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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.

  • How to make Caesar dressing

Classic Caesar Salad; Kale Caesar Salad (recipe only)

  • How to poach an egg

Warm Salad of Gubbeen Bacon with Poached Egg and Coolea Cheese

A Salad of Watercress, Pear, Blue Cheese and Spiced Nuts

Salad of Watercress, Pears and Avocado (recipe only)

  • How to gut and clean a flat fish
  • How to fillet a flat fish 
  • How to prepare a flat fish for baking 

Fillets of Plaice, Sole, Turbot or Brill à la Meunière

Pangrilled Fish with Herb Butter

Baked Flat Fish with Herb Butter

Baked Plaice with Chanterelles (recipe only)

Steamed Potatoes

Tomato and Chilli Fondue

Melted Leeks

Winter Green Salad with Apple Cider Vinaigrette Dressing

Bread and Butter Pudding and variations

Chocolate Bread and Butter Pudding; Marmalade Bread and Butter Pudding

Pannetone Bread and Butter Pudding; Brioche Bread and Butter Pudding

Little Bread and Butter Puddings and Jersey Cream

 
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.