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 make Caesar dressing
Classic Caesar Salad; Kale Caesar Salad (recipe only)
- How to poach an egg
Warm Salad of Gubbeen Bacon with Poached Egg and Coolea Cheese
A Salad of Wild Watercress, Pear, Blue Cheese and Spiced Nuts
Salad of Wild Watercress, Pears and Avocado (recipe only)
- How to gut and clean a flat fish
- How to fillet a flat fish
- How to prepare a flat fish for baking
Fillets of Plaice, Sole, Turbot or Brill à la Meunière
Pan-grilled Fish with Herb Butter
Baked Flat Fish with Herb Butter (demo only)
Baked Plaice with Chanterelles (recipe only)
Steamed Potatoes
Tomato Fondue; Tomato and Chilli Fondue
Melted Leeks with Rosemary
Melted Leeks with Brussels Sprouts
Winter Green Salad with Apple Cider Vinaigrette Dressing
A Classic Bread and Butter Pudding and variations
Chocolate Bread and Butter Pudding; Marmalade Bread and Butter Pudding
Pannetone Bread and Butter Pudding; Brioche Bread and Butter Pudding
Little Bread and Butter Puddings, Jersey Cream
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.
