This course covers all the basics for making the perfect Ramen: from stock to noddles, to cooking the perfect pork belly and eggs. Students will also learn how to make their own tare, dashi, katsuobushi salt and a range of flavoured fats. Jp will also chat about the many options for Ramen toppings and different base stocks.
Participants can choose to cook along live with Jp or if preferred watch the class and put the learnings into practice at a later stage. After the class, you will receive a link to a recording so you can refer to it at your leisure. Jp will be making noodles as part of the class (pasta machine required) but students are welcome to use pre-made if they prefer.
Thursday 11th March 2021, 7pm–9.30pm. Cost: €75
Click on the Paypal button below to reserve your place.
The 10-week online certificate course will deliver the content from our traditional 6-week in-house course in a new way. Each week Jp will focus on a different key cornerstone for the class, as laid out below and each week there will be areas that branch off, for example, sauce making in beef week or pickling in pork week.
Participants can choose to cook along live with Jp or if preferred watch the classes and put the learnings into practice at a later stage. After the class, you will receive a link to a recording so you can refer to it at your leisure. Another feature of the online classes will be the opportunity to submit questions at the end of each session, Jp will have an additional 15-minute intro before the next class starts to answer the most popular questions.
Participants will be sent a certificate and an Aniar apron* on completion of the 10-week course.
(* One apron per booking, applies to participants completing the full 10-week course only)
10 -Week Online Class – Breakdown of each week
Week 1: Bread [ Tues 2nd Mar ‘21 ]
This week looks at the art of bread making. In this class, students will make soda bread, cheese scones and yeast bread. The class will also include a discussion on sourdough and touch on butter and cheese making.
Week 2: Beef [ Tues 9th Mar ‘21 ]
From steaks to beef cheek, this class encompasses different ways of cooking beef. As well as learning to cook the perfect steak, students will also learn about the art of sauce and purée making.
Week 3: Fish [ Tues 16th Mar ‘21 ]
This class will help students feel more comfortable cooking fish, from whole turbot, pan-fried monkfish to poached salmon and smoked mackerel, this class will equip you with the techniques to cook fish better.
Week 4: Shellfish [ Tues 23rd Mar ‘21 ]
Cooking shellfish is quick and easy. Lobster, mussels, prawns and oysters will all be covered in this class. In addition, seaweeds and sea vegetables will be on the agenda for discussion.
Week 5: Chicken [ Tues 30th Mar ‘21 ]
Chicken is the most popular protein on the planet and something many of us eat every day. Too often, we tend to overcook it so this class will mean you will not be eating dry chicken ever again! Class includes roast chicken, smoked chicken and barley risotto, and the best fried chicken!
Week 6: Pork [ Tues 6th Apr ‘21 ]
Pork is an extremely versatile meat and adapts well to many different techniques and flavours. In this class, we will cover slow roast pork belly, ham hock terrine, smoked pork fillet, pork chops on the bone. We will also look at pickling, fermentation, and making the perfect mash.
Week 7: Lamb [ Tues 13th Apr ‘21 ]
There is a long tradition of sheep farming in Ireland and Lamb ‘Irish’ stew is perhaps one of the dishes most associated with Ireland. We will give it a mention while preparing Lamb hotpot, leg of lamb baked on hay and lavender, lamb chops and Dingle Pie.
Week 8: Duck [ Tues 20th Apr ‘21 ]
We produce wonderful ducks in Ireland, so much so that we are now exporting many to China! Jp’s favourite, Skeaghanore Duck are reared in West Cork, where they are reared on a natural diet of corn and result in excellent, succulent meat. This class presents some great options to cook with such wonderful meat, Duck and plum, confit duck legs, whole roast duck, duck fat potatoes. We will also take a little time in the class to discuss other game meats.
Week 9: Vegetables [ Tues 27th Apr‘21 ]
The Irish may not be traditionally known for their love of vegetables, something perhaps that was eaten with meat or dish rather than a meal in themselves. This has changed in recent years and we are embracing different vegetables and taking more care cooking them, thus preserving the nutrients and resulting in better flavour; hopefully, the days of overcooked greens are long gone. This class serves up hay baked celeriac, charred courgettes and pumpkin seeds, spelt and leeks, cauliflower and cheese sauce. We will touch on the areas of foraging & wild ingredients in the class.
Week 10: Dessert [ Tues 4th May ‘21 ]
We will conclude the course on a sweet note, finishing with a selection of desserts that will touch on various techniques to produce bread and butter pudding, elderflower and sheep’s yoghurt mousse, blackberry and cinnamon cake, shortbread cookies. We will also discuss biscuit making and the tradition of apple pie making in Irish baking.
Many recipes will be taken from The Irish Cook Book (Phaidon, 2020). A signed copy is available to purchase on our Aniar website. Click here to purchase your copy.
Payable through Paypal. Click on the button below to reserve your place
Join Michelin Starred chef, JP McMahon, up close and personal in our live private online cooking classes through Zoom.
These classes are tailored to the individual or the group, so you can decide in advance what you most want to learn and experience in the class. The live class lasts for 3 hours and consists of 5 to 6 dishes.
"I just wanted to say a huge thank you again for the tapas cooking class on Saturday. I had such a great time chatting and cooking with you...All of the dishes were delicious and my mom was shocked at how much we were able to get done in such a short amount of time." Camille, Milan
''Just a note to say thank you for a lovely evening on Saturday. The advance info was exactly right, we were (mostly) ready and JP led us through the dishes with ease, it never felt rushed, and was great fun'. Claire, Belfast
“A really fun get-together for a group of friends in different cities. JP made it stress-free but challenged our cooking skills just enough. We had a lot of laughs and learned some delicious recipes we will certainly try again” William, Belfast
Prices for these tailored live classes are:
Remember to have all your culinary questions ready to make the best use of this unique one on one time with Jp.
Classes can also be recorded and shared with you afterwards. For more information please email firstname.lastname@example.org