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Afternoon Cookery Demonstrations - Ballymaloe Cookery School

 
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.

Seared Beef Salad with Roasted Red Onion and Blue Cheese

Salmon, Leek and Dill Frittata

Cioppini (Fish Stew)

Shoulder of Lamb with Red Pepper, Sweet Paprika and Black Olives

Asparagus Risotto

Treacle Tart with Crystallised Ginger Cream

Srikand

Strawberry Popsicles

 
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.

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Details

Occurred in Past

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Student Accommodation
Accommodation is not Available

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.

What our students say

We had a great time, everyone was very friendly and made our day very special for us. We hope sometime we will make it back to Ireland for another course.

A Student
Just Cook It with Rachel Allen

What our students say

"I really loved this course. It was such a wonderful experience and will have a significant impact on how I view and treat food from now on. I loved the mix of activities, a great balance between hands-on cookery, high quality demonstrations and discussion about producing and sourcing high quality and natural food. The fishing was a real highlight - nothing like catching a fish yourself and then preparing and eating it. Learning how to smoke a fish was also a revelation. See the cow milked...

A student on a short course
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What our students say

"I had an amazing time in Ballymaloe! The course brought me back and reminded me of the way in which my mother taught me to cook...skills that have been forgotten and pushed aside. I loved the fact that there was no waste, the wonderful hens & eggs, the delicious fresh veg & fruit from the garden, the milk, the butter, your breakfasts. I could keep on and on about it. I had a super time, and I am on a high about it all! Especially thank you to Darina and Rachel who are such patient...

A Student
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