Malahide Community School, Adult EducationCookery for Men

Cookery for Men

North Dublin County
€ 150
10 weeks
Part Time and Evening
Thursday 7.30 - 9.30pm

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: Pollo alla Cacciatora

Cacciatore  means “hunter” in Italian. In cuisine, alla cacciatora refers to a meal prepared “hunter-style” This a light and tasty  Italian  dish which has many variations depending on the region. A meal for any time of the year, spring or summer, but with additions can be a hearty autumn or winter dish.

Week 2: Summer BBQ Mezze

Mezze is a selection of small dishes served as appetisers mainly in Greece, Turkey, Lebanon, a middle eastern version of Spanish tapas. Some of the options to consider for a warm summers day grilling or BBQing would be Sabish, a street food style sandwich filled with chicken of lamb kofta served with a roasted aubergine, red pepper and pomegranate salad or topped with a refreshing Tzatziki dip.

Week 3: Soup du Jour 

You choose, Leek and Potato, Creamy Vegetable, Tomato and Roast Pepper, Spiced Lentil. Learn about rustic chunky soups, pureed soups and creamed soups and a bread recipe demonstration.

Week 4: Austrian Coffee House Desserts 

Wiener Apfelstrudel – a classic Viennese apple dessert. The Vienna café culture forms such an integral part of what it means to be Viennese that UNESCO put it on the intangible cultural heritage list for Austria (Visiting Vienna, 2023)
Austrian Topfenknödel (Cream Cheese Dumplings) – Another Austrian treat usual served with a fruit compote or jam.  Goes well with a Viennese coffee (espresso, kirschwasser,  a fruit brandy and topped with cream).

Week 5: Chicken bouillabaisse

Chicken Bouillabaisse is a delightful and flavoursome dish that draws inspiration from the traditional French fisherman’s stew, Bouillabaisse. This variation replaces the seafood with chicken, resulting in a rich and aromatic broth that is both comforting and satisfying.

Week 6: Leek and goats cheese tart served with a summer salad

A leek and goat cheese tart is a savoury dish that combines the earthy sweetness of leeks with the creamy tanginess of goat cheese, all encased in a pastry crust. This dish is not only visually appealing but also packs a punch of flavour.

Week 7: Southern Fried Chicken Burger, Celeriac Slaw, Burger sauce and Polenta fries

A Southern Fried Chicken Burger with Celeriac Slaw, Burger Sauce, and Polenta Fries is a mouth-watering and indulgent dish that brings together classic Southern flavours with a modern twist. This ensemble offers a perfect combination of crispy fried chicken, a refreshing celeriac slaw, a flavoursome burger sauce, and crispy polenta fries for a satisfying and delicious meal.

Week 8: Sticky Toffee Pudding  

Sticky Toffee Pudding is a classic English dessert known for its rich, moist, and decadent qualities. It is a warm, date-infused sponge cake, often served with a luscious toffee sauce that adds sweetness and a sticky, gooey texture to each bite.

Week 9: Carbonnade Flamande –  Belgian/Flemish beer-and-beef stew

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 10: Traditional Greek moussaka 

Greek Moussaka is a beloved and iconic dish that showcases layers of aubergine, minced meat, and béchamel sauce. This hearty casserole is a staple in Greek cuisine and is known for its rich flavours and comforting textures.

Course Day & Time: Thursday 7.30 – 9.30pm

Start Date: 01/02/24

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

Course Format: In class with tutor

Duration: 10 weeks – Maximum of 10 students in class

Enrolment: Online – Click on the Enrol here with Easypayments. Enrolment will open on the 6th of December at 10am.

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.

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