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.
Warm Salad of Gubbeen Bacon, Poached Egg, Coolea Cheese
Carpaccio of Sea Mullet, Haddock or Hake, Rosemary Oil
Carpaccio of Bream or Haddock or Grey Sea Mullet with Salmon Eggs and Dill or Fennell Flowers
Hot-Smoked Salmon with Tomato Salsa and Hollandaise Sauce
- Poaching Fish
- Warm Emulsion Sauce - Hollandaise Sauce
Poached Wild Salmon with Hollandaise Sauce
Baked Organic Salmon with Vietnamese Cucumbers
Garden Peas with Mint
Swiss Chard; Zucchini with Fennel
Salad of Winter Leaves, Skye Gyngell’s Dressing
- Flaky pastry tarts: Covered plate tarts
Ballymaloe Apple Tart; Blackberry, Apple, Rose Geranium Tart
- Custard-Base ice-cream
Vanilla Bean Ice-Cream; Cinnamon Ice-Cream; Chai Ice-Cream
Malaga Raisin Ice-Cream with Pedro Ximénez
- Homemade custard - Crème Anglaise
Petit Fours: Glazed Fruits (physalis, cherries, clementines, grapes, strawberries….
Use leftover pastry trimmings to make Eccles Cakes
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.
