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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.

  • How to make a cold emulsion sauce – Homemade mayonnaise
  • How to cook and peel prawns and shrimps

 Ballycotton Shrimps with Homemade Mayonnaise, Pennywort or Wood Sorrell

Ballycotton Prawnswith Homemade Mayonnaise or Dill Mayonnaise

Ballycotton Prawns or Shrimps with Brown Yeast Bread and Homemade Mayonnaise

  • How to make a bisque

 Prawn Bisque (made with shells)

  • Minced lamb dishes

Greek Moussaka; Shepherd’s Pie with Garlic and Parsley Butter

Babotie (recipe only)

Brussels Sprouts; C Brussels Sprouts with Toasted Hazelnuts and Candied Bacon (recipe only)

Baked Potatoes

Greek Green Salad with Dill

  • Fruit salad – wet method

Mangoes and/or Bananas in Lime Syrup                                  

Variation Bananas, Passion Fruit and Mango in Lime Syrup 

Orange and Passion Fruit Sorbet

Ottolenghi Almond Florentines

  • How to make chutney     

Spicy Apple Chutney; Apple and Tomato Chutney

  • Preserving – How to cure bacon – loin and streaky
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.