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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.

Green Pea Soup, Fresh Mint Cream; Pea, Coriander Soup

Ballymaloe Buffet

  • Glazing ham or bacon

Glazed Ham with Cumberland Sauce

Roast Kassler

  • How to score pork skin for crackling

Traditional Roast Loin of Pork, Crackling; Plum and Apple Sauce

  • Preserving –  How to pickle an ox tongue

Pickled Ox Tongue

Potato, Spring Onion Salad; Potato, Anchovy and Chervil Salad

Devilled Eggs; Oeufs Mimosa

Tomato, Red Onion and Mint or Basil Salad

Cucumber, Fennel Pickle

Broccoli, Romanesco or Cauliflower Salad with Radishes and Buckler Leaf Sorrel

Onion or Leek Monegasque; Carrot and Cumin Salad, Coriander

Carrot and Apple, Honey and Vinegar Dressing (recipe only)

Courgette Salad, Courgette Blossoms, Olive Oil and Sea Salt

Mushroom and Caramelized Onion Salad; Wild Mushroom Salad (if available)

Leek Vinaigrette (with hard-boiled egg and olives)

Cabbage, Pineapple, Onion Salad (recipe only)

Pickled Beetroot Salad; Pickled Carrots, Star Anise

  • Homemade ice-cream (egg mousse base)

Ballymaloe Vanilla Ice-Cream; Ballymaloe Ice Bowl

  • How to make praline
  • How to make an ice-bowl
  • How to make honeycomb

Almond Praline Ice-cream, Ice Bowl

Hazelnut Praline Ice-Cream with Roast Pears

Vanilla Ice-Cream with Pistachio Honeycomb

Peach or Nectarine Melba (recipe only)

Vanilla Ice-Cream with Kumquat Compote, Chocolate Wafers


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.