Occurred in Past

Booking Unavailable


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.