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.
Plate of Irish Shellfish – Oysters, Mussels, Dublin Bay Prawns, Shrimps, Palourdes, Cockles and Periwinkles with Homemade Mayonnaise
- How to make Hot water crust pastry
Spiced Lamb Pie from the Dingle Peninsula; Spiced Lamb Pie with Moroccan Spices
Kerry Pie - Lamb and Thyme-Leaf Pie
Pigeon Pie (recipe only)
Kale Colcannon
Winter Green Salad with Foraged Leaves
Carrageen Moss Pudding with Irish Coffee Sauce
Carrageen Moss Pudding with Sweet Geranium
Honey Carrageen Moss Pudding with Sorrell and Chocolate Soil
Carrageen Moss Pudding with Smashed Cherries and Crystallized Rose Petals (recipe only)
- How to poach fruit
Apricot and Sweet Geranium Compote
Poached Plums (recipe only)
Compote of New Season’s Rhubarb (depending on availability)
Elizabeth Mosse’s Gingerbread - Molten method: loaf and square tin – serve with apple purée
- Fruit Vegetable Loaves
Banana and Walnut Bread; Mrs. Robinson’s Buttermilk Carrot Cake
Beetroot and Walnut Cake (recipe only), Parsnip and Maple Syrup Cake
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.
