Clodagh Mckenna meets Michael Ryan at Inishbeg during filming for the Nationwide programmeCookery Courses at Inish Beg
www.inishbeg.comJacqueline Lanigan Ryan’s two day courses in November & December
Artisan Baking and Edible Gifts
Saturday and Sunday 28th & 29th November – fully booked
Saturday and Sunday 12th & 13th December
Limited to 10 participants per course
Jacqueline Lanigan Ryan works full time as a pastry chef and gives classes specialising in teaching bread, pastry, cake and dessert making. She has 20 years experience, having spent 12 of those years running her own Deli and Restaurant in Thurles, Co. Tipperary and 5 years in a bakery where artisan breads and pastries were prepared daily. She now concentrates all her efforts as a pastry chef in a very busy hotel where she is responsible for bread, scones, pastry, cakes and desserts.
The course takes place on the beautiful organic estate of Inish Beg, near Baltimore, in West Cork.
Course Overview:
In this 2 day course, you will learn all of the secrets to preparing, baking, and finishing a wide selection of cakes, tarts and desserts. You will be shown how some very tasty and professional looking cakes and desserts can be made easily and quickly. You will wonder why you have put off making some items, like éclairs or profiteroles or even meringues when you are shown how easy these are. Jacqueline will be more than happy to pass on tips and secrets used in a professional kitchen. She wants everybody going home knowing more and really wanting to cook and bake more than they did. She will show you how to make edible gifts to give to your family or friends for Christmas. People really like to receive something you have taken the time and trouble to make as its very personal and you will even be shown lots of ideas for wrapping and presenting your gifts.
Saturday 28th November & 12th December
Saturday morning you will be making bread to include, 100% wholemeal bread with seeds, savoury cheese and herb scones and fruit scones, pastry, plum and almond tart, meringues, tiramisu and lemon curd.
There will be a break for lunch provided and the breads and desserts will be sampled.
Saturday afternoon will include making cranberry with orange and port sauce, chutney, a tart with apple, cranberry, walnut and raisins, lemon madeira cake, a flourless rich chocolate cake and blackcurrant delice.
Sunday 29th November & 13th December
On Sunday morning you will make brown and white soda bread, choux pastry (éclairs and profiteroles), crème fraiche tart, plum pudding, chocolate truffles and chocolate roulade. You will make parchment paper piping bags and be shown how to write and decorate in chocolate or icing.
Break for light lunch with some yummy sampling of what you have made.
Sunday afternoon will cover rum and brandy butters, orange and poppy seed cake, shortbread cookies and lots of ideas and examples on wrapping and packing homemade gifts.
All classes include demonstrations with hands on cooking. Please bring a 2 pint pudding bowl with you and you will be going home with your pudding ready to steam. Everybody will also take some samples of the items baked as well as either a jar or jars of chutney, lemon curd, cranberry sauce, or rum/brandy butter with you. There will be one or two little surprises too so don’t miss the opportunity to learn new skills and go home full of fresh energy and ideas.
Cost - Euro 195
Accommodation
If you would like to stay in one of Inish Beg’s award winning properties on Inish Beg Estate during the course, you can book into a Courtyard Cottage for one or two nights for Euro 50 per night. You will be able to use all the facilities of the estate including the indoor swimming pool complex. To learn more about the accommodation at Inish Beg, log on to www.inishbeg.com .
Booking
To book the course, please contact Paul or Georgiana by phone at 028-21745 or by email at cookerycourses@inishbeg.com.
