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.
Moules Provençale
Mussels Goan Style
- How to prepare a rack of lamb, guard of honour, crown roast, cutlet, double lamb chop, Barnsley chop, epigrams
Guard of Honour of Lamb with Gratin of Potato and Mushroom
Roast Rack of Lamb with Three Sauces; Sauce Soubise; Redcurrant Sauce; Mint Sauce
Roast Rack of Lamb, Rosemary and Membrillo Aioli
Roast Loin or Chump of Lamb with Pearl Couscous Salad and Chermoula
Cucumber Neapolitana (recipe only); Pommes Dauphine
Potatoes and Jerusalem Artichoke with Bay Leaves
- Meringue gateau
- Meringue roulade
Almond Meringue, Frosted Raspberries and Cream
Chocolate Meringue, Chocolate and Rum Cream, Chocolate Wafers
Irish Coffee Meringue
Meringue Roulade, Pomegranates and Rose Blossom Water
Lemon Meringue, Frosted Raspberries, Fresh Lemon Curd, Crystallised Lemon Peel and Rose Petals
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.
