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Details

Occurred in Past

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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.

Content subject to change: 

Pan-grilled Mackerel with Green Gooseberry Sauce or  Parsley Butter

Poached Mackerel with Bretonne Sauce

Soused Mackerel, Tomatoes with Dill Mayonnaise and Cucumber Pickle

Soused Mackerel, Sweet Dill, Mustard Mayonnaise

How to prepare Rack of Lamb; Guard of Honour 

  • Epigrams 

Roast Rack of Lamb crusted with Grain Mustard, Chilli and Thyme Leaves

Roast Rack of Spring Lamb, Three Sauces

Redcurrant Sauce; Onion Sauce; Mint Sauce

Roast Rack of Spring Lamb, Salmoriglio; Membrillo Aioli

Roast Rack of Spring Lamb, Cumin;  Fresh Mint Chutney and

Tzatziki with Cucumber, Radishes (Greek)

Roast Rack of Spring Lamb with Cucumber Neapolitana (Italian)

Roast Loin of Lamb, Pearl Couscous Salad, Chermoula (Moroccan)

Gratin of Potato and Mushroom, Thyme Leaves

Aubergines, various toppings

Spinach with Cream

Pommes Dauphine

Apricot Tart with Almond Praline Cream

Jalousie 

 
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.