Ballymaloe Cookery School – week 6

The half way point of my Ballymaloe cookery school adventure has arrived! It’s funny how in work I would be counting down the days until Friday where as now the time is going too quickly and I’m sad when Friday arrives as it means another week in foodie paradise has come to an end. If you have been following on snapchat and Instagram you may recall that the week started on a sweet note when I made carrageen moss pudding and beetroot and walnut cake. On Tuesday I got the opportunity to make a pork, spinach and herb terrine, probably not something I’ll make again but it’s good to know how! I also made crepes served with orange butter sauce – divine Con Shine!! Wednesday began with a walk around the herb garden and glasshouse led by Haulie. He went through all the various herbs and salad leaves with us in advance of our exam on Friday. We also had a wine class focusing on Spanish wine with Irish Times wine writer John Wilson.
The afternoon session focused on fermenting which was very interesting – I’m hoping to make water kefir when I return to London now that I know how.
I didn’t really have the most satisfying Thursday. I made apple and clove jelly and vanilla bean icecream. Due to the warm weather my icecream wasn’t set by the time I left the kitchen so that was a bit of a disappointment, I felt I didn’t really have much to show for the day! That’s the way it goes sometimes!
Friday was exam day and it started with a pizza demo in the morning with Darina. I really enjoyed the nettle and ricotta pizza that I sampled and will be definitely trying it out!
We had our herb and leaf exam and our technique exam in the afternoon and overall I was happy with how it went although I did get myself into a bit of a tizzy before I went into the exam as they were running behind schedule and I was anxious about catching a flight later that evening. It went well in the end and I caught my flight in plenty time – no need for the worrying! Here are some pictures from week 6..

Carrageen moss pudding

Carrageen moss pudding

 

Beetroot and walnut cake

Beetroot and walnut cake

 

School walk

A shot from my daily wander up to the school

 

Pork, spinach and herb terrine

Pork, spinach and herb terrine served with various accompaniments

 

Crepes with orange butter sauce

Crepes with orange butter sauce

 

 

Ardnahinch beach

Ardnahinch beach at low tide

 

Wine Wednesday with John Wilson

Glasses at the ready for wine Wednesday

 

Visiting the Jersey cows on Wednesday morning

Visiting the Jersey cows on Wednesday morning

 

Colm McCann with special guest, John Wilson

Colm McCan with special guest, John Wilson

 

Recommended reading on fermentation

Recommended reading on fermentation

 

Another feast at Pennyworth Cottage

Another feast at Pennyworth Cottage

 

Evening sunlight in the kitchen garden

Evening sunlight in the Kitchen Garden

 

Ballymaloe bread

Some breads that I made on Thursday

 

Green gooseberries

The first of the gooseberries

 

Yogurt and cardamom cream served with strawberries

Yogurt and cardamom cream served with strawberries

 

Sunset in the sky

Sunset in the sky

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