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.
Ballymaloe Cookery School Focaccia
- How to open scallops
- How to prepare and freeze scallops
Carpaccio of Scallops with Chilli, Lemon and Coriander
Scallops with Beurre Blanc
Warm Salad of Scallops with Blood Oranges and Gubbeen Bacon
- How to make Beurre Blanc
Tagine of Lamb with Preserved Lemons
Tagine of Lamb with Medjool Dates
Chicken Tagine with Caramelized Onions and Raisins
Braised Lamb Shanks with Garlic, Rosemary and Flagolet Beans
Couscous with Apricots and Pistachio Nuts
Green Salad with Honey and Mustard Dressing
- Introduction to gelatine
Fresh Orange Jelly with Mint; Blood Orange Jelly with Mint
Raspberry Jellies, Fresh Mint Cream (recipe only)
Citrus Fruit Salad with Orange Tuiles
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.
