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
Below is details of the menu for this day.



  • How to make a smooth pâté 

Ballymaloe Chicken Liver Pâté served in a variety of ways Melba Toast or Crusty White Plait

  • Bread – White Yeast Bread 

Ballymaloe White Yeast Bread, Plait, Rolls

  • Identifying round fish
  • How to fillet round fish 
  • Little fish gratins
  • How to make Mornay sauce
  • How to make bread crumbs

Gratin of Cod, Hake or Grey Sea Mullet with Buttered Crumbs

Duchesse Potatoes  

Cod with Bay Leaves and Tomato Fondue

  • Seasonal vegetable

Piquant Beetroot; Sprouting Broccoli

Steamed New Potatoes 

A Classic Lemon Meringue Tart, Tartlets and Petit Fours

Lemon Meringue Cake

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.