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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.

French Peasant Soup; Winter Vegetable and Bean Soup with Spicy Sausage

  • Oven roasting

Traditional Roast Chicken with Fresh Herb Stuffing, Giblet Gravy and Bread Sauce

Traditional Roast Stuffed Turkey with Fresh Herb Stuffing (recipe only)

Traditional Roast Stuffed Pheasant with Game Chips and Cranberry Sauce

Roast Guinea Fowl with Potato and Parsnip Crisps and Redcurrant Sauce

  • How to identify guinea fowl in the feather
  • How to pluck and gut fowl 
  • How to brine poultry
  • How to prepare poultry for roasting
  • Roasting poultry; How to carve poultry 
  • Good things to serve with roast chicken

Dragoncello Sauce; Rory’s Almond Sauce

Roast Potatoes; Creamed Winter Celery

Swede Turnips with Caramelized Onions

Rory’s Swede Turnip Purée with Olive Oil and Parmesan

  • Creaming method

Victoria Sponge,Raspberry Jam, Cream or Kumquats and Cream

Kumquat Compote; Mini Sponges (recipe only)

Summer Pudding; Winter Blackcurrant Pudding 

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.