The smell of sausages and bacon took over the kitchen and spread into the dining area It was my final day catering for the folks in Knockadoon Camp and as a farewell feast, I was rustling up a fry! Along with my trusty sous-chef Pádhraic and the help of Orlaith, we managed to get everything …
Ballymaloe Day 40: “How to get a well-browned bottom”
I tossed and turned all night, waking up at stupid hours. Even though I didn’t feel too nervous about my mid-terms, there was still exam fever in the air. Last night I had gone through a few techniques to keep them fresh in mind but there were definitely a few that I wasn’t 100% comfortable …
Ballymaloe Day 39: Droopy dill and fun-loving fennel
The students erupted into coughs and splutters, as the spice weaved in and out of the chairs. If anyone was looking through the windows of Ballymaloe Cookery School this afternoon, they would have seen a very strange sight! On my order of work today were two gingerbread loaves, poached quince in syrup, a shared seafood …
Ballymaloe Day 38: “Give sherry a chance!”
Finishing up the day by eating tapas with a smooth sherry was one of the highlights so far, and it was definitely one of those moments where I was so glad to be on this course. With just two days before our mid-term exams, a group of us were up bright and early at 7am …
Ballymaloe Day 37: Full-time forager!
I sucked in the oyster with a breath that could knockout the whole of Ireland and savoured the flesh that slipped into my tummy. After starting out my day in a lazy fashion, I could have never predicted that I would be ending the working day with glorious, fresh, seafood. A roast chicken and a …
Ballymaloe Day 36: “A pan of water to a furious boil”
Muttering mild expletives under my breath, I sliced the apple into thin slivers and placed them onto my tart. Back in the kitchen for the start of week six, I felt quite drained and my energy levels were far from their peak. I’m back in Kitchen 2 for the week and though tired, I was …
Ballymaloe Day 35: Oh sweet cicely!
Oh sweet cicely! I lovage the herbs but I feel like a butterhead beCos I can’t remember them. Lettuce not get too distracted though – we need to dill with it. It doesn’t take a sage to mustard up a recipe list but ain’t nobody got thyme for that! I’d love to tell you that …
Ballymaloe Day 34: The English Market
Stretching like a Chesire cat in the sitting room, I was reluctant to do anything with my day but stay in pyjamas. But after a bit of gentle coaxing from fellow housemates, I pulled on clothes and headed off to the city for a few hours. Away from the Ballymaloe Bubble, you sometimes forget that …
Ballymaloe Day 33: “Like a fine, cashmere blanket”
The chili made its way under my nails and over my knuckles – my hands felt like they were on fire. Today I had three dishes to get prepped, and with a sense of Friday calm, I busied myself chopping, peeling and dicing vegetables. Rachel Allen was around in our kitchen today, and it was …
Ballymaloe Day 32: “The sexiest word in food folklore”
“We get so squeamish about things like liver and offal, but by God are they so much better for you than chicken nuggets!”- Fingal Ferguson It was no ordinary day in cookery school and instead of pulling on our chef whites, we pulled on our wellies and hopped onto a bus for our very own …