Cookery – Bacon and Cabbage

Traditional Irish Bacon, Cabbage and Mashed Potato Ingredients (To serve a class of 18 students) 2 cabbages 5kg potatoes 50 g Butter 100ml milk Salt and Pepper Sunflower oil 24 slices of bacon Equipment Steamer x 2 Saucepans x 2 Frying Pans x 3 Chopping Board and Sharp Knife Potato Masher Plates, Knives and Forks for 18 students   Method Chop cabbage into slices and wash leaves. Place cabbage in a steamer for 10 to 15 minutes (less time if slices are small). Peel and cut potatoes into quarters. Place potatoes into a saucepan and cover with water. Bring the pot to the...

Christmas Cooking

The final session of our Christmas cooking course took place this week. The morning was spent making very tasty scones. These ranged from tomato scones and cheese scones to the more traditional plain scone. They turned out lovely. The parents also made traditional brown bread. There was a beautiful smell of fresh baking coming from the kitchen all morning. A lot of time was also spent putting the final touches to the Christmas Cakes which were prepared over the previous couple of weeks. The parents showed their artistic side and decorated the most amazing cakes. They are...

Christmas Cookery

Our Christmas Cookery course has been up and running for two weeks. We have six very enthusiastic parents taking part. Last week we made delicious, traditional Christmas puddings. This week Ann made rocky roads desserts with us to begin with. Then, we then moved on and prepared a Christmas Cake. The parents will bake the cake at home and bring it back in to add the finishing touches over the next couple of weeks. We will share some pic’s of our finished...

3rd class cooking up a storm

On Wednesday afternoon, some of us from 3rd class got to go cooking with Ms. O’Connell. We were chosen because we had been working hard in class. We made vegetable soup because we are learning about how to be healthy. This is how we made it… First we washed our hands. Next we washed the vegetables. Then we peeled the carrots and potatoes. We chopped the leeks, carrots, celery and potatoes into even pieces. We got a big pot and heated it up. We fried the leeks first in olive oil to get the flavour out. Then we put the other vegetables into it. When the vegetables were...