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Details

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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.

 

 

  • 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.