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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.

Seared or pan-grilled Tuna with Chermoula

Seared Tuna with Piperonata and Tapenade

Chargrilled Swordfish or Tuna, Roast Red Pepper Salsa

Yellow Fin Tuna Carpaccio, Asian Dressing

Sashimi of Tuna or Mackerel, Crisp Radishes and Scallions

Tuna Burger with Pickled Ginger on Brioche Buns

Duck Legs with Onion and Thyme Leaves

Duck Legs with White Turnips

Duck Legs with Honey and Rosemary  served with a salad of organic leaves

  • Preserving  Confit de Canard

Duck Confit Salad, Rocket, Apple, Walnuts

Confit of Duck Legs, Lentils, Roast Parsnips, Rustic Roast Potatoes (recipe only)

Gateau Pithivier

  • Delicious ways to use trimmings of puff pastry

Palmiers, Butterflies, Bow Ties

Alicia’s Cheese Straws

  • Bread – Start and Finish Croissants and Pain au Chocolat and Cinnamon Buns

(Serve with Strawberry Jam – students please make as often as possible for remainder of course)

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.