- 162
- 593 587
Ballymaloe Cookery School
Ireland
เข้าร่วมเมื่อ 26 ม.ค. 2017
The only cookery school in the world situated on its own 100 acre Organic farm - founded in 1985.
Snapchat & Twitter: @BallymaloeCS
FB & Instagram: @BallymaloeCookerySchool
www.cookingisfun.ie
Snapchat & Twitter: @BallymaloeCS
FB & Instagram: @BallymaloeCookerySchool
www.cookingisfun.ie
The Perfect Omelette with Darina Allen
So simple, quick and delicious. You're never without supper if you can make an omelette.
Ingredients
2 fresh organic, free-range eggs
2 tsp whole milk or water
1 tbsp clarified butter or 1 tablespoon olive oil
filling of your choice (optional)
sea salt and freshly ground
black pepper
Method
Line up all your ingredients - this all happens so fast, there won’t be time to go searching for something once you start.
Warm a serving plate in a low oven.
Meanwhile, heat a 23cm (9 inch) omelette pan, preferably non-stick, over a high heat.
Have your chosen filling and a spoon ready beside the cooker, heated if necessary.
Whisk the eggs with the milk or water in a bowl until thoroughly mixed but not too fluffy. Season with salt and pepper.
Put the warm serving plate beside the cooker/hob because you won’t have time to go looking for it while the omelette is cooking. Add the clarified butter or olive oil to the hot pan. As soon as it sizzles, pour in the egg mixture. Tilt from side to side to cover the base of the pan. It will start to cook immediately, so quickly pull the edges of the omelette towards the centre with a metal or plastic spatula, tilting the pan backwards and forwards then up and down for another few seconds so that the uncooked egg runs to the sides. Continue until most of the egg is set and will not run any more. The centre should still be soft and moist - don’t worry, it will be perfectly cooked by the time it gets to the table. If you are using a filling, spoon the hot mixture in a line across the centre of the omelette, horizontal to the pan handle.
To fold the omelette: flip the omelette edge nearest the handle of the pan over the line of filling, towards the centre. Then change your grip of the handle so you are holding it from underneath, this will make it more comfortable for you to hold the pan almost upright so the omelette can roll towards the bottom of the pan. Half-roll and half-slide the omelette onto the plate so that it lands folded into three. Serve immediately with a salad of organic leaves and a glass of something delicious.
Ingredients
2 fresh organic, free-range eggs
2 tsp whole milk or water
1 tbsp clarified butter or 1 tablespoon olive oil
filling of your choice (optional)
sea salt and freshly ground
black pepper
Method
Line up all your ingredients - this all happens so fast, there won’t be time to go searching for something once you start.
Warm a serving plate in a low oven.
Meanwhile, heat a 23cm (9 inch) omelette pan, preferably non-stick, over a high heat.
Have your chosen filling and a spoon ready beside the cooker, heated if necessary.
Whisk the eggs with the milk or water in a bowl until thoroughly mixed but not too fluffy. Season with salt and pepper.
Put the warm serving plate beside the cooker/hob because you won’t have time to go looking for it while the omelette is cooking. Add the clarified butter or olive oil to the hot pan. As soon as it sizzles, pour in the egg mixture. Tilt from side to side to cover the base of the pan. It will start to cook immediately, so quickly pull the edges of the omelette towards the centre with a metal or plastic spatula, tilting the pan backwards and forwards then up and down for another few seconds so that the uncooked egg runs to the sides. Continue until most of the egg is set and will not run any more. The centre should still be soft and moist - don’t worry, it will be perfectly cooked by the time it gets to the table. If you are using a filling, spoon the hot mixture in a line across the centre of the omelette, horizontal to the pan handle.
