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.

Start Gravlax

A Plate of Locally Smoked Fish; Mustard and Dill Mayonnaise, Horseradish Sauce; Cucumber Pickle

  • How to cut steaks - t-bone;  sirloin; minute steak;  fillet & medallions
  • Hot emulsion sauce - Béarnaise Sauce

Pan-grilled Sirloin or Fillet Steak; Béarnaise Sauce; Frites;

French Fried Onions; Cauliflower Cheese; Italian Cauliflower Fritters;

Roast Pumpkin; Pommes Allumettes,

Chargrilled Sirloin Steak Salad, Salsa Verde or Béarnaise Sauce

Rocket and Kalamata Olive Salad

  • Preserving

Start Ballymaloe Spiced Beef Spiced Tomato Sauce

  • How to lattice a tart 

Normandy Pear Tart; Plum or Apple Tart; Apricot and Frangipane Tart;

Fig and Almond Tart; Bakewell Tart; Marmalade Tart; Kumquat Tart;

River Café Almond Tart, Strawberries (recipe only)

  • Puff 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.