 
 
2.00pm Afternoon Demonstration
 
Fermented Foods for a Healthier Life 
 
Homemade Yoghurt
 
Labneh
 
Sourdough Bread
 
Water Kiefer
 
Milk Kiefer
 
Coconut Milk Kiefer 
 
Kombucha
 
Sauerkraut (Kraut-Chi)
 
Kimchi 
 
David Tanis’s Scallion Kimchi
 
Beetroot Kvass 
 
Chilled Buttermilk and Cucumber Soup 
 
Mead
 
Fermented Carrot Sticks
 
 
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1.45pm Thursday, 4th June Afternoon Demonstration – Friday, 5th June 
 
Lunch
 
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 
 
Éclairs
 
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
 
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1.45pm Friday, 5th June Afternoon Demonstration – Monday, 8th June 
 
Lunch
 
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