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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.

Pinzimonio with Capezzana Extra Virgin Olive Oil

  • How to cut Steaks - Sirloin, Fillet, Medallions, Tournedos…..

Pan-grilled Sirloin or Fillet Steak with Béarnaise Sauce and Frites

Pan-grilled Steak with Salsa Verde, Horseradish Cream and Organic Greens

French Fried Onions

Cauliflower Cheese; Italian Cauliflower Fritters (recipe only)

Pommes Allumettes; Rocket and Olive Salad

Normandy Pear or Apple Tart; Apricot and Frangipane Tart; Bakewell Tart,

Alison’s Plum Tart; Gooseberry and Almond Tart; Blood Orange Tart;

Almond Tart with Kumquats and Mint

Pear, Rosemary and Hazelnut Tart

  • How to prepare spiced beef

Ballymaloe Spiced Beef with Spicy Tomato Sauce

  • Recipe Suggestions for other sauces for steak

Steak au Poivre; Steak with Mushroom Sauce

Steak with Chipotle Butter; Steak with Blue Cheese Butter

Steak with Roast Red Peppers, Anchoiade and Rocket Leaves

Steak with Chimichurri Sauce; Steak with Red Wine Sauce

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.