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Afternoon Cookery Demonstrations - Ballymaloe Cookery School

 
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:

  • Bread of the Week – Ballymaloe Brown Yeast Bread
  • How to cook prawns 
  • How to make Mayo 

Prawns or Shrimps with Arjard or Marsh Samphire and Dill Mayo

  • How to joint a chicken 

Chicken Breast with Gentle Spices and Orzo

Chinese Chicken Breasts with Spicy Asian Glaze and Toasted Peanuts

  • Veg of the Day – Green and Yellow French Beans or Gujerati Style French Beans

Pistachio Meringue with Raspberries and Rosewater Cream

Vegetarian Option: Salad Niçoise

 
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.

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Occurred in Past

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Student Accommodation
Accommodation is not Available

Ballymaloe House may have availability during this course and there is plenty of alternative local accommodation.

Accommodation is not available at the Ballymaloe Cookery School during this course.

What our students say

 It’s a combination of things - the people, the knowledge that’s shared and the generosity with which it’s given. What’s most striking is that applies to everyone I met from Darina, Tim, Rory, Rachel, Pat, Sue, Florie, Penny, the breakfast crew, the gardeners, the ‘diary maid’ the ladies in the shop even those helping with the wash up in the kitchen and of course your good self - it’s clearly a way of being, not just something you all do (so many big corporations would pay a fortune to...

Jacqui
A Week at Ballymaloe Cookery School Organic Farm and Gardens

What our students say

"Tremendous experience in a very professional and well run set up which retains a very personal and friendly atmosphere, and the feeling of family permeates through everything. I'm a reasonably experienced cook but picked up lots of useful tips on the course. We worked with wonderful ingredients, great supervision and lots of laughs. Loved it and will be back."

 

A Student
Course Attended

What our students say

"I really loved this course. It was such a wonderful experience and will have a significant impact on how I view and treat food from now on. I loved the mix of activities, a great balance between hands-on cookery, high quality demonstrations and discussion about producing and sourcing high quality and natural food. The fishing was a real highlight - nothing like catching a fish yourself and then preparing and eating it. Learning how to smoke a fish was also a revelation. See the cow milked...

A student on a short course
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