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 fillet a flat fish
Goujons of Plaice or Sole a l'Orly
Goujons of Plaice or Sole with Red Pepper Aioli
Rory’s Spiced Goujons of Sole with Coriander Aioli and Chilli Salsa
Leftovers: Crispy Fish Cakes with Garlic and Anchovy Butter or Flat Parsley Butter
- Casserole roast chicken
Shanagarry Chicken Casserole with Marjoram (recipe only)
Casserole Roast Chicken, Marjoram
Rory’s Casserole Roast Chicken with Indian Spices
Casserole Roast Pheasant with Jerusalem Artichokes with Pilaff Rice
Rory’s Casserole Roast Pheasant with Red Wine and Bacon
Sticky Chicken Wings with Fresh Mint (recipe only)
Ulster Champ
Buttered Cabbage and seasonal vegetables
Buttered Cabbage with Thyme Leaves
Lemon Tart with Candied Julienne of Lemon Peel and Lemon Ice-Cream
Rory’s Medjool Date Tart
- Petit Fours
Chocolate Fruit and Nuts
David Tanis’s After Dinner Dates
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.
