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.
- Salad Tiède
Salad of Fillet of Irish Beef; Mustard and Horseradish Mayonnaise
French Fried Onions
Salad of Lamb Kidneys, Oyster Mushrooms, Pink Peppercorns
Salad of Lamb Kidneys, Straw Potatoes; Caramelized Shallots
Salad with Sweetbreads, Toasted Walnuts
Salad of Warm Sweetbreads with Potato Crisps, Anchovies
- How to prepare and cook Raywing
Raywing with Coriander
Poached Raywing; Cucumber or Thyme Hollandaise Sauce
Poached Raywing; Beurre Blanc Sauce
Poached Raywing; Black Butter
- Brandy snap cups
John Desmond’s Caramel Ice-Cream in Brandy Snap Cups, Bananas,Caramel Sauce
Caramel Ice-Cream with Salted Peanuts, Caramel Popcorn, Chocolate Sauce
Bun Dough and variations – Iced Whirls; Chelsea Buns; Bath Buns; Cherry Buns; Walnut or Pecan Sticky Buns
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.