To fold the omelette: flip the omelette edge nearest the handle of the pan over the line of filling, towards the centre. Then change your grip of the handle so you are holding it from underneath, this will make it more comfortable for you to hold the pan almost upright so the omelette can roll towards the bottom of the pan. Half-roll and half-slide the omelette onto the plate so that it lands folded into three. Serve immediately with a salad of organic leaves and a glass of something delicious.
มุมมอง: 1 249
วีดีโอ
Myrtle Allen A Life In Food
มุมมอง 4.3K14 ชั่วโมงที่ผ่านมา
Myrtle Allen is one of the most influential and culturally significant people in Ireland. This documentary tells the story of her life, and the quiet revolution she started when she opened the restaurant at Ballymaloe in 1964. A Film by Inproduction TV
Yew Tree Farm appeal
มุมมอง 1423 หลายเดือนก่อน
If you want to help please send an email to any of the below expressing your support for Yew Tree Farm, a wildlife haven producing sustainable chemical free food for hundreds of years. policycommittees@bristol.gov.uk And Cllr.Stephen.Williams@bristol.gov.uk If you can, please come to Bristol City Hall at 9:30am on Friday 11th of October.
Indi Radford & Max Kinder - Glenforsa Cafe & Farm Shop
มุมมอง 1293 หลายเดือนก่อน
glenforsacafe.co For more info and to book, please go to ballymaloecookeryschool.ie
JR Ryall's story in food at Ballymaloe House
มุมมอง 8914 หลายเดือนก่อน
JR Ryall's story in food at Ballymaloe House
How to make a lattice tart top with Rachel Allen
มุมมอง 2195 หลายเดือนก่อน
How to make a lattice tart top with Rachel Allen
All about the wonderful vegetable Sea Kale, (Crambe maritima) with Darina Allen
มุมมอง 8489 หลายเดือนก่อน
All about the wonderful vegetable Sea Kale, (Crambe maritima) with Darina Allen
A little tour of our farm shop open 9.30am - 5.30pm Monday - Saturday
มุมมอง 4929 หลายเดือนก่อน
A little tour of our farm shop open 9.30am - 5.30pm Monday - Saturday
12-week student herbs and salad morning duty
มุมมอง 2479 หลายเดือนก่อน
12-week student herbs and salad morning duty
Eoin Cluskey of Bread 41, Dublin | Ballymaloe Cookery School
มุมมอง 8979 หลายเดือนก่อน
Eoin Cluskey of Bread 41, Dublin | Ballymaloe Cookery School
Come along to see some of the fun things you can see and do around Ballymaloe.
มุมมอง 5519 หลายเดือนก่อน
Come along to see some of the fun things you can see and do around Ballymaloe.
The different composts that we use here on the 100-acre organic farm with Elizabeth O’Connell.
มุมมอง 7411 หลายเดือนก่อน
The different composts that we use here on the 100-acre organic farm with Elizabeth O’Connell.
Florrie Bolger tells us her story of how she first came to Ballymaloe.
มุมมอง 190ปีที่แล้ว
Florrie Bolger tells us her story of how she first came to Ballymaloe.
