Recipe | Page 2 | Ballymaloe House
This is a Ballymaloe Recipe from our Restaurant in Cork

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 

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.


Chilled Beetroot Soup with Yoghurt

Serves 8-10


2 lb Beetroot (800 gms)

8oz white onion, chopped (200 gms)

2 pints vegetable stock

4 fl oz yoghurt (or mixture of cream and yoghurt)

1 oz butter

salt and pepper



Put the washed beetroot into cold water, bring to the boil and simmer, covered, for anything from 20 minutes to 2 hours depending on the size and age of your beetroot.  They are cooked when the skins rub off easily.  Remove these, and top and tail the beetroots. 


Simnel Cake


  • 8 ozs (225g/2 sticks) butter
  • 8 ozs (225g/1 cup) pale, soft brown sugar
  • 6 eggs, preferably free range
  • 10 ozs (275g/2 1/2 cups) white flour
  • 1 teaspoon mixed spice
  • 2 1/2 fl ozs (35ml/generous 1/4 cup) Irish whiskey
  • 12 ozs (350g/2 generous cups) best quality sultanas
  • 12 ozs (350g/2 generous cups) best quality currants
  • 12 ozs (350g/2 generous cups) best quality raisins
  • 4 ozs (110g/1/2 cup) cherries
  • 4 ozs (110g/1/2 cup) home made candied peel

Ballymaloe Irish Cheddar Cheese Croquettes

These cheese croquettes are loved by children and grown-ups, and are a particular favourite with vegetarians.  They are not suitable for vegans.

Make tiny ones for canapés and provide cocktail sticks to eat them and Ballymaloe country relish as an accompaniment. Eggs are a first class protein, a good source of calcium, iron, magnesium, zinc and B-vitamins. They are a good energy food and help with bone strength.

450ml (15fl oz) milk


Ballymaloe Shepherd's Pie

For a pie that serves 6

25g (1oz/1/4 stick) butter

110g (4oz) chopped onion

1oz (25g/scant 1/4 cup approx) flour

450ml (16fl oz/2 cups) stock and left over gravy

1 teaspoon tomato purée

1 dessertspoons (2 American teaspoons) mushroom ketchup (optional)

1 dessertspoon (2 American teaspoons) chopped parsley

1 teaspoon thyme leaves, chopped

salt and freshly ground pepper

450g (1lb) minced cooked lamb

900g (2lb) cooked mashed potatoes



Gooseberry & Elderflower Compote & Sorbet

Gooseberry and Elderflower Compote

900g / 2lb green gooseberries, topped and tailed and washed.
3 Elderflower heads (decent size).
450g / 1lb white granulated sugar
575ml / 1pint of cold water

Put the elderflower head in a stainless steel pan, add the sugar and cover with water.
Bring slowly to the boil and continue to boil for 2 minutes.
Add the gooseberries and simmer just until the fruit bursts.
Remove the Elderflower heads and Allow to cool. 


Pistachio and Strawberry Meringue Roulade with Elderflower Cream

For the Meringue

  • 4 free range egg whites
  • 225g (8oz) castor sugar
  • 225g (8oz) Irish strawberries, hulled and slices
  • 70g (2oz) pistachio nuts, roughly chopped
  • 300ml (½ pint) whipped cream
  • 90ml (3 floz) elderflower cordial


  • Sweet cicely leaves
  • 2 strawberries cut into segments
  • Geranium flowers ( Pelargonium graveolens), optional
Swiss roll tin 12 x 8 inch (30.5 x 20.5cm)

Hot Cross Buns

Makes 16

25g (1oz) fresh yeast

110g (4oz) castor sugar

450g (1lb) bakers flour

75g (3oz) butter

1/4 teaspoon cinnamon

1/4 teaspoon nutmeg

2-3 teaspoons mixed spice, depending how fresh it is

1 level teaspoon of salt (important to add)

2 organic eggs

225-300ml (8-10 fl oz) tepid milk

75g (3oz) currants

50g (2oz) sultanas

25g (1oz) candied peel, chopped

Egg wash made with milk, sugar, 1 organic egg yolk, whisked together


Deviled / Stuffed Eggs

Makes 8
4 Free Range Eggs

2-3 tablespoons homemade Mayonnaise (see recipe below)

1/2 teaspoon finely chopped chives

salt and freshly ground pepper to taste


Honey Mousse with Lavender Jelly

We recommend that you make this dessert in June with garden lavender just before the flowers open. Using only the best quality honey will make this feather-light mousse truly unforgettable. We use honey from our Ballymaloe House hives. 

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