Ballymaloe: Week 1 “this is a wooden spoon”
Week one at Ballymaloe is a complete and utter whirlwind. Information is being thrown at us from every angle, and some info is withheld which makes it all the more confusing. But the system works. By the end of the week, we are exhausted, excited and ready for just about anything.
Thrown into the deep end? not quite… but every day is a wealth of information and, seriously, nonstop. And it’s not just the classes, it is also the absolutely gorgeous group of people I am surrounded by. We sit chatting, drinking, laughing, storytelling, eating, sharing and creating together. Long walks, Pub trips, beach swims… all of this in addition to the back to back schedule of schoolwork.
This week began in the kitchens, back to basics... Our first day on the course and Darina said, no matter what your past experience, we will all start in the same way… “This, is a wooden spoon” she declares, triumphantly holding up a rustic wooden spoon to the audience.
And indeed we started simple, Soup, Quiche, Pasta, Salads and a few loaves of bread or scones, was what filled the kitchens for the 2 days we had cooking sessions. I , and those who know me, know that I have some sort of instinct in the kitchen. Most of this comes very naturally and I cook somewhat from inspiration and with respect to the seasons, of course. But being here, I have decided to really embrace the square one approach. To let go of my ego and just soak up all the knowledge about the things I already feel confident about!
My first day in the kitchens and we have to go to the weigh up room, a large pantry of sorts, to measure all our ingredients together and take them to our stations. This is probably the most stressful part of the day. Hoards of us in a narrow passageway, grabbing and tussling for our onions or chocolate drops… It seems kind of pointless, because there will always be enough! but the energy is there! On my first day this was my only falter, I was a bit frozen and overwhelmed, A teacher, Annette, looked at me and said , “are you alright love, you know what you’re doing?”
I just said “no, not at all” and I felt myself slightly well up under the pressure! but she showed me how to use the scales and I was on my way. India in the kitchen again…
The weather has been incredibly beautiful! Sunshine all week and hardly any clouds, its lead a group of us down the road to the beach on a few afternoons. The sea is ICY, but refreshing and just makes you feel alive in a way you just can’t translate. I am in love with the landscape, the rocks, the grass, the produce… all of it.
AND the gorgeous people, aforementioned, I live in a cottage with 6 girls and a guy, they are all so sweet, And the rest of campus is full of so many interesting a diverse characters, who I can’t wait to get to know. We have 66 students from 14 nations, all working in a range of completely different fields!
Tabby & Eve who live in London ( actually proper neighbours it turns out?” and work at the fabulous Moro Restaurant
Beth, the beauty from Dublin, who has a heart of gold and the best laugh
Amelia, a Tassie girl, with an infectious smile, and bright blue eyes! Her family run Regenerative & organic cattle farms
And there’s Lucca from LA, August -works front of house in a Restaurant in Copenhagen, Deirdre from Dublin- fashion buyer to business owner, Madeline - the kooky elder who breeds horses, lives in a camper van on site and has two greyhounds (one with 3 legs, very sweet) and so so so many more !
And in traditional Communi.table style, I have decided to organise a Long table Lunch this Sunday ! more on that later…
The week ended with a lecture day (usually on a Wednesday, but we had it on Friday before the long weekend. A fascinating discussion on Irish farmhouse cheeses, and the kind of renaissance happening in that field. Or on the field?… did you know that Ireland has the most types of farmhouse cheese per capita ? That’s about 200 varieties of cheese from a movement that emerged in the 70s, led by incredible women (milking traditionally being the work of women) finding ways to preserve excess milk from small herds of cows, often kept just for personal use. Now it’s big business !
On to what goes on a cheeseboard : Rory “VERY LITTLE” … “heaven forbid a slice of ReD PepPEr”
Then we break for tea and scones, followed by a funny and engaging session on bacteria and food hazards with Pam. With furiously pink hair and. quick as a whip sense of humour, she has us in giggles as we learn about washing hands and keeping freezers running etc.
After a feast of a lunch (on lecture days the teachers cook for us, what a treat) We head to quite a dry lecture on fire safety. I mean the guy was adorable and very straight to the point, and he knew he only had 20 minutes to engage with us, as we were all frothing to get outside and into the sunshine, and to get to the wine lecture happening just afterwards.
