Day 35 A Swift Sherry...

Another very long Monday done and dusted with Spring stretching in it really is a lovely time of the year down here. I don't set my alarm clock anymore, the roosters ensure I'm ready for another day in the school. Everything today just went right; this morning's cooking, this afternoon's demo and this evening's sherry class. This day six weeks, I'll be sad as it'll be all over. I really don't know what life beyond Ballymaloe is going to be like, so I'm making the very most of every day here.

New week, new kitchen with an excellent partner and a super teacher (the teacher is following my blog so I have to say that!). Today's menu included a traditional Irish stew. It really turned out to be perfect, all I had to do this morning after that was to make cucumber pickle so I finished very early allowing me to work on techniques for the exam Friday.

I would love to spend hours studying for the exam Friday but I really don't have that luxury so I did a pop quiz with my housemates earlier: 'Dermot, can we please go to bed now? We've been through the entire list five times'. I replied 'No, not until you get them all correct'.

This afternoon was a mixed bag of gems, we were taught how to make the old reliable Granary bread and a Ballymaloe Spelt Bread. Interestingly enough, some of those who are gluten intolerant may not be spelt intolerant so that's a good lesson I was taught today!

Ardsallagh Goat Cheese with Rocket Leaves, Roast Pepper and Tapenade Oil made an appearance shortly after and I just adore Ardsallagh goat's cheese so I loved this alot.

Tomorrow, I am going to have to reproduce these wonderful chocolate éclairs which can be decorated with some delicious fresh raspberries and have vanilla cream inside. Oh how wonderful.

I am going to tone down what we do on a day to day basis down to small bite sizes of the highlights of today. We did lots, lots more with Rory but those were my favourite bits.

The reason I'm rushing is because we had a night lecturer from the Ballymaloe House sommelier who discussed sherry. I have to say, he taught me so, so much. I used to think that sherry was for the old ladies in Emmerdale drinking from a small sherry glass- how wrong I was.

We tasted some light sherry from pale dry 'Fino' to a coastal Sanlucar de Barrameda which had salty, yeasty notes.

Some darker styles from Amontillado to Palo Cortado which have about 17% to 20% of the good stuff in it.

However, if you want to really treat yourself, I would recommend a Pedro Ximenez which is delicious over vanilla ice cream. It is like a dessert in a glass full of sweetness. Try it out and let me know how you get on.

Tip of the day: When making Irish Stew, don't cook the potatoes with the stew. You should wait about 45 mins before adding in the potatoes. Cut off all the lamb fat and use the juice from the fat to fry the lamb. It makes the dish.

I've to go study now, chat tomorrow.

D x