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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.

  • Bread of the Week

Sunflower Bread; Bread Sticks; Fougasse

Ballymaloe Chicken Liver Pâté served in various ways Melba Toast

Ballymaloe Chicken Liver Pâté, Pedro Ximénez Jelly, Crostini

Duck Liver Pâté with Melba Toast and Cherry Tomato Salad (recipe only)

  • Identifying round fish 
  • How to gut a fish and descale 
  • How to fillet round fish 
  • Little fish gratins 
  • How to make Mornay sauce 
  • How to make bread crumbs 

Gratin of Cod, Hake, Haddock or Pollock with Buttered Crumbs 

Chargrilled Leeks                          

Lemon Meringue Tart, Tartlets and Petit Fours

Passionfruit Meringue Tart (recipe only)

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.