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 Tuna
Seared or Pan-Grilled Tuna with Chermoula
Seared Tuna with Piperonata and Tapenade
Chargrilled Swordfish or Tuna, Roast Red Pepper Salsa
Yellow Fin Tuna Carpaccio, Asian Dressing (recipe only)
Sashimi of Tuna or Mackerel, Crisped Radishes and Scallions
Tuna Burger with Pickled Ginger on Brioche Buns (recipe only)
- How to joint a duck and use every scrap!
- How to render duck fat for duck confit
- Magret de Canard – duck breast
Grilled Duck Breast with a Salad of Oranges, Watercress and Radicchio
Duck Breast with Kumquat Compote and Gujerati Style French Beans (recipe only)
Duck Breast with Spiced Lentils and Caramelised Apples
Duck Breast, Savoy Cabbage; Duck Breasts with Piquant Beetroot
Duck Breast with Five Spice Powder
Ragout of Duck Wings – render and save duck fat for confit and roast potatoes
- Start Duck Confit
Rustic Potatoes (on pan)
Aloo Makallah (Crusty Potatoes); Aloo Gobi
- Puff pastry
Tarte Française (recipe only)
- How to cut feuillitée/Vol au Vents
Apple, Sweet Geranium Vol au Vents
Feuillitée of Autumn Berries - Crème Patisserie
Bread - Start and finish Croissants and Pain au Chocolat
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.
