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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.

Ballymaloe Cookery School Focaccia

  • How to prepare and freeze scallops

Carpaccio of Scallops with Chilli, Lemon and Coriander

Scallops with Beurre Blanc

Warm Salad of Scallops with Blood Oranges and Gubbeen Bacon

  • How to make Beurre Blanc

Tagine of Lamb with Preserved Lemons

Tagine of Lamb with Medjool Dates

Chicken Tagine with Caramelized Onions and Raisins

Braised Lamb Shanks with Garlic, Rosemary and Flagolet Beans

Couscous with Apricots and Pistachio Nuts

Green Salad with Honey and Mustard Dressing

  • Introduction to gelatine

Fresh Orange Jelly with Mint

Blood Orange Jelly with Mint

Raspberry Jellies, Fresh Mint Cream (recipe only)

Citrus Fruit Salad with Orange Tuiles

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.