Course description

Course Description:

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:

Week 1: Taste of the Middle East – Falafel, Kibbeh and Kafta

Kafta also spelled as kofta or kefta consists of seasoned minced meat, typically lamb, beef.

Falafel : made from ground chickpeas, seasoned with herbs and spices, formed into small balls or patties, and deep-fried until crispy and golden brown.

Kibbeh, also spelled kibbe or kibbeh, is a dish that’s made from finely minced meat, lamb, beef, or a combination of both) mixed with bulgur wheat, onions, and aromatic spices. The mixture is often seasoned with ingredients such as cinnamon, allspice, nutmeg, and mint, giving kibbeh its distinctive and flavoursome taste.

All three are often served as street food or part of a mezze platter, accompanied by pita bread, hummus, tahini sauce, and a variety of fresh vegetables and pickles.

Week 2: Chicken Teriyaki

A classic Japanese dish consisting of grilled or pan-seared chicken glazed with a flavoursome teriyaki sauce. The sauce is made from a combination of soy sauce, mirin (a sweet Japanese rice wine), sake (Japanese rice wine), sugar, garlic, and ginger.

Week 3: Brown Butter Cookies with White Nutella

Brown butter cookies are a delicious twist on classic butter cookies. This recipe incorporates browned butter which adds a rich, nutty flavour. While the exact origin of brown butter cookies is unclear, they have become a popular treat enjoyed by many.

With the addition of Homemade White Nutella, a creamy and indulgent spread made with toasted hazelnuts, white chocolate, and a few simple ingredients will add an extra touch of luxury.

Week 4: Chicago Pizza Pot Pie

Chicago Pizza Pot Pie is a deep-dish pizza baked in an individual-sized bowl, layered with toppings, sauce, cheese, and a dough lid.

The creation of the Pizza Pot Pie is often attributed to Chicago’s renowned pizzerias, such as Chicago Pizza and Oven Grinder Co., which is famous for its “Pizza Pot Pie” dish. The restaurant, established in 1972, claims to have invented the Pizza Pot Pie and has been serving it ever since.

Week 5: Carbonnade Flamande Belgian/Flemish Beer and Beef Stew (using mince beef) with Oven Baked French Fries.

Carbonnade Flamande is a hearty and Belgian/Flemish stew made with beef, onions, and beer. This classic dish is a celebration of rich, comforting flavours and is a staple in Belgian cuisine.

Week 6: Pollo Al Ajillo – Spanish Garlic Chicken served with Papas Arrugadas and Red / Green Mojo

Pollo al Ajillo is a Spanish dish consisting of chicken cooked in a garlic-infused olive oil sauce, often flavoured with white wine and herbs. it is believed to have originated in the Castilla-La Mancha region of Spain, known for its rich culinary traditions.

Papas Arrugadas, which translates to “wrinkled potatoes” in English, are a traditional Canarian dish served with Red Mojo (Mojo Rojo): a vibrant and mouth-watering sauce and a refreshing Green Mojo (Mojo Verde)

Week 7: Pollo Siciliano (Sicilian Chicken)

Get both recipes but you choose which one to cook in class.
Pollo in salsa di pistacchi: chicken served with an aromatic and indulgent sauce made from ground pistachios, garlic, olive oil, Parmesan cheese, and fresh herbs

Pollo al pesto alla trapaese a chicken dish originating from the coastal city of Trapani in Sicily, Italy. traditionally made with fresh basil, almonds, garlic, olive oil, and Parmesan cheese, creating a vibrant and aromatic sauce.

Please Note:
Recipes may not run in the order listed.

In addition to the above you will be given about 3 extra recipes at the end of the classes. These are some recipes I would like to cook with you but take time – cooking at low temperature for a few hours.

Course Day & Time: Thursday 7.00 – 9.30pm

Start Date: 19/09/24

Cost: €145 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 through our website www.malahidecsadulted.ie Click on the Enrol here with Easypayments. Enrolment will open on Monday the 12th of August at 11am.

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.