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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.

Globe Artichoke with Hollandaise Sauce or Lemon Butter (recipe only)

Carpaccio of Zucchini with Slivers of Parmesan

Rory’s Chilled Beetroot Soup; Beetroot Soup with Chive Cream

  • Poaching fish

Poached Organic Irish Salmon with Hollandaise Sauce and Chervil

Poached Mackerel with Bretonne Sauce

Poached Grey Sea Mullet with Asparagus with Hollandaise Sauce (recipe only)

Buttered Cucumber with Snipped Fennell; Garden Peas with Mint

Broad Beans with Summer Savoury; Sugar Snap Peas (if available)

Pommes Mousseline

Green Salad with Rapeseed Oil Vinaigrette

  • Covered plate tarts or pies
  • Custard base ice-cream

Rhubarb Tart; Green Gooseberry and Elderflower Tart with Elderflower Cream

Variations: Brambly Apple Tart; Plum Tart; Apricot and Sweet Geranium Tart

Vanilla Bean Ice-Cream; Variations: Cinnamon Ice-Cream; Chai Ice-Cream

Homemade Custard or Crème Anglaise

Petit Fours Glazed Fruits – cherries; strawberries; physalis; tangerines….

  • Preserving    

Apple Jelly and variations; Apple and Sweet Geranium; Apple and Mint; Apple and Clove; Apple and Chilli Jelly

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.