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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.

Content is subject to change

Crudités with Aioli

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

  • How to prepare spiced beef

Ballymaloe Spiced Beef with Spicy Tomato Sauce

French Fried Onions; Cauliflower Cheese

Pommes Allumettes; Rocket and Olive Salad

Normandy Pear or Apple Tart; Normandy Rhubarb Frangipane Tart

Apricot and Frangipane Tart; Bakewell Tart; Blood Orange Tart

Almond Tart with Kumquats and Mint

Alison’s Plum Frangipane Tart; Gooseberry and Almond Tart

Pear, Rosemary and Hazelnut Tart

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.