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Details

Occurred in Past

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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.

Chargrilled Peas

Crab, Asparagus, Thai Mayonnaise on Grilled Sour Dough (recipe only)

Crab Toast,Lemon Aioli; Ballycotton Crab Crumble

  • How to make bruschetta and grilled breads

Bruschetta, Parma Ham, Goat’s Cheese with Onion Marmalade

Goat’s Cheese and Rocket Bruschetta with Tomato and Chilli Jam

Cannellini Bean, Heirloom Tomato Bruschetta (recipe only)

  • How to prepare a duck for roasting; How to carve a duck

Roast Duck, Sage and Onion Stuffing with Green Gooseberry Sauce

Roast Duck with Beetroot

Crispy Roast Duck with Traditional Potato Stuffing

Bramley Apple Sauce or Rhubarb Sauce

Roast Goose, Traditional Potato Apple Stuffing (recipe only)

Zucchini Trifolati – Zucchini Blossoms

Red Cabbage; Broad Beans; Julia’s Roast Potatoes

Green Salad with Verjuice Dressing

Besançon Apple Tart; Besançon Gooseberry Tart

Caramelized Apple Tart (Tarte Fine aux Pommes)

  • Preserving – Elderflower and Green Gooseberry Jam
 
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.