Ballymaloe House may have availability during this course and there is plenty of alternative local accommodation.
Accommodation is not available at the Ballymaloe Cookery School during this course.
Afternoon Cookery Classes begin at 2PM, however please try to be at cookery school for 1:45PM.
Guests will get a copy of all recipes and tastings of all dishes at the end of the demonstration.
Please note you will be joining our main student body for this demonstration.
Below is details of the menu for this day.
Piedmontese Peppers
Ballymaloe Chicken Liver Pâté, Herb Salad, Croutini; Melba Toast
Chicken Liver Pâté with Raisins and Pistachios
Rachel’s Chicken Liver Pâté with Sweet Apple Relish (recipe only)
Duck Liver Pâté (recipe only) with Melba Toast and Cherry Tomato Salad
- BREAD - How to make a basic white yeast bread
Baked Plaice or Turbot or Brill with Chantrelles Mushrooms OR Bretonne Sauce OR Sauce Vierge
Ballymaloe White Yeast Bread, Plait, Rolls, Basket Loaf
Steamed Potatoes
Buttered Cucumber with Fennell or Zucchini with Dill
Tomato, Chilli, Coriander Fondue (Hungarian Wax Chillies)
Salad of Autumn Leaves with Cider Vinegar Dressing
Almond Tart or Tartlets with Autumn Raspberries, or homegrown Grapes
- How to make a fruit glaze
Redcurrant Glaze; Apricot Glaze
Petit Four: Almond and Raspberry Tartlets
Please note gallery is a selection of images but may not represent actual dishes featured on the course.
Terms and Conditions
All bookings for a course or event at Ballymaloe Cookery School are subject to our standard Terms and Conditions.
