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Details

Occurred in Past

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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. Please note you will be joining our main student body for this demonstration.
Below is details of the menu for this day.

 

 

  • Light broths

Aztec Soup, Tortillas

Chicken and Garlic Soup

Oaxacan Chicken Soup, Accompaniments

Leftovers – Duck, Ginger & Noodle Broth

  • Vegetable stews 

Rachel’s Roasted Vegetable Coconut Curry

Paratha Bread , Ballymaloe Relish

Debbie’s Thai Green Vegetable Curry (omit fish sauce for vegetarian option)

Indian Paratha Bread

Honey & Co’s Ashtanur – Griddle Bread

Basmati Rice; Fresh Fruit and Mint Chutney

Mango, Chilli and Coriander Chutney

Honey & Co’s Cucumber Pickle

Green Grape Raita

Indian Green Salad

Start and Finish Crème Brûlée Poached Apricots or Green Gooseberry and Elderflower Compote

Variation: Peach Leaf Crème Brûlée

Honey & Co’s Cherry & Pistachio and Coconut Cake with Coconut and Lime Sorbet (recipe only)

 
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.