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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.

Warm Salad of Lamb Kidney with Straw Potatoes and Caramelised Shallots

Warm Salad of Lamb Kidney with Oyster Mushrooms (recipe only)

Salad of Warm Sweetbreads with Potato Crisps, Anchovies and Wild Garlic

  • How to cook lobster

Ballymaloe Hot Buttered Lobster

Lobster with Cream and Fresh Herbs

Lobster with Fettuccini

  • How to prepare vol au vents

Lobster Vol au Vent

Lobster Rolls with Organic Leaves

Moghlai Lamb Korma with Sultanas

Lemon Rice

Green Peas with Coconut and Coriander

Oyster Mushrooms with Marjoram; Sprouting Broccoli

Jalousie with various fillings

  • Sour cream pastry or puff pastry

Ballymaloe Cookery School Tarte Tatin

  • Preserving - Confit de Canard

Start Duck Confit

  • Start and Finish Rhubarb and Ginger Jam

Variation: Rhubarb and Rosewater Jam

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.