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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
Below is details of the menu for this day.

  • Salad Tiède

Salad of Fillet of Irish Beef; Mustard and Horseradish Mayonnaise

French Fried Onions

Salad of Lamb Kidneys, Oyster Mushrooms, Pink Peppercorns

Salad of Lamb Kidneys, Straw Potatoes; Caramelized Shallots

Salad with Sweetbreads, Toasted Walnuts

Salad of Warm Sweetbreads with Potato Crisps, Anchovies

  • How to prepare and cook Raywing

Raywing with Coriander

Poached Raywing; Cucumber or Thyme Hollandaise Sauce

Poached Raywing; Beurre Blanc Sauce 

Poached Raywing; Black Butter

  • Brandy snap cups 

John Desmond’s Caramel Ice-Cream in Brandy Snap Cups, Bananas,Caramel Sauce 

Caramel Ice-Cream with Salted Peanuts, Caramel Popcorn, Chocolate Sauce

Bun Dough and variations – Iced Whirls; Chelsea Buns; Bath Buns; Cherry Buns; Walnut or Pecan Sticky Buns

 
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.