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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.

  • Salad Tiède

Salad of Fillet of Irish Beef with Mustard and Horseradish Mayonnaise and French Fried Onions (recipe only)

Salad of Lamb Kidneys, Oyster Mushrooms, Pink Peppercorns

Salad of Lamb Kidneys, Straw Potatoes and Caramelized Shallots

Salad with Sweetbreads, Toasted Walnuts (recipe only)

Salad of Warm Sweetbreads with Potato Crisps, Anchovies

  • How to prepare and cook Raywing

Raywing with Coriander

Poached Raywing with Cucumber or Thyme Hollandaise Sauce

Poached Raywing with Beurre Blanc Sauce

Poached Raywing with Black Butter and Crispy Capers

  • Brandy snap cups

Caramel Ice-Cream in Brandy Snap Cups, Bananas, Caramel Sauce

Caramel Ice-Cream with Salted Peanuts, Caramel Popcorn, Chocolate Sauce

Bun Dough and variations – Iced Whirls; Chelsea Buns; Bath Buns; Cherry Buns; Walnut or Pecan Sticky Buns

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.