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.
Gnudi with Roasted Almonds, Currants and Parmesan
Jerusalem Artichoke Soup with Avocado and Roast Hazelnut Salsa
Fennell and Parsnip Soup and Olive Oil Knots
- How to prepare a duck for roasting
Roast Duck with Sage and Onion Stuffing with Brambly Apple Sauce and
Ballymaloe Red Cabbage and Duck Fat Roasties
Roast Duck with Traditional Potato Stuffing and Brambly Apple and Scented Geranium Sauce
Classic Duck with Orange
Traditional Goose with Potato Stuffing and Brambly Apple Sauce
Ballymaloe Red Cabbage; Parsnip Mash; Roast Jerusalem Artichokes
JR’s Panna Cotta with Espresso Jelly
Panna cotta with Winter Berries or Caramel or Blackcurrant Coulis
Buttermilk Panna cotta with Kumquat Compote (recipe only)
- Petit Fours - Fruit and Nuts; Chocolate Fruit and Nuts; Mendiants
- Irish Tea Barmbrack and Halloween Barmbrack
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.
