Ballymaloe Cookery School | Summer 12 Week Certificate Course
Week 1 – May 2015
Monday, 4th May
9.00am: Registration
Collect your Welcome packs, knives, aprons etc. from Reception on arrival.
Introduction to Gardeners: Eileen O’Donovan; Susan Turner
Farm Manager: Haulie Walsh
Introduction to Soil and Compost – “It all starts in the good earth”.
Walk around the campus (weather permitting):
o Fruit Garden
o Palais de Poulets (hen house)
o Vegetable Garden
o Courtyard - Laundry, Table Tennis, Bicycle shed, Timber, Tennis Court
o Herb Garden
o Greenhouses
How to sow a seed
Plant a vegetable and make compost
o Cow Shed - Milking Parlour
o Bins – hen bins, remind students to rinse buckets (tap outside K2)
o Waste disposal – Bottle bank; Plastic/drink can bins
o Students Vegetable garden – Raised Beds
o Introduction to Jersey and Kerry Cows, Free Range Hens, Ducks,
Saddleback Pigs …
Student Introduction
How to lay a table, napkin rings
Toby Allen explains about the Ballymaloe Cookery School Shop, WIFI, email
12.00pm LUNCH in The Garden Café and Garden Room
1.30pm Monday Afternoon
HOW THE SCHOOL OPERATES . . . . .
Rotas – explain to students
Basic Techniques:
How to lay a table
How to serve at table
How to clear a dining table
Looking after guests………
How to: prepare an Order of Work and a Time Plan
Measuring spoons
Knife technique
How to: sharpen knives with Philip Dennhardt
How to: use a peeler
How to: peel and chop an onion
How to: peel and chop vegetables
How to: slice mushrooms or cucumber
How to: sweat vegetables
Explanation of symbols on recipes: -
V - Vegetarian: No fish or meat
VV - Vegan: No fish, meat, dairy products or eggs
C - Coeliac: No flour or oats or grains containing gluten
D - Diabetic - No sugar
(T) - TECHNIQUES (listed on weekslists)
ALTHOUGH WE MAKE EVERY EFFORT TO BE ACCURATE
PLEASE DOUBLE CHECK SYMBOLS ON RECIPES
Monday, 4th May Afternoon Cookery Demonstration
How to make Stock; Demi-Glace and Glace de Viande
CD Stock - Chicken Stock VVCD Vegetable Stock (8am on Rota) (T)
VVC Stock Syrups & variations – Rosemary Syrup; Ginger Syrup (T)
VVC Basic and Flavoured Homemade Lemonade – Blood Orange Lemonade (T)
Chopping, Slicing, Sweating and Sautéing
VD Mushroom a la Crème and variations (T)
Preserving – Candying
VVC Start Candied Peel (T)
VC Rice Pudding with Roast Rhubarb
V Oatmeal Biscuits and variations (T)
A basic soda bread (modern method)
VD Shanagarry Brown Soda Bread (T)
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Tuesday, 5th May
MORNING 9.00am – Demonstration Room
9.00am - How to wash lettuce and salad leaves
VC Late Spring Green Salad with Ballymaloe Cookery School French Dressing
10.00am: Introduction to Teachers & Kitchen Tours - Sue Cullinane, Florrie
Cullinane, Pamela Black, Emer Fitzgerald, Debbie Shaw, Annette Roche, Sorcha
Moynihan, Tracie Daly, Pat Browne, Sally Cross and Roisin McDonald.
Students divide into 6 groups
1 Kitchen 1 ( A )
2 Kitchen 1 ( B )
3 Kitchen 2 ( A )
4 Kitchen 2 ( B )
5 Kitchen 3 ( A )
6 Kitchen 3 ( B )
7 Demo Kitchen
Introduction to Duties
Kitchen Hygiene: First Wash Your Hands
Introduction to Rotas
Oils, vinegars, mustard ...
Grease proof paper etc...
Serving Dishes; Cutters etc...
Kitchen duties
Hens buckets
Stock Pot, Candied Peel Bowl
Fridges and Freezers
How to wash up – One drop of detergent!
