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.
- Potted fish
- Little Pots of fish pâté
Potted Prawns or Shrimps, Thyme Leaves, Marjoram or Ginger
Rory’s Potted Shrimp with Chilli, Garlic and Coriander
Ballymaloe Salmon Pâté, Fennel
Crab Pâté with Herb Mayonnaise and Potato Crisps
Potted Crab, Melba Toast
Smoked Mackerel Pâté, Potato Crisps and Dill or Fennel Sprigs, Flowers
Smoked Mackerel Pâté, Fennel on Melba Toast
- Bread
Bread Sticks; Variation: Chocolat Bread Stick; Sunflower Bread
- Stews - How to make a lamb stew
Ballymaloe Irish Stew; Bantry House Irish Stew (recipe only)
Slow-Cooked Lamb with Cannellini Beans, Tomatoes and Rosemary
Lamb Stew with Bacon, Onions, Garden Herbs, Pearl Barley Pilaff, Fresh Herb Gremolata
Variation: Lamb Stew, Haricot Beans; Spiced Lamb, Aubergines
- Traditional Irish potato dishes - champ variations
Colcannon
- How to make a fruit fool
Blackcurrant Fool; Autumn Raspberry Fool
Blackberry, Apple Fool; Damson Fool
Jane's Biscuits - Shortbread Biscuits
Shortbread Stars, Strawberries, Cream
Fresh Strawberry Shortcake
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.
