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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.

 

 

  • How to prepare squid

Chargrilled Squid, Chilli, Parsley Oil, Rocket Leaves

Squid,Garlic Butter

Thai Squid Salad

Ottolenghi Squid, Prawn, Fennel, Lime Salad

Spicy Haddock and Squid Cakes, Thai Dipping Sauce

  • How to joint a duck and use every scrap!
  • Magret de Canard 

Duck Breast, Kumquat Compote, Gujerati Style French Beans

Duck Breast, Spiced Lentils,Caramelised Apples

Duck Breast, Cabbage; Duck Breasts, Piquant Beetroot

Duck Breast, Five Spice Powder

Ragout of Duck Wings – render and save duck fat for confit and roast potatoes

  • Start Duck Confit

Rustic Potatoes (on pan); Aloo Makallah (Crusty Potatoes); Aloo Gobi

Passion Fruit Mousse, Sugared Strawberries

A Chocolate Case, Chocolate Mousse, Raspberries

  • Brandy snap cups

John Desmond’s Caramel Ice-Cream in Brandy Snap, Bananas, Caramel Sauce

Caramel Ice-Cream, Salted Peanuts, Caramel Popcorn, Chocolate Sauce

  • Petit Fours Chocolate Cases with Banana, Walnuts, Rum and Raisins

Ballymaloe Chocolates; Ballymaloe Chocolates, Grapes, Kirsch

Ballymaloe Chocolates, Raspberries

  • Pastry – how to make puff pastry
  • Smoking – Hot Smoked Duck Breast
 
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.