Weigh up area and how to use the scales
How to wash a saucepan – use a dry, wire scrubber
How to check a cooking station
10.30am Students divide into 6 groups
3 groups in Kitchen 1 & 2
2 groups in Kitchen 3
1 group in Demo Area
Carrot and Parsnip Soup with Wild Garlic Pesto
Fettucini with Mushrooms and Marjoram
Rice Pudding with Roast Rhubarb
A Balanced Meal
Shanagarry Brown Soda Bread
A Salad of Organic Leaves
Students practice basic knife skills:
Peel and chop vegetables and make soup
Basic soup technique (T):
CD Carrot and Mint Soup (V if vegetable stock/water is used)
CD Carrot and Lovage Soup (V if vegetable stock/water is used)
CD Carrot and Parsnip Soup with Wild Garlic Pesto (V if vegetable stock/water is
C Carrot and Cumin Soup (V if vegetable stock/water is used)
C Carrot and Coriander Soup (V if vegetable stock/water is used)
CD Stock - Chicken Stock; VVCD Vegetable Stock (8am on Rota)
VD Mushroom à la Créme (serve with Fettucini)
VD Shanagarry Brown Soda Bread
VC Rice Pudding with Roast Rhubarb
Make: VVC Homemade Lemonade and variations
VVC Stock syrups & variations VVC Flavoured Syrups
VVC Start Candied Peel (T)
12.00pm - LUNCH
1.45pm Tuesday, 5th May Afternoon Demonstration – Wednesday, 6th
A Balanced Meal
Potato Soup with Wild Garlic Pesto
Gruyére and Dill Tart
A Salad of Organic Leaves
Rhubarb and Strawberry Compote
Fork Biscuits
How to: Prepare an Order of Work and Time Plan
Basic soup technique (T)
VCD Potato Soup Variety: Golden Wonders
VCD Potato and Fresh Herb Soup
VCD Potato Soup with VC Wild Garlic Pesto
CD Potato Soup with Gubbeen Chorizo and Flat Parsley
VCD Onion and Thyme leaf Soup
VD How to make Shortcrust Pastry, Wholewheat or Spelt Pastry (T)
How to line a flan ring or tart tin (T)
VD Gruyére and Dill Tart
VD French Onion Tart
VD Mushroom and Thyme Leaf Tart
VC Spring Green Salad with Ballymaloe Cookery School
Dressing(T)
How to poach fruit – COMPOTE (T)
VVC Rhubarb and Strawberry Compote
VVC Bananas in Lime Syrup; Mangoes in Lime Syrup
V Fork Biscuits and variations
VVC Continue Candied Peel (T)
N.B. Use Vegetable Stock for all Vegetarian soups
NB VEGETARIANS ARE RESPONSIBLE FOR MAKING VEGETARIAN STOCK
Taste of the Day: Alphonso and Kent Mangoes
Salad of the Day: VVCD Cucumber, Radish & Mint
Vegetarian Option: VD Mushroom and Thyme Leaf Tart
Our Housekeeping team will visit cottages to meet students and check
and sign the inventory in each cottage. Keep a signed copy to recheck
at end of term.
(Time subject to change…)
6.00pm – 6.20pm The Pink Cottage
6.00pm – 6.20pm The White Cottage
6.00pm – 6.20pm The Coach House
6.00pm – 6.20pm The Playroom
6.25pm – 6.45pm The Barn
6.25pm – 6.45pm Frank & Peggy’s
6.25pm – 6.45pm Mrs. Walsh’s House
6.25pm – 6.45pm Orchard Gardens
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1.45pm Wednesday, 6th May Afternoon Demonstration – Friday,
8th May Lunch
Local Producer of the Week
Jane Murphy of Ardsallagh Goat’s Cheese, Carrigtwohill, Co. Cork
Telephone: (021 – 4882336)
A Balanced Meal
Ardsallagh Goat Cheese Salad with Wild Rocket, Figs and Pomegranate Seeds
Penne with Tomatoes, Spicy Sausage and Cream
Chocolate and Hazelnut Tart
VC Ardsallagh Goat Cheese Salad with Wild Rocket, Figs and Pomegranate Seeds (T)
VC Tuscan Rocket, Goat Cheese and Honey Salad
VC Fresh Goat Cheese Salad with Watercress, Kumquat Compote and Walnuts
VC Medjool Dates, Ardsallagh Goat Cheese, Almonds and Honey
How to cook bought pasta - cheats way! (T)
D Penne with Tomatoes, Spicy Sausage and Cream (Chorizo or Kabanossi)
VD Penne with Mushroom and Marjoram
VCD Spring Green Salad
Peeling and toasting hazelnuts (T)
V Chocolate and Hazelnut Tart
V Mummy’s Sweet White Scones and variations (T)
Rules for successful jam making (T)
VVC Raspberry, Loganberry or Tayberry Jam (T)
V Belgian Biscuit Cake – using left-over Fork biscuits
VVC Rhubarb Lemonade
Petit Four: VC Sugared Candied Peel or Candied Peel dipped in Chocolate
Taste of the Day: Chorizo and Kabanossi Sausage; Pomegranate; Parmigiano
Salad of the Day: VC Warm Salad of Jerusalem Artichokes with Hazelnut Oil Dressing
Vegetarian Option: VD Penne with Mushroom and Marjoram
May Aherne will explain to the students how the Ballymaloe Cookery
School Laundry operates.
