The Rioja slid across my tongue and left a tingling sensation around my cheeks. With hints of spice capturing the senses, it was a perfect way to finish a long day! Today was very much about burgers, but since they were something that I could do close to serving, I decided that it was a …
Ballymaloe Day 45: Sweet dreams are made of sourdough…
Alfred churned around the bowl, licking up the sides and claiming the dough hook with gloopy glee. He was ready! As our usual theory day commenced, myself and Sophie fed our sourdough starter and plonked him down in between the rows of seats. Today Darina was prepping a Thanksgiving feast and assisted by Tracie and …
Ballymaloe Day 44: Stuffed to the brim
“What am I doing to my body?!” I exclaimed in amused exasperation as I gave my dishes up for washing, “I think I’m going to explode”. Back in the kitchen in Ballymaloe, and into the normal routine of living in a culinary bubble, I was tired but happy to be back. As well as cooking …
Ballymaloe Day 43: The joys of adulthood
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 42: Curry house!
Waking up after a bad dream is never easy, and starting off with a feeling of gloom is not a good start! Perhaps reflected in the weather, I woke up today in slightly low spirits. Still in Knockadoon, and slightly confused by the clocks going back, I hauled myself out of bed and forced myself …
Ballymaloe Day 41: Knocking around Knockadoon
Following the highs of getting through exams, I was excited to spend the bank holiday away from campus and somewhere less intense! And so here I am in Knockadoon camp, cooking and helping feed nearly 60 people – I must have caught kitchen fever. Situated near Ballymacoda in Cork, Knockadoon Camp hosts weeks of fun …
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 …