Recipe | Ballymaloe House
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This is a Ballymaloe Recipe from our Restaurant in Cork
02Jul

Ballymaloe White Scones

900g (2lb, 7 cups) plain flour

50g (2oz, 1/4 cup) caster sugar

3 heaped teaspoons baking powder

Pinch of salt

170g (6oz, 3/4 cup) butter

3 eggs

450ml (15fl oz, 1 3/4 cups) milk

Egg wash

25Oct

Ballymaloe Sticky Toffee Pudding

Ingredients:

225g (8oz) chopped dates (use block dates)

300ml (10fl oz) tea

110g (4oz) unsalted butter

75g (3oz) Muscovado sugar

3 eggs

225g (8oz) self-raising flour

1 teaspoon bread soda (bicarbonate of soda or baking soda)

1 teaspoon pure vanilla extract

1 teaspoon Espresso coffee

Hot Toffee Sauce

110g (4oz) butter

175g (6oz) dark soft brown, Muscovado sugar

225ml (8fl oz) cream

1/2 teaspoon pure vanilla extract

19Jun

Elderflower Lemonade

Ingredients:

  • 3 lemons
  • 225ml (8fl oz) elderflower syrup (see recipe)
  • 750ml (1 1/4 pints) water
  • ice
  • elderflower heads
Juice the lemons.  Add the syrup and water.  Mix and taste.  Add ice and elderflowers to garnish.

Elderflower Syrup

Makes 400ml (14fl oz)
  • 225g (8oz) sugar
  • 300ml (10fl oz) water
  • 20 elderflower heads
27May

Fresh Strawberry Shortcake

Shortbread

  • 6 ozs (175g/1 1/4 cups) flour
  • 4 ozs (110g/1 stick) butter
  • 2 ozs (50g/1/4 cup) castor sugar
  • 1/2 lb (225g) strawberries
  • 8 fl ozs (250ml/1 cup) Chantilly cream - whipped sweetened cream
  • 1 teaspoon icing sugar
  • 1/4 teaspoon pure vanilla extract

Garnish

6 - 8 whole strawberries and fresh mint leaves

Rub the butter into the flour and castor sugar as for shortcrust pastry. Gather the mixture together and knead lightly. Rest for a few minutes if you have time.

13Dec

The Magic of Marshmallow

Ingredients:

Makes approx 100 455g (1lb) granulated or caster sugar 1 tablespoon liquid glucose 9 gelatine leaves or 5½ rounded teaspoons of powdered gelatine 2 large egg whites 1 tablespoon good quality rose water Red food colour paste 4 tablespoon icing sugar and 4 tablespoon cornflour sieved together
06Nov

Raspberry Fool

Serves 4-5

Ingredients: 

  • 450g/1lb/4 cups raspberries
  • 340g/12oz./1 1/2 cups sugar
  • 120ml/4 fl. oz./1/2 cup water
  • 470ml/16 fl.oz./2 cups whipped cream
  • 1 egg white

Liquidise and then sieve raw fruit. Dissolve sugar in water. boil for 1 minute and leave to cool. It should set to a jelly. Boil again, if it does not. Mix to taste with fruit and add whipped cream and stiffly beaten egg white.

15Aug

Carrageen Moss Pudding

Carrageen Moss is a seaweed which can be gathered off the south and west coasts of Ireland. It is rich in iodine and trace elements and is full of natural gelatine. Carrageen means 'little rock' in Gaelic.
 
There are two very similar varieties of Carrageen Moss, Gigartina Stellata, and Chondrus Crystus.  Both are widely distributed.   They are brownish-black or dark green and from 3 - 6 inches long.  They grow abundantly on the rocks at low tide line.
 
22Jul

Peach Sorbet

I first tasted this sorbet at Rory O’Connell’s house many years ago. He gave me the recipe and now we make it for the dessert trolley at Ballymaloe House in July and August when peaches are at their best. I love to make it with the Rochester peaches that grow in our walled garden. Last year the two trees produced a couple of hundred peaches. Each fruit ripens independent of the others so for about 3 weeks I keep an eye on each peach and try to catch them one by one at the right moment.

05Mar

Rhubarb Fool served with Jane's Shortbread Biscuits

Rhubarb Fool - Serves 6 approximately
450g (1lb.) red rhubarb, cut into chunks  
175g (6 oz.) sugar
2 tablespoons water
225-300ml (8-10 fl. oz.) softly whipped cream 

Method:
Put the rhubarb into a stainless steel saucepan with the sugar and water. Stir, cover, bring to the boil and simmer until soft - 20 minutes approx. Stir with a wooden spoon until the rhubarb dissolves into a mush. Allow to get quite cold. Fold in the softly whipped cream to taste. Serve chilled with shortbread biscuits.

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