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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 make a smooth pâté

Ballymaloe Chicken Liver Pâté served in a variety of ways - Melba Toast or Crusty White Plait (Kilner jar with a salad of little leaves and croutini)

Ballymaloe Chicken Liver Pâté with Pedro Ximénez Jelly

Duck Liver Pâté on Crostini (recipe only) with Datterini Tomato Salad

  • Bread – White Yeast Bread

Ballymaloe White Yeast Bread, Plait, Rolls

  • How to gut and clean a flat fish
  • How to fillet a flat fish

Fillets of Plaice, Sole, Turbot or Brill à la Meunière with Asparagus and Hollandaise Sauce

  • Seasonal Vegetable

Swiss or Ruby Chard with Butter

Steamed New Potatoes

Tomato and Chilli Fondue

  • How to make marzipan

Marzipan Apples

  • Petit Fours - Marzipan Dates and variations

Medjool Dates with Pistachio and Marzipan

Medjool Dates with Walnuts; Medjool Dates with Candied Pecan Nut

Caramelized Walnuts

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.