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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.

Gnudi with Roasted Almonds, Currants and Parmesan

Jerusalem Artichoke Soup with Avocado and Roast Hazelnut Salsa

Fennell and Parsnip Soup and Olive Oil Knots

  • How to prepare a duck for roasting

Roast Duck with Sage and Onion Stuffing with Brambly Apple Sauce and

Ballymaloe Red Cabbage and Duck Fat Roasties

Roast Duck with Traditional Potato Stuffing and Brambly Apple and Scented Geranium Sauce

Classic Duck with Orange

Traditional Goose with Potato Stuffing and Brambly Apple Sauce 

Ballymaloe Red Cabbage; Parsnip Mash; Roast Jerusalem Artichokes

JR’s Panna Cotta with Espresso Jelly

Panna cotta with Winter Berries or Caramel or Blackcurrant Coulis

Buttermilk Panna cotta with Kumquat Compote (recipe only)

  • Petit Fours Fruit and Nuts; Chocolate Fruit and Nuts; Mendiants
  • Irish Tea Barmbrack and Halloween Barmbrack
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.