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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.

Leftovers – Duck, Ginger and Noodle Broth

Duck Shepherd’s Pie with Potato and Parsnip Mash

  • Potted fish 
  • Little Pots of fish pâté 

Potted Prawns or Shrimps with Thyme Leaves, Marjoram or Ginger

Variation: Potted Smoked Mussels; Potted Shrimp with Sourdough Soldiers

Ballymaloe Salmon Pâté with Fennel

Crab Pâté with Cucumber Pickle (depending on availability)

Potted Crab with Melba Toast (depending on availability)

Smoked Mackerel Pâté with Potato Crisps and Dill or Fennel Sprigs and Flowers

Smoked Mackerel Pâté with Fennel on Melba Toast

Ballymaloe Fish Terrine with Tomato Coulis (recipe only)

  • Bread

Bread Sticks; Variation: Chocolat Bread Stick; Sunflower Bread 

  • Stews; How to make a lamb stew

 Ballymaloe Irish Stew; Bantry House Irish Stew

Lamb Stew with Bacon, Onions and Garden Herbs with Pearl Barley Pilaff and Fresh Herb Gremolata

Variation: Lamb Stew with Haricot Beans; Spiced Lamb with Aubergines

  • Traditional Irish potato dishes or champ variations

Colcannon

  • How to make a fruit fool 

Blackcurrant Fool; Autumn Raspberry Fool

Blackberry and Apple Fool; Damson Fool with Icy Cold Cream

Rhubarb Fool (recipe only); Green Gooseberry Fool (recipe only)

Jane's Biscuits - Shortbread Biscuits

Shortbread Stars with Strawberries and Cream

Fresh Strawberry Shortcake

Shortbread with Pistachio, Almonds and Walnuts

 
Please note gallery is a selection of images but may not represent actual dishes featured on the course.
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