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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.

  • Start Gravlax    
  • Hot soufflé

Ardsallagh Goat Cheese and Thyme Leaf Soufflé

Parmesan and Gruyére Cheese Soufflé; Imokilly Cheddar Cheese Soufflé with Chives

Pâté de Campagne with Confiture d’Oignons, Cornichons and Radishes

  • How to make a coarse pâté

Game Terrine with Celeriac Remoulade with Spiced Cranberries

Pork and Spinach Terrine with Fresh Herbs

Cucumber Pickle; Picked Vegetables 

Beetroot Relish with Elizabeth David’s Red Pepper Chutney

Date and Coconut Chutney

Finnochio, Red Onion and Fennel Salad

Green Salad with Pomegranate Molasses Dressing

  • Bread

Butter and Milk Dough with various Seeds

Pretzels; Garlands; Cluster of Rolls; Sesame Twists

  • Crêpes

Crêpes with Orange Butter; Crêpes with Salted Butter Caramel

  • Other good things to serve with crêpes

Crêpes with Chocolate Spread, Toasted Hazelnuts and Cream (recipe only)

Crêpes with Mascarpone and Kumquat Marmalade (recipe only)

Reynard’s Buckwheat Pancake with Chocolate and Toasted Hazelnuts (recipe only)

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.