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.
- How to prepare raywing
Ray with Black Butter
Warm Raywing, Coriander and Spring Onion
Poached Raywing, Cucumber or Thyme Hollandaise Sauce
Roast Loin of Pork with Crackling; Spiced Aubergines
Roast Belly or Loin of Pork with Verjuice and Seville Orange Marmalade Glaze
Roast Belly of Pork, Green Olive Tapenade and Rocket Leaves
Roast Belly of Pork, Thyme Leaves, Rhubarb Sauce (recipe only)
Slow-cooked Pork Shoulder, Fig and Fennel (recipe only)
Spiced Cauliflower, Tomato, Flat Parsley
Roast Cauliflower, Saffron, Bay Leaves
Parsley Noodles or Fluffy Mash
- Brandy snap cups
John Desmond’s Caramel Ice-Cream in Brandy Snap Cups, Bananas and Caramel Sauce
Caramel Ice-Cream, Salted Peanuts, Caramel Popcorn and Chocolate Sauce
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.
