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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
Below is details of the menu for this day.

 

 

Seafood Chowder; Mediterranean Fish Soup with Rouille

Carpaccio of Scallops with Chilli, Lemon and Coriander; Scallops with Beurre Blanc

  • How to cook Lobster

Ballymaloe Hot Buttered Lobster; Lobster with Cream and Fresh Herbs

Lobster Fettuccini (recipe only); Lobster Ravioli (recipe only); Lobster Bisque

Lobster Vol au Vent

Parsley Noodles

Oyster Mushrooms with Marjoram

Deep Fried Scallions or Spring Onions

  • How to cut a vol au vent and feuilliteé

Apple and Sweet Geranium Vol au Vent; Tarte Tatin

  • More delicious ways of using up puff pastry trimmings

French Wafers; Sacristains; Sugar Biscuits

  • Petit Fours 

Ballymaloe Chocolate Truffles; Mary Risley’s Chocolate & Raspberry Truffles

 
Please note gallery is a selection of images but may not represent actual dishes featured on the course.