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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.

Moroccan Harira Soup; Moroccan Spiced Lentil Soup

  • How to fillet flat fish
  • Batter
  • Fritto Misto de Mare

Fish and Chips with Pea and Mint Purée, Tartare Sauce and Arjard

Fillets of Plaice, Lemon Sole, Brill, John Dory or Megrim with Sauce À l’Orly

Scampi or Deep-fried Prawns with Tartare Sauce

Prawn Popcorn with Aioli

Monkfish Fritta with Radish and Lambs Tongue Sorrel (recipe only)

Fish Dogs

  • How to prepare squid

Salt and Pepper Squid with Sweet Chilli and Lime Sauce

  • How to cook and prepare crab

Ivan Allen’s Dressed Crab; Crab Crumble

Rachel’s Crab Cakes with Thai Dipping Sauce; Aioli, and Salsa Cruda

Crab Cakes with Saffron Mayonnaise

  • How to use gelatine - leaf and powder

Roast Hazelnut Panna cotta with Chocolate and Caramel Sauce

Panna cotta with Blackcurrant Coulis or Roast Rhubarb

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.