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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.

  • Potted fish
  • Little Pots of fish pâté

Potted Prawns or Shrimps, Thyme Leaves, Marjoram or Ginger

Ballymaloe Salmon Pâté, Fennel

 Crab Pâté with Cucumber Pickle (depending on availability)

Potted Crab, Melba Toast (depending on availability)

Smoked Mackerel Pâté, Potato Crisps and Dill or Fennel Sprigs, Flowers

Smoked Mackerel Pâté, Fennel on Melba Toast

  • Bread

Bread Sticks; Variation: Chocolat Bread Stick; Sunflower Bread

  • Stews - How to make a lamb stew

Ballymaloe Irish Stew; Bantry House Irish Stew

Lamb Stew with Bacon, Onions, Garden Herbs, Pearl Barley Pilaff, Fresh Herb Gremolata

Variation: Lamb Stew, Haricot Beans; Spiced Lamb, Aubergines

  • Traditional Irish potato dishes - champ variations


  • How to make a fruit fool

Blackcurrant Fool; Autumn Raspberry Fool

Blackberry, Apple Fool; Damson Fool

Jane's Biscuits - Shortbread Biscuits

Shortbread Stars, Strawberries, Cream

Fresh Strawberry Shortcake

Shortbread, Pistachio, Almonds, Walnuts

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.