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.
- Bread of the Week
Sunflower Bread; Bread Sticks; Fougasse
Ballymaloe Chicken Liver Pâté served in various ways with Melba Toast
Ballymaloe Chicken Liver Pâté, Pedro Ximénez Jelly with Brioche
Duck Liver Pâté with Croutini and Cherry Tomato Salad (recipe only)
- Identifying round fish
- How to gut a fish and descale
- How to fillet round fish
- Little fish gratins
- How to make Mornay sauce
- How to make bread crumbs
Gratin of Cod, Hake, Haddock or Pollock with Buttered Crumbs
Chargrilled Leeks
- Meringue
Meringue, Kumquats
Toasted Almond Meringue, Chocolate and Rum Cream
Meringue Roulade, Pomegranate Seeds, Rose Blossom Water
Walnut Meringue with Pears and Chocolate Craque
Cinnamon Meringue, Plums (recipe only)
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.
