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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.

Cured Fish with a Shaved Fennel and Kumquat Salad

Mexican Ceviche (demo only)

Moules Provençale

How to prepare: Rack of Lamb; Crown Roast of Lamb; Guard of Honour

  • Epigrams

Roast Rack of Spring Lamb with Fresh Mint Chutney

Redcurrant Sauce; Onion Sauce; Mint Sauce

Roast Rack of Spring Lamb with Cumin; Fresh Mint Chutney and Tzatziki

Roast Rack of Spring Lamb with Rosemary and Membrillo Aioli

Double Lamb Chops with Sumac and Tzatziki

Gratin of Potato and Mushroom; Pommes Dauphine

Roast Jerusalem Artichokes

  • Hot soufflés

Hot Lemon Soufflé

Grand Marnier Soufflé

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.