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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.

Grilled Spring Onions, Mushrooms, Anchovy, Hen’s Egg, Pangratatto

  • Winter stews - How to cover a pie

Italian Beef Stew with Gremolata; Polenta

Beef Steak and Kidney Pie; Beef Steak and Mushroom Pie

Beef and Oyster Pie; Beef and Oxtail Stew

Boeuf Bourguignon (recipe only); Potato and Parsnip Champ

Venison and Jerusalem Artichoke Stew

Venison Stew with Chestnuts with Wild Watercress Salad

Brussels Sprouts, Toasted Hazelnuts, Candied Bacon and variations

Oven Roast Winter Root Vegetables

  • How to use gelatine leaf and powder

Yoghurt and Cardamom Cream, Pomegranate Seeds and Rosewater

Yoghurt and Cardamom Cream, Kumquat Compote

  • Petit fours

Ballymaloe Chocolates, Grapes and Kirsch

Ballymaloe Chocolates, Bananas, Walnuts, Rum, Raisins

Ballymaloe Chocolates, Chocolate Ganache, Gold Leaf

  • Bread of the Week - Start and finish ciabbatta
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.