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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.

  • Bread of the Week

Sunflower Bread; Bread Sticks; Fougasse

Ballymaloe Chicken Liver Pâté served in various ways with Melba Toast

Ballymaloe Chicken Liver Pâté, Pedro Ximénez Jelly with Brioche

Duck Liver Pâté with Croutini and Cherry Tomato Salad (recipe only)

  • Identifying round fish
  • How to gut a fish and descale
  • How to fillet round fish
  • Little fish gratins
  • How to make Mornay sauce
  • How to make bread crumbs

Gratin of Cod, Hake, Haddock or Pollock with Buttered Crumbs

Chargrilled Leeks   

  • Meringue

Meringue, Kumquats

Toasted Almond Meringue, Chocolate and Rum Cream

Meringue Roulade, Pomegranate Seeds, Rose Blossom Water

Walnut Meringue with Pears and Chocolate Craque

Cinnamon Meringue, Plums (recipe only)

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.