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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.

  • Start Gravlax

A Plate of Locally Smoked Fish with Mustard and Dill Mayonnaise,

Horseradish Sauce; Cucumber Pickle

Smoked Salmon, Hake, Mussels, Trout, Hake, Tuna, Eel, Mackerel and Sprats

  • How to cut steaks (- t-bone;  sirloin; minute steak;  fillet & medallions)
  • Hot emulsion sauce - Béarnaise Sauce

Pan-grilled Sirloin or Fillet Steak with Béarnaise Sauce; Frites;

French Fried Onions; Cauliflower Cheese; Italian Cauliflower Fritters;

Roast Pumpkin; Pommes Allumettes

Chargrilled Sirloin Steak Salad, Salsa Verde or Béarnaise Sauce

Rocket and Kalamata Olive Salad

  • Preserving

Start Ballymaloe Spiced Beef with Spiced Tomato Sauce

Brown Beef Stock

  • How to lattice a tart

Normandy Pear Tart; Plum or Apple Tart; Apricot and Frangipane Tart;

Fig and Pistachio Tart; Bakewell Tart

Prune and Armagnac Tart

  • Puff Pastry
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.