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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.

  • How to make a hot soufflé 

Parmesan, Gruyére Cheese Soufflé

Imokilly Cheddar Cheese Soufflé, Chives

Goat Cheese, Thyme Leaf Soufflé

  • How to make a country pâté or terrine

Pork, Spinach, Fresh Herb Terrine

Pâté de Campagne; Confiture d’Oignons, Cornichons,Radishes

Game Terrine; Celeriac Remoulade

  • How to make chutney

Plum, Apple Chutney; Beetroot, Ginger Relish; Tomato, Chilli Jam

Elizabeth David’s Red Pepper Chutney;

Pear or Nashi Chutney, Lemon Verbena

Finnochio and Red Onion Salad

Aubergine Salad, Olives and Sundried Tomatoes

Aubergine Salad, Roast Red Pepper, Marjoram

Green Salad, Pomegranate Molasses Dressing

  • Bread

Butter, Milk Dough; Tomato, Fennel Bread

Pretzels, Garlands, Cluster of Rolls, Sesame Twists

John Pollard’s Potato, Buttermilk Dinner Rolls

  • How to make crêpes

Crêpes, Orange Butter; Crêpes, Salted Caramel Butter

Reynard’s Buckwheat Pancakes, Chocolate, Toasted Hazelnuts

Demo – Flaky Pastry

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.