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.
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.
