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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.

  • Shellfish preparation

Plate of Irish Shellfish with Homemade Mayonnaise – Oysters, Mussels, Shrimps, Palourdes, Cockles, Periwinkles and Sea Urchins if available

  • Casseroles - casserole roasting
  • How to carve a chicken

 Casserole Roast Chicken with Marjoram or Tarragon

Spatchcock Chicken with Verdura Mista, Mayonnaise and Basil Pesto

Spatchcock Chicken with Rosemary and Chilli Oil (recipe only)

  • How to use carrageen moss seaweed

Carrageen Moss Pudding with Sweet Geranium with Irish Coffee Sauce

  • How to poach fruit

Poached Apricots with Sweet Geranium Leaves;

Green Gooseberry and Elderflower Compote (depending on blossom)

Elizabeth Mosse’s Gingerbread - Molten method

Banana and Walnut Bread; Mrs. Robinson’s Buttermilk Carrot Cake

Beetroot and Walnut Cake; Parsnip and Maple Syrup Cake with Parsnip Crisps

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.