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 make Caesar dressing
- How to poach eggs
Caesar Salad; Kale Caesar (recipe only)
Warm Salad of Gubbeen Bacon with Poached Egg and Coolea Cheese
Classic Roast Chicken with Fresh Herb Stuffing, Giblet Gravy, Redcurrant Sauce and Traditional Bread Sauce
Traditional Roast Stuffed Turkey with Fresh Herb Stuffing (recipe only)
Traditional Roast Stuffed Pheasant (recipe only) with Game Chips and Cranberry Sauce
Roast Guinea Fowl with Potato and Parsnip Crisps and Redcurrant Sauce
- Identify guinea fowl in feather
- How to pluck and gut fowl
- How to prepare poultry for roasting
- How to brine a chicken
- How to spatchcock a chicken
- How to carve a chicken, guinea fowl or pheasant
- How to make vegetable crisps
VVCD Rustic Roast Potatoes with Rosemary or Sage Leaves or Smoked Paprika
Creamed Celery; Swede Turnips with Caramelized Onions
Rory’s Swede Turnip Purée with Olive Oil and Parmesan
- Creaming method
- Victoria Sponge
Grandmother’s Sponge with Raspberry Jam and Cream or with Kumquats and Cream
Kumquat Compote; Mini Sponges with Jam and Cream
Summer Pudding; Summer Blackcurrant Pudding
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.
