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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.

Moules Provençale

Mussels Goan Style

  • How to prepare a rack of lamb, guard of honour, crown roast, cutlet, double lamb chop, Barnsley chop, epigrams

Guard of Honour of Lamb with Gratin of Potato and Mushroom

Roast Rack of Lamb with Three Sauces; Sauce Soubise; Redcurrant Sauce; Mint Sauce

Roast Rack of Lamb, Rosemary and Membrillo Aioli

Roast Loin or Chump of Lamb with Pearl Couscous Salad and Chermoula

Cucumber Neapolitana (recipe only); Pommes Dauphine

Potatoes and Jerusalem Artichoke with Bay Leaves

  • Meringue gateau
  • Meringue roulade

Almond Meringue, Frosted Raspberries and Cream

Chocolate Meringue, Chocolate and Rum Cream, Chocolate Wafers

Irish Coffee Meringue

Meringue Roulade, Pomegranates and Rose Blossom Water

Lemon Meringue, Frosted Raspberries, Fresh Lemon Curd, Crystallised Lemon Peel and Rose Petals

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.