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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 - Smoked and Fresh Salmon Rilettes with Sourdough Toasts

Carpaccio of Scallops, Chilli, Lemon,Coriander

Pan-grilled Scallops with Beurre Blanc

Madhur Jaffrey’s Indian Spiced Vegetable Pakoras with Mango Relish

Grilled Spring Onions, Mushrooms, Anchovy, Hen’s Egg, Pangratatto

  • Winter stews - How to cover a pie 

Italian Beef Stew with Gremolata; Polenta

Beef Steak and Kidney Pie; Beef Steak and Mushroom Pie

Beef and Oyster Pie; Beef and Oxtail Stew; Scallion Champ

Boeuf Bourguignon (recipe only); Potato and Parsnip Champ

Venison Stew with Chestnuts

Brussels Sprouts,Toasted Hazelnuts, Candied Bacon

Curly Kale; Oven Roast Winter Root Vegetables

Buttered Cabbage, Sichuan Peppercorns

  • How to use gelatine - leaf and powder

Yoghurt and Cardamom Cream, Pomegranate Seeds, Rosewater

Yoghurt and Cardamom Cream, Kumquat Compote

  • Petit fours

Ballymaloe Chocolates, Grapes, Kirsch

Ballymaloe Chocolates, Bananas, Walnuts, Rum, Raisins

Ballymaloe Chocolates, Chocolate Ganache,Gold Leaf

  • Bread of the Week - Start and finish ciabbatta
 
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.