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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.



Fish Mousse, Mussel Butter Sauce

Soused Mackerel,Tomatoes, Dill Mayonnaise, Cucumber Pickle

Soused Mackerel, Sweet Dill, Mustard Mayonnaise

How to prepare Rack of Lamb; Guard of Honour 

  • Epigrams 

Roast Rack of Spring Lamb, Three Sauces

Redcurrant Sauce; Onion Sauce; Mint Sauce

Roast Rack of Spring Lamb ,Salmoriglio

Roast Rack of Spring Lamb ,Cumin; Fresh Mint Chutney and

Tzatziki with Cucumber,Radishes

Roast Rack of Spring Lamb; Cucumber Neapolitana

Roast Loin of Lamb, Pearl Couscous Salad, Chermoula

Gratin of Potato and Mushroom, Thyme Leaves and Membrillo Aioli

Aubergines, various toppings

Creamy Spinach

Pommes Dauphine


Tarte Française (recipe only)

Duck Soup’s Puff Pastry Strawberry Galette

 Fresh Strawberry Tart; Apricot or Peach Tart

  • Trimmings of Puff Pastry – French Wafers
  • Bread - Rye,Caraway Bread
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.