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 cook crab and extract crab meat
Tomato Granita, Crab Mayonnaise
Avocado, Crab Mayonnaise and Spiced Tomato; Crab Toasts with Lemon Aioli
Thrice Cooked Chips, Crab Mayonnaise (recipe only)
- How to pluck and gut fowl
- How to identify Guinea fowl in the feather
- How to brine a chicken
- How to make a herb stuffing
- How to prepare poultry for roasting
- Roasting poultry
- How to carve poultry
Traditional Roast Chicken, Fresh Herb Stuffing, Giblet Gravy; Bread Sauce
Roast Turkey with Traditional Herb Stuffing (recipe only); Cranberry Sauce
Traditional Roast Stuffed Pheasant with Game Chips and Cranberry Sauce
Roast Guinea Fowl with Potato and Parsnip Crisps
Redcurrant Sauce; Camilla Plum’s Shaken Redcurrants
Creamed Autumn Celery; Swede Turnips, Caramelised Onions
- Creaming method
Great Grandmother’s Cake; Classic Victoria Sponge, Autumn Raspberries or Homemade Jam and Cream; Summer or Autumn Pudding; Blackcurrant Summer Pudding
- Preserving – Start and Finish Strawberry Jam
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.
