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.



  • Ballymaloe Buffet List

Green Pea Soup, Fresh Mint Cream and Crispy Prosciutto

Pea, Coriander Soup

  • Glazing ham or bacon

Glazed Loin of Bacon or Glazed Ham (recipe only); Cumberland Sauce

Roast Kassler; Pickled Ox Tongue, Apple, Horseradish sauce

Roast Loin of Pork, Crackling

  • Preserving - Tomato Purée

Potato and Spring Onion Salad and variations

Potatoes, Crème Fraîche and Dill

Devilled Eggs; Oeufs Mimosa

Roast Red and Yellow Peppers, Burratta, Opal or Genovese Basil Leaves

Tomato, Mint or Basil Salad; Cucumber,Fennel Pickle

Broccoli, Romanesco or Cauliflower Salad

Onion Monegasque (slow cooked onion salad)

Pickled Beetroot and Onion Salad; Pickled Carrots with Coriander

Mushroom, Caramelized Onion Salad; Wild Mushroom Salad

Zucchini Salad, Olive Oil, Sea Salt, Zucchini Blossoms

Kohl Rabi, Marjoram Salad

 Carrot and Apple, Honey, Vinegar Dressing

  • Homemade ice-cream - Italian Egg Mousse Base

Ballymaloe Vanilla Ice-Cream

  • How to make an ice-bowl - Ballymaloe Ice-Bowl 
  • How to make praline – Praline (Hazelnut and Almond) 

Praline Ice-Cream served in an Ice Bowl

Honeycomb Ice-Cream

Peach Melba (vanilla ice-cream,peaches, fresh raspberries)

Poached Pears, Chocolate Sauce; Poire Belle Helene (recipe only);

Ice-Cream Sundae

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.