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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.



Thai Chicken, Galangal and Coriander Soup

Rosemary Kearney’s Chicken and Coconut Laksa

  • Batter
  • Fish and Chips

Salt and Pepper Squid Lime and Sweet Chilli Sauce Aioli

Fish and Chips Mushy Peas, Mint

Scampi or Deep-fried Prawns, Tartare Sauce

Plaice or Sole a L’Orly; Deep-fried Mackerel, Tartare Sauce

Goujons of Monkfish with Harissa and Coriander Mayonnaise

Goujons of Plaice, Sole or Monkfish, Various Sauces

Aioli; Orly Sauce; Tomato and Avocado Salsa

Fritto Misto di Mare; Namjim (recipe only)

  • How to cook and prepare crab

Crab Cakes with Coriander,Tartare Sauce

Rachel’s Spicy Crab Cakes, Thai Dipping Sauce

Thrice Cooked Chips, Crab Mayonnaise   

Panna cotta with Grappa and Raspberries or Green Gooseberry and Elderflower Compote

Isaac’s Buttermilk Panna cotta or Cardamom Panna cotta or Fig Leaf Panna cotta

Rory’s Yoghurt Ice-Cream Green Gooseberry and Elderflower Compote and Burnt Caramel

Elderflower Fritters Green Gooseberry and Elderflower Compote 

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.