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.

Green Pea Soup, Fresh Mint Cream; Pea, Coriander Soup

Ballymaloe Buffet

  • Glazing ham or bacon

Glazed Oyster of Bacon; Cumberland Sauce

Roast Kassler

  • How to score pork skin for crackling

Traditional Roast Loin of Pork, Crackling; Plum and Apple Sauce

Pickled Ox Tongue

Potato, Spring Onion Salad

Devilled Eggs; Oeufs Mimosa

Tomato, Red Onion and Mint or Basil Salad

Cucumber, Fennel Pickle

Broccoli, Romanesco or Cauliflower Salad; Romanesco Salad, Radishes and Buckler Leaf Sorrel

Onion or Leek Monegasque; Carrot and Cumin Salad, Coriander

Courgette Salad, Courgette Blossoms, Olive Oil and Sea Salt

Mushroom and Caramelized Onion Salad; Wild Mushroom Salad (if available)

Leek Vinaigrette

Pickled Beetroot Salad; Pickled Carrots, Star Anise

  • Homemade ice-cream (egg mousse base)

Ballymaloe Vanilla Ice-cream,  Ballymaloe Ice Bowl 

  • How to make praline
  • How to make an ice-bowl
  • How to make honeycomb

Almond Praline Ice-cream, Ice Bowl

Ice-Cream with Pistachio Honeycomb

Vanilla Ice-Cream with Kumquat Compote, Chocolate Wafers


  • Preserving Medlar and Crab Apple Jelly
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.