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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.

  • How to cook crab and extract crab meat

Tomato Granita, Crab Mayonnaise

Avocado, Crab Mayonnaise, Spiced Tomato; Crab Toasts, Lemon Aioli

  • How to pluck and gut fowl
  • How to identify Guinea fowl in the feather
  • How to brine a chicken
  • How to make stuffing
  • How to prepare poultry for roasting
  • Roasting poultry
  • How to carve poultry

Traditional Roast Chicken, Fresh Herb Stuffing; Stuffing

Giblet Gravy; Bread Sauce

Roast Turkey, Traditional Herb Stuffing (recipe only); Cranberry Sauce

Traditional Roast Stuffed Pheasant with Game Chips; Cranberry Sauce

Roast Guinea Fowl with Potato and Parsnip Crisps

Redcurrant Sauce; Camilla Plum’s Shaken Redcurrants

Creamed Autumn Celery; Swede Turnips, Caramelised Onions

  • Creaming method

Great Grandmother’s Cake; Classic Victoria Sponge, Autumn Raspberries or Homemade Jam and Cream

Summer or Autumn Pudding; Blackcurrant Summer Pudding

  • Preserving
  • Preserving – Start and Finish Strawberry Jam

How to cure bacon – loin and streaky

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.