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 Buffet List
Green Pea Soup, Fresh Mint Cream, Crispy Prosciutto
Pea, Coriander Soup
- Glazing ham or bacon
Glazed Loin of Bacon or Glazed Ham (recipe only); Cumberland Sauce
Roast Kassler; Roast Loin of Pork, Crackling
Pickled Ox Tongue, Apple and Horseradish Sauce
- Preserving - Tomato Purée
Potato and Spring Onion Salad and variations
Devilled Eggs; Oeufs Mimosa
Roast Red and Yellow Peppers, Burrata, Opal or Genovese Basil Leaves
Tomato, Mint or Basil Salad; Cucumber, Fennel Pickle
Broccoli, Romanesco or Cauliflower Salad
Onion Monegasque (slow cooked onion salad)
Pickled Beetroot and Onion Salad
Mushroom, Caramelized Onion Salad; Wild Mushroom Salad
Zucchini Salad, Olive Oil, Sea Salt, Zucchini Blossoms
Carrot and Apple, Honey, Vinegar Dressing; Carrot and Cumin Salad with Coriander
- Homemade ice-cream - Italian Egg Mousse Base
Ballymaloe Vanilla Ice-Cream
- How to make an ice-bowl - Ballymaloe Ice-Bowl
- How to make praline – Praline (Hazelnut and Almond)
Hazelnut or Almond Praline Ice-Cream served in an Ice Bowl
Honeycomb Ice-Cream
Peach Melba (Vanilla Bean Ice-Cream, Peaches, fresh Raspberries)
Poached Pears, Chocolate Sauce; Poire Belle Helene (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.
