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.

  • How to make a hot soufflé 

Parmesan, Gruyére Cheese Soufflé

Imokilly Cheddar Cheese Soufflé, Chives

Goat Cheese, Thyme Leaf Soufflé

  • How to make a country pâté or terrine

Pork, Spinach, Fresh Herb Terrine

Pâté de Campagne; Confiture d’Oignons, Cornichons,Radishes

Game Terrine; Celeriac Remoulade

  • How to make chutney

Plum, Apple Chutney; Beetroot, Ginger Relish; Tomato, Chilli Jam

Elizabeth David’s Red Pepper Chutney;

Pear or Nashi Chutney, Lemon Verbena

Finnochio and Red Onion Salad

Aubergine Salad, Olives and Sundried Tomatoes

Aubergine Salad, Roast Red Pepper, Marjoram

Green Salad, Pomegranate Molasses Dressing

  • Bread

Butter, Milk Dough; Tomato, Fennel Bread

Pretzels, Garlands, Cluster of Rolls, Sesame Twists

John Pollard’s Potato, Buttermilk Dinner Rolls

  • How to make crêpes

Crêpes, Orange Butter; Crêpes, Salted Caramel Butter

Reynard’s Buckwheat Pancakes, Chocolate, Toasted Hazelnuts

Demo – Flaky Pastry

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.