Week 8 Cooking School

Foraging With Darina

Evening tea at Ballymaloe House

The Wine Cellar at the House

The Kitchen
Myrtle Allen and Myself

http://ballymaloe.ie/family/myrtle-allen.html

Darina ,Myrtle and Myself

Evening tea


Some of week eight food

Some of the students go fishing in Ballycotton and on Friday last they caught some mackerel . They cooked them up on the BBQ at the back of the Blackbird .

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KimChi in Ballymaloe

Darina Allen requested I make kimchi so I did .
I have been missing kimchi so much. No Joking.
I am really pleased with how it came out.
I will be having kimchi jiggae next week.

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Week 7 Road Trip, Markets and more food .

Some food from Week 7
Week 6 we had our herb and salad leaf Identification exam and also a technical exam.
I did extremely well and am starting to get my stuff together for week 12 exams where we have 3 written and a 3 hour cooking exam.

Rachael with ox tail

Beef kidney

Making Apple jelly

Its Elderflower season

Road Trip

The Tannery

We Visited the Tannery In Dungarvan Paul Flynn owns this He is is regarded as one of the foremost Irish chefs, cooking exciting and modern Irish food. It was wonderful that he allowed us to wonder into his restaurant cooking school and vegetable gardens.
We also had the pleasure of having a wonderful Dessert in the Tannery while Paul Talked to us about the reality of the restaurant business.

The Tannery Cooking school Blog Is Here http://tannery.wordpress.com/

The Tannery Cooking school is amazing .

Paul and Rory

The food at the TanneryThe gardens
The drive there


At Mahon Point market

If your into food and this end of the country this is a not to be missed Market . Every Thursday
With 43 wonderful stalls
http://www.mahonpointfarmersmarket.com/

At Frank Hederman Smoke house

http://www.frankhederman.com/

At the cheese Farm

Cutting the curds

Curds and whey


The Cliff House
Head Chef Martijn Kajuiter

http://www.thecliffhousehotel.com/dining.html

Kajuiter's kitchen and restaurant is acclaimed by guests and destination diners from Waterford and all over Ireland, uses only the finest of local ingredients. "I want to work with seasonal products from the Irish soil and sea

The Chefs table

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Gourmet talk of the Korean taco again

Okay, but how about taco ideas? Shin recommended kalbi (marinated short ribs) and daeji bul-gogi (spicy pork), with condiments including a slaw of shredded romaine lettuce and Napa cabbage with a sesame vinaigrette. “Instead of vinegar, which is what Koreans would use, I’d use fresh lime juice,” said Shin.

Kye and her mother also made homemade ssamjang, the sauce typically slathered on the Korean lettuce wraps called ssam, which you can think of as the original Korean taco. (Actually, Shin recalls tortilla-based Korean tacos long predating Kogi. “Growing up in LA, there’s so many Latinos in K-town, you had Korean tacos at your backyard barbecue,” she said. “It never really tasted great.”)

Bulgogi

Adapted from Kye Soon Hong
Makes enough for about 18 tacos

Note: the same marinade may be used for kalbi, thin-sliced bone-in short ribs

• 1 1/2 pounds beef rib eye, thinly sliced (preferably from a Korean or Japanese market)
• 2 tablespoons soy sauce
• 1/4 cup sugar
• 1 tablespoon minced garlic
• 2 teaspoons Asian sesame oil
• 2 teaspoons mirin
• 2 teaspoons water

Combine all ingredients and marinate at least 2 hours or up to 24 hours. Cook meat on a grill or in a skillet, then chop for tacos.

Read more here http://www.gourmet.com/food/2009/05/korean-tacos

My mouth is watering at the taught of one

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