How to Fillet a Round Fish with Rory O'Connell
มุมมอง 392ปีที่แล้ว
How to Fillet a Round Fish with Rory O'Connell
Clodagh McKenna Interview | Ballymaloe Cookery School
มุมมอง 2.4Kปีที่แล้ว
Clodagh McKenna Interview | Ballymaloe Cookery School
'A Night at Ballymaloe' Pop-Up Dinner by the 12-week Students | Ballymaloe Cookery School
มุมมอง 877ปีที่แล้ว
'A Night at Ballymaloe' Pop-Up Dinner by the 12-week Students | Ballymaloe Cookery School
Darina Allen - Ballymaloe Cookery School 40 Year Anniversary Speeches
มุมมอง 320ปีที่แล้ว
Darina Allen - Ballymaloe Cookery School 40 Year Anniversary Speeches
The shell house drone flight | Ballymaloe Cookery School
มุมมอง 898ปีที่แล้ว
The shell house drone flight | Ballymaloe Cookery School
Ed Windsor-Clive of Kitchen 94 | Ballymaloe Cookery School
มุมมอง 900ปีที่แล้ว
Ed Windsor-Clive of Kitchen 94 | Ballymaloe Cookery School
Ben Reade of Edinburgh Food studio on Ballymaloe Cookery School
มุมมอง 442ปีที่แล้ว
Ben Reade of Edinburgh Food studio on Ballymaloe Cookery School
How to make mayonnaise with Rory O’Connell
มุมมอง 433ปีที่แล้ว
How to make mayonnaise with Rory O’Connell
Making Nettle Soup with Darina Allen | Ballymaloe Cookery School
มุมมอง 4.5Kปีที่แล้ว
Making Nettle Soup with Darina Allen | Ballymaloe Cookery School
How to make clarified butter with Darina Allen | Ballymaloe Cookery School
มุมมอง 714ปีที่แล้ว
How to make clarified butter with Darina Allen | Ballymaloe Cookery School
What was the filling please?
Brilliant 👌
Thank you for this video
Absolutely amazing to see a well-adjusted person in a place they should be and acknowledged for the contribution's they have made.. Lochness Scottish Highlands..
Myrtle Allen, wonderful woman. Her respect for the land and food. Sadly today in Ireland our land and water poisoned, and chemtrails in the sky. .....
It has been lovely too hear the story of Myrtle Allen and Ballymaloe Restaurant and I was delighted to get a lunch time table with my friends the food while simple was so well cooked and flavour was stunning and we all said this is how food used to be cooked/and we puzzled over where she got her ingredients, potatoes were wonderful. It was to us a homely place cooking homely food to a very high standard. A very treasured memory.
I am so confused how Tim Allen continues to receive support after having more than 1000 indecent images of children. All of you have no morals, that must be the only explanation. I cannot understand how anyone would be okay with what he did.
I am so confused how Tim Allen continues to receive support after having more than 1000 indecent images of children. All of you have no morals, that must be the only explanation. I cannot understand how anyone would be okay with what he did.
Never heard of that OMG 🤢🤢🤢
I absolutely loved watching this documentary. Thank you to everyone involved.
Tim Allen the founder of this school is a convicted pedophile and he still works there. Isn't that disturbing?
Amazing tribute, thank you.
So interesting! Thank you for sharing❤
Thanks for sharing 🙏
Thanks!
An inspiring story.
The University of Vermont just went partners to save a farm in South Burlington and a research grant to help other Vermonters farm smarter.
Thank you that was so good
Well done you 😀
Jr, your story is absolutely wonderful. I don't know you but I feel proud of you and your journeys around the different countries. God Bless you, young man. Kathleen from Australia🇦🇺🇦🇺🇦🇺
Just discovering Sea kale again.. just plucked some seeds from a plant.. going to ripen them and plant them next year. Thank you for these videos 🙏🏻
Love this technique ❤
Please be my grandmother ❤
I love that they still use the Shanagarry pottery. I grew up with the Pearce family tableware and it makes me feel like home!
You can also eat the flower sprouts like broccoli. Delicious!
Madam can u contact me
Wow❤
Hello
Heloo❤
Excellent summary and showcase. Very charismatic and inspiring. I love Ireland.
Congrats! & yay for Nanny! 🌸
What a fabulous legacy and prospect for the future - that there's at least one butcher still going who truly knows and loves their craft! Thanks for sharing, will be sure to pop in if ever in the area! ❤
your work is very good
Such informative content 👌I absolutely love it.
About how many pin bones are in the average round fish? Thank you!
Nice video. Thanks for the free lesson on filleting fish, which for me has been made at perfect timing for me as I am training myself to become a chef. Thanks again.
His show is interesting but too much prep...not realistic cooking...more presentation than anything...gimme a bowl of good ol' chicken and dumplings over his fancy stuff any day....just saying.