Ballymaloe Cookery School – Week 2

ballymaloe cookery school herb garden

Week 2 where did you go?! The past week has just flown by at Ballymaloe Cookery School! I’m happy to say that I am much more settled this week and I’m thankfully feeling a bit more comfortable in the kitchen – dare I say even a tad more confident – just a tad mind you! it was a week of two halves in the kitchen, Monday and Tuesday went well, Thursday and Friday less so! I seemed to be making a lot of silly mistakes towards the end of the week – at one point on Friday I left the top lid of the blender in the machine and as I was trying to blend my sauce it was making a dreadful noise – what did I do? Listen to my senses that were saying ‘Something isn’t right here?’ No, I just continued on blending until a teacher came over to investigate!! Morto! I must remember to bring some common sense into the kitchen with me next week!

This weeks demo kitchen highlight was the dairy session. Darina showed us how to make butter and there was also a very interesting guest from Teagasc talking about cheese making. It’s such a pleasure to listen to people speak about a subject that they are really passionate about! I was fascinated with the butter making and shaping and I will definitely be trying this out!

Monday was the most enjoyable day in the student kitchens. I discovered a love for lambs kidneys – delicious I promise you! I made a warm salad with lambs kidneys and caramelised shallots, it was so good that I didnt even get a picture! It was enthusiastically consummed along with a third helping of kidneys!! I also made creme caramed and really enjoyed the sugar work aspect of the dish. I made some hearts and shooting stars to decorate the dish.

I’m learning so much everyday, it really is a dream come true being here! It’s not easy by any means, but I’m really enjoying being immersed in an environment that is focused on food each day. You can follow my Ballymaloe Cookery School adventure on Snapchat and Instagram for more regular updates. Today (Sunday) I’m working a shift in the Ballymaloe House kitchen. you may recall that I went there nearly a year ago and it was such a memorable evening… it will be interesting to experience it from a different perspective!

Ballymaloe Cookery School caramelized shallotsMaking caramelized shallots on Monday

 Ballymaloe Cookery School sugar decorationsTrying out some sugar decorations
My creme caramel with shooting star sugar workMonday – creme caramel with shooting star sugar work
Ballymaloe Cookery School rory jointing a chicken
Rory showing us how to joint a chicken
ballycotton cliff walk
The cliff walk in Ballycotton – such beautiful views!
Ballymaloe Cookery School grapefruit saladTuesday dish 1 – Grapefruit salad
Lightly spiced chicken served with avocado, roasted peanuts and rocket leavesTuesday dish 2 – Lightly spiced chicken served with avocado, roasted peanuts and rocket leaves
ballymaloe cookery school heart shaped sconesTuesday dish 3 – Heart shaped scones
ballymaloe cookery school mexican demoSome salsa from the Mexican themed demonstration on Tuesday afternoon
ballymaloe cookery school courgette
An early morning visit to the greenhouse for the organic gardening class
Darina showing us how to make butter on Wednesday miningDarina showing us how to make butter on Wednesday
Wine tasting wednesday continued this week with 6 different wines, we tried 6 different types including white, red, frizz ante and sweetWine tasting Wednesday continued this week with 6 different wines, we tried 6 different types including white, red, frizzante and sweet wines
Thursday dish x - Banana Raita with toasted almondsThursday dish 1 – Banana Raita with toasted almonds
Thursday dish x - Chocolate Fudge Pudding.

Thursday dish 2 – Chocolate Fudge Pudding.

 

 

Ballymaloe Cookery School traybakeThursday Dish 3 – Lemon and poppy-seed traybake with candied lemon peel stars

Ballymaloe Cookery School serving dishesSome of the serving dishes in the demo kitchen

Friday dish x - walnuts filled with marzipan and dipped in carmael

Friday dish 1 – walnuts filled with marzipan and dipped in caramel

tomato sauce

Friday dish 2 – Tomato Sauce – I also made mushroom soup but forgot to take a picture of it!

Friday dish x - fork biscuitsFriday dish 3 – fork biscuits

Friday's white soda bread - too much soda but it still tassted ok!Friday’s white soda bread – too much soda but it still tasted ok!

Lamb butchery

On Friday we learned about butchering a Lamb with Philip, Darina’s son-in-law

The evening sky on friday - such pretty colours!

The evening sky on friday – such pretty colours!

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