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.
- Start Gravlax
- Hot soufflé
Ardsallagh Goat Cheese and Thyme Leaf Soufflé
Parmesan and Gruyére Cheese Soufflé; Imokilly Cheddar Cheese Soufflé with Chives
Pâté de Campagne with Confiture d’Oignons, Cornichons and Radishes
- How to make a coarse pâté
Game Terrine with Celeriac Remoulade with Spiced Cranberries
Pork and Spinach Terrine with Fresh Herbs
Cucumber Pickle; Picked Vegetables
Beetroot Relish with Elizabeth David’s Red Pepper Chutney
Date and Coconut Chutney
Finnochio, Red Onion and Fennel Salad
Green Salad with Pomegranate Molasses Dressing
- Bread
Butter and Milk Dough with various Seeds
Pretzels; Garlands; Cluster of Rolls; Sesame Twists
- Crêpes
Crêpes with Orange Butter; Crêpes with Salted Butter Caramel
- Other good things to serve with crêpes
Crêpes with Chocolate Spread, Toasted Hazelnuts and Cream (recipe only)
Crêpes with Mascarpone and Kumquat Marmalade (recipe only)
Reynard’s Buckwheat Pancake with Chocolate and Toasted Hazelnuts (recipe only)
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.