And oh what a joy, our lovely instructor Collum Mccan, took us through 4 different tastings and a complete introduction to wine and drinks tasting ( especially to an absolute novice like me) Collum is one of Ireland top sommeliers, and also owns a biodynamic vineyard in Cork, an absolute wealth of information and a great teacher. Another funny character, choosing to install a sort of call and response approach with us, across all the topics we explore. It’s both hilarious and very informative.
Cheers to Friday !
What I cooked this week :
Carrot & Cumin Soup (Group cook )
Irish Brown Soda Bread (Group cook )
Mushrooms A la creme (Group cook )
Old-Fashioned Rice Pudding (Group cook )
Roast Rhubarb (Group cook )
Shortcrust pastry
French onion Tart
Tomato & mint salad with Ballymaloe French dressing
Penne with Mushroom & rosemary
Belgium chocolate biscuit cake
Raspberry coulis
Finallyyy Its the weekend , and I’ve gathered the troops together to organise a communal long table, each house/cottage is assigned a course and asked to bring 2/3 dishes, which we all shared in the courtyard. It was just a beautiful way to connect, meeting the strangers who are about to become a close knit family in one sense x
There was : medjool dates stuffed with goats cheese, butterbean hummus, whipped chilli butter with bread, Chunky bean salad, tomato & mozzerela salad, spinach, apple & pumpkin seed salad, tomatoey Rice, mashed potatoes, herby potatoes, Spanakopita, Lemon & wild garlic Roast chicken, Peri peri chicken, Chargrilled Broccoli & cauliflower with leek& tahini dressing and crispy chickpeas.
Then dessert: Ice cream sandwiches, rooibos poached apples, Georgie’s chocolate chip cookies, white chocolate brownies, and chocolate mousse!
That’s what happens when you live with chefs :)
Rorys Quotes of the Week: this is getting longer…
“There is olive oil on the shelves that I wouldn’t even run in my car”
“you would DIE if you had to sit here and listen to me rant about Balsamic Vinegar for 3 HOURS.”
“Toss, Tickle, Tease the dressing”
“I would never walk through a door in front of a lady, even if I had to go on all fours” (quite the gentleman)
“if your hand starts to ache, Suck it up”
Small prayer before turning out a tart: “My lord above, don’t do that against me “
“THIS, is being hesitant…. the little monkey “ tart is still sticking.
“Its got a tinge of a tan, but hasn’t got sunburned”
“I’m not obsessed with gin , By the way”
“that’s perilously poised, isn’t it.”
“the first time you pick something, make a wish… Always make a wish at every opportunity”
“A tiny bit more. the crumbs are being a bit hesitant.”
“And if its not as good… we’re not interested in that, and that’s a fact ”
“ Would I be tempted?… yes I would”
“I was in Amsterdam airport, and about 10 coffees in…”
“all you need to do is, I don’t know, dismember somebody”
“to not be able to grow Lemon Balm, is a feat of some kind”
“BAMBOOZLE”
“Blah blah “
“Never be afraid to do something simple. There is a chicness to it, and a correctness.”
someone said… his plating looked slightly scruffy: Rory: “Note to self- must try HARDER”
Other teachers quotes ( Rachel, Richard, Gary, Pam)
“ Teeny weeny ones”
“Rory loves a doily”
“Cross your breads, to let the fairies out”
“Let’s play with kidneys”
“ do you know what… one could ???” ( another questioning of seasoning?)
“have you jiggled? I’m happy with my jiggle Richard…”
“Air-fryer & Margarine…. two words that Darina would just go ARGGH”
Recipe of the week: Wild Garlic Pesto :
It’s wild garlic season; which means they won’t stop banging on about it for at least a few more weeks…
WILD GARLIC PESTO
from Ballymaloe Cookery School
Makes 3 x 200ml (7fl oz/scant 1 cup) jars
110g (4oz) wild garlic leaves, destalked if very tough
50g (2oz) cashew nuts
2 garlic cloves, peeled and crushed
1/4 teaspoon salt
200-300ml (8 - 10fl oz/1 1/4 cups) olive oil
80g (scant 3oz) freshly grated Parmesan, (Parmigiano Reggiano)
and sugar to taste
Wash the wild garlic leaves. Spin and destalk.
Whizz in a food processer with the cashew nuts, crushed garlic, salt and olive oil or pound in a pestle and mortar. Remove to a bowl and fold in the finely grated Parmesan cheese. Taste and correct the seasoning if necessary. Store in a sterilized covered jar in the fridge.