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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.

Jerusalem Artichoke Soup with Avocado, Roast Hazelnut Salsa

Fennell, Parsnip Soup, Olive Oil Knots

  • How to prepare a duck for roasting

Roast Duck, Sage, Onion Stuffing and Brambly Apple Sauce

Ballymaloe Red Cabbage

Roast Duck, Traditional Potato Stuffing with Brambly Apple, Scented Geranium Sauce

Classic Duck, Orange

Traditional Goose, Potato Stuffing with Brambly Apple Sauce 

Roast Duck, Roast Jerusalem Artichokes, Watercress, Roasted Hazelnuts

Ballymaloe Red Cabbage; Parsnip Mash; Roast Jerusalem Artichokes

Green Salad, Verjuice Dressing

Panna cotta, Winter Berries or Caramel or Blackcurrant Coulis

Fig Leaf Panna cotta

Panna cotta, Espresso Jelly

  • Petit Fours Fruit, Nuts; Chocolate Fruit, Nuts; Mendiants
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.