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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 prepare squid

Chargrilled Squid, Chilli and Parsley Oil

Variation: Chargrilled Squid, Chilli, Parsley Oil and Chorizo

Campari and Blood Orange Sorbet

Mild Madras Curry with Fresh Spices and accompaniments

Plain Boiled Rice

Cucumber Raita; Mint Chutney

Bananas with Coconut Shavings; Apples with Lemon Juice,

Diced Mango with Lime Juice; Hot Chilli Sauce; Grape Raita

Tamarind Chutney with Bananas; Accompaniment: Ballymaloe Country Relish

Indian Breads Poori; Naan; Chapatis; Paratha

Indian Yoghurt Drink – Sweet Lassi and Salty Lassi 

Pears Poached in a Saffron Syrup

Asta Plum’s Compote of Dried Apricots, Ginger and Cardamom (recipe only)

Agen Prunes with Rosewater Cream

Yoghurt and Cardamom Cream with Pomegranate Seeds perfumed with

Rose Blossom Water

  • Petit Four Agen Chocolate Prunes
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.