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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.

Leftovers - Smoked and Fresh Salmon Rilettes with Sourdough Toasts

Carpaccio of Scallops, Chilli, Lemon,Coriander

Pan-grilled Scallops with Beurre Blanc

Madhur Jaffrey’s Indian Spiced Vegetable Pakoras with Mango Relish

Grilled Spring Onions, Mushrooms, Anchovy, Hen’s Egg, Pangratatto

  • Winter stews - How to cover a pie 

Italian Beef Stew with Gremolata; Polenta

Beef Steak and Kidney Pie; Beef Steak and Mushroom Pie

Beef and Oyster Pie; Beef and Oxtail Stew; Scallion Champ

Boeuf Bourguignon (recipe only); Potato and Parsnip Champ

Venison Stew with Chestnuts

Brussels Sprouts,Toasted Hazelnuts, Candied Bacon

Curly Kale; Oven Roast Winter Root Vegetables

Buttered Cabbage, Sichuan Peppercorns

  • How to use gelatine - leaf and powder

Yoghurt and Cardamom Cream, Pomegranate Seeds, Rosewater

Yoghurt and Cardamom Cream, Kumquat Compote

  • Petit fours

Ballymaloe Chocolates, Grapes, Kirsch

Ballymaloe Chocolates, Bananas, Walnuts, Rum, Raisins

Ballymaloe Chocolates, Chocolate Ganache,Gold Leaf

  • Bread of the Week - Start and finish ciabbatta
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.