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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.

 

 

Globe Artichoke with Hollandaise Sauce or Lemon Butter

Carpaccio of Zucchini with Slivers of Parmesan;

Rory’s Chilled Beetroot Soup;Beetroot Soup with Chive Cream

  • Poaching fish

Poached Organic Irish Salmon with Hollandaise Sauce and Chervil

Poached Mackerel with Bretonne Sauce

Variations: Poached Grey Sea Mullet with Hollandaise Sauce

Buttered Cucumber with Fennell; Garden Peas with Mint

Broad Beans with Summer Savoury; Sugar Snap Peas (if available)

Pommes Mousseline

  • Flaky pastry tarts
  • Covered plate tarts or pies 
  • Custard base ice-cream 

Rhubarb Tart; Green Gooseberry and Elderflower Tart

Variations: Brambly Apple Tart; Plum Tart

Vanilla Bean Ice-Cream; Variations: Cinnamon Ice-Cream; Chai Ice-Cream

Homemade Custard or Crème Anglaise 

Petit Fours Glazed Fruits – cherries; strawberries; physalis; tangerines….

  • Preserving    

Apple Jelly and variations; Apple and Sweet Geranium; Apple and Mint; Apple and Clove; Apple and Chilli Jelly

 
Please note gallery is a selection of images but may not represent actual dishes featured on the course.