days 3 and 4

First full morning cooking yesterday – potato soup with wild garlic pesto and Ballymaloe bread. Doesn’t sound much does it? Well everything was going hunky dory until I realised I’d burnt the onions for my potato soup! In all the years I’ve been making soup, this is a first. I think I said a bad word. Luckily I was ahead of schedule and managed to re-do them and make a good pot of soup with NO cream! Quite a large slice of butter, but definitely no cream. The bread is quick, easy and healthy and everyone here loves it. It’s made every day. We turned out three perfect loaves. Wild garlic is seasonal and makes a lovely pesto to use in soup or pasta. In the afternoon we had a visit from Jane Murphy, producer of award winning Ardsallagh goat’s cheese, followed by our first demo with Rory O’Connell one of the school’s seniors chefs (and brother of Darina). After school the sun was shining – first time this week – so I went for a walk down to the beach.

20110505-214654.jpg

Today was lecture day and we covered lots of topics including how to out out a fire, food safety and introduction to wine which made us all laugh. A video from the 80’s! I’m not sure why Darina would like a more up to date one cos this one is certainly memorable! Peter Ward from Country Choice Country Choice a delicatessen and coffee bar in Nenagh, Co. Tipperary also came to talk to us.

Advertisements
This entry was posted in Ballymaloe Cookery School. Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s