The Ballymaloe Cookery School Farm and Gardens are bursting with wonderful fruit and vegetables - it is a joyous time of the year to cook.
For main course, how about a Roast Chicken Salad with French Beans and Tarragon, served with New Potatoes and Roast Aubergines, Ricotta and Mint.
Peaches will be made into an ice and popsicles served with a compote of Cherries and Pistachio Nougatine. Strawberries will be stuffed with Lemon Basil and Peppermint Leaves will be dipped into chocolate and served iced from the freezer.
Peaches will be made into an ice and popsicles served with a compote of Cherries and Pistachio Nougatine. Strawberries will be stuffed with Lemon Basil and Peppermint Leaves will be dipped into chocolate and served iced from the freezer.
On Friday 6th August, come join me for a summer foraging adventure. Foraged foods from local woods, fields, hedgerows and seashore have been an integral part of the menu at Ballymaloe House for over forty years, several decades before the current trend for foraging emerged.
I will take you for a walk in the countryside in search of wild and foraged foods. You’ll be amazed at what can be found even within walking distance. You’ll learn how to identify and use over forty seasonal wild food plants, flowers, as well as many foraged foods from the hedgerows. Free ingredients, fresher and tastier and often more nutritious than almost anything you will find in the shops. A walk in the countryside will never be the same again. Where you previously saw weeds, you’ll now see dinner! This course is suitable for chefs, professional foragers or for anyone with an interest in foraging for pleasure.
Then on Friday August 20th, Rachel shares an amazing afternoon of terrific tarts to wow your friends - sweet and savory.
I will take you for a walk in the countryside in search of wild and foraged foods. You’ll be amazed at what can be found even within walking distance. You’ll learn how to identify and use over forty seasonal wild food plants, flowers, as well as many foraged foods from the hedgerows. Free ingredients, fresher and tastier and often more nutritious than almost anything you will find in the shops. A walk in the countryside will never be the same again. Where you previously saw weeds, you’ll now see dinner! This course is suitable for chefs, professional foragers or for anyone with an interest in foraging for pleasure.
And if you've more time and want to dive deeper on your culinary adventures, we also have our 5 week cookery course starting on July 12th.
For more information and to book, see the Ballymaloe Cookery School website or telephone 021 4646 785
