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Details

Occurred in Past

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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.

St. Tola Goat’s Cheese Croquettes with Rocket Leaves, Roast Peppers and Tapenade Oil

Salad of Ruby Beetroot and Lentils du Puy with Ardsallagh Goat’s Cheese

Ardsallagh Goats Cheese with Highbank Orchard Syrup

  •  Bread 

 Granary Bread; Spelt Bread

  • Spiced fish

 Beena’s Caribbean Fish Curry - Tempering 

Ling with Tomatoes and Fresh Spices

Pilaff Rice with Saffron

Homemade Noodles

Green Salad with Cider Vinegar Dressing

  • Choux pastry 

Chocolate Éclairs with Toasted Hazelnuts

Variations:  Chocolate and Raspberry Éclairs; Coffee and Cardamom Éclairs;

Lemon Curd Éclairs; Caramel Éclairs; Banana with Nutella and Toasted Hazelnuts Éclairs

Choux Garlands

Choux au Fromage

Gougére

Beignets with Cinnamon Sugar and Hot Chocolate

Beignets with Rhubarb Sauce

Fish Stock 

Petit Four: Homemade Marshmallows 

 
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.