Loading...

 
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.

 

 

  • How to prepare raywing

Raywing with Black Butter

Warm Raywing, Red Onion, Coriander

Poached Raywing Cucumber or Thyme Hollandaise Sauce or Bretonne Sauce

Raywing with Pinenuts, Pomegranates and Rocket

Raywing and Tapenade Terrine (recipe only)

  • Jointing a chicken for a casserole

 Shanagarry Chicken Casserole (recipe only)

  • How to skin a rabbit
  • How to joint a rabbit 

Seared Carpaccio of Rabbit Loin

West Cork Rabbit Casserole; Rabbit, Mustard and Sage Leaves

Roast Rabbit with Potato, Onion and Thyme Leaves

Roast Saddle of Rabbit with Fig and Prune Mustard 

Ulster Champ; Gujerati Green Beans; Gujerati Cabbage and Carrots

Braised White Turnips or Kohl Rabi,Marjoram

Lemon Tart; Lemon Ice-Cream and Candied Julienne of Lemon Peel

Rory’s Medjool Date Tart

  • Bread – Start and finish brioche
  • How to pickle an ox tongue

Pickled Ox Tongue

Petit Four – White Chocolate and Orange Truffles

 
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.