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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.

Piedmontese Peppers

Ballymaloe Chicken Liver Pâté, Herb Salad, Croutini or Melba Toast

Variations: Chicken Liver Pâté with Raisins and Pistachios or Pedro Ximénez Jelly

Duck Liver Pâté (recipe only) with Melba Toast and Cherry Tomato Salad

  • BREAD - How to make a basic white yeast bread

Ballymaloe White Yeast Bread, Plait, Rolls

Baked Plaice or Turbot or Brill with Chantrelles and Herb Butter

OR Sauce Vierge

Steamed Potatoes

Tomato, Chilli, Coriander Fondue (Hungarian Wax Chillies)

Salad of Autumn Leaves with Cider Vinegar Dressing

Almond Tart or Tartlets with Autumn Raspberries, or homegrown Grapes

  • How to make a fruit glaze

Redcurrant Glaze; Apricot Glaze

Petit Four:  Almond and Raspberry Tartlets with Lemon Balm or Sweet Cicely

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.