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.

  • Shellfish preparation

Plate of Irish Shellfish with Homemade Mayonnaise – Oysters, Sea Urchins, Mussels, Shrimps, Palourdes, Cockles, Clams and Periwinkles – Assiette de Fruits de Mer

  • How to make hot water crust pastry

Dingle Pie – Spiced Lamb Pie from the Dingle Peninsula

Kerry Pie – Lamb, Thyme-leaf Pie;

Baked Potatoes; Gratin of Chard and Gruyére

  • How to poach fruit and use seaweed 

Carrageen Moss Pudding, Rose Geranium or Irish Coffee Sauce

Compote, Blackcurrant, Apples, Lemon Verbena

Apricot, Sweet Geranium Compote (recipe only)

Poached Pears, Lemon Verbena

Poached Quince, Cloves or Star Anise

Poached Damsons; Damsons, Marjoram or Oregano Syrup

Rhubarb, Strawberry Compote (recipe only)

Gooseberry, Elderflower Compote (recipe only)

  • Fruit breads

Elizabeth Mosse’s Ginger Bread – Molten Method

Banana, Walnut Bread

Mrs. Robinson’s Buttermilk Carrot Cake; Parsnip Cake, Maple Syrup Cream

Beetroot, Walnut Cake, Beetroot Crisps

  • Leftovers Chicken, Ham, Pea Pie (recipe only)
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.