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 make a smooth pâté
Ballymaloe Chicken Liver Pâté served in a variety of ways - Melba Toast or Crusty White Plait (Kilner jar with a salad of little leaves and croutini)
Ballymaloe Chicken Liver Pâté with Pedro Ximénez Jelly
Duck Liver Pâté on Crostini (recipe only) with Datterini Tomato Salad
- Bread – White Yeast Bread
Ballymaloe White Yeast Bread, Plait, Rolls
- How to gut and clean a flat fish
- How to fillet a flat fish
Fillets of Plaice, Sole, Turbot or Brill à la Meunière with Asparagus and Hollandaise Sauce
- Seasonal Vegetable
Swiss or Ruby Chard with Butter
Steamed New Potatoes
Tomato and Chilli Fondue
- How to make marzipan
Marzipan Apples
- Petit Fours - Marzipan Dates and variations
Medjool Dates with Pistachio and Marzipan
Medjool Dates with Walnuts; Medjool Dates with Candied Pecan Nut
Caramelized Walnuts
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.
