Tagged: Ballymaloe

Cork Food Festival - sherry at Ballymaloe House 7

Balllymaloe Cookery Course: Week 8: Tuesday

After a scattered start – I forgot to check this week’s duties and I was actually on early salad prep – Monday was a day spent sitting in demo for the home butchery part of the course. We started easy, jointing a chicken and duck, gradually working our way thorough half carcasses of lamb, pig and a large chunk of a dead bullock. It was not the day to have a hangover as German master butcher Philip cut and sawed his way through a small mountain of flesh and bone. As a child I loved being sent to the local butcher, especially if there was a long queue as it gave me an opportunity to gaze, fascinated, at the butcher as he went about his business, reducing large hunks of meat into family-sized portions. Today we watched as chickens were spatchcocked, legs of lamb filleted, pork brined and sausages made. I’m not sure when I’ll next be landed with a lamb carcass to cut up but at least I’ll have the notes at the ready.

Arbutus Bread by Declan Ryan 3

Balllymaloe Cookery Course: Week 7: Wednesday

After starting at 8am on Friday – I was on Early AM duty, shaping and rolling pizza bases for that morning’s demonstration – and having our first set of set of exams that afternoon, the last thing I needed was a night at Declan Ryan’s Arbutus Bakery. But, as my father continually tells my mother, when you enlist your must soldier, so 11.30pm found me wending my weary way along the dark, foggy roads en route to the bakery in Mayfield Industrial Estate on the outskirts of Cork City.

Bibliocook.com - herbs 0

Balllymaloe Cookery Course: Week 6: Friday

Phew! First exams over. This afternoon we had a comprehensive herb and salad leaf recognition test, followed by a technique exam. Eleven herbs, five salad leaves and four techniques. Last night was spent at the kitchen table, leaves from the greenhouse in front of us as we tried to memorise their different names, appearances and uses, while the Husband ate omelettes, prepared the Ballymaloe way, and the compost bin filled up with orange skins as we segmented enough fruit to keep the house topped up on vitamin C for the next fortnight. Now I’m finished – I was part of the first group – it’s time for postmortems, and a long, well-deserved bank holiday weekend!

Bibliocook.com - choc chip cranberry cookies 2

Transition Time: from Dublin to Ballymaloe

Transition from a full-time journalist’s job in Dublin to country-based student life is more than just packing a car, cleaning out the old flat and shifting down to the cottage. Mindless routines – the 45-minute stroll to work, a computer-based eight-hour stint, walking home mentally preparing supper, deciding whether to call into one of my favourite shops on the way (Mortons, Donnybrook Fair, Taste of Italy, Al-Khyrat) – suddenly become more precious as the days speed towards leaving the city. Only one thing to do: sidestep the whole situation by flying off to Girona in Spain the day after the move!

Rachel’s Favourite Food for Friends by Rachel Allen

Well worth a browse First there was Myrtle Allen who was responsible for raising the profile and quality of Irish food through her work abroad and in her country house hotel at Ballymaloe. Daughter-in-law Darina backed her up, beginning the Ballymaloe Cookery School and, with her Simply Delicious television series and books, started pushing the message through to the wider public in Ireland. Now it’s the turn of a third generation and Rachel Allen is successfully following in the television footsteps of mother-in-law Darina.

Rachel’s Favourite Food for Friends by Rachel Allen

Well worth a browse First there was Myrtle Allen who was responsible for raising the profile and quality of Irish food through her work abroad and in her country house hotel at Ballymaloe. Daughter-in-law Darina backed her up, beginning the Ballymaloe Cookery School and, with her Simply Delicious television series and books, started pushing the message through to the wider public in Ireland. Now it’s the turn of a third generation and Rachel Allen is successfully following in the television footsteps of mother-in-law Darina.


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