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.
Parmesan and Gruyére Cheese Soufflé
Imokilly Cheddar Cheese Soufflé with Chives;
Ardsallagh Goat Cheese and Thyme Leaf Soufflé
- How to make a coarse pâté
Pâté de Campagne; Confiture d’Oignons and Cornichons and Radishes
Game Terrine; Celeriac Remoulade; piced Cranberries
Pork and Spinach Terrine with Fresh Herbs
Beetroot and Ginger Relish; Elizabeth David’s Red Pepper Chutney
Finnochio and Red Onion Salad
Aubergine Salad with Olives and Sundried Tomatoes
- Bread
Butter and Milk Dough with various seeds
Pretzels, Garlands, Cluster of Rolls, Sesame Twists
- START VD FLAKY PASTRY
Crêpes with Orange Butter; Crêpes with Bananas and Toffee Sauce
Crêpes with Salted Butter Caramel and Jersey Cream
Reynard’s Buckwheat Pancake with Chocolate and Toasted Hazelnuts (recipe only)
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.
