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.
Soused Mackerel, Tomatoes, Dill Mayonnaise and Cucumber Pickle
Soused Mackerel, Sweet Dill, Mustard Mayonnaise
How to prepare Rack of Lamb; Guard of Honour
- Epigrams
Roast Rack of Spring Lamb, Three Sauces
Redcurrant Sauce; Onion Sauce; Mint Sauce
Roast Rack of Spring Lamb, Salmoriglio; Membrillo Aioli
Roast Rack of Spring Lamb, Cumin; Fresh Mint Chutney and
Tzatziki with Cucumber, Radishes (Greek)
Roast Rack of Spring Lamb with Cucumber Neapolitana (Italian)
Roast Loin of Lamb, Pearl Couscous Salad, Chermoula (Moroccan)
Gratin of Potato and Mushroom, Thyme Leaves
Aubergines, various toppings
Spinach with Cream
Pommes Dauphine
Apricot Tart with Almond Praline Cream
Jalousie
Tarte Française (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.
