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 squid
Chargrilled Squid, Chilli, Parsley Oil, Rocket Leaves
Squid, Garlic Butter
Thai Squid Salad
Ottolenghi Squid, Prawn, Fennel, Lime Salad (recipe only)
Haddock and Squid Cakes, Thai Dipping Sauce
- How to joint a duck and use every scrap!
- Magret de Canard
Duck Breast with Kumquat Compote and Gujerati Style French Beans
Duck Breast with Spiced Lentils and Caramelised Apples (recipe only)
Duck Breast, Cabbage; Duck Breasts, Piquant Beetroot
Duck Breast, Five Spice Powder
Ragout of Duck Wings – render and save duck fat for confit and roast potatoes
- Start Duck Confit
Rustic Potatoes (on pan); Aloo Makallah (Crusty Potatoes); Aloo Gobi
Passion Fruit Mousse, Sugared Strawberries
A Chocolate Case, Chocolate Mousse, Raspberries
- Brandy snap cups
John Desmond’s Caramel Ice-Cream in Brandy Snap, Bananas, Caramel Sauce
Caramel Ice-Cream, Salted Peanuts, Caramel Popcorn, Chocolate Sauce
- Petit Fours Chocolate Cases with Banana, Walnuts, Rum and Raisins
Ballymaloe Chocolates, Grapes and Kirsch
Ballymaloe Chocolates, Raspberries
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.
