Cookery for Men

Course Description:

Autumn Recipes

Classes may not run in order as listed below

Many recipes sound complicated, simply because the name sounds fancy or unfamiliar.
This course will provide you practical advice enabling you to learn a range of basic cooking skills, allowing you to produce tasty and healthy dishes from scratch. You will develop confidence through hands on guidance and demonstration. By the end you will be well capable of cooking delicious meals, surprising yourself with the ability to impress family and friends with your cuisine. Work as an individual or team up with someone, what works best for you ?

Recipes for each class:

Class 1 – One Pot to Master – Four Soups to Savour.

You choose which to cook but get the recipes for all.

Cream of Celeriac Soup
Silky and velvety, made from the delicately nutty celeriac root—long favoured in French and Central European kitchens. Comfort in a bowl, perfect for winter days.
Or

Lentil & Spinach Soup
Earthy lentils slow-simmered with fresh spinach, inspired by Mediterranean and Middle Eastern traditions. Nourishing, hearty, and full of natural goodness.
Or

Vegetable Soup
A timeless classic celebrating seasonal produce. Gently simmered for a naturally sweet and savoury flavour—just like it’s been made for generations in Irish homes.
Or

Hungarian Mushroom Soup
Rich, creamy, and fragrant with sweet paprika. Inspired by Hungary’s forest-foraged mushrooms and Eastern European comfort cooking.
Served with Multi-Seed Brown Soda Bread Rolls
Traditional Irish soda bread with wholemeal flour, buttermilk, and a blend of crunchy seeds. Freshly baked, hearty, and perfect for dipping.
Class 2 – Light Lunches:

Choose Your Favourite to Prepare

French Market-Style Rotisserie Chicken
Golden, tender free-range chicken slow-roasted in the French tradition with duck fat, garlic, herbes de Provence, and a hint of lemon. The skin is crisp and fragrant, while the meat stays succulent and flavourful, just like the rotisserie stalls you find in bustling Provençal markets. Served with your choice of a fresh seasonal side salad or buttery new potatoes for a light yet satisfying lunch.

Or

Baked Goat Cheese, Honey & Walnut Sweet Potato
Roasted sweet potato topped with creamy goat cheese, a drizzle of honey, and crunchy walnuts. Sweet, savoury, and irresistible.
Or

Grilled Chicken or Prawn Couscous
Tender grilled chicken or prawns served over fluffy couscous, with an Asian or Moroccan flavour
Class 3:  Tiramisu or Mini Baked Apple Cakes

Decadent Desserts: A Masterclass in Italian and Autumnal Flavours Indulge in the world of desserts with our hands-on Tiramisu and Mini Baked Apple Cakes class. From the creamy layers of Italy’s most iconic dessert to the comforting warmth of spiced apple cakes, this class will teach you how to create decadent treats that will impress any guest. Whether you’re a seasoned baker or just starting out, you’ll master these mouth-watering desserts and gain essential skills to bring joy to your kitchen.
Class 4: Mediterranean Lamb Burger with Café de Paris Butter or Sauce

Juicy lamb. Bold Mediterranean flavours. Step into a flavour-packed experience that brings together the sun-kissed spices of the Mediterranean with the decadence of classic French sauce work. In this class, you’ll learn how to craft the ultimate gourmet lamb burger, succulent, herby, and seared to perfection, then elevate it with your choice of Café de Paris butter or sauce, made from scratch
Class 5: Beef and black bean or Sweet and Sour Chicken with Rice

Taste the Real China – get as close as we can to Authentic Chinese Cookery.
Discover the bold, balanced flavours of traditional Chinese home cooking in this hands-on workshop.

Class 6: Creole Flavours: Pick Your Dish to Cook

Creole Chicken with Red Beans & Rice
This classic Louisiana Creole dish is a vibrant, flavourful one-pot meal. Tender, juicy chicken is simmered in aromatic spices alongside onions, bell peppers, and celery, then served with richly seasoned red beans and fluffy white rice. It’s a comforting, hearty dish that combines bold Creole flavours with satisfying textures—perfect for learning how to balance seasoning, cooking times, and layering flavours in a single dish.

Or

Creole Snapper / Sea Bass / Bream with Sautéed Cajun Green Beans
Fresh, flaky fish fillets seasoned with bold Creole spices, served with crisp-tender Cajun-style green beans—a light and flavourful seafood dish.
Cornbread (served on the side)
Golden, slightly sweet, and crumbly—ideal for soaking up the rich Creole sauces.
Class 7: Christmas, starter, side and the leftovers

Salmon Rillette (starter)
A luxurious, spreadable seafood preparation made with gently poached or smoked salmon, blended with butter, crème fraîche, and a touch of lemon and fresh herbs. Its texture is rich yet light, with delicate layers of smoky, buttery, and citrus notes.
Serving Suggestions

Spread on crusty bread, toast points, or crackers for an elegant starter.
Garnish with fresh dill, chives, or a few capers for added flavour and visual appeal.
Pair with a crisp green salad or pickled vegetables for a refreshing contrast.
Serve chilled, ideally as part of a light lunch, brunch, or canapé selection.
Bread stuffing / Sausage meat stuffing (side dish)
A classic, comforting accompaniment made with soft, seasoned bread crumbs or with added a rich blend of sausage meat, herbs, onions, and butter. Aromatic and savoury, it’s perfect for roasting alongside poultry or serving as a hearty side dish.

Chicken / Turkey and Broccoli Pasta Bake (making the best of the leftovers)
A comforting, family-friendly bake featuring tender chicken or turkey pieces, lightly steamed broccoli, pasta enveloped in a creamy, cheesy sauce, topped with bread stuffing. Golden and bubbling from the oven, it’s hearty, satisfying, and perfect for a wholesome lunch or dinner.

Course Day & Time: Thursday 7.00 – 9.30pm

Start Date:  17/09/26

Cost: €150   Note: Course fee includes all ingredients for each night of the course

Course Format: In class with tutor

Duration: 7 weeks – Maximum of 10 students in class

Enrolment: Online on our website www.malahidecsadulted.ie – Click the Enrol Here Button. Enrolment will open mid August 2026

Tutor: Roland Lambe

When I left school I worked in the travel business and it was from there my interest in food grew. After 8 year, despite enjoying the work, I packed it in to train as a chef. At my first interview, the owner of the restaurant asked me if was I mad leaving an office job to work the hours in hospitality, to which I replied, possibly.  Despite never working in a kitchen and with no prior training he gave me a start and I never looked back.

Fast forward 15 years, I went back to college, achieved a BSc. (Hons) 1st in Culinary Arts Management and then a PG in Further Education. I have been teaching both adults and young people for 12 years, from QQI Level 3 Cookery up to Level 6 Professional Cookery / Culinary Arts.

I maybe a qualified chef and teacher but I’m still learning and get great enjoyment out of trying new cuisines and recipes. Although the recipes in this class sound fancy or complicated, they are not and you will settle right in. Everyone has strengths and weaknesses, but teamwork and with hands on participation from myself,  you may even surprise yourself how adept you are. I look forward to cooking with you, hearing and discussing your ideas, culinary experiences and take on the different recipes we will be cooking.