Occurred in Past

Booking Unavailable


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.

Plate of Irish Shellfish – Oysters, Mussels, Dublin Bay Prawns, Shrimps, Palourdes, Cockles and Periwinkles with Homemade Mayonnaise

  • How to make Hot water crust pastry

Spiced Lamb Pie from the Dingle Peninsula; Spiced Lamb Pie with Moroccan Spices

Kerry Pie - Lamb and Thyme-Leaf Pie

Pigeon Pie (recipe only)

Kale Colcannon

Winter Green Salad with Foraged Leaves

Carrageen Moss Pudding with Irish Coffee Sauce

Carrageen Moss Pudding with Sweet Geranium

Honey Carrageen Moss Pudding with Sorrell and Chocolate Soil

Carrageen Moss Pudding with Smashed Cherries and Crystallized Rose Petals (recipe only)

  • How to poach fruit

Apricot and Sweet Geranium Compote

Poached Plums (recipe only)

Compote of New Season’s Rhubarb (depending on availability)

Elizabeth Mosse’s Gingerbread - Molten method: loaf and square tin – serve with apple purée

  • Fruit Vegetable Loaves

Banana and Walnut Bread; Mrs. Robinson’s Buttermilk Carrot Cake

Beetroot and Walnut Cake (recipe only), Parsnip and Maple Syrup Cake

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.