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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
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.