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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.

 

 

  • 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.