Gluten Free Cooking with Rosemary Kearney Part 2

As anyone who is coeliac, or who cooks for someone who is coeliac, will testify it is challenging producing really delicious, balanced meals. Now help is to hand in the form of this intensive half-day course led by Rosemary Kearney.

Rosemary Kearney, from County Derry, joined us at the school in January 1997, first as a student and later as a teacher. She has been a coeliac – and a food lover – all her life and therefore has a keen understanding of the challenges coeliacs face.In this action-packed, course, a wide range of brand new and exciting gluten-free recipes will be demonstrated promising to tantalize the tastebuds of coeliacs and non-coeliacs alike.The recipes chosen are quick and simple to prepare.

Newly diagnosed coeliacs or those who have lived with the condition for some time often crave those dishes they once enjoyed but can now only admire from a distance. Rosemary Kearney will demonstrate dishes to delight coeliacs and non-coeliacs alike - cheddar cheese and herb scones, buttermilk pancakes, tea brack, Thai fish cakes with rice noodle salad, crispy chicken goujons with a sweet chilli dip, fruity crumbles and other mouth-watering puddings are amongst those on offer in this afternoon demonstration.

Advise on alternative suitable ingredients and lots of baking tips will help take the mystery out of successful gluten-free cooking.

Unfortunately Accommodation is not available at the cookery School during this course, but there is plenty of local accommodation.
Which Part?

Some of our courses have differnt parts. All parts are of a similar standard and style but will feature differnt recipes from the other parts. If you have already done a particular part why not come back for another. If you can't remember what part you have done contact us and we will look it up for you.