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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.

 

 

Crab and Asparagus with Thai Mayonnaise on Grilled Sour Dough (recipe only)

Crab Toast with Lemon Aioli; Ballycotton Crab Crumble

  • How to make bruschetta and grilled breads 

Bruschetta with Parma Ham, Goat’s Cheese and Onion Jam

Goat’s Cheese and Rocket Bruschetta with Tomato and Chilli Jam

Cannellini Bean and Tomato Bruschetta (recipe only)

  • How to prepare a duck for roasting; How to carve a duck

Roast Duck with Sage and Onion Stuffing and Green Gooseberry Sauce

Roast Duck with Beetroot

Crispy Roast Duck with Traditional Potato Stuffing and Sage and

 Bramley Apple Sauce or Rhubarb Sauce

Roast Goose with Traditional Potato Apple Stuffing (recipe only)

Zucchini Trifolati; Red Cabbage

Besançon Apple Tart; Besançon Gooseberry Tart

Caramelized Apple Tart (Tarte Fine aux Pommes) 

  • Preserving – Elderflower and Green Gooseberry Jam

 

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