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.
Piedmontese Peppers
Ballymaloe Chicken Liver Pâté, Herb Salad, Croutini or Melba Toast
Variations: Chicken Liver Pâté with Raisins and Pistachios or Pedro Ximénez Jelly
Duck Liver Pâté (recipe only) with Melba Toast and Cherry Tomato Salad
- BREAD - How to make a basic white yeast bread
Ballymaloe White Yeast Bread, Plait, Rolls
Baked Plaice or Turbot or Brill with Chantrelles and Herb Butter
OR Sauce Vierge
Steamed Potatoes
Tomato, Chilli, Coriander Fondue (Hungarian Wax Chillies)
Salad of Autumn Leaves with Cider Vinegar Dressing
Almond Tart or Tartlets with Autumn Raspberries, or homegrown Grapes
- How to make a fruit glaze
Redcurrant Glaze; Apricot Glaze
Petit Four: Almond and Raspberry Tartlets with Lemon Balm or Sweet Cicely
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.
