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.
Seared or pan-grilled Tuna with Chermoula
Seared Tuna with Piperonata and Tapenade
Chargrilled Swordfish or Tuna, Roast Red Pepper Salsa
Yellow Fin Tuna Carpaccio, Asian Dressing
Sashimi of Tuna or Mackerel, Crisp Radishes and Scallions
Tuna Burger with Pickled Ginger on Brioche Buns
Duck Legs with Onion and Thyme Leaves
Duck Legs with White Turnips
Duck Legs with Honey and Rosemary served with a salad of organic leaves
- Preserving Confit de Canard
Duck Confit Salad, Rocket, Apple, Walnuts
Confit of Duck Legs, Lentils, Roast Parsnips, Rustic Roast Potatoes (recipe only)
Gateau Pithivier
- Delicious ways to use trimmings of puff pastry
Palmiers, Butterflies, Bow Ties
Alicia’s Cheese Straws
- Bread – Start and Finish Croissants and Pain au Chocolat and Cinnamon Buns
(Serve with Strawberry Jam – students please make as often as possible for remainder of course)
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.
