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.

  • How to cook crab and extract crab meat

Tomato Granita, Crab Mayonnaise

Avocado, Crab Mayonnaise, Spiced Tomato

  • How to pluck and gut fowl
  • How to identify guinea fowl in the feather
  • How to brine a chicken
  • How to make stuffing
  • How to prepare poultry for roasting 
  • Roasting poultry 
  • How to carve poultry 

Traditional Roast Chicken, Fresh Herb Stuffing; Stuffing

Giblet Gravy; Bread Sauce

Roast Turkey, Traditional Herb Stuffing (recipe only); Cranberry Sauce

Traditional Roast Stuffed Pheasant; Game Chips; Cranberry Sauce

Roast Guinea Fowl; Potato and Parsnip Crisps

Redcurrant Sauce

Creamed Autumn Celery; Swede Turnips, Caramelised Onions

  • Creaming method

Great Grandmother’s Cake; Classic Victoria Sponge, Autumn Raspberries or Homemade Jam and Cream;

Summer or Autumn Pudding; Blackcurrant Summer Pudding

  • Preserving

Strawberry Jam

How to cure bacon – loin and streaky

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.