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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.

 

 

Moroccan Lentil Soup

Summer Vegetable Bean and Spicy Sausage Soup

French Peasant Soup

  • Bread

Crusty Bread Sticks; Sunflower Bread; Fougasse

  • How to make a lamb stew 

Ballymaloe Irish Stew with Pearl Barley

Bantry Irish Stew (recipe only)

Lamb Stew with Bacon, Onions and Garden Herbs

Lamb Cooked in Milk with Fennel

  • How to cook spring cabbage

Buttered Spring Cabbage

Variation: Buttered Cabbage with Thyme Leaves

Cut and Come Kale

Foragers Salad with Rapeseed Oil and Balsamic Vinegar Dressing

Rhubarb Fool with Shortbread Biscuits

Green Gooseberry Fool (depending on blossom)

Raspberry Fool (recipe only)

Blackcurrant Fool; Blackcurrant Parfait (recipe only)

Little Strawberry Shortbreads, Shortbread Sweethearts

Pear Sablé with Caramel Sauce (recipe only)

  • Petit Four Ballymaloe Fudge
 
Please note gallery is a selection of images but may not represent actual dishes featured on the course.