Author: Tracey

Sunday lunch at the dam gets spicy: 12th Jan 2014

Sunday lunch at the dam gets spicy. This is getting to be one of the most popular menus. A piquant pepper and tomato soup swirled with creamy pumpkin and coriander oil, home made naan bread. Tandoori roast chicken, masala potatoes, cauliflower bahji, mustard seed green beans and a carrot side. Cool down with chocolate and orange profiteroles . As usual, 15 euros per person including a welcome drink. Bring your own drink To book either I M me or call on...

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Fun, foodie days around Tracey’s Table

The cold weather has added another dynamic to our Sunday lunches here at The Cookery School. Firstly there is a roaring fire, the table set around it and lots of lovely people around it enjoying home made bread and soup. Then comes the roast dinner, a different roast every week, with seasonal vegetables and the much loved Yorkshire pudding . Everyone’s eyes light up when Mum’s dessert is being served. It could be anything from New York Cheese Cake, Tarte aux Citron, Profiterole with chocolate sauce or a simple bread and butter pudding with custard. It is certainly the highlight of the meal. Apart from the food, the best bit is seeing all the guests laughing and chatting with their neighbors, most of whom did not know each other when they first arrived. Many new friendships have been made around Tracey’s Table on a Sunday and that really makes my day...

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Sunday Lunch at Tracey’s Table 9th December

It is perfect weather for a Sunday lunch in front of the fire. This Sunday at Tracey’s Table we will be serving a warming Thai Pumpkin and Coconut milk soup, Home made bread, Roast Pork with stuffing and crackling, all the trimmings and of course, our giant Yorkshire puddings. For dessert , as usual, Mum’s surprise! Cost 15 euros per person including a complimentary drink in...

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Love cooking, love teaching it more!

I am sitting drinking a much deserved glass of chilled Chardonnay and contemplating the day I’ve had. Busy, exhausting but oh, so rewarding. This is the fourth week of my Junior Cooks Club and Evening Adults six week course. Both on the same day and both doing the same menus. I am amazed and astounded at how the young and not so young have gained confidence, expertise, flair and love of cooking in such a short time. We have been working on everything from knife skills to Pate Sucree, simple soups to Sunday Roasts and Pavlova to Pad Thai. The main skill the participants have gained, I believe, is how the food they have cooked should taste. The most important kitchen utensil, in my books, is a teaspoon. Taste, taste and taste again, is my mantra. Seeing their progress makes my work so rewarding and puts a great big smile on my face every time I think about it. If you do a job that you love, you will never work a day in your life! That is me….. to a...

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