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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
Below is details of the menu for this day.

 Ballycotton Seafood Chowder, Crackers

Moules Provençale

Mussels Goan Style

  • How to prepare a rack of lamb, guard of honour, crown roast, cutlet, double lamb chop, Barnsley chop, epigrams

Guard of Honour of Lamb with Gratin of Potato and Mushroom

Roast Rack of Lamb with Fresh Mint Chutney                              

Roast Rack of Lamb, Three Sauces; Sauce Soubise; Redcurrant Sauce; Mint Sauce

Roast Rack of Lamb, Rosemary and Membrillo Aioli

Roast Loin or Chump of Lamb with Pearl Couscous Salad and Chermoula

Cucumber Neapolitana; Buttered Spinach; Pommes Dauphine

  • Meringue gateau 
  • Meringue roulade 

Almond Meringue, Autumn Raspberries and Cream

Chocolate Meringue, Chocolate and Rum Cream, Chocolate Wafers

Irish Coffee Meringue

Meringue Roulade, Pomegranates and Rose Blossom Water

Lemon Meringue, Raspberries, Fresh Lemon Curd, Crystallised Lemon Peel and Rose Petals

 
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.