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.
- Shellfish preparation
Plate of Irish Shellfish with Homemade Mayonnaise – Oysters, Sea Urchins, Mussels, Shrimps, Palourdes, Cockles, Clams and Periwinkles – Assiette de Fruits de Mer
- How to make hot water crust pastry
Dingle Pie – Spiced Lamb Pie from the Dingle Peninsula
Kerry Pie – Lamb, Thyme-leaf Pie;
Baked Potatoes; Gratin of Chard and Gruyére
- How to poach fruit and use seaweed
Carrageen Moss Pudding, Rose Geranium or Irish Coffee Sauce
Compote, Blackcurrant, Apples, Lemon Verbena
Apricot, Sweet Geranium Compote (recipe only)
Poached Pears, Lemon Verbena
Poached Quince, Cloves or Star Anise
Poached Damsons; Damsons, Marjoram or Oregano Syrup
Rhubarb, Strawberry Compote (recipe only)
Gooseberry, Elderflower Compote (recipe only)
- Fruit breads
Elizabeth Mosse’s Ginger Bread – Molten Method
Banana, Walnut Bread
Mrs. Robinson’s Buttermilk Carrot Cake; Parsnip Cake, Maple Syrup Cream
Beetroot, Walnut Cake, Beetroot Crisps
- Leftovers – Chicken, Ham, Pea Pie (recipe only)
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.