Venue: The Laundry room for the use of residential students is tucked in between the
White Cottage and Coach House
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Thursday, 7th May
Biscuit of the Week: VD Ballymaloe Cheese Biscuits; White Crackers
Introduction to Irish Farmhouse Cheese:
Milleens, Cashel Blue, Gubbeen, Ardsallagh and Knockalara Cheese.
How to buy and store cheese
How to serve cheese (see rota)
Two students take charge of Cheese Board each day – Blue dining room and Garden
Café dining room.
How to make Tea and Coffee
How to make fresh Herb Tea and Tisanes
How to make Redcurrant Jelly
How to make Shaken Redcurrants
10.00am Introduction to Wine
with
Colm McCan
How to order wine/How to serve wine
Wine lecture and video
12.30pm Light lunch at the school
2.00pm William Cahill of Callan Fire Protection
will speak to the students on
“Fire Precautions and Fire Safety”
2.30pm Food Hygiene Lecture
The Principals of HACCP
and the
with
Darina Allen
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1.45pm Friday, 8th May Afternoon Demonstration – Monday, 11th May
A Balanced Meal
Warm Salad of Spring Lamb Kidneys with Oyster Mushrooms
Black-eyed Bean Stew with Mushrooms and Basmati Rice
Créme Caramel with Caramel Sauce and Shards
How to prepare kidneys and sweetbreads (T)
C Warm Salad of Spring Lamb Kidneys with Oyster Mushrooms
C Warm Salad of Lamb Kidneys, Straw Potatoes and Caramelized Shallots
D A Warm Salad of Spring Lamb Sweetbreads with Walnuts
D Salad of Warm Sweetbreads with Potato Crisps, Anchovies and Wild Garlic
How to cook beans and pulses (T)
VVC Black-Eyed Beans with Mushrooms and Coriander with VCD Basmati Rice
VCD Plain Boiled Rice (T)
VC Créme Caramel with Caramel Sauce and Caramel Shards
How to make caramel (T)
V Crunchy Orange Butter Scones – two ways
V Chocolate and Hazelnut Scones; V Marmalade Scones
Window sill cooking
How to sprout mung beans (T)
Taste of the Day: A selection of Beans: - Black-Eyed Beans; Haricot; Flageolets;
Kidney Beans; Chick Peas; Black Beans; Mung Beans; Butter Beans, Barlotti,
Salad of the Day: VVCD Black Bean and Salsa Salad
Vegetarian Option: VVC Black-Eyed Beans with Mushrooms and Coriander
Midleton Farmers Market
Saturdays 9.00am – 1.00pm
Students interested in participating, please sign rota on notice
(Market van departs from school at 7.00am)
board across from email terminals
Students, please note the following important
upcoming dates up to the end of the course:
Saturday, 16th/Sunday, 17th May (end of Week 2)
Kerrygold Ballymaloe Literary Festival
of Food and Wine
See www.litfest.ie for details
Saturday, 23rd May (end of Week 3)
2.00-5.00pm
Gluten-free Cooking with Rosemary Kearney
Interested students please inform the office if they wish to attend this course.
Saturday, 30th May (end of Week 4)
9.30am – 12.30pm
Get Blogging with Lucy Pearce
Special price of €40.00 for students –interested students please inform the
office if they wish to attend this course.
Saturday, 6th June (end of Week 5)
9.30am – 5.00pm
Guest Chefs Sarit Packer & Itamar Srulovich from Honey & Co
Interested students please inform the office if they wish to attend this course